why make this recipe
Slow Cooker French Dip Sandwiches are a fantastic comfort food option for any day of the week. They are easy to make, and the slow cooking technique ensures that the beef comes out tender and full of flavor. This recipe is perfect for busy families or anyone who enjoys a delicious, hearty meal without spending hours in the kitchen. Plus, you can customize it with your favorite toppings!
how to make Slow Cooker French Dip Sandwiches
Ingredients:
- 2 pounds beef roast
- 1 large onion, sliced
- 2 cups beef broth
- 1 cup water
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 hoagie rolls
- 4 slices provolone cheese
Directions:
- In a slow cooker, place the beef roast and season with salt, pepper, and garlic powder.
- Add the sliced onion, beef broth, water, soy sauce, and Worcestershire sauce.
- Cover and cook on low for 8 hours or until the beef is tender.
- Remove the beef and let it rest before slicing it thin.
- Serve the sliced beef on hoagie rolls, topped with caramelized onions and provolone cheese.
- Strain the cooking liquid to serve as au jus for dipping.
how to serve Slow Cooker French Dip Sandwiches
To serve Slow Cooker French Dip Sandwiches, simply place the sliced beef onto each hoagie roll. Add a generous amount of caramelized onions and a slice of provolone cheese on top. You can also serve the strained cooking liquid on the side as au jus for dipping. This adds extra flavor and moisture to each bite. Enjoy this hearty sandwich with a side of chips or a simple salad!
how to store Slow Cooker French Dip Sandwiches
Leftover Slow Cooker French Dip Sandwiches can be stored in the fridge. Place the sliced beef and any onions in an airtight container for up to 3 days. Keep the au jus in a separate container. When ready to eat, reheat the beef and onions, and serve them on fresh hoagie rolls with cheese.
tips to make Slow Cooker French Dip Sandwiches
- Use a good quality beef roast for the best flavor and tenderness.
- Don’t skip the resting time for the beef; it helps slice better.
- If you like extra flavor, consider adding sliced bell peppers or mushrooms during the cooking process.
- You can toast the hoagie rolls before adding the beef for a crunchy texture.
- If you prefer a different cheese, Swiss or cheddar also works great.
variation
You can change this recipe by using different meats, like pork or chicken, for a twist on the traditional French dip. Likewise, try adding different herbs and spices to customize the flavor according to your taste.
FAQs
1. Can I use frozen beef roast for this recipe?
Yes, you can use frozen beef roast. Just make sure to cook it for a little longer than the original time, as it takes longer to thaw in the slow cooker.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the recipe a day in advance and store it in the fridge. Just reheat the beef and serve the sandwiches when you’re ready.
3. Can I freeze leftovers?
Yes, you can freeze the beef and au jus. Make sure to store them in airtight containers. When you’re ready to eat, thaw them in the fridge overnight before reheating.
Slow Cooker French Dip Sandwiches
Ingredients
Main Ingredients
- 2 pounds beef roast Use a good quality beef roast for best flavor.
- 1 large onion, sliced
- 2 cups beef broth
- 1 cup water
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 pieces hoagie rolls Consider toasting for added texture.
- 4 slices provolone cheese Swiss or cheddar can also be used.
Instructions
Preparation
- In a slow cooker, place the beef roast and season with salt, pepper, and garlic powder.
- Add the sliced onion, beef broth, water, soy sauce, and Worcestershire sauce.
Cooking
- Cover and cook on low for 8 hours or until the beef is tender.
- Remove the beef and let it rest before slicing it thin.
- Strain the cooking liquid to serve as au jus for dipping.
Serving
- Serve the sliced beef on hoagie rolls, topped with caramelized onions and provolone cheese.
- Serve the strained cooking liquid on the side as au jus.