So far I have been able to resist the sirens call to purchase more kitchen appliances. I walked away from the bread machine, and I’ve resisted the urge to purchase an Insta-Pot or an air fryer. But the one kitchen appliance that I did succumb to and is actually the most used small appliance in my kitchen, is my slow cooker. Over the years it’s the one appliance that I pull out over and over and over again.
A huge shout out to Jennifer at carlsbadcravings.com for the inspiration for this truly delectable slow cooker recipe. I used her recipe for the au jus dipping sauce. Yes the list of herbs and spices is rather long, but it’s definitely worth it. The result is a flavor packed au jus that pairs perfectly with the tender and flavorful beef.
We enjoy a little spicy heat so I added a couple secret ingredients to her recipe for a little punch of spicy heat that is a lovey surprise with every bite!!!
Is your mouth watering yet? Well it should be! This easy recipe makes a regular appearance on my dinner rotation. Not only is it flavorful, everyone loves it, and it’s an easy to make meal that you can pull off even on a busy weeknight after a long day at work.
Serve these sandwiches with a side of macaroni salad, creamy coleslaw or make one of our favorites…this easy to make kid’s favorite, an easy, extra creamy, stovetop, Mac & Cheese. Let’s face it, you can never go wrong with Mac & Cheese!!!
Heat oil over medium high in a large heavy bottom skillet. A cast iron skillet is perfect for this!
When skillet is good and hot sear both sides of chuck roast until a dark golden brown crust forms.
Place roast in the bottom of a slow cooker.
Make dipping sauce:
Combine soy sauce, cola, and beef consommé in a large bowl. You will find beef consommé in the soup isle at the market, but if you have trouble finding it just substitute with beef broth instead.
Add 1/4 cup dried minced onions. No need to run out to the market if you don’t have dried minced onions on hand. Substitute with a 1/4 cup freshly minced onion. Use whatever you have on hand.
Add a tablespoon of beef bouillon.
Add a teaspoon of garlic powder.
Add 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stir to combine.
Add bay leaf and pour au jus dipping sauce over the roast in the slow cooker.
Cook low and slow for 6-8 hours.
Remove roast and either slice beef across the grain or shred with a couple of forks.
Use a spoon to skim off and discard any excess fat that may be in the slow cooker.
Return sliced/shredded beef to the slow cooker and continue to cook while you prepare the rolls.
Fish out and discard the bay leaf, it’s done its job and imparted its deliciousness to the broth. We thank it for its flavorful contribution.
Prepare the rolls:
Toast the rolls by either popping them in the oven under the broiler until golden brown, or toast them in a skillet with a little butter. This keeps the rolls from getting mushy until you are ready to dip them in the flavorful au jus and get them good and juicy, and soggy.
Once rolls are lightly toasted, spread each half with a thin layer of horseradish sauce. This adds a bit of unexpected heat that really makes these sandwiches stand out stars!!!
Then top each half of bread with a slice of Provolone cheese. Yes each half gets a slice! These sandwiches are flavorful and really cheesy and delicious!
Place cheese topped rolls on a cookie sheet and broil in the oven until cheese is melted and bubbly. Keep a close eye on them so the cheese doesn’t burn. The goal is hot, melted, bubbly cheese that’s just starting to brown along the edges. It only takes a few seconds under the broiler to go from golden brown to burnt. So don’t walk away from the oven, keep a close eye on that cheese so it’s cooked to melty perfection.
Assemble sandwiches:
Using tongs, place a heaping mound of beef on one half of each roll.
Top beef with a few sliced pepperoncini peppers. We like it spicy around here but if you prefer a milder sandwich you can leave off the peppers.
Serve sandwiches with a side of the dipping sauce.
Top with the top half of the roll and smoosh together. Don’t forget the “smoosh”. Smooshing the sandwich together gets that gooey cheese mixed in with the flavorful beef so you get an explosion of flavor with each and every bite!
Oh my gosh…THESE SANDWICHES ARE…PHENOMENAL!!! The ratio of meat and cheese in each bite is perfect! The heat from the horseradish and peppers adds just the right amount of heat with every delectable bite! The au jus adds that sloppy, slurpy, yummy extra flavor that makes these sandwiches so stinkin’ good!
Slow Cooker French Dip Sandwiches
Equipment
- Slow cooker
Ingredients
- 2-3 lb chuck roast, trim off excess fat
- 2 tbsp vegetable oil
- 4 sandwich rolls or hamburger buns
- 8 slices Provolone cheese
- ⅓ cup reduced soy sauce
- 1 cup cola, (do not use diet)
- (2) 10½ oz cans beef consommé
- ¼ cup dried minced onions
- 1 tbsp beef bouillon
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp thyme
- 1 bay leaf
- 2 tbsp prepared horseradish sauce, optional
- ¼ cup sliced pepperoncini peppers, optional
Instructions
- Heat oil over medium high in a large heavy bottom skillet.
- When skillet is good and hot, sear both sides of the chuck roast until a dark golden brown crust forms.
- Place roast in the bottom of a slow cooker.
Make dipping sauce:
- Combine soy sauce, cola, and beef consommé along with all the herbs and spices.
- Pour the au jus sauce over the roast in the slow cooker.
- Add bay leaf to the slow cooker.
- Cover and cook on low for 6-8 hours.
- Remove roast and either slice or shred the beef.
- Using a spoon, skim off any excess fat that may be in the slow cooker. Discard excess fat.
- Return sliced/shredded beef to the slow cooker and continue to cook for 30-40 minutes on low.
Prepare rolls:
- Toast rolls and top each half with a thin layer of horseradish sauce.
- Top each half of bread with a slice of Provolone cheese.
- Place on a cookie sheet and broil in the oven until cheese is melted and bubbly.
Assemble sandwiches:
- Using tongs, place a heaping mound of beef on the bottom half of each roll.
- Top beef with sliced pepperoncini peppers.
- Top with the top half of the roll and smoosh together.
- Serve sandwiches with a small bowl of the dipping sauce.
Did You Make This?
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