PREP TIME: 5 MINS | COOK TIME: 6 HRS | SERVINGS: 6
These sandwiches are crazy delicious! Sipping with spices, every bite of this tender and flavorful French Dip Sandwich sure to leave your taste buds wanting for more. Pile the juicy, melt-in-your-mouth beef in toasted buns smothered with melty cheese and dip them in flavor-bursting au jus.
INGREDIENTS
3 pounds beef chuck roast trimmed of excess fat
1 tbsp vegetable oil
6 French rolls or hoagie buns
12 slices provolone cheese
SLOW COOKER:
1/3 c. reduced-sodium soy sauce
1 c. Coke NOT diet
2 10.5-ounce cans beef consommé
1/4 c. dried minced onions
1 tbsp beef bouillon
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1 bay leaf
HOW TO MAKE THE BEST SLOW COOKER FRENCH DIP SANDWICHES
Step 1: In a cast-iron skillet, heat the vegetable oil over medium-high heat. Hold the roast with two forks or tongs to sear both sides until lightly brown. Then, transfer the roast to the slow cooker and top it with the rest of the slow cooker ingredients.
Step 2: Set the slow cooker on low and cook the roast for 4 hours. When done, remove to a cutting board and slice thinly across the grain. Add the sliced meat back in the slow cooker and resume cooking for another 1 to 2 hours.
Step 3: Take the roast out of the slow cooker when ready to serve and strain off the fat from the broth for dipping.
Step 4: Line the bottom of the baking tray with the rolls. With the beef, top each half of the rolls followed by 2 cheese slices. Place in a 350 degrees F oven and bake until the cheese has melted. Serve with the au jus. Enjoy!
NOTES:
For 6 sandwiches, you’ll use roughly 3 pounds of beef.
If beef consommé is not available you swap it with beef broth.
Ingredients
- 3 pounds beef chuck roast trimmed of excess fat
- 1 tbsp vegetable oil
- 6 French rolls or hoagie buns
- 12 slices provolone cheese
- SLOW COOKER:
- 1/3 c. reduced-sodium soy sauce
- 1 c. Coke NOT diet
- 2 10.5-ounce cans beef consommé
- 1/4 c. dried minced onions
- 1 tbsp beef bouillon
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 1 bay leaf
Instructions
Step 1: In a cast-iron skillet, heat the vegetable oil over medium-high heat. Hold the roast with two forks or tongs to sear both sides until lightly brown. Then, transfer the roast to the slow cooker and top it with the rest of the slow cooker ingredients.
Step 2: Set the slow cooker on low and cook the roast for 4 hours. When done, remove to a cutting board and slice thinly across the grain. Add the sliced meat back in the slow cooker and resume cooking for another 1 to 2 hours.
Step 3: Take the roast out of the slow cooker when ready to serve and strain off the fat from the broth for dipping.
Step 4: Line the bottom of the baking tray with the rolls. With the beef, top each half of the rolls followed by 2 cheese slices. Place in a 350 degrees F oven and bake until the cheese has melted. Serve with the au jus. Enjoy!
Notes
For 6 sandwiches, you’ll use roughly 3 pounds of beef. If beef consommé is not available you swap it with beef broth.
