French Dip Recipe
French dip done ten ways — crockpot French dip sandwiches, quick stovetop dip, French dip sliders, crescent pockets, baked biscuits — for busy weeknights.
★ lunch
lunchCrockpot French Dip Sandwhich
had this at a restaurant and had to make it. found this recipe online. not my pic. forgot to take one
Autumn MonroeIngredients
- 3-4 beef roast
- 1/2 sliced onion
- 1 onion soup mix
- 2 tsp minced garlic
- 2 cups beef broth
- 6 hoagie rolls
- 12 slices provolone cheese
Instructions
- 1Place everything (except the rolls) in the crock pot. Cover and cook on low for 8-10 hours.
- 2shred beef
- 3Serve on toasted hoagie rolls. Top with provolone cheese.
- 4You can melt the cheese under a broiler.
- 5Serve with the juice and dip your french dip sandwhiches into the broth.
- 6You can take ¼ cup cornstarch mixed in with ¼ cup water. Stir that into the broth. Turn to high and stur until thicken so you get a nice thickened sauce.
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Open in Pepper →Beef, Onions, And A Cup Of Broth
A French dip is just beef, onions, and something to dunk in, and that's exactly why it works on a Tuesday. The chuck roast does the hard part while you're doing everything else, and the broth on the side makes even a plain roll feel like a meal.
Cooks on Pepper reach for these when the afternoon got away from them, when the kids have practice at six, or when there's leftover roast beef in the fridge that needs a job.
Every recipe here is real dinner: Crockpot French Dip Sandwhich with onion soup mix, a Quick French Dip on the stove, French Dip Sliders on Hawaiian rolls, French Dip Crescent Pockets with provolone, Baked French Dip Biscuits, and French Dip Squares made with puff pastry.
Quick Tips
- 1
Sear the roast first
Brown the chuck roast 3 to 4 minutes per side in hot oil before it goes in the slow cooker. That crust is where most of the flavor in the au jus comes from.
- 2
Cook it low and slow
A 3-pound chuck roast needs 8 hours on low to shred easily. Rushing it on high for 4 hours leaves it tough and hard to pull apart.
- 3
Toast the rolls
Butter the cut sides and broil 2 to 3 minutes until golden. Toasted bread holds up to dipping instead of falling apart in the jus.
- 4
Strain the jus
Pour the cooking liquid through a fine strainer and skim the fat off the top before serving. You'll get a clean, beefy dip instead of a greasy one.
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