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This french dip recipe is fantastic! If you’re looking for a low-calorie, slow-cooker recipe… try this beef dip sandwich!
Now onto the slow-cooker recipe for french dip sandwiches.
I actually have another recipe for Roast Beef Dip Sandwiches using sliced roast beef (from the deli), topped with onions that have been in butter. It’s a tie for which one we like the best!
This is a family favorite- it only calls for five ingredients & it’s cooked in the crockpot. It couldn’t be much easier.
Ingredients for French Dip Sandwiches made in the CrockPot:
- about 1-2 cups of Mozzarella cheese (I use shredded)
- 6 frozen (or fresh) french rolls.
- 14 oz. can beef broth
- 1 packet dry onion soup mix
- 2 lbs chuck roast (I bought 3 pounds & cut off the fat, but I still had more than 2 lbs after trimming it & it was still great)
- Optional: butter & parsley
How to Prepare French Dip Sandwiches in the crockpot:
Before you begin, spray the crockpot with non-stick spray. This will make the clean-up even easier.
Next, add the beef broth and soup mix to the crockpot, combine them, and turn the crockpot on.
You will turn it on LOW if you have all day to cook this meal (8 hours). If not, turn it on HIGH and cook it for 4 hours, then turn it to low and cook it for two more.
Next, trim the fat off. Note: I bought a three-pound piece of meat and trimmed off over one pound of fat. I ended with about two pounds of meat. Add your well-trimmed chuck roast to the crockpot. Mix it in with the broth mixture (spooning the mixture over the meat).
Once the meat is cooked through, shred it with two forks.
You can add a little parsley, too. (I add a little once it’s shredded & then I save a little to top the sandwiches).
Place it back into the crockpot to let it soak up the juices for about ten more minutes.
In the meantime, get the rolls ready.
Cut the rolls open by splitting them lengthwise. You can either leave the rolls untoasted, or you can butter them and place them into the oven to gently toast them.
Once the rolls are ready, you can place the meat onto the rolls (leaving the rolls on the cookie sheet).
Top the meat with shredded mozzarella cheese.
Put them back into the oven for a few minutes to melt the cheese.
Once the cheese is melted, they are ready!
Serve these sandwiches with a side of the broth mixture from the slow-cooker.
Our family likes to cut them in half…
So it is easier to dip them into the bowl of broth with each delicious bite!
Note: You can also add peppers or onions on top of the sandwich.
Enjoy! You’re going to be making this one a lot… it’s so good!
If you want a delicious side, try this vegetable casserole.
- 1 1/2 cups Mozzarella Cheese
- Six French Rolls
- 14 oz. Can Beef Broth
- 1 Packet Dry Onion Soup Mix
- 2 lbs Chuck Roast
1. Spray the crockpot with non-stick spray
2. Put beef broth & soup mix into the crockpot & mix.
3. Turn the crockpot on.
4. Trim the fat off of the chuck roast.
5. Add the well-trimmed chuck roast and mix it in with the broth mixture.
6. Cook it all day (8 hours on low or 4 hours on high, then switching it to low for 2 hours)
7. Once cooked, shred the meat
8. Cut the rolls open, butter the inside & toast the bread in the oven. (optional)
9. Place the meat on the rolls.
10. Top with cheese.
11. Place it back into the oven, and heat it until the cheese is melted (just a few minutes)
12. Serve with a side of the broth mixture.