French Dip Sandwiches Done in the Slow Cooker - Our Favorite Way
May 14, 2015
"My family and I very much enjoy French Dip sandwiches and I love anything good that comes out of the slow cooker due to its ease. This recipe results in succulent tasting meat and excellent gravy. I normally make this recipe during the work week where I prepare it in the morning before going to work and upon my return from a full days work all I have to do is finish it off and voila there's a great tasting meal done where it seems like minutes. Enjoy!"
- Serving Size: 1 (470.5 g)
- Calories 841.8
- Total Fat - 28.4 g
- Saturated Fat - 10.9 g
- Cholesterol - 244.6 mg
- Sodium - 3170 mg
- Total Carbohydrate - 52.2 g
- Dietary Fiber - 3.3 g
- Sugars - 5.3 g
- Protein - 85.7 g
- Calcium - 458.8 mg
- Iron - 11.1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.7 mg
Remove visible fat from the beef. Run it under cold water to wash it briefly. Place roast into a 4.5 - 6 quart slow cooker.
Add the next 7 ingredients (onion soup mix through horseradish) distributing each ingredient evenly over and around the roast.
Add the soy sauce, beer, and water onto and around the roast. Break up the bouillon cubes distributing it evenly into the liquid in the slow cooker. Add the bay leaves into the liquid.
Cover and cook for 8 hours on the low setting or 4 - 5 hours on the high setting. Once completed, the meat should be fork tender and falling apart.
Remove the meat from slow cooker and either slice thinly or shred with two forks.
Carefully skim off the fat that has reached to the top. (Refer to NOTE below).
Return meat back into the gravy for meat to soak up the juices.
Using slotted spoon or tongs, distribute meat evenly over the sub rolls. Top with cheese if desired.
Place open faced sandwiches under a broiler until cheese melts. (Depending on the mood, I sometimes toast the bread slightly, prior to topping the bread with the meat)
(Some in my family like to add very thinly sliced red onion to these sandwiches, but this choice is up to you depending on tastes).
To serve; place a sandwich onto a serving plate. Spoon enough of the au jus gravy onto small serving bowls big enough to dip each sandwich into it.
NOTE: At times when I have enough time, after I remove the beef from the gravy, I strain the gravy into a container. I place the container in the freezer so that the fat that rises to the top solidifies which makes the fat easy peasy to remove. I then add the skimmed gravy back into the crock pot; setting the setting on high to heat the au jus gravy prior to adding the beef
Tips & Variations
- Slow cooker (4.5 - 6 quart size)