These French Dip sandwiches are insanely amazing! Super easy to throw together using just basic ingredients. Leftovers are wonderful, too! Serve these mouthwatering sandwiches with the au jus for dipping and enjoy a simple, filling meal perfect any time!
Ingredients
2 tbsp olive oil
4 c. beef stock
2-3 lbs chuck roast
4-5 French bread or hoagie rolls
1 packet onion soup mix (1.9 ounces packet)
8 slices of Swiss or mozzarella cheese
Salt and Pepper
HOW TO MAKE FRENCH DIP CROCK POT DINNER
Step 1: With salt and pepper, generously season both sides of the roast.
Step 2: Heat the olive oil in a large skillet (cast-iron) over medium-high heat. Once the oil is hot, add the roast to the skillet and sear for about 3 to 4 minutes until golden-brown crust forms.
Step 3: Into the crockpot, transfer the roast. Pour in the beef stock and add the onion soup mix. Set to cook for 8 to 10 hours on low or 5 to 7 hours on high.
Step 4: To a large bowl, transfer the roast. Using two forks, shred the meat and return the shredded meat to the crockpot.
Step 5: Slice the French loaf to the sandwich size. If using hoagie rolls, slice them as well. On a baking sheet, lay the pieces of bread, and open sides up. On one side of the bread, place the beef and cover the meat with the cheese.
Step 6: Put the baking sheet under the broiler in the oven for 1 minute or until the tops are brown and the cheese has melted. Remove from the oven when done.
Step 7: Into small bowls, ladle the juice from the crockpot. For thicker au jus, whisk 2 tbsp cornstarch and 4 tbsp of the au jus juice until well mixed. To a saucepan, transfer the juice from the crockpot and add the cornstarch mixture. Let it simmer, then allow this to sit for a couple of minutes.
Step 8: Serve the sandwiches immediately with the au jus for dipping. Enjoy!
Ingredients
- 2 tbsp olive oil
- 4 c. beef stock
- 2-3 lbs chuck roast
- 4-5 French bread or hoagie rolls
- 1 packet onion soup mix (1.9 ounces packet)
- 8 slices of Swiss or mozzarella cheese
- Salt and Pepper
Instructions
Step 1: With salt and pepper, generously season both sides of the roast.
Step 2: Heat the olive oil in a large skillet (cast-iron) over medium-high heat. Once the oil is hot, add the roast to the skillet and sear for about 3 to 4 minutes until golden-brown crust forms.
Step 3: Into the crockpot, transfer the roast. Pour in the beef stock and add the onion soup mix. Set to cook for 8 to 10 hours on low or 5 to 7 hours on high.
Step 4: To a large bowl, transfer the roast. Using two forks, shred the meat and return the shredded meat to the crockpot.
Step 5: Slice the French loaf to the sandwich size. If using hoagie rolls, slice them as well. On a baking sheet, lay the pieces of bread, and open sides up. On one side of the bread, place the beef and cover the meat with the cheese.
Step 6: Put the baking sheet under the broiler in the oven for 1 minute or until the tops are brown and the cheese has melted. Remove from the oven when done.
Step 7: Into small bowls, ladle the juice from the crockpot. For thicker au jus, whisk 2 tbsp cornstarch and 4 tbsp of the au jus juice until well mixed. To a saucepan, transfer the juice from the crockpot and add the cornstarch mixture. Let it simmer, then allow this to sit for a couple of minutes.
Step 8: Serve the sandwiches immediately with the au jus for dipping. Enjoy!
