If you’re craving a French Dip sandwich – this recipe is the one for you. An easy, weeknight dinner – especially if you have kiddos back in school this time of year. Growing up, my dad owned a restaurant (Big 10) and they were known for their toasted, sub sandwiches which is where my love for a good warm sandwich began. I quickly began
And now in this busy season of life, what better way to prep for dinner than a dump-style crockpot dinner?
Aa culinary delight that combines ease with indulgence – the Crockpot French Dip Sandwich. Imagine tender, juicy beef slow-cooked to perfection, nestled between two slices of crusty bread, and accompanied by a savory au jus for dipping. This effortless yet incredibly flavorful recipe is a game-changer for busy days or when you simply crave a comforting meal without the fuss. Let’s dive into the simplest and most satisfying Crockpot French Dip Sandwich recipe that will elevate your sandwich game effortlessly.
Ingredients
- 4 lbs beef roast (chuck roast works best)
- 10.5 oz can of condensed French Onion soup
- 12 oz beef broth
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon of black pepper
- 1 teaspoon of salt
For the Sandwich:
- 6 French Rolls/Sub Buns (these are my favorite if you can find them!)
- 6 Slices Provolone Cheese
Directions
Add liquids & seasonings to the crockpot. Stir until mixed in.
Add in the beef & set the crockpot to high.
If you prefer to slice the beef, cook for 3-4 hours, then remove the beef from the crockpot while still slightly firm & slice very thinly. If you prefer to shred the beef (easier, recommended), cook for 5 hours and shred with a fork or hand mixer.
Preheat oven to 375 degrees.
Lightly butter bun & toast slightly in the oven.
Remove meat from crockpot and pile meat on a sub bun. Top with cheese.
Bake buns in the oven for 4 minutes, or until the cheese is melted & browned
Serve immediately with reserved liquids (au jus) for dipping!
The Easiest Crockpot French Dip Sandwiches
A classic, easy meal, perfect for a busy week ahead.
Ingredients
- Ingredients
- - 4 lbs beef roast (chuck roast works best)
- - 10.5 oz can condensed French Onion soup
- - 12 oz beef broth
- - 1 tablespoon minced garlic
- - 1 tablespoon worcestershire sauce
- - 1 teaspoon of black pepper
- - 1 teaspoon of salt
- For the Sandwich:
- - 6 French Rolls/Sub Buns
- - 6 Slices Provolone Cheese
Instructions
- Add liquids & seasonings to crockpot. Stir until mixed in.
- Add in the beef & set the crockpot to high
- If you prefer to slice the beef, cook 3-4 hours, then remove beef from the crockpot while still slightly firm & slice very thinly
- If you prefer to shred the beef (easier, recommended), cook for 5 hours and shred with fork or hand mixer
- Preheat oven to 375 degrees
- Lightly butter bun & toast slightly in oven
- Remove meat from crockpot and pile meat on sub bun. Top with cheese
- Bake buns in the oven for 4 minutes, or until the cheese is melted & browned
- Serve immediately with reserved liquids (au jus) for dipping
