French Dip Sandwich

Los Angeles Based Entrée
5 hrs.
6 Servings
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  • 3 lbs. Boneless Beef Chuck Shoulder Roast, trimmed
  • 1 tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper
  • 2 Tbsp. Olive Oil
  • 1 Large White Onion, halved and sliced
  • 4 Sprigs Fresh Rosemary
  • 2 (14.5 oz.) cans Less-Sodium Beef Broth
  • 2 Large Loaves Baguette Bread, each cut crosswise into thirds then cut horizontally in half
  • 4 Tbsp. Unsalted Butter, softened (½ stick)
  • ¼ cup + 2 Tbsp. Horseradish Sauce


Sprinkle roast with salt and pepper; in large skillet, heat oil over medium-high heat. Add roast to skillet and cook 10 minutes or until outside is seared, turning to sear all sides.

Place onion in 5-6 quart slow cooker; top with roast, rosemary and broth. Cover and cook on high 5-6 hours or on low 10-12 hours or until beef is tender.

Preheat oven to 350°; spread cut sides of bread with butter and place cut side up on rimmed baking pan. Bake bread 6 minutes or until toasted.

Remove and discard rosemary; transfer roast to cutting board and use 2 forks to pull apart. Strain onion and juices in slow cooker through fine-mesh strainer into bowl, reserving onion and juices.

Evenly top bottom halves of bread with horseradish sauce, beef and onion; spoon about 2 tablespoons strained juices over onion on each sandwich. Serve sandwiches with small bowls of remaining juices for dipping.

Approximate nutritional values per serving: 897 Calories, 33g Fat (11g Saturated), 158mg Cholesterol, 1770mg Sodium, 82g Carbohydrates, 1g Fiber, 69g Protein

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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