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
Servings: 12 • Size: Sandwich (3 Oz. Meat) + 1/4 C. Jus • Calories: 394.4 • Fat: 12 g • Carb: 30.1 g • Fiber: 4.8 g • Protein: 29.2 g • Sugar: 4.1 g • Sodium: 761.3 mg
3 Lb. Beef Eye of Round Roast
Salt & Pepper
2 Yellow Onions, Chopped
8 Garlic Cloves, Chopped or Smashed
1 Bay Leaf
4 Tbsp. Worcestershire
2 C. Reduced Sodium Beef Broth
2 Tbsp. Tomato Paste
1 Tbsp. Hot Sauce (I used Frank's.)
12 Whole Wheat Buns (I like to use Nature's Own 100% Whole Wheat)
4 Tbsp. Horseradish Mustard
12 Provolone Cheese 2% Slices
Lightly spray a large pan with cooking spray and heat to medium-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.)
Place half of the chopped onions in the bottom of the slow cooker and top with the seared roast. Toss in all the remaining ingredients for the meat. Secure the lid and cook for at least 2-4 hours on high or 4-6 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.
Once done, the meat should be fork tender. Preheat the oven broiler. Remove the roast from the slow cooker and slice into 1/4 inch thick slices or shred it. We prefer shredded in this house! Spread 1 tsp. mustard on the top half of each bun and Place about 3 oz. meat onto the bottom half. Top the meat with onions and cheese.
Put the open sandwiches under the broiler for a minute or two, or until the cheese is melted and bubbly. Careful not to burn! Remove from the oven and divide the jus evenly to be served on the side with sandwiches for dipping.