I have had a lifelong love affair with French Dip sandwiches.
I can remember on many occasions going to Houston’s Restaurant in Atlanta and choosing a French Dip over a steak. Probably not the healthiest choice in terms of clean eating (Hello lots of bread and horseradish sauce!) but one I made nonetheless.
Last year I was a little mopey when my parents visited us in Scottsdale, and we went to Houston’s. My Mom ordered the French Dip, and I had to watch her eat it while I had a boring old gluten free steak. (Ok, the steak was delicious but I wanted a sandwich!)
Today I’ve got for you a Slow Cooker French Dip sandwich that is gluten-free and so easy to make! I can’t say that it is quite the same as you’ll get in a restaurant, but it really good.
- 4 scallions
- 1 tablespoon fresh thyme
- 4 cloves garlic, crushed
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 3 pound beef eye round roast
- 2 carrots, peeled and sliced
- 1 onion, diced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 gluten free baguettes
- Optional for serving: cheese, horseradish, mayo
- In a food processor, combine scallions, thyme, salt and pepper. Process until a paste is formed. Pierce the roast with a knife all over and rub the paste into the meat. Tie with twine to hold shape.
- Place carrots and onion in the bottom of a 6 quart slow cooker. Set the roast on top.
- Combine beef broth, Worcestershire sauce in a bowl and add to slow cooker.
- Cover and cook until the meat registers 120 to 130 degrees for medium rare, about 2 hours. Transfer meat to a cutting board and cover with foil. Let rest for 15 minutes.
- Skim fat off of remaining cooking liquid. Remove twine and slice meat thinly. (If you have a food processor with a slicing disk this works great!)
- Strain the remaining sauce.
- Warm baguette and if desired add cheese, horseradish and mayo. Add meat and serve with dipping sauce.