French Dip Sandwiches

Total Time:
2 hr 45 min
25 min
15 min
2 hr 5 min

6 to 8 servings

  • 3 scallions (white and light green parts only), roughly chopped
  • 2 teaspoons fresh thyme
  • 1 clove garlic, crushed
  • Kosher salt and freshly ground pepper
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon ground allspice
  • 1 21/2 -pound beef eye round roast, excess fat trimmed
  • 2 carrots, sliced 1 inch thick
  • 2 tablespoons Worcestershire sauce
  • 1 cube beef bouillon
  • 6 to 8 kaiser rolls, split and warmed
  • Creamy horseradish and/or spicy mustard, for serving
  • Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste. Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape.

  • Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker.

  • Combine 1 1/2 cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes. Add to the slow cooker. Cover and cook on low until the meat registers 120 to 130 degrees F for medium rare, about 2 hours. Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim off the excess fat from the cooking liquid.

  • Remove the twine and slice the meat very thinly. Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard. Serve with more cooking liquid for dipping.

  • Photograph by Christopher Testani

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    Slow-Cooker Meals