Slow Cooker Guinness French Dip Sandwiches
ShareFlavorful slow cooker Guinness shredded beef French dip sandwiches. A perfect dinner year round or for St. Patrick’s Day celebrations!
Holiday baking is fun. It gives me a theme to focus on. But even within that theme, there are so many possibilities, from sweet to savory and everything in between. All meals can be covered. I’ve never truly celebrated many of the smaller holidays. They basically existed in my life as school holidays. Parties, celebrations and observances made.
St Patrick’s Day screams many things to me. Green. Rainbows. Leprechauns. Green beer even? All of the fun and silly things. But when it comes to the food… oh, the food! So many tasty options. Bread. Stew. Potatoes. Guinness. Bailey’s. And yes, mint. I love it all.
I’ll try to cover many of those options over the next few weeks, but for now…
Slow cooker Guinness shredded beef French dip sandwiches… on Italian loaves (oops!) because you use what you can find locally, if you’re not up for making it yourself! A roll is a roll. It’s the lesser important part in this recipe. The important part being the beef… and Guinness.
Chuck roast rubbed with seasonings and slow cooked with beer and broth. The result is a super tender and flavorful shredded beef, perfect for sandwiches and much more!
Pack a roll full of freshly shredded beef, top it off with cheese (if desired) and serve with reserved cooking juices. These slow cooker Guinness French dip sandwiches are a must make!
Slow Cooker Guinness French Dip Sandwiches
Ingredients
- 2 1/2 lb 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
- 12 oz Guinness
- 3 C beef broth
Instructions
- 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.
- 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.
Notes
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I did dip sandwiches today, too! Great minds! I’m pretty excited for St Patrick’s Day food and this looks delicious.
So funny we shared them on the same day!
im not very familiar with st patricks day food so this is very cool.
Thanks Dixya!
Oh, Rachel, you are speaking my language with this sandwich! My husband writes a beer blog and he has been encouraging me to cook more with beer. This is going on my “to-make” list. Thank you!
Enjoy!! :)
I am headed to the store to pick up ingredients.
Enjoy!!