Crockpot French Dip Sandwiches

These french dip sandwiches are so easy and convenient. Put everything in the crockpot in the morning and enjoy for dinner!

French dip sandwiches are not a French thing at all. They just started being called that because they are usually served on some type of French bread. You need the more sturdy bread because it needs to hold up when you dip each bite into the au jus. Don’t skip that part – dip every single bite into that delicious broth. Trust me on this.

The best part of this is that you can put this in your crockpot and go about your day. When you’re ready for dinner, just slice or shred the meat and put the sandwiches together!

Here’s what you’ll need:

• 3-3 1/2 lb beef chuck roast
• 16 oz beef broth
• 1 can condensed French onion soup (I use Campbell’s, but any kind is fine)
• 1 t garlic powder
• 6 oz red wine (I recommend a cabernet or merlot)
• salt and pepper
• 4-6 French bread sandwich rolls (or you can buy a loaf of french bread and cut it into fourths)
• sliced provolone cheese (optional)

Trim any excess fat off the roast and season the meat on both sides with salt and pepper.

Pour the broth, wine, soup and garlic powder into the crockpot, stir it up, then place the roast into the liquid.

Cook on low for 6-8 hours. Take beef out and cover with aluminum foil to rest for about 15 minutes. Slice it if you can – it may just fall apart and in that case, you can sort of shred it.

Lightly toast the bread, or you can put it under the broiler in your oven for a couple of minutes. Add cheese and beef. The cheese is optional.

Pour some of the cooking liquid into a measuring cup and let it sit for about five minutes. This is so if there’s excess fat, it can separate. Skim the fat off the top and put some au jus into small bowls or ramekins so everyone can dip their sandwich!

I usually serve these with chips and a salad.

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Crockpot French Dip Sandwiches

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By Denise Palma – Serves: 4-6

Ingredients

• 3-3 1/2 lb beef chuck roast
• 16 oz beef broth
• 1 can condensed French onion soup (I use Campbell's, but any kind is fine)
• 1 t garlic powder
• 6 oz red wine (I recommend a cabernet or merlot)
• salt and pepper
• 4-6 French bread sandwich rolls (or you can buy a loaf of french bread and cut it into fourths)
• sliced provolone cheese (optional)

Instructions

1

Trim excess fat off roast.

2

Season all sides with salt and pepper.

3

Pour broth, wine, soup and garlic powder into crockpot and stir well.

4

Put roast into liquid.

5

Cook on low for 6-8 hours.

6

Take roast out of the crockpot and cover with aluminum foil and let rest for 15 minutes.

7

Slice or shred beef.

8

Remove some of the liquid from crockpot and put into a measuring cup for about 5 minutes.

9

Skim any fat off the top then pour into individual bowls or ramekins for dipping.

10

Lightly toast or broil the rolls for a couple of minutes then add cheese and beef.

11

Serve with dipping juice.