Crock Pot (Slow Cooker) French Dip Roast Beef Sandwiches

"I have another tried and true French Dip recipe and also use another great one here on 'zaar, but when I went to make it the other day, I was lacking all of the ingredients to make either...so the following was born. Turns out everyone liked it better than either of my previous ones, so I figured I better post it for posterity!"
 
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photo by esteban photo by esteban
photo by esteban
photo by esteban photo by esteban
photo by esteban photo by esteban
photo by Judy W. photo by Judy W.
photo by Mika G. photo by Mika G.
Ready In:
5hrs 15mins
Ingredients:
9
Yields:
10 sandwiches
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ingredients

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directions

  • Place roast in 4.5 - 6 quart slow cooker.
  • Sprinkle with onion soup mix and then pour onion soup and beer over it.
  • Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
  • Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
  • Remove meat and slice or shred; return to slow cooker and cover.
  • Turn to low and let meat soak up the juices until ready to serve.
  • Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.

Questions & Replies

  1. Could someone let me what the green garnish/topping is on these sandwiches? They look fantastic and I want to make sure I get all the correct ingredients. Thank you!
     
  2. Is there a substitute for the Beer?
     
  3. how many people does this serve?
     
  4. What is another good beef roast to use?
     
  5. I like it so much
     
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Reviews

  1. I'm sorry, the concept of this recipe is wonderful, BUT...the sodium content in this recipe is above and beyond the necessary. The simplicity of using packets of seasoning is great, but not at the cost of my families health. I found that creating my own seasoning combo's and using those made this recipe equally delicious and succulent WITHOUT the ridiculous amount of salt.
     
  2. The best way to make this dish both tasty and healthy is to use all fresh ingredients for flavor. Chop fresh onions, a poblano pepper, fresh garlic, five or so cloves, coarse pepper and a small amount of salt. My family and friends love it and it's good for them.
     
  3. I am so tired of clicking on a "recipe" to see nothing but processed ingredients. Do you have any idea how much sodium is in 3 bullion cubes, a can of condensed soup, and a packet of onion soup mix?? A weeks worth!
     
  4. Used pre-sliced Round steaks from our local meat deli, followed recipe but didn't have the canned French onion soup in stock ( which I love) so instead added 2 fresh sliced onions and few extra beef cubes in lieu of. It was perfect! Just to share....even when I prepare any type of Roast, for yrs I've always added the 'Dry' onion soup mix along with a Can of creamed mushroom and mix in 1 cup of water Per. I flour Roast 1st, braise in bit of oil, , put fresh carrots & onions at bottom of Crock-pot, add beef, then top with fresh cut potatoes, OR if too tired (canned Whole potatoes) works fine from pantry. Enjoy! Family loves Everytime :)
     
  5. Fantastic! I have tried several crock pot french dip recipes over the last few years but none have come close to this. I think the french onion soup makes the difference. I made this recipe as written with the exception of not adding salt, thinking with the canned soup and the bouillon that it would be too much. It was not as salty as I expected but I still don't feel the need to add more, just my personal preference.<br/>Served on toasted french bread with melted provolone and the juice on the side. My wife, 11 year old daughter and I thought it was phenomenal! The juice was so much more rich and flavorful than recipes I've tried in the past and the beef was so tender and delicious. Used a four pound roast and cooked for five hours on high rather than on low for 10 or so hours. I've always opted for the longer cook time thinking it would be more tender and was hesitant to cook on high for a shorter time but I was so pleasantly surprised how this turned out.<br/>I can't wait for the leftovers which I'm re-heating as I write this. Thanks for my new roast beef sandwich recipe...I will get a ton of use out of this one!
     
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RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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