French Dip Sandwiches in a Slow Cooker 5-Ingredient. Add a raw roast of beef in the slow cooker and 4 liquids. The filling of your Game Day sandwich is so good, you are going to be asked to share the recipe with your friends.
French dip sandwiches are not much more than that: they are simply tender roast beef on a crusty roll and dipped into savory, rich juices. The concept began in early 20 th century Los Angeles, where a roast beef sandwich had fallen into pan drippings and people fondly remembered it so much that it became a classic.
Servings: 6
Ingredients
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3-3.5 pounds beef chuck roast (or other roast beef)
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2 cans (10.5-ounces) condensed French onion soup.
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1 (10.5-ounce) can beef consomme or beef broth, condensed.
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6-8 robust hoagie/sandwich rolls in French.
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6 to 8 slices provolone or Swiss cheese (not compulsory yet it is the 5th item included in the list)
French Dip Sandwiches: Directions
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Put the roast of beef in the bottom of your slow cooker. When there is a fatter fatty side, put it facing upwards so that it can baste the meat as it cooks.
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Spoon the condensed French onion soup and the beef consomme (or broth) all over the roast. You do not have to put in additional water; you would not want to lose the richness and the flavor of the juices.
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Cover the slow cooker with the lid and cook and cook on LOW 8-10 hours or on HIGH 4-5 hours until the beef is very tender and shreds with a fork. Low and slow is the most superior texture as long as there is time.
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When the beef is cooked, it is important to take the roast to a large demonstrating bowl or cutting board. Shred the meat in bite-sized pieces with two forks discarding any large pieces of fat.
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And remove any fat that lies on top of the cooking liquid in the slow cooker. Sample the soup and add some salt and pepper to taste. This is a nice dip that you can dunk your au jus in.
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Add the shredded beef back into the slow cooker and stir in it into the warm juices. Allow it to rest on WARM or LOW approximately 10-15 minutes to allow the meat to absorb the more flavor and prepare the rolls and the cheese.
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Divide the hoagie rolls and, should you wish, cut them a little under the broiler or skillet and toast them one or two minutes to make them support the plump meat.
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Tongs are used to stack the hot shredded beef on each roll and some of the juices will be left in the slow cooker. Garnish with provolone or Swiss cheese.
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You can melt the cheese, or put the sandwiches together on a baking sheet and put them under the broiler, 1-2 minutes, only until the cheese is bubbly and beginning to brown on the edges. Be very careful of them lest they be burnt.
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Spoon out some of the hot cooking liquid in each person in small bowls or ramekins. Sandwiches should be served warm and the au jus served on the side to be dipped in.
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