French Dip Sandwiches Recipe

 Ingredients:
1 medium yellow onion
3/4 cup low-sodium beef broth/stock
1/4 cup low-sodium soy sauce
1/2 cup water
1 Tbsp Worcestershire sauce
1 Tbsp brown/creole mustard
2 cloves garlic, roughly chopped
2 1/4 lb chuck roast, trimmed
salt and pepper to taste
7 sandwich rolls or French bread
7 slices 2% provolone or swiss cheese

Directions:
Slice the onion into ~1/4-inch rounds, and place in the bottom of the crockpot. Add the beef broth, soy sauce, Worcestershire sauce, mustard, and garlic. Salt and pepper both sides of the roast and place on top of the onions. Cook on low 6-7 hours until the beef is fall-apart tender.

Transfer the roast to a cutting board and shred using two forks. Remove the onions and set aside. Strain the juice and remove as much fat as possible. Return the roast, juice, and onions to the crock pot.

Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown. Remove the tops from the pan. Scoop the beef onto the bottom of the rolls and top with cheese. Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.Yield: 7 large sandwiches.

Nutrition Information (per sandwich): 495 calories; 20.9 g. fat; 125 mg. cholesterol; 952 mg. sodium; 36.7 g. carbohydrate; 2.4 g. fiber; 48.1 g. protein