Ingredients for French Dips With Mushrooms
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How to Make French Dips With Mushrooms
- Trim excess fat from the 3-4 lb beef roast.
- If necessary, cut the roast to fit into a 3 1/2 to 6-quart slow cooker.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the roast on all sides.
- Remove the roast from the skillet and drain off excess fat.
- Transfer the browned roast to the slow cooker.
- Clean 1 lb cremini mushrooms and remove and discard the stems.
- Slice the mushrooms into 1/4-inch thick pieces.
- Add the sliced mushrooms to the slow cooker with the roast.
- Add 2 cups of beef broth to the slow cooker.
- Cover and cook on low for 8-9 hours, or on high for 4-4 1/2 hours, or until the roast is fork-tender.
- Remove the roast from the slow cooker and let it rest, covered, for 10 minutes.
- Meanwhile, using a slotted spoon, remove the mushrooms from the slow cooker and set aside.
- Thinly slice the rested roast against the grain.
- Thinly slice 1 large onion.
- Arrange the sliced roast, mushroom slices, and onion slices on the toasted hoagie rolls.
- Pour the cooking juices from the slow cooker into a measuring cup. Skim off excess fat.
- Drizzle a small amount of the skimmed juices over each sandwich. Serve the remaining juices in small bowls for dipping.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
50g
Carbs
11g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Beef Vegetables Canadian Oven Easy Roast Potluck Fall Kid Friendly Winter Crock Pot Slow Cooker Dietary One Dish Meal Seasonal Sandwiches Comfort Food Mushrooms Meat Roast Beef Onions Taste Mood To Go Equipment Presentation Served Hot
