Slow Cooker French Dip Sandwiches
The best French dip sandwiches you can make in your slow cooker. The combination of herbs and spices make a delectable au jus dipping sauce that will make your mouth water.
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.