Grandma Dee’s Slow Cooker Beef Sandwiches

My Mom’s Mom and my Grandma, Davidean, loved French Dip sandwiches. I’ve been thinking about Grandma Dee a lot lately and even though my spiritual side doesn’t believe in the fancy afterlife provided by whomever runs the pearly gates, I do like to think that little signs from the Universe in my daily life are Grandma’s way of telling me that she is still around in the way that matters. To honor Grandma Dee and her love of delicious hot beef sandwiches I went searching for a recipe, but came up empty, so in true Team VP style I made up my own and it is amazing.

To make these sandwiches you will need the following stuff:

  • 3 to 4 pound antibiotic free boneless chuck roast
  • 10 ounces organic broth – we like vegetable
  • 1/3 cup brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons garlic infused oil
  • Bread of your choice – we like Udi’s

You will also need a slow cooker.

When you buy a roast the top side should be nice and red with some marbling.

Turn the roast over and even though you really do not want to, trim off the excess fat. Use an incredibly sharp knife and be very careful of your fingers.

Once your roast has been trimmed, place it in your slow cooker. Now, throw away all the fat and wash your hands and wipe down the counters.

So, first add your broth. Ten ounces is 1 and 1/4 cups.

Next add your spices one by one starting with the salt. Simply sprinkle one teaspoon of salt evenly over the roast.


One teaspoon of pepper.

One teaspoon of paprika.

One teaspoon of onion powder.

Action shot.

Last, but not least is 1/3 cup of brown sugar.

Really cover the roast in brown sugar.

After all of the spices and the sugar are on, you are ready to cook. Put the lid on the slow cooker and keep it there. No peeking.

Set the time for eight hours.

After eight hours has gone by and you have not peeked under the lid you are ready to add the garlic oil.

Drizzle about two tablespoons of garlic oil over the roast. Remember garlic oil is fairly strong, so be generous at your own risk. Now, set the slow cooker on high and let the roast cook for two more hours.

After ten hours your roast should easily shred with tongs. I quickly pulled apart the entire roast in less than 30 seconds.


To serve up your sandwiches, grab a mug or bowl and spoon in some broth for dipping.

Pile the beef on your bun using tongs.

Sit down and share some pretty fantastic French Dip sandwiches with people you love. Mr. MVP and I ate these and chatted about Grandma Dee and her excellent taste in food.

  1. January 27, 2014
  2. January 27, 2014

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