- (1 (2-3#)) Beef Boneless Chuck Roast
- (2 cups (slow-cooker)) Beef Broth
- (1, thinly sliced (slow-cooker)) Onion
- (4 cloves (slow-cooker)) Minced Garlic
- (1 teaspoon (slow-cooker)) Dried Thyme
- (1 teaspoon (slow-cooker)) Dried Rosemary
- (to taste (slow cooker)) Salt and Pepper
- (4) French Baguette Rolls or Hoagie Rolls
- (8 slices) Swiss Cheese
- (1/4 cup) Butter
- (1/4 cup) Mayonnaise
- (1 Tablespoon) Dijon Mustard *optional
- Beef Broth for dipping
Slow Cooker Method:
Season the beef chuck roast with salt and black pepper. In a slow cooker, combine the beef broth, sliced onions, minced garlic, dried thyme, and dried rosemary.
Place the seasoned beef chuck roast into the slow cooker, submerging it in the liquid mixture. Cover and cook on low heat for 4 hours or until the beef is tender and easily shreds with a fork.
Remove the beef from the slow cooker and shred it using two forks. Preheat your oven's broiler. Cut the baguette rolls in half and spread butter on the inside of each half. Place them under the broiler until they are lightly toasted.
Assemble the sandwiches by placing a generous amount of shredded beef on the bottom half of each roll, followed by two slices of Swiss cheese. Place the tops of the rolls on the sandwiches.
Return the assembled sandwiches to the broiler for a couple of minutes, just until the cheese is melted and bubbly. In a small bowl, mix the mayonnaise and Dijon mustard (if using).
Serve the French Dip sandwiches with a side of the beef broth from the slow cooker for dipping, and the mayo-Dijon mixture for spreading on the rolls.