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)

Slow Cooker Pot-au-feu Sandwich Dippers - Image 1

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
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

2 1/2lb beef brisket(cut into large chunks)
2 pcs onions(large, quartered)
4 pcs carrots(medium, peeled and cut into large chunks)
1 1/2lb potatoes(small, waxy, halved or quartered)
6 cup beef broth(low sodium)
1 pc 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)

Instructions

Prep and Slow Cook

Season the beef brisket chunks generously with salt and ground black pepper.
Place the seasoned beef into the slow cooker. Add the quartered onions, carrot chunks, smashed garlic cloves, bay leaves, and thyme sprigs.
Pour the beef broth over all the ingredients. Add the whole black peppercorns.
Cover 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

About 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.
Continue cooking until the potatoes are tender and the beef is easily shreddable.
Carefully remove the beef, vegetables, bay leaves, and thyme sprigs from the slow cooker. Shred the beef into smaller pieces, if desired.
Ladle the rich broth into individual bowls. Serve the shredded beef and cooked vegetables alongside, with slices of fresh baguette for dipping.

Nutrition

Servings: 6
Serving size (imperial): 7 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	450.5 kcal	225.3 kcal	2,703 kcal
Protein	35.2 g	17.6 g	211.2 g
Fat	22.1 g	11.1 g	132.6 g
Carbs	25.8 g	12.9 g	154.8 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

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Ingredients

2 1/2lb beef brisket(cut into large chunks)
2 pcs onions(large, quartered)
4 pcs carrots(medium, peeled and cut into large chunks)
1 1/2lb potatoes(small, waxy, halved or quartered)
6 cup beef broth(low sodium)
1 pc 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)

Instructions

Prep and Slow Cook

Season the beef brisket chunks generously with salt and ground black pepper.
Place the seasoned beef into the slow cooker. Add the quartered onions, carrot chunks, smashed garlic cloves, bay leaves, and thyme sprigs.
Pour the beef broth over all the ingredients. Add the whole black peppercorns.
Cover 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

About 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.
Continue cooking until the potatoes are tender and the beef is easily shreddable.
Carefully remove the beef, vegetables, bay leaves, and thyme sprigs from the slow cooker. Shred the beef into smaller pieces, if desired.
Ladle the rich broth into individual bowls. Serve the shredded beef and cooked vegetables alongside, with slices of fresh baguette for dipping.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

450.5 kcal

225.3 kcal

2,703 kcal

Protein

35.2 g

17.6 g

211.2 g

Fat

22.1 g

11.1 g

132.6 g

Carbs

25.8 g

12.9 g

154.8 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