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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. I thought that was pretty good in fact. But there’s better and this is 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. It is totally unlike the flavor of any dip sandwich I’d had or made before. 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 when I made this slow cooker French dip sandwich. 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’. And remember, the ‘messier the better’ rule applies here. So pile it high and dunk it deep!
Slow Cooker French Dip Sandwich
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 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.
Nutritional values are approximate.