SLOW COOKER FRENCH DIP SANDWICH (MELT IN YOUR MOUTH!)
Slow Cooker French Dip Sandwiches are filled with tender chunks of roast beef with thin slices of melted mozzarella cheese all held together by a soft hoagie bread all dipped in au jus sauce. This warm, savory and comforting sandwich is a MUST!
Provided by Alyssa Rivers
Categories Dinner Main Course
Number Of Ingredients 10
Steps:
- Generously season each side of the roast with salt and pepper. In a large skillet add the olive oil and turn to medium high heat. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust.
- Place the roast into the slow cooker. Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce.
- Cook on low heat for 8-10 hours or on high for 5-7 hours. Remove the roast from the slow cooker and shred with a fork and place on hoagies with a slice of cheese. Broil the tops in the oven to melt the cheese and serve.
- Generously season each side of the roast with salt and pepper. Turn the instant pot to saute and add thee olive oil. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust. Turn the instant pot off.
- Add the Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce. Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do the nartural release for 20 minutees and then quick release. Remove the roast from the instant pot and shred with two forks.
Nutrition Facts : Calories 519 kcal, Carbohydrate 19 g, Protein 42 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 140 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
EASY SLOW COOKER FRENCH DIP
This makes a delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too.
Provided by lonwolf32
Categories Main Dish Recipes Sandwich Recipes Beef
Time 7h10m
Yield 9
Number Of Ingredients 6
Steps:
- Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
- Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 19.6 g, Cholesterol 96 mg, Fat 18.1 g, Fiber 0.9 g, Protein 39.1 g, SaturatedFat 7 g, Sodium 661.1 mg, Sugar 1.4 g
EASIEST SLOW COOKER FRENCH DIP
My Family loves French Dips so I created this super simple recipe I can throw together any time. The best part is the juice is created along with the roast.
Provided by Todi
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8h5m
Yield 8
Number Of Ingredients 5
Steps:
- Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
- Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.
Nutrition Facts : Calories 755.9 calories, Carbohydrate 70.5 g, Cholesterol 110.3 mg, Fat 30 g, Fiber 3.6 g, Protein 46.8 g, SaturatedFat 12.6 g, Sodium 1462.5 mg, Sugar 5.1 g
FRENCH DIP ROAST BEEF FOR THE CROCK POT
This is one of the best recipes I've come up with for beef roast. The cheapest cuts come out tasting like you slaved over a stove all day long. You can add potatoes and carrots to the recipe if you like, or shred it and serve it as a French Dip sandwich with the au jus juice from the crock pot on the side. If you are watching your sodium, use the lite soy sauce and it will taste just as delicious.
Provided by The Big Cheese
Categories One Dish Meal
Time 7h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place roast in a 5-quart slow cooker.
- Combine soy sauce and next 6 ingredients.
- Pour over roast.
- Add water to slow cooker until roast is almost covered.
- Cook, covered, on LOW for 7 hours or until very tender.
- Remove roast, reserving broth.
- You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.
CROCK POT FRENCH DIP ROAST
Make and share this Crock Pot French Dip Roast recipe from Food.com.
Provided by Chaya Madre
Categories Roast Beef
Time 10h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place onion in slow cooker.
- Add roast.
- Combine wine and gravy mix.
- Pour over roast.
- Add enough broth to cover roast.
- Cover.
- Cook on high 5-6 hours or low 10-12 hours Remove meat from liquid.
- Let stand 5 minutes before slicing thinly across grain.
- Note-- I put my roast in at 10:30-- took it out around 5:30-- on high-- it would not slice-- just fell apart it was so well done-- It was good.
- but it ended up being shredded beef on our french dip sammiches!
- We put it on hoagie (submarine) rolls which I had buttered and toasted in the oven-- and a slice of swiss cheese--.
Nutrition Facts : Calories 23.8, Fat 0.1, SaturatedFat 0.1, Sodium 224.7, Carbohydrate 2.2, Fiber 0.3, Sugar 0.9, Protein 0.9
KITTENCAL'S CROCK POT FRENCH DIP ROAST
Use only low sodium soy sauce and beef broth for this, my family likes spicy so I add in some crushed chili flakes also, I have left the onion powder or onion flakes as optional if you are an onion-lover then you might want to include it --- any leftover beef gravy may be frozen to use later for gravies or soup bases
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 10h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Trim all visible fat from the roast then using a fork poke deep holes all over the meat.
- Place the beef roast in the crock pot.
- In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
- Place the bay leaf into the crock pot.
- Add in enough water to almost cover the roast then mix to combine.
- Cover and cook on HIGH setting for 2 hours.
- Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender.
- After cooking skim off the fat that has accumulated on the top.
- Remove the gravy and reserve.
- Discard the bay leaf.
- Shred the meat with a fork or slice thinly.
- Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping.
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