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Best Slow Cooker French Dip Sandwiches

3.0/5 rating 1 vote
  • Ready in: Prep: 5 M, Cook: 6 H, Total: 6 H 5 M
  • Serves: 6
  • Complexity: easy
Best Slow Cooker French Dip Sandwiches

Crazy tender Slow Cooker French Dip Sandwiches seeping with spices are unbelievably delicious and make the easiest dinner or party food! The meat is cooked low and slow, sliced then put back in the slow cooker so it drinks up all the juices and becomes melt-in-your-mouth tender.  Pile that juicy beef on to a golden toasted bun smothered with gooey cheese then dunk in flavor bursting au jus and you quite possibly the most delectably delicious bite of your life.  

Ingredients

  • 3 lb beef chuck roast trimmed of excess fat*
  • 1 tablespoon olive oil
  • 6 French rolls or hoagie buns
  • 12 slices provolone cheese
  • SLOW COOKER:
  • 1/3 cup reduced sodium soy sauce
  • 1 cup Coke NOT diet
  • 2 10.5 oz. cans beef consommé **
  • 1/4 cup dry minced onions
  • 1 tablespoon beef bouillon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • Step by Step Directions

    1. FDcpbeefspiceHeat olive oil over medium-high heat in a large nonstick skillet. Using two forks or tongs to hold the roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients.

       

       

       

       

       

       

       

       

       

       

       

    2. FDSlicethinCook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in the slow cooker and continue to cook on LOW for 1-2 additional hours.

       

       

       

       

       

       

       

       

       

       

       

    3. FDdoneWhen ready to serve, remove roast and strain fat from the broth for dipping.

      Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices cheese. Bake at 350 degrees F or until cheese is melted. Serve with reserved au jus.

      RECIPE NOTES

      *The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount of 6 sandwiches.

      **Beef consomme can usually be found in the canned section next to the beef broth. If you can't find it, you may substitute beef broth.

       

       

       

       

       

       

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