I can now throw away the old recipe I had for making slow cooker French dip sandwiches. You know the one. Beef, French onion soup, beef broth and beer and that’s it. This version takes that concept to new places. The combination of soy sauce, red wine vinegar and spices really gives these sandwiches a rich fantastic flavor. Of course the meat is fall apart tender, but it’s tasty through-and-through. And the dipping sauce? Straw-worthy.
I put fresh mozzarella slices on the bottom slices of bread before piling them high with the moist meat. The cheese helps keep the bread from getting too soggy. My rule with a messy sandwich has always been: once you pick it up, don’t set it down. Then you won’t have any ‘problems’.
I love sandwiches topped with tender slow-cooked beef. Try my spicy Italian and beef debris po boy sandwiches too.
Slow Cooker French Dip Sandwich
Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings 8 -10
For the shredded beef
- 3-4 lb chuck roast browned first, but that's optional
- 1 medium sweet onion sliced
- 3 cloves garlic minced
- 1 15 ounce can beef broth
- 1 10.5 ounce can French onion soup
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 1 tablespoon Creole seasoning
- 1 tablespoon freshly ground black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon dried oregano crushed
- 1/2 tablespoon paprika
For the sandwiches
- French Rolls
- Mozzarella cheese sliced
- Pickled Peppers or banana peppers
For the shredded beef
Brown the roast in a large pot or Dutch oven if desired.
Place remaining beef ingredients into a slow cooker set to high and stir to combine.
Add the beef, cover, and cook 5 hours until the beef is fall-apart tender.
Remove beef (careful as it will crumble) and shred completely. Return to slow cooker for 30 more minutes.
I recently made a yummy pot roast sandwich. As soon as we finished off all of the pot roast I was already jonesin’ for more. Instead of making the same thing again, I made French dip sandwiches, also adding a creamy horseradish sauce and caramelized onions. The result was over-the-top good. Super tender meat with great beefy flavor, wonderful onions, and a horseradish kick to boot.
I used to make more ‘normal’ French dip sandwiches. You know, thin sliced beef with an au jus for dipping. Good stuff. But now I’m addicted to shredded beef dip sandwiches with a wonderful horseradish sauce and caramelized onions. I got the inspiration from my pot roast sandwich, which is actually my take on the same sandwich from the Hobnob Corner Restaurant in Nashville, Indiana.
Also try my French dip crescents.
French Dip Sandwiches
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
- 1 tablespoon olive oil
- 1 3-4 pound beef eye of round fat trimmed
- 2 10.5 ounce cans beef broth
- 2 10.5 ounce cans condensed French Onion soup
- 1 12 ounce bottle beer
- 1 large Italian bread loaf or good sandwich buns
- Sliced cheese Provolone, Swiss or Fontina work well
- Caramelized onions see below
- Creamy horseradish sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 small sweet onions sliced thin
- 1 tablespoon sugar
Heat oil in a large Dutch oven over high heat.
Add the beef and brown on all sides.
Reduce heat to medium-low. Add broth, soup, and beer.
Simmer for 7-8 hours, turning occasionally, until meat is falling apart and tender.
Remove meat and let rest for 10 minutes before slicing or chopping. Place chopped meat into a separate pot. Add a few ladlefuls of the broth sauce. Keep warm.
Warm the bread.
Slather both sides of the bread with the horseradish sauce. Add meat and cheese. Top with the onions.
Serve with a bowl of strained broth for dipping.
Heat oil and butter in a large skillet over medium-high heat.
Add the onions and cook until they start to brown.
Reduce heat and continue to cook the onions until they are golden brown and caramelized, 10-15 minutes.
I had a little meat and au jus left over from the French dip sandwiches I made the other day, so I figured I’d try something new and make them into French dip crescents. They came out tasting just like French dip sandwiches, with a lighter and fluffier exterior. Quite tasty and moist, and fun for dipping. These little yummies make for fun appetizers.
These are the perfect size to serve as appetizers for the big game. Just make sure you have a few paper towels on hand since they are a tad messy after you dip them.
Also try my French dip sandwiches.
French Dip Crescents
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Warm the meat and au jus over medium heat.
Divide the crescent rolls into 8 large triangles.
Add 1/2 slice of cheese to dough and top with 2 tablespoons of meat. Roll up and seal the dough.
Transfer to a baking sheet and cook 15 minutes or until the dough is golden brown.
Serve with the au jus for dipping.
I love a good French dip sandwich on a cold day. Besides the tender meat, the key is a great au jus for dipping. And oooey, gooey melted cheese. Yum. I like to get my bread good and soggy. Yes, I over-dunk. Leave it in there for a while to soak up all that beefy flavor. Then let it drip all over the place. Remember my motto: the messier it is, the better it tastes. That applies to French dip sandwiches, burgers, hot dogs. Anything and everything.I prefer pepperjack cheese on my French dips only because I like a little extra kick. I think provolone is a more traditional cheese. The meat is also great on French dip crescents, an excellent party treat.
French Dip Sandwiches
Prep Time 5 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 35 minutes
- 1 tablespoon oil
- 4 pound rump roast
- 1 14 ounce can beef broth
- 1 10 1/2 ounce can condensed French Onion soup
- 1 12 ounce bottle of beer (use a full-flavored beer)
- 8 French rolls or a large Italian bread loaf
- 2 tablespoons butter
- Sliced cheese provolone, pepperjack... mozzarella, whichever you prefer
Trim excess fat from the roast.
Heat oil in a large Dutch oven or pot. Add the meat. Brown on all sides.
Add broth, soup, and beer. Cook on low for 7 hours.
Toast buns. Thin slice the beef against the grain (or shred with a fork) and stack on bread. Cover with cheese and melt under broiler.
Strain sauce and serve with sandwiches for dipping.