Your slow cooker makes tough cuts of meat – like beef brisket – unbelievably tender. That’s why it’s the perfect way to make these French dip sandwiches. We tested multiple methods of getting the most flavorful brisket from the slow cooker. This recipe uses beef stock, onion soup mix, Worcestershire sauce and few other ingredients to really bring out the deep, robust flavor of this classic sandwich.
We prefer piling the brisket high on a hoagie roll and topping with provolone cheese and a few of the cooked onions from the slow cooker crock. A quick trip under the broiler melts the cheese and gives the bread a nice toasty crunch.
- 3 cups beef broth or stock
- 1 tablespoon Worcestershire sauce
- 1 package (1.4 oz.) onion soup mix
- 1 bay leaf
- 3/4 teaspoon black pepper
- 3 to 4-pound beef brisket
- 1 large sweet onion, sliced
- 2 garlic cloves, minced
- 8 crusty rolls, sliced in half lengthwise
- In slow cooker crock, combine broth or stock, Worcestershire sauce, onion soup mix, bay leaf and black pepper.
- Add brisket, onion and garlic to broth mixture.
- Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW 7 to 8 hours.
- Remove meat from slow cooker. Let stand on a cutting board 10 minutes before thinly slicing. Discard bay leaf from broth and set slow cooker to WARM.
- Serve sliced beef in rolls with onions and a side of broth (au jus).