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
Ingredients
For the shredded beef
- 3 pound chuck roast browned first, but that’s optional
- 1 medium sweet onion sliced
- 3 cloves garlic minced
- 1 15 ounce beef broth
- 1 10.5 ounce French onion soup
- ¼ cup soy sauce
- ¼ cup red wine vinegar
- 1 tablespoon Creole seasoning
- 1 tablespoon freshly ground black pepper
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon dried oregano crushed
- ½ tablespoon paprika
For the sandwiches
- 8 French Rolls
- Mayonnaise
- Mozzarella cheese sliced
- Pickled Peppers or banana peppers
Instructions
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.
For the sandwiches
- Slather rolls with mayo.
- Add cheese.
- Top with meat and peppers and serve with a bowl of additional slow cooker juices for dipping.
Nutrition
Nutritional values are approximate.