Description
These slow-cooker French dip sandwiches make a standout addition to any buffet line. Make sure to have plenty of small cups of broth for everyone to grab. Dipping perfection! —Holly Neuharth, Mesa, Arizona
Ingredients
- 1 beef rump or bottom round roast (about 3 pounds)
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons garlic powder
- 1/2 teaspoon creole seasoning
- 1 carton (26 ounces) beef stock
- 12 whole wheat hoagie buns, split
- 6 ounces havarti cheese, cut into 12 slices
Directions
- Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low until meat is tender, 8-10 hours.
- Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker.
- Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Close sandwiches; serve with cooking juices.
