I remember the first time I ever had a french dip sandwich. It was at this cute little diner in New Port, Oregon... I think it was called 'Big Guy's Diner', I must have been about 10 years old at the time. I thought it was so strange to have a sandwich served with broth. Why in the world would anyone want to dip their sandwich and have wet bread? My grandma talked me into trying it anyway. I did. And I've been hooked ever since.
I've lightened and healthified this sandwich by using a leaner cut of meat, reduced sodium beef broth, and reduced fat cheese. Your waistline and your stomach will thank me later, I promise!
This is a really easy recipe with little hands on time, and it makes quite a lot so it's great for serving a large group of people!
Serve this sandwich with a side salad and you've got a full, satisfying and tasty meal for under 500 calories!
Healthified Crock Pot French Dip
TheSkinnyFork.com (Photos Updated 10/15/16)
Servings: 8 • Size: About 1 C. Meat + 1/2 C. Jus • Calories: 175.4 • Fat: 3.6 g • Saturated Fat: 1.2 • Carb: 7 g • Fiber: 1 g • Protein: 27.1 g • Sugar: 2 g • Sodium: 207.3 mg
2 Lb. Beef Eye of Round Roast
Salt & Pepper
2 Onions, Halved & Sliced (I used a yellow and a red.)
8 Garlic Cloves, Chopped or Minced
1 Bay Leaf
4 Tbsp. Worcestershire
2 C. Unsalted Beef Broth
2 Tbsp. Tomato Paste
1 Tbsp. Hot Sauce (I used Frank's.)
Lightly spray a large pan with cooking spray and heat to high heat.
Sprinkle salt and pepper to taste over the roast and sear it on all sides (1-2 minutes on each side or until starting to brown.)
You don't want the meat cooked through here, you just want to lock in the juices and flavors to endure the cooking process.
Place half of the chopped onions in the bottom of the slow cooker, add in the seared roast and then top with the remaining onions; add in all the remaining ingredients for the meat.
Secure the lid and cook for at least 4 hours on high or 6 hours on low.
This can cook for longer, in fact the meat will only get more tender the longer that it's left to cook for, but you also don't want all the liquids to dry up and leave nothing but burnt meat.
Once done, the meat should be fork tender and easily shredded between two forks or even in the base of a stand mixer with the paddle attachment.
Divide the jus, onions, and meat evenly to be served on your choice of bun.
I like to use whole wheat buns that I scoop the middle breading out of (saving me nearly 100 calories and a lot of carbs.) I also use horseradish mustard and a reduced fat provolone cheese. Yum!