crock pot

Guinness French Dip Sandwiches

Posted by Elaine Smith on
How can you go wrong with these ingredients?

I love trying new recipes…I saw this Baked by Rachel recipe yesterday and just knew I had to give it a try. I love a good French Dip and the addition of Guinness to this recipe intrigued me.

I followed the recipe to a tea and I thought it turned out great! Friends Josh and Heather Starkey came over for dinner and they both agreed it was a recipe worth repeating. The Guinness adds a fun bite to the au jus that might not be for everyone but as Josh said, “that’s a great flavor!” I couldn’t agree more! Heather and I both topped our sammie’s with cheese and a bit of horseradish sauce. 
I served seasoned tater tots (Ore/Ida brand is my favorite and I sprinkle Johnny’s Seasoning Salt and pepper on top after they bake) and a my go-to simple spinach salad (baby spinach tossed in an orange sesame dressing topped with craisins, orange segments, and cashews). The Starkeys brought a growler of Big Red IPA from The Ram and it was the perfect beverage for this meal.

Even yummy as leftovers the next day – wrap sandwich in foil and reheat in oven!
Enjoy!
xoxo
YIELD: SERVES 4-6
PREP TIME: 5 MINUTES
COOK TIME: 5 HOURS

Slow Cooker Guinness French Dip Sandwiches

Flavorful slow cooker Guinness shredded beef French dip sandwiches. A perfect dinner year round or for St. Patrick’s Day celebrations!

Ingredients:

  • 2 1/2lb chuck roast
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 bay leaf
  • 12oz Guinness
  • 3C beef broth

Directions:

  1. Place chuck roast in the bowl of a 5-6 quart slow cooker. Sprinkle the top with half of the spices, then rub in. Flip the chuck roast and repeat with the remaining spices. Add bay leaf. Pour in beer and beef stock. Cover and cook on high 5 hours or low for 10 hours.
  2. Carefully remove chuck roast, shred with forks and transfer to a bowl. Divide shredded beef between rolls, top off with optional cheese. Serve with leftover cooking juices.
BAKED BY RACHEL ORIGINAL

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