Slow Cooker French Dip Sandwich

Slow Cooker French Dip Sandwiches

Ever since I was young my favorite hot sandwich has been a french dip.  As a kid I thought dipping my sandwich into that rich au jus as so fun!  I still do! Yum.  Today’s version is made in the slow cooker and the rosemary and thyme seasoning give it a nice rich flavor.

Slow Cooker French Dip Sandwiches

The best part is – it’s easy.  I made this on Sunday.  Put it in the crock pot in the morning and by the time we were home from church (4:00)  it was ready to eat.  All I had to do was shred the meat, toast the buns and melt some cheese on top and we were good to go.

Slow Cooker French Dip Sandwiches

The au jus is made from the remaining broth and juices after you cook the meat.  Just strain the liquid to get rid of any pieces of meat or fat that may be in there.

Slow Cooker French Dip Sandwiches

I like to serve it on a toasted bun.  I just butter the roll and then toast it in a frying pan.  Pile on the meat and then melt some cheese on top under the broiler.  I prefer provolone but this time we had pepper jack and it was delicious!  Gave it a slight little kick.

Slow Cooker French Dip Sandwiches

I hear there is a big football game coming up and this would be a perfect meal for game day!

Other yummy sandwich ideas:

Roasted Red Pepper Chicken and Pesto Sandwich (slow cooker) - Chicken Caprese SandwichCheesesteak Sandwich with Peppers

Slow Cooker French Dip Sandwich

Yield: Makes 6-8 sandwiches

Ingredients

  • 1 - 3-4 lb. chuck roast, remove excess fat
  • Montreal Steak Seasoning
  • 2 olive oil
  • 1/4 C soy sauce
  • 1/4 C water
  • 4 whole black peppercorns
  • 2 C beef broth
  • 1/2 tsp dried, crushed rosemary
  • 1/2 tsp dried thyme
  • 1 TBSP minced onion
  • 2 tsp minced garlic
  • 6-8 french rolls
  • 6-8 slices of cheese, provolone is my preferance

Instructions

  • Remove excess fat from roast.
  • Sprinkle with Montreal Steak Seasoning
  • Brown in heavy pan with 2 tsp olive oil. Brown on both sides
  • Place in crock pot
  • Mix together soy sauce, beef broth, water, peppercorns, rosemary, thyme, garlic, onion
  • Pour mixture over roast.
  • Cook on low for 8-10 hours or high for 5-6. Cook until tender and easy to shred.
  • Shred with a fork and the place on sandwich buns.
  • Strain remaining juice and use for dipping

 Enjoy!

Leigh Anne

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Comments

  1. 1
    Liz says:

    Nice recipe. Thanks so much and have a Happy Wednesday.

  2. 2
    Barbara McKinley says:

    Leigh Anne, remember Tenuta’s Deli in Kenosha on 52nd St. ? They sell Italian Beef sandwiches that I have been trying to duplicate. They are a lot like the french dip recipe, mine used 1 can beef broth,, 1 pkg.. dry Italian dressing, pepperoncin peppers, and some Italian seasong, You cook it the same way in the slow cooker, shred it and also use provolone cheese. They are delicious.

  3. 3
    Mique says:

    YUM!! That looks SO good!
    Mique recently posted..Home Organization: DIY Mail Sorter

  4. 4
    Luanne says:

    Just made this recipe for dinner. It was great. I would make this again and share this recipe. I’m really enjoying your crock pot recipes.

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