French Dip Biscuits

French Dip Biscuits

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup dry red wine (such as Cabernet Sauvignon)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 can (16.3 oz) refrigerated biscuit dough
• 8 slices of provolone cheese 
• 1/4 cup butter
• Parsley for sprinkling on top

Directions:

• Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides until browned (about 4-5 minutes per side). This step builds flavor!
• Place the sliced onions at the bottom of the slow cooker. Add minced garlic and then place the seared beef on top of the onions.
• In a mixing bowl, combine the beef broth, red wine, Worcestershire sauce, soy sauce, thyme, and rosemary. Stir well to combine and pour this mixture over the beef in the slow cooker.
• Set the slow cooker to low and cook the roast for 8-10 hours, or on high for 5-6 hours, until the beef is tender and shreds easily with a fork.
• Once cooked, carefully remove the roast from the slow cooker. Shred the beef using two forks, discarding any large chunks of fat. 
• Preheat your oven to 350°F (175°C).
• Separate the biscuit dough into 8 biscuits and flatten each one slightly with your hands.
• Place a slice of roast beef and a slice of provolone cheese on each biscuit.
• Fold the edges of the biscuit dough over the filling and pinch to seal.
• Arrange the filled biscuits on parchment paper covered cookie sheet.
• Scoop about a cup or so of the liquid out of the crockpot. Add the 1/4 cup of butter and stir until melted. Brush some of this on top of each biscuit and sprinkle with parsley. (Save the rest- this is also the Au Jus sauce to dip the French Dip Biscuit in once they are finished baking)
• Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
• Serve with the remaining Au Jus dipping sauce