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Oct 8, 2014 · Transfer to a slow cooker. Add onions to the skillet and cook until lightly browned, about 3 minutes. Add onions to crock pot along with remaining 1/2 teaspoon salt, beef broth, Worcestershire sauce, bay leaf, garlic and thyme. Cover and cook on LOW for 9-10 hours. Heat oven to 375 degrees.
Oct 12, 2020 · Instant Pot French Dip Instructions. Instead of a slow cooker, this French Dip can be cooked in a pressure cooker using the following directions. (About 2.5 hours) Turn Instant Pot to the “Saute” setting. Add 2 tsp olive oil and sauté roast until brown on all sides, about 5-8 minutes. Turn off the sauté button.
Feb 18, 2020 · Add beef broth, French onion soup, beer, Worcestershire sauce, and garlic powder to the slow cooker. Whisk to combine. Trim excess fat from the edges of the roast and place into the liquid in the slow cooker. Set slow cooker on LOW and cook for 7 to 9 hours, or to desired level of tenderness.
Cut the chuck roast into 5 to 6 pieces so that the meat fits in a 6 quart or larger slow cooker. Place the beef, chopped onions, and consomme into the slow cooker. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours. Remove the chunks of roast an and shred the meat in a separate bowl.
Sep 28, 2021 · Instructions. Trim excess fat from the roast and place it in the bottom of a large slow cooker. Add all of the remaining ingredients to the slow cooker. Cook on low for 8 to 10 hours or longer (the longer, the better). Split open your rolls (and spread with butter, if desired) and arrange on a baking sheet.
Jan 10, 2022 · In a medium bowl, combine 1 packet onion soup mix, 1 packet au jus seasoning, 15 ounce can of beef broth or stock and ½ cup water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for about 8 hours. An hour before serving, shred meat with two forks or take it out and slice thinly.
Feb 4, 2023 · Preheat the oven to 350℉ and prepare a baking sheet with parchment paper. Remove the chuck roast from the slow cooker and let rest for 10 minutes. Shred with two forks, remove any fatty pieces. Cover with foil. Skim the fat from the juice in the slow cooker using a ladle or spoon and discard.
