Slow Cooker French Dip Sandwiches

Tenderest roast beef, seasoned perfectly, piled on toasted french rolls and smothered in cheese.

 Cook once, eat twice!

1 recipe, 2 meals? Cook once, eat twice? Yes please! This is my kind of meal plan! These Slow Cooker French Dip Sandwiches will do just that for ya!

Are you worried that your family doesn’t want to eat the same thing twice? Well, I can assure you, my family gobbled these up! Not once, but twice! They are that good. But, if you’re not into left overs, no worries, I’ll give you some other ideas, and your family won’t even know they’re eating a repeat. Shhhh, I won’t tell if you won’t.

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Slow cookers are the bomb!!

I love my Crock pot! You too? Whoever invented it? Genius. This is the one I use, and one of my favorite functions is that it automatically turns to ‘warm’ after cooking time. Some days I’m out of the house for longer than what I need something cooked, so, this is perfect, I don’t have to worry about it being overdone, but it will still be warm and ready to eat when dinner time comes.

So let’s get on with this awesome slow cooker french dip sandwiches recipe, shall we?

Slow Cooker French Dip Sandwiches

This recipe is adapted from baking bites.

Ingredients:

• beef chuck roast
• onions
• homemade dry french onion soup mix (this is the one I use from Wellness Mama)
• beef broth
• red wine
• fresh garlic, salt, pepper
• sliced provolone cheese
• french rolls

Instructions:

• Caramelize the onions
• Salt and pepper the chuck roast and place in the slow cooker.
• Add onion soup mix, broth, wine, caramelized onions and garlic
• Cook on low 8 hours
• Shred meat and reserve the juices for au jus
• Slice and butter the french rolls, broil for a few minutes
• Place meat and and cheese on the bottoms of the rolls and return to broiler to melt cheese
• Serve immediately

Notes:

• You do not have to use home made french onion soup mix, however, I am a big proponent of real food, and there is definitely preservatives, msg, and artificial things happening in the prepackaged mix. But, no judgement here, do what you gotta do!
• For the au jus, you will have a lot of liquid. Take out a few cups and let it stand in a bowl, then you can skim off the fat and it’s ready for dipping. I serve it in ramekins, 1 per person.
• The secret to a super tender roast is low and slow, so I recommend cooking this on low for the 8 hours or longer.

Get cooking!

Ya know how food can bring back certain memories? Well, Slow Cooker French Dip sandwiches brings me back to my adolescent years. My best friend Stacey and I would go out to eat at the local Arnie’s restaurant that was within walking distance of our house. This was our favorite dish they had and we got it every single time. Plus, we just thought we were so grown up, going to a restaurant all on our own. I don’t remember how old we were but certainly old enough to be out on our own, but not old enough to drive. Ahhh, memories, the good ole days, no agenda and an open road. Anyway, I digress….

No need to visit your local restaurant, you can enjoy this recipe from the comforts of your own home, and, it’s restaurant quality!

Eat Twice

• Serve the beef on top of egg noodles and add in your favorite vegetable~green beans, broccoli, carrots.
• Serve the beef over rice and again add your favorite veggies.
• Make a big pan of Nachos starring this tender roast beef smothered in cheese, topped with black beans, peppers, tomatoes, avocados, sour cream and salsa.

4 from 1 vote

Print

Slow Cooker French Dip Sandwiches

Tenderest roast beef on a crispy french roll with melted provolone dipped in savory sauce.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings 12

Author Chellie

Ingredients

• 5 lbs beef chuck roast
• 3 onions sliced
• 1/4 cup homemade french onion soup mix see link in blog post
• 3 cups beef broth
• 6 oz red wine
• 3 cloves crushed garlic
• salt and pepper
• 6 French rolls
• sliced provolone cheese

Instructions

1. Caramelize the onions by cooking them on medium low heat in 3 Tbs butter until deep brown. (this can take awhile, but prep your other ingredients while you're waiting)
2. Salt and pepper the roast on both sides and place in the slow cooker.
3. Add soup mix, broth, wine, garlic and caramelized onions.
4. Cook on low for 8 hours (or longer)
5. Reserve about 3 cups or so of the juices, let it stand in a bowl for 10 minutes, skim off fat.
6. Shred the beef with 2 forks, it should be very tender. Return it back to the slow cooker.
7. Slice the rolls and butter them, place under the broiler for a few minutes until golden.
8. Pile some beef on the bottom part of the roll and top with a slice of cheese, return to the broiler to melt the cheese.
9. Cover with the top of the bun and serve immediately with au jus for dipping.

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