Just in time for the Super Bowl, something you can sink your teeth into (since JT is taken). These French Dip Sandwiches have been a staple in our house since my friend Sarah turned me on to them a few years ago. They take all of five minutes to throw in the slow cooker, and you can keep them warm until it’s time to eat.
If you’re gluten-free, serve these on Udi’s dinner rolls (you’ll find them in the freezer section). I’ve also been known to have mine over steamed rice or spaghetti squash with au jus ladled on top.
I wouldn’t complain if a big heap of kale and Brussels sprout salad appeared on the side of my plate. If you’re feeling lazy, serve your French Dip Sandos with a side of raw carrot and celery sticks. You can dip them in the ranch served alongside the buffalo chicken wings you had as an appetizer.
Crock Pot French Dip Sandwiches
Yield 6-8 sandwiches
Use my easy recipe for homemade onion seasoning or store bought onion soup mix to season the beef for these sandwiches.
3 pounds beef chuck roast
2 teaspoons kosher salt
Fresh ground black pepper
2 1/2 cups beef stock
2 1/2 tablespoons onion soup mix
6-8 sandwich rolls
Provolone cheese slices
Pat the chuck roast dry and sprinkle each side with salt and pepper. Place the beef in the crockpot and add the beef stock and onion soup mix. Cover and cook on low for 8 hours.
When ready to serve, slice the rolls open. Place a piece of provolone cheese on one side of the bread and toast both pieces under the broiler until the cheese bubbles, then remove from the oven.
Slice the beef thin and place the meat on the bread.
Serve the sandwiches with a bowl of warm au jus on the side.