Classic French Dips
- Cook Time: 9 - 10 hours on low
- Servings: 6
- Course: Main Dish
Reynolds Kitchen Tips
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Ingredients
- 1 large sweet onion (such as Vidalia, Maui, or Walla Walla), cut into 1/2-inch-thick slices and separated into rings (1 cup)
- 1 2- to 2 1/2-pound fresh beef brisket or boneless beef bottom round roast
- 2 cloves garlic, minced
- 1 dried thyme, marjoram, or oregano, crushed
- 1/2 black pepper
- 1 1/4 cup lower-sodium beef broth
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 1 medium red or green sweet pepper, sliced
- 1 16-ounce loaf whole grain baguette-style bread, cut crosswise into 6 pieces and halved lengthwise, or 6 whole grain hoagie buns, split, and, if desired, toasted
Directions
Step 1
Place onions in a 3 1/2- to 5-quart slow cooker lined with a Reynolds® Slow Cooker Liner. Trim separable fat from beef. If necessary, cut beef to fit cooker. Place beef on top of onions.
Step 2
Sprinkle with garlic, thyme, and pepper. Pour beef broth, water, and Worcestershire sauce over all.
Step 3
Cover and cook on low-heat setting for 9 to 10 hours for brisket or 8 to 9 hours for bottom round or on high-heat setting for 4 1/2 to 5 hours for brisket or 4 to 4 1/2 hours for bottom round. Add red pepper to the slow cooker to soften slightly.
Step 4
Transfer meat to a cutting board; thinly slice across the grain, removing any visible fat as you slice.
Step 5
Using a slotted spoon, remove onions and red pepper from cooker.
Step 6
Divide sliced brisket and onion and pepper slices among bread bottoms. Add bread tops.
Step 7
Skim fat from cooking juices in cooker; pass juices for dipping sandwiches.
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