Two kinds of onions, three kinds of tomatoes, and amazing Tuscan flavor means your family will ask for these Slow Cooker Tuscan French Dips repeatedly.
This has been on the menu for months. I’ve made it at least 4 times before? The problem is, it tastes so delicious, I suck at getting good buns and rolls, and well, I’m just HONGRY when I get home. It doesn’t help that I’m usually exhausted and since it smells amazing I just must devour it immediately.
Well, not this time. This time, the hubs cooked it all up. He said it took him like 30 minutes to chop all the herbs, but it was worth it. This was the best roast ever. It had such amazing flavor, was perfectly tender, and was finally exactly how I had imagined it in my head when I started to work on this recipe. Since it’s now been perfected, it’s time to share it with the world! Muahahahahahahahah *cough cough*
Since this was the best roast ever, I know we’ll be making it again soon. And since it’s lean beef, we can easily eat it any time we want. Lean beef has just 150 calories in a 3 ounces portion yet packs a whopping 10 essential nutrients in that portion. I know! Lean beef is awesome!!
I plan on incorporating more of it in my healthy eating goal that I’m aiming for this year. Lean beef along with whole grains and fresh fruits and vegetables are where it’s at in 2017. Who’s with me?? YAY! Look at all those hands! LOVE IT!
Next time we make this, though, I’m thinking a bouquet garni would be best for the herbs. Of course, I didn’t say this to the hubs because he did chop all those herbs by hand. But, while I like the flavor of rosemary, I don’t like to eat the leaves. It’s a bit too pine needle-y for me to eat.
A bouquet garni might be a better solution to the problem. Then I can easily pull the springs of herbs and the bay leaves out at one time. I play bob for the bay leaves every time. Please tell me I’m not alone in this one!! You stir and stir knowing there’s just.one.more.leaf! I finally give up and just dish it up waiting to see who gets that last leaf I couldn’t find.
This recipe goes long with all the sloppy joe recipes I’ve created. We love eating beef dips out at restaurants. I thought, since we love them so much, that I’d try different flavors and combinations to make delicious beef dips at home. I’ve already made your basic beef dip. I think I even did some chicken dips? But don’t quote me on that one.
What’s so different about this recipe, you ask? Well, it’s packed with lots of Tuscan flavors, delicious tomatoes, and topped with provolone cheese. That’s what’s different. There’s two kinds of onions and three – count ‘em THREE – kinds of tomatoes in this recipe. There’s fire-roasted canned, julienned sun-dried, and fresh sliced on top. You’re not going to get that level of tomato and onion flavor in your local restaurant beef dip.
Just look at that delicious sandwich. You can’t tell me that your local pub or bar and grill has a better looking dip than this one. Honestly. You can’t. I know, because we’ve had a French dip in almost every restaurant in our area and none look this delicious.
None of them has this level of flavor either. The beef is mouth wateringly tender. It’s infused with tomato and herb flavor throughout. The vegetables are the perfect topping with their sweet onion and tomato flavors that enhance the beef. Then, there’s the cheese. Oh cheese. How I love you all melty and creamy on top. I’m drooling. Is it dinner time yet?
What’s your favorite beef dip recipe?
Two kinds of onions, three kinds of tomatoes, and amazing Tuscan flavor means your family will ask for these Slow Cooker Tuscan French Dips repeatedly. #SundaySupper
- 1 cup thinly sliced onions
- 2 1/2 pound eye of round roast
- 1 tablespoon Tuscan spice mix
- 2 sprigs fresh thyme
- 2 teaspoons minced, fresh rosemary
- 2 cloves garlic, peeled
- 14 ounces canned tomatoes
- 1 cup coarsely chopped, julienne dried tomatoes
- 3 to 4 bay leaves
- 2 1/3 cups water, divided
- 1 packet au jus mix
- 1 packet herbed beef gravy mix
- 2 tablespoons cornstarch
- 6 hoagie rolls
- 9 slices provolone cheese (approximately 7 ounces)
- Half a red onion, thinly sliced
- Tomatoes, lettuce, and other toppings of your choice
- Place the onions in the liner of a slow cooker coated with cooking spray. Place the roast on top and sprinkle with Tuscan spice mix, thyme, rosemary, and pepper to taste.
- Drain the canned tomatoes and reserve the juice. Pour the drained tomatoes over the roast along with the julienned tomatoes, garlic, and bay leaves.
- Combine the au jus mix, the beef gravy mix, and the reserved tomato juices with 2 cups of water and stir with a whisk until combined. Pour the mixture over the roast and cook on low 8 to 10 hours or until it shreds easily with a fork.
- Remove the roast from the slow cooker and wrap in foil to keep warm. Strain the broth mixture and place in a saucepan. Bring to a boil.
- Combine the 1/3 cup water with the cornstarch and add to the broth mixture. Return to a boil and then reduce heat to simmer until the mixture is thickened.
- Preheat broiler. Remove the roast from the foil and cut into slices. Arrange the slices on the rolls, top with drained tomato and onion mixture, and then top with the cheese. Broil until the cheese melts. Top with the red onions, sliced tomatoes, and any additional toppings you’d like. Serve with a cup of the broth mixture for dipping and some Easy Fries.
Appetizers, Soups, and Salads
- Baked Kibbeh with Yogurt Sauce by Food Lust People Love
- Italian Wedding Soup by Hardly A Goddess
- Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
- Spaghetti and Meatball Soup by Cricket’s Confections
- Steak Taco Salad Wonton Cups by Caroline’s Cooking
- Thai Steak Salad with Noodles by Positively Stacey
- Warm Steak Salad by Food Done Light
Lean Ground Beef Recipes
- Cheeseburger Stew by Our Good Life
- Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
- Clean Eating Sloppy Joes by A Mind “Full” Mom
- Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
- Shepherd’s Pie by Simple and Savory
- Smothered Hamburger Steaks by Grumpy’s Honeybunch
- Spaghetti Squash with Chili by Recipes Food and Cooking
- BBQ Filet Beef Tips by The Freshman Cook
- Beef Broccoli Pasta by Wholistic Woman
- Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
- Beef Steak Fajitas by Asian In America
- Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
- Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
- Easy Sriracha Beef Cauliflower Rice Bowls by Family Foodie
- Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession
Sandwiches and Wraps
- Asian Steak Lettuce Wraps by The Chef Next Door
- My Big Lean Greek Beef Wrap by Go Epicurista
- Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
- Spicy Beef Lettuce Wraps by Pies and Plots
- Spicy Beef Tacos by Hezzi-D’s Books and Cooks
- Steak and Eggs Wraps by Eat, Drink and be Tracy
- Baked Chicken Fried Steak by Dizzy Busy and Hungry
- Chile Lime Flank Steak Tacos by The Redhead Baker
- Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
- Flank Steak Roulades by That Skinny Chick Can Bake
- Flank Steak with Chimichurri by Monica’s Table
- Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
- Swiss Steak by Palatable Pastime
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