Crockpot French Dip Sandwiches
It’s downright cold around here the past couple of days and the only thing that sounds good at the moment is a bowl of soup or a hearty, warm meal. Preferably one that takes little effort so I can stay cozy under my blanket with a book for as long as possible. Thankfully, this recipe for Crockpot French Dip Sandwiches meets those requirements.
Start by seasoning your beef roast with a little pepper and place it into a Crockpot.
In a bowl, combine the beef consomme, French onion soup, beef broth, and red wine.
Pour the liquid over the roast and cook on low for about 8 hours.
When the meat is tender, remove from the slow cooker and place onto a cutting board.
Cut or shred the meat to your desired size and texture.
Assemble the sandwiches by splitting the rolls- I love these Steakhouse Rolls from Walmart- place the rolls on a baking sheet.
Top rolls with your desired amount of beef, a slice of cheese (and sauteed mushrooms if you want to up the YUM factor), place into the oven.
Bake just until the cheese starts to melt and bubble.
Now here is the key…
Don’t discard the cooking liquid!
That’s culinary gold leftover in the crockpot. Let’s use it!
Keep the broth warm in the slow cooker until ready to serve. Pour into little dishes.
Enjoy these delicious sandwiches dunked in the best au jus you’ll ever make.
Crockpot French Dip Sandwiches
This is the best recipe for Crockpot French Dip Sandwiches. Easy beef roast meal made in your slow cooker.
Ingredients
- 3-4 lb Beef Roast I like to use a chuck roast for this recipe
- Black Pepper, to taste
- 1 can (10.5 oz) Beef Consomme
- 1 can (10.5 oz) French Onion Soup
- 1 cup Beef Broth
- 1/2 cup Red Wine or beer
- Sandwich Rolls, for serving
- Sliced Cheese, for serving Provolone or Pepperjack are my favorites
- Sauteed Mushrooms, for serving optional
Instructions
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Season the beef roast with pepper to taste and place into the slow cooker.
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In a bowl mix together the beef consomme, French Onion soup, beef broth, and red wine. Pour over the top of the roast.
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Cook on low for about 8 hours or until beef is tender and falling apart.
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Remove roast to a cutting board and slice or shred the meat.
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Split the rolls and place onto a baking sheet. Top the rolls with desired amount of beef, cheese, and if desired, sauteed mushrooms.
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Bake at 400℉ until cheese is melted, bubbling, and starting to brown.
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Remove the sandwiches and serve with little bowls of the delicious warm broth (au jus) leftover in the crockpot.
Recipe Notes
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