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 a friend turned me on to them a few years ago. They take all of five minutes to throw together, and you can keep them warm until it’s time for your family to eat.
If you’re gluten-free, serve these on Udi’s dinner rolls (you’ll find them in the freezer section). Otherwise, regular hoagie or French rolls work great. 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 Dips with a side of raw carrot and celery sticks.
French Dip Sandwiches (Slow Cooker or Instant Pot)
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.
- 2-3 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
- 1 bay leaf
- 6-8 sandwich rolls
- 6-8 provolone cheese slices
Slow Cooker Directions:
Pat the chuck roast dry and sprinkle each side with salt and pepper. Place the beef in the slow cooker and add the beef stock, onion soup mix and bay leaf. Cover and cook on low for 6-8 hours. Remove meat to a cutting board and let it cool for 5 minutes before slicing thin.
Instant Pot Directions:
Pat the chuck roast dry and sprinkle each side with salt and pepper. Place the beef in the Instant Pot and add the beef stock, onion soup mix and bay leaf. Lift the beef up to make sure some moisture is under the cut of meat. Close the lid and place the vent to the “sealing” position. Hit “meat/stew” and let cook for 35 minutes for 1.5-2 pounds of meat and increase to 40 minutes for 2.5-3 pounds of meat. Let pressure release naturally. Once the pressure has subsided, remove meat to a cutting board and let it cool for 5 minutes before slicing thin.
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.
Place thinly sliced meat on the bread. Serve the sandwiches with a small bowl of warm au jus on the side.