This is the time of year when simple slow cooker meals like these French dip sandwiches are a real lifesaver. If you’ve ever had multiple holiday concerts at different schools on the same night, you know exactly what I’m talking about! Those are the days when it’s so nice to have a home cooked meal ready that can be eaten as everyone comes and goes.
This is one of our all-time favorite sandwiches, so I make it year-round. There aren’t a lot of fancy ingredients, but the beef and dipping sauce are so flavorful. And then there’s the melted cheese–you can never go wrong with melted cheese! I love easy meals like this one that I know will satisfy the whole family.
- 1 (3-4 lb.) beef roast (chuck or rump roasts shred well)
- 1 envelope onion soup mix
- 1 envelope Au Jus gravy mix
- 4 cups low sodium beef broth
- 8 crusty sub buns
- 8 slices Provolone or Swiss cheese
- Season roast with salt and pepper and place in slow cooker.
- In a medium bowl, combine onion soup mix, au jus mix and beef broth. Pour over roast.
- Cook on low for 8-10 hours, or on high for 5-7 hours.
- Remove roast from slow cooker and shred.
- Preheat broiler.
- Slice sub buns in half lengthwise and arrange on a large baking sheet.
- Top the bottom buns with shredded beef. Top with sliced cheese.
- Cook sandwiches under broiler until cheese is melted and buns are toasted, 2-3 minutes.
- Ladle the juice from the slow cooker into small bowls and use for dipping sandwiches. If desired, pour the juices through a mesh strainer before serving.
Who Dished It Up First: Adapted from Life in the Lofthouse.