Easy Crock Pot French Dip Sandwiches

These Easy Crock Pot French Dip Sandwiches are as simple as adding the ingredients to your slow cooker and letting it infuse your house with the intoxicating aroma of beef simmering in a richly seasoned au jus until it reaches mouthwatering perfection.

There is something about the aroma of a crock pot wafting through the air as the snow falls outside your window. Am I right? Crock pots are great during summer because they won’t heat up your kitchen on sultry days, but they really encapsulate the idealistic winter day when a comforting meal is spitting and sputtering away in a bath of bubbling broth.

During the heart of January, nothing will quite warm up your house like the smell of this easy Crock Pot French Dip cooking on your countertop! And the wait is certainly worth it, the hours transform a simple chuck roast into succulent shreds of flavor-infused beef. Perfect for dunking in a seasoned au jus broth!

There are two ways you can make this: An authentic French Dip Sandwich is made with thinly sliced beef. However, the easier way is just to let the beef continue to cook in the crock pot until it is easily shreddable. This way is easier because you don’t have to monitor the meat to make sure you carve it before it begins to fall apart.

Prep Time 5 mins
Cook Time 5 hrs
Total Time 5 hrs 5 mins
Course: Entree
Cuisine: American
Servings: 6
Calories: 475 kcal
Author: Fox Valley Foodie


Ingredients

  • 4 pounds beef roast (rump roast for slicing or chuck roast for shredding)
  • 10.5 oz can beef consomme (found by condensed soups)
  • 10.5 oz can condensed French onion soup
  • 12 oz Guiness beer
  • 1 tbsp worchestershire sauce
  • 1 tsp black pepper
  • 2 cloves of garlic
  • salt to taste
  • Sandwich
  • 6 French rolls
  • 6 slices Provolone cheese


Instructions

  1. Add beef and all liquid/seasoning ingredients to the crock pot and set on high.
  2. If you prefer to slice the beef, cook 3-4 hours, then remove beef from crock pot while still slightly firm and slice very thinly.
  3. If you prefer shredded beef (easier), cook for 5 hours and shred with forks when tender, removing chunks of fat.
  4. Preheat oven to 350 degrees.
  5. Remove meat from crock pot, reserving juices, and pile meat on buns, topped with cheese.
  6. Bake buns in the oven for 5 minutes, or until cheese has melted and buns warm.
  7. Serve immediately with reserved juices (au jus) for dipping.


Recipe adapted from: https://www.foxvalleyfoodie.com/

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