Greeny's Crock Pot French Dip Subs

Name: Greeny's Crock Pot French Dip Subs
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 Sandwiches
Ingredients: 4 lbs round roast, beef; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon pepper; 1/2 teaspoon salt; 2 (10 1/2 ounce) cans beef consomme; 1 (10 1/2 ounce) can French onion soup; 2 teaspoons Worcestershire sauce; 12 slices provolone cheese; 6 (6 inch) hoagie rolls, white; butter, to taste

Submitted by Greeny4444

"I absolutely love French dip sandwiches. After scouring through many recipes, I came up with this one. It's easy, and it tastes great!"

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photo by Greeny4444

Ready In:: 6hrs 10mins
Ingredients:: 11
Yields:: 6 Sandwiches

ingredients

4 lbs round roast, beef
1 teaspoon onion powder
1 teaspoon garlic powder
¹⁄₂ teaspoon pepper
¹⁄₂ teaspoon salt
2 (10 1/2 ounce) cans beef consomme
1 (10 1/2 ounce) can French onion soup
2 teaspoons Worcestershire sauce
12 slices provolone cheese
6 (6 inch) hoagie rolls, white
butter, to taste

directions

Trim excess fat from the roast.
In a small bowl, combine the onion powder, garlic powder, pepper, and salt, and rub them onto the roast, coating it as much as you can.
Place the roast in a 5 quart crock pot, and add the beef consommé, French onion soup, 3/4 of a soup can's worth of water, and the Worcestershire sauce into the crock pot.
Cover and cook on LOW for 6 hours.
When the roast has cooked through, remove the roast, slice it thin, and return the slices to the juice in the crock pot to absorb moisture and more flavor.
Meanwhile, slice the hoagie rolls lengthwise, toast them, and butter the inside. Add cheese, if desired.
Remove meat slices (I find kitchen tongs to be helpful for this) from the crock pot, and pile meat onto the hoagie rolls.
With a ladle, get some juice from the crock pot and put it into a small bowl, to serve with the sandwiches (au jus - to dip the sandwich into).
Helpful hint: To thicken the au jus, pour it into a saucepan on the stove, and bring to a boil. Mix 3 tablespoons of cornstarch with 1/2 cup of cold water in a separate cup (make sure it is mixed completely), and gradually pour the mixture into boiling au jus. You probably won't need it all, and the longer it boils the thicker it will become too.

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RECIPE SUBMITTED BY

Greeny4444

Broomfield, Colorado

I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?

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