Name: Slow Cooker Pot-au-feu Sandwich Dippers
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 2.5 lb beef brisket (cut into large chunks); 2 pcs onions (large, quartered); 4 pcs carrots (medium, peeled and cut into large chunks); 1.5 lb potatoes (small, waxy, halved or quartered); 6 cup beef broth (low sodium); 1 pcs baguette (fresh, for serving); 4 pcs garlic (cloves, peeled and smashed); 2 pcs bay leaves; 4 pcs fresh thyme sprigs; 1 tsp whole black peppercorns; tsp salt (to taste; null); tsp ground black pepper (to taste; null)

Juicy beef pot-au-feu, simmered until tender, is piled high on crusty bread dippers, ready to be dunked into the rich, savory broth.

Prep: 20 min • Cook: 480 min. A convenient slow-cooker version of the French classic, delivering incredibly tender beef and perfectly cooked vegetables, served with crusty baguette slices perfect for soaking up the rich, aromatic broth. This dish transforms a traditional hearty stew into a comforting meal ideal for a leisurely weekend or a cozy evening.

Preparation time: 20 min
Cooking time: 8 hrs
Total time: 8 hrs 20 min
Servings: 6

Instructions

Prep and Slow Cook

1Season the beef brisket chunks generously with salt and ground black pepper.
2Place the seasoned beef into the slow cooker. Add the quartered onions, carrot chunks, smashed garlic cloves, bay leaves, and thyme sprigs.
3Pour the beef broth over all the ingredients. Add the whole black peppercorns.
4Cover the slow cooker and cook on low for 6-8 hours, or until the beef is fork-tender. If cooking on high, reduce cooking time to 3-4 hours.

Adding Vegetables and Serving

1About 2 hours before the end of the cooking time (if cooking on low), add the halved or quartered potatoes to the slow cooker. Ensure they are submerged in the broth.
2Continue cooking until the potatoes are tender and the beef is easily shreddable.
3Carefully remove the beef, vegetables, bay leaves, and thyme sprigs from the slow cooker. Shred the beef into smaller pieces, if desired.
4Ladle the rich broth into individual bowls. Serve the shredded beef and cooked vegetables alongside, with slices of fresh baguette for dipping.

Instructions

Prep and Slow Cook

1Season the beef brisket chunks generously with salt and ground black pepper.
2Place the seasoned beef into the slow cooker. Add the quartered onions, carrot chunks, smashed garlic cloves, bay leaves, and thyme sprigs.
3Pour the beef broth over all the ingredients. Add the whole black peppercorns.
4Cover the slow cooker and cook on low for 6-8 hours, or until the beef is fork-tender. If cooking on high, reduce cooking time to 3-4 hours.

Adding Vegetables and Serving

1About 2 hours before the end of the cooking time (if cooking on low), add the halved or quartered potatoes to the slow cooker. Ensure they are submerged in the broth.
2Continue cooking until the potatoes are tender and the beef is easily shreddable.
3Carefully remove the beef, vegetables, bay leaves, and thyme sprigs from the slow cooker. Shred the beef into smaller pieces, if desired.
4Ladle the rich broth into individual bowls. Serve the shredded beef and cooked vegetables alongside, with slices of fresh baguette for dipping.

Nutrition Information

Calories: 451 kcal
Protein: 35 g
Fat: 22 g
Carbs: 26 g

Nutrient	Per serving
Calories	451 kcal
Protein	35 g
Fat	22 g
Carbs	26 g

Tips

For extra flavor, sear the brisket chunks in a hot pan with a little oil before adding them to the s
Monitor liquid levels in the slow cooker; if it looks like it's reducing too much, add a little more
Offer a bowl of coarse sea salt and freshly ground pepper at the table for guests to season their in