Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches
Credit: Celebrating Sweets

2lb – 4lb Beef Roast
Salt & Pepper
3 cups Beef Broth
1/4 cup Worcester Sauce
2 tbsp Olive Oil
2 Yellow Onions
3 cloves Garlic, Minced
1 Bay Leaf
6 Hoagie Buns
1-2 cups Provolone Cheese

• Trim Beef of excess fat. (If there is any). Then Salt and Pepper the Beef generously.
• Combine Beef Broth, and Worcester Sauce, stir. Set to the side.
• Half the onions then thinly slice them, Mince up the Garlic.
• Add Olive Oil to frying pan, then heat up the frying pan on a MEDIUM-HIGH heat.
• When the oil is nice and hot, sear the Beef on all sides, until it has a nice brown crust. When all sides are seared, put the Beef in your slow cooker, (crock pot).
• Turn your frying pan down to MEDIUM, (add some more Olive Oil if needed), add your onions to the frying pan, and cook them for about 5 minutes. (Sauteing them). Then add the Garlic (minced), to the onions, and continue cooking them for an additional 2 minutes.
• Add a couple of tablespoons of the Beef Broth mixture to the frying pan, use a wooden spoon to scrape all the brown bits from the bottom of the pan. Then transfer everything in the frying pan, to the slow cooker. (This includes the onions, garlic, brown bits and juices).
• Pour the Beef Broth mixture into the slow cooker, and add the Bay Leaf as well. Turn the slow cooker on HIGH for 3-4 hours. (I flipped the Beef about every hour since it stuck out of the broth).
• When the meat is tender, pull it out and thinly slice it, or shred it with two forks. Then set aside.
• Place the strainer over a bowl. (There was a lot of juices so we used a large bowl). Then strain all the juices out from the onions, and Bay Leaf. This is your au jus dip.
• Discard the Bay Leaf. (Throw it in the garbage).
• Transfer the Beef and Onions back into the slow cooker, and pour some of the au jus sauce over top of it to keep the meat moist.
• If you want you can toast your buns at this point, and melt cheese on top. I found the buns toasted to fast and the cheese didn’t completely melt. It may help the melting process if you shred the cheese instead of having it in slices. You could always put some meat on a plate, sprinkle cheese on top and zap it in the microwave, to melt it. To each there own.
• Pile Beef, Onions, and Cheese into the bun. Have a small bowl to dip the au jus sauce from.
• Serve/Enjoy.

MenuDuet’s Notes: In the picture displayed;

-Original recipe used a 2 lb Beef Chuck, but we just used what was in our freezer. (Which was a 3 – 4lb roast).

-We used White Onions

-We will probably use some extra garlic and stick it right in the Beef next time, for more garlic flavor.

-The brown bits will add extra flavor to your dish.

-Original recipe said you could cook it in the slow cooker on Medium for 5-6 hours if you wanted, but we never tried it this way.

-We toasted the first sandwich/meted cheese, but didn’t toast/melt it on the second one. Tasted good both ways.

We all really enjoyed this dish, and it wasn’t to hard to make, though it was time consuming with the searing and chopping, it was well worth it in the end. It had a great flavor and the beef was tender and delicious.
This dish is very filling, most of us were having a hard time eating a second one, but we were also having a hard time stopping since it tasted so good. (Even tasted great as leftovers the next day – made this yesterday).

The one thing that we would change, or should I say, add, is a Beef Oxo (oxi) cube, because the au jus sauce was slightly lacking in flavor. We would just add it at the same time as the Broth, to give it that extra taste.
Over all, we loved it and will be making it again!

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’


I took the picture displayed, with my camera.

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