Slow Cooker French Dip Sandwiches



Is it Throwback Thursday, or do they still do that?  It’s the time of year when you want to pull out the slow cooker and make your house smell like “yum”.  This post is an oldie but a goodie from a past Maven.  Enjoy!

“Oh my goodness these are delicious! My family was completely quiet while they ate these. It was so funny! No one had time to talk…too busy eating! We were so craving a roast for Sunday dinner. I wanted something a bit different. I found a recipe for French Dip sandwiches and tweaked it for my family and this is what happened! Very yummy.”

3-1/2 lbs beef chuck roast
16 oz beef broth
1- 10.5 oz can condensed French onion soup
1/4 cup red wine vinegar
1 tsp. garlic powder
2-3 TBSP. Worchestershire sauce
salt and pepper, to taste
4-6 French rolls
olive oil
sliced provolone cheese, optional

1.  Trim excess fat off beef roast and season meat with salt and pepper.

2.  Into the slow cooker add the following ingredients: beef broth, condensed French onion soup, red wine vinegar, garlic powder, Worchestershire sauce and mix well. Then add the beef roast.

3.  Set your slow cooker on high! Set the time for 5 1/2 to 6 hours. This will be falling apart when you next look at it! But, you need to adjust this to your slow cooker. My slow cooker cooks really hot and fast. So think about yours before you set it. If you have time, put this on earlier in the day and set it to low. Since this is cooking in liquid it will not dry out.

4.  When it’s time, take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low for another 20 minutes.

5.  Slice French rolls and brush them with olive oil. Lay cut side down onto baking sheet and toast them to your liking. If someone wants cheese on their sandwich add the cheese onto roll to melt in the oven face up!

6.  Divide beef onto rolls and spoon the au jus sauce into little bowls for each person. (no one wants to share their au jus sauce!) Serve while hot! Your family will love this!

Originally posted on March 6, 2012.


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