This French Dip Sandwich recipe is made in the slow cooker and are easy and packed with flavor! Perfect for an easy weeknight meal or to feed a crowd.
You guys! I’m so excited about today’s post! Today I get to tell you about my friend, Ashley’s book! Introducing, 3o Easy Meals for Reluctant cooks! It’s such a great concept! Thirty days of meals. Each day has three different recipes, and they are always easy and always compliment each other perfectly.
How to Make Easy French Dip Sandwiches
I loved her French Dip Sandwiches from this book so much, and I know you will too.
- Sear a beef roast in some hot oil until there’s a nice brown crust on all sides.
- Throw it into the slow cooker with all sorts of savory seasonings (they’re all pantry staples so I bet you already have all of these things on hand!) and let it simmer on low for eight hours or high for four hours.
- Shred the meat with a fork, then add heaping helpings to nice crusty hoagie rolls.
- Top each sandwich with some provolone cheese (I like to use the slices found in the deli section of my grocery store)
- Pop the open-faced sandwiches under the broiler for a few minutes until the cheese is golden and bubbly.
- Serve with juices from the slow cooker for dipping.
What is the Best Cut of Meat for French Dip Sandwiches?
A good top loin roast has tons of rich flavor and outer fat that can be trimmed off after the meat is cooked. You can also use bottom, top or eye round roast too. The trick to any roast is cooking it low and slow for that tender, fall apart texture.
Other Easy Crock Pot Meals
My slow cooker saves the day all the time! If you’re looking for more recipes that you can fix and forget, try some of my favorites:
- Slow Cooker Italian Beef Sandwiches
- Easy Chicken Tortilla Soup
- Slow Cooker Whole Chicken
- Crock Pot Chicken Tacos
You definitely want to make these for your family! If you do, leave me a comment and let me know what you think!
French Dip Sandwich
- 2 TBSPs olive oil
- 2 1/2 pound beef roast
- kosher salt and pepper
- 2 cups water
- 28 oz low sodium beef broth
- 1/2 cup dried onion flakes
- 2 TBSPs low sodium beef bouillon granules
- 1/2 tsp onion powder
- 1/2 tsp parsley flakes
- 1/4 tsp celery seed
- 3 garlic cloves minced
- 2 bay leaves
- 6 to 8 slices provolone cheese
- 6 to 8 hoagie rolls
- Heat the olive oil over medium heat in a large skillet. Generously season the meat with salt and pepper. When the oil in the pan begins to smoke, add the meat to the pan. Sear the meat on all sides, cooking until just browned.
- While the meat is searing, add the rest of the ingredients (save the cheese and hoagie rolls) to your slow cooker. Then add the meat.
- Cook on low for 8 to 10 hours or on high for 4 to 5 hours. The meat is done when when you are able to easily shred it with a fork. Remove the bay leaves.
- Add the meat to the hoagie rolls and top with cheese. Place open faced under your oven’s broiler until the cheese is just melted. Serve with the bowls of the drippings from the slow cooker for dipping!