It’s almost Fall and time for heartier foods. I happened across a recipe for French Dip Sandwiches recently, and I just couldn’t get it off of my mind. When I finally got around to cooking the meat, even as simple as it was, I realized I didn’t have the ingredients other than the roast and the sandwich rolls. I wasn’t about to run to town, though.
To some, we live in the boonies. It’s seven miles to a small town with only a dollar store that offers a limited selection of groceries. Well, besides the gas station/ convenience store that triples grocery prices. If we want a better selection, it’s 25 miles to a larger town that has a Walmart Superstore, a Save-a-Lot and an IGA. It wasn’t a big deal driving that far to shop when I lived in the city, but now it’s almost like a day-trip. You know, like we’re here now, so we might as well pick this up, and maybe we should stop here, and it’s almost lunch time, so let’s grab lunch.
So even though I do try to keep basic recipe ingredients at home, sometimes we have to improvise….
The inspiration recipe called for 2 cans of condensed French Onion Soup and 1 can Beef Consomme, which I didn’t have. But I did have Broth Base & Seasoning Beef-flavored and Lipton Onion Mushroom dry soup mix. I didn’t realize it had mushrooms until I put this recipe together, but I’m pretty sure it would be equally delicious with the plain onion soup mix.
Slow Cooker French Dip Sandwiches
Prep: 5 minutes Cook: 4-5 hours Final Prep To Serve: 10-15 minutes
- 4 teaspoons of Broth Base & Seasoning (Beef-flavored), plus 2 cups boiling water
- 1 packet Lipton Onion Mushroom(or Onion) dry soup mix, plus 2 cups water
- 3-4 pounds beef chuck roast
- 6 – 8 sub-style sandwich rolls
- (Optional) Provolone cheese slices
- Print Recipe
- Dissolve the Broth Mix in 2 cups boiling water, pour into slow cooker.
- Add dry soup mix.
- Stir 2 cups water in to the slow cooker.
- Lay the roast in the liquid.
- Cover and cook on high for 4 to 5 hours (or low 8-9 hours), or until it’s fork-tender.
- Remove the roast to a plate to shred with a fork.
- For each sandwich, slice a sandwich roll open and fill with the shredded beef. Place the sandwich rolls on a baking sheet.
- Add cheese slices, if desired.
- Bake for a few minutes at 350 degrees until the cheese is melted.
- Serve with french fries and a dish of beef broth dipping sauce on the side.
My hubby loves most of my cooking, but when I made these, he couldn’t gush enough about how good they were! We had them for dinner that night, and again for lunch AND dinner the next day. SO this recipe definitely gets a 5 Star rating! And it could not be any easier to make.
We had a lot of the broth leftover and it was just too rich and flavorful to throw out. I poured the remaining broth into two wide-mouth pint jars and set in the fridge. After the grease had solidified on the top, I removed the grease from the top of both jars. I then divided the broth into 1 cup freezer containers, to later use in other recipes that call for broth.
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- I use this Slow Cooker.
- I used my NuWave Oven, to cook frozen french fries, and when they were almost done, I added two sandwiches to the rack to melt the cheese.
Inspired by: bunsinmyoven.com/