French Dip Sandwiches

Instructions

1. Trim any excess fat from the tri-tip roast and place it in a slow cooker on low heat.
2. In a medium bowl, combine soy sauce, beef broth, bay leaf, black pepper, rosemary, thyme, and garlic powder. Pour the mixture over the roast.
3. Cover and cook on low for 8 hours.
4. Remove the meat from the slow cooker and shred it using two forks. Return shredded meat to the slow cooker and cook 1–2 hours more until very tender.
5. Remove the shredded beef from the broth, reserving the liquid for dipping.
6. Pile the beef on hoagie rolls and top with Swiss cheese slices.
7. Place sandwiches under a broiler until the cheese melts and the bread is lightly toasted.
8. Serve hot with reserved broth on the side for dipping.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 8–10 hours (slow cooker)
• Total Time: 8–10 hours 15 minutes
• Servings: 6–8
• Difficulty: Easy

Variations & Substitutions

• Substitute provolone or cheddar cheese for Swiss cheese.
• Use a chuck roast instead of tri-tip for a more economical option.
• Add caramelized onions or sautéed mushrooms for extra flavor.
• Serve on ciabatta rolls for a different texture.

Serving Suggestions