There’s something innately comforting in a French Dip sandwich for me. If it’s cold and dreary, this is the sandwich I want. And as the days are going to start kicking into “cold and dreary” mode pretty darn soon, I’m really happy that I managed to stumble across this recipe! These Ultimate Slow Cooker French Dip Sandwiches are perfect winter weather food, football party food, comforting “My toes are cold” food. Or, most importantly, “I need something simple to throw together for dinner” food.
I started by sprinkling a beef chuck roast with salt and pepper and browning it on the stove top.
While the roast was searing, I gathered my other ingredients. I mixed together a spice mix of beef bouillon powder, garlic powder, onion powder, oregano, salt and pepper. I measured out some dry minced onions, some soy sauce, grabbed two cans of beef consomme’ and…wait for it…
a bottle of Coke.
It adds just the perfect amount of sweetness. Don’t knock it til you’ve tried it!
Once my roast was browned on all sides, I moved it to my slow cooker. I sprinkled it with the onions and spice mix, and added a bay leaf.
Then, I poured the Coke, soy sauce and beef consomme’ over the roast, put the lid on the cooker, and set it to cook for four hours.
After four hours, my house smelled a bit like heaven.
You can almost see how much flavor is in the cooking liquid. (And, spoiler alert…you get to dip into that stuff later. Woot!)
The beef still wasn’t cooked to perfectly tender quite yet, but this was the perfect time to remove the roast and slice it into thin strips for the sandwiches.
Once the beef was sliced, and fat trimmed, I put the meat back into the cooking liquid and let it cook for another hour to soak in some of that amazing flavor, and while that happened, the meat became mouthwateringly tender.
When we were ready to eat, I piled the beef onto split French rolls, and topped them with sharp Provolone cheese.
The sandwiches went into the oven for a few minutes, to get that cheese all melty and gooey, and while they were in the oven, I skimmed the fat from the liquid in the slow cooker and got it all ready for dipping.
These. Are. So. Good.
The beef is perfectly tender, the cheese is perfectly melty, the bread perfectly toasty, and the dipping jus perfectly flavorful. It’s just so good and cozy, and on a chilly-toe fall day, it doesn’t get much better than this.
ULTIMATE SLOW COOKER FRENCH DIP SANDWICHES
- 1 (3 lb.) boneless beef chuck roast, trimmed of extra fat
- 1 Tbsp. olive oil
- 1/3 cup reduced-sodium soy sauce
- 1 cup Coke (not Diet!)
- 2 (10.5 oz.) cans beef consomme’
- 1/4 cup dried minced onions
- 1 Tbsp. beef bouillon powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more for sprinkling beef
- 1/4 teaspoon pepper, plus more for sprinkling beef
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 6 French rolls or hoagie buns
- 12 slices sharp Provolone cheese
- Heat olive oil in a large skillet over medium high heat. Sprinkle both sides of the chuck roast with salt and pepper, and sear the beef on all sides until lightly browned. Add the roast to the slow cooker.
- In a small bowl, combine the beef bouillon powder, garlic powder, onion powder, dried oregano, salt, pepper, and dried thyme.
- Sprinkle the roast with the dried minced onions, and then the spice mix. Add a bay leaf to the slow cooker.
- Pour the Coke, soy sauce and beef consomme’ over the roast. Cover the slow cooker and cook on LOW for 3-4 hours.
- Remove the roast to a cutting board. The meat should be tender enough to cut, but not falling apart. Slice the roast into thin strips, and remove excess fat. Place the sliced meat back into the sauce in the slow cooker, and allow to cook for 1-2 hours more on LOW.
- When you’re ready to eat, split the rolls and place them on a baking sheet. Fill the rolls with the sliced beef from the slow cooker. Top with the slices of Provolone cheese.
- Place the sandwiches in a 350* oven and bake until the cheese is melty and gooey.
- Skim the fat from the juices in the slow cooker, and serve the au jus alongside the sandwiches for dipping.
Adapted from Carlsbad Cravings