Slow Cooker Meals: French Dip Sandwiches
As a mama of two very busy girls, a writer for Mama Say What?! and a college student, it can be very hard to find time to make meals. The Crock-Pot slow cooker is, on many occasions, my saving grace.
This recipe is by far one of our family favorites!
It is quick to throw together and always comes out great. We have had it more times than I can count and have adapted it to work for our family and our budget.
Slow Cooker French Dip Sandwiches
- 2-4 pound roast (I have found that a sirloin roast works the best)
- 10.5 oz. can beef broth
- 10.5 oz. can of French onion soup
- 12 oz. of beer (a full bodied beer such as Budweiser is my favorite to use)
- Seasoning salt (to taste)
- French rolls
- Butter (or margarine)
- Provolone cheese
- Place the roast in the slow cooker. Dump the broth, soup and beer on the roast and sprinkle with seasoning salt (the soup is pretty salty so I don’t use very much). Cook on low for 6 1/2 hours.
- About a half hour before serving, take the roast out and slice into thick pieces and place back into slow cooker for another half hour.
- Preheat oven to 350 degrees F. (I don’t do this part because I prefer to use our toaster oven to brown the rolls*)
- Cut French rolls in half, butter thoroughly and then place provolone cheese on top. Place in oven until the butter begins to bubble and the bread looks golden brown on the edges (about ten minutes).
- Place meat in the still-warm rolls and serve with excess juice from the slow cooker as au jus sauce.
(*Please note: I use our toaster oven and I follow the same instructions except I bake the bread on 400 degrees F. for ten minutes or less).
We normally eat this meal with French fries and a vegetable.