Use your crock pot to feed a crowd French Dip Sandwiches.

One of my favorite easy dinners is French Dip sandwiches. They’re a breeze to make when you use your crockpot. The beef gets so tender cooking in the au jus for hours. The packet of beefy onion soup mix for the au jus really makes this recipe so easy! Just cover with water…read the packet of soup mix, and add the recommended amount. Then let it cook away all day, and your house will smell so good! We love to add sautéed mushrooms and onions too. You’ll want to cook these in a big pan and have them warm right before serving. It’s a great dinner on a night when you know you’ll be short on time. Plus there is just something so nice about knowing what you’re having for dinner at the beginning of the day. That’s the best thing about using your crock pot! So get out your crock pot…we’re making french dip sandwiches!

What you’ll need to make Crock Pot French Dip Sandwiches:

1 to 3/4 lb. chuck roast excess fat removed
2 packets Lipton Beefy Onion Soup mix only use 1 packet if using beef stock
4 cups water or 1 quart of beef stock
1 package sliced mushrooms
1 onion sliced thin
1 stick butter
6 to 8 French rolls sliced
6 to 8 slices Swiss or Provolone cheese

How to make Crock Pot French Dip Sandwiches:

Remove any excess fat from the roast, and place into your crock pot.
Sprinkle the packets of soup mix over the roast into the crock pot.
Pour the water over the roast, making sure the roast is completely covered.
Cook on low for 8-10 hours or on high for 5-6 hours.
Sauté the sliced onions and mushrooms in half a stick of butter in a big pan on medium high heat.
When tender remove the roast from the crockpot and shred it with a fork.
Strain the remaining juice to be used for dipping.
Butter and toast the inside of the rolls, cut side down in a big pan.
Quickly warm up the slices of cheese in the pan right before adding it to the sandwich.
Layer the shredded beef, sautéed onions, mushrooms and the warmed sliced cheese into the toasted roll. Serve with a ramekin of warm au jus to dip

How to store Crock Pot French Dip Sandwiches:

To store these sandwiches just keep the roast and sautéed veggies separately stored in the fridge. They’ll last for 3 to 5 days, and taste just as delicious the next day!

Onions and Mushrooms on Crock Pot French Dip Sandwiches:

In our version of French Dip Sandwiches we like to layer delicious sautéed mushrooms and onions over your shredded beef. Just heat a skillet to medium high heat and sauté the sliced onions and mushrooms with butter or olive oil until they have browned nicely. You’ll have to try it!

Shredding your roast beef:

After cooking all day in your crock pot, your roast should be so juicy and tender. The easiest way to shred is with two forks. It should fall apart easily! We like to shred the beef on a sheet pan or cutting board lined with parchment for easy clean up. Once shredded add the shredded beef back into the juices of your slow cooker.

Serving French Dip Sandwiches:

Making these sandwiches in a crock pot makes them so easy to serve! They are such a crowd pleaser that everyone will love. Just prep in the morning and you’ll be set to serve your company. Move the setting of your slow cooker to warm, and it will keep the beef and au jus warm while serving. You can toast the buns if you’d like on a sheet pan under the broiler of your oven. We like to spread mayo on both sides of the inside of the bun. The mayo toasts nicely under the broiler. Just make sure to watch it. They can burn easily, so don’t walk away!

What to serve with Crock Pot French Dip Sandwiches:

Here are some great sides to pair with Crock Pot French Dip Sandwiches:

Crock Pot French Dip Sandwiches

Feed a crowd French Dip Sandwiches with the beef slow cooked in your crock pot all day.

Author Kami | NoBiggie.net

Ingredients

1 to 3/4 lb. chuck roast excess fat removed
2 packets Lipton Beefy Onion Soup mix only use 1 packet if using beef stock
4 cups water or 1 quart of beef stock
1 package sliced mushrooms
1 onion sliced thin
1 stick butter
6 to 8 french rolls sliced
6 to 8 slices Swiss or Provolone cheese

Instructions

Remove any excess fat from the roast, and place into your crock pot.
Sprinkle the packets of soup mix over the roast into the crock pot.
Pour the water over the roast, making sure the roast is completely covered.
Cook on low for 8-10 hours or on high for 5-6 hours.
Saute the sliced onions and mushrooms in half a stick of butter in a big pan on medium high heat.
When tender remove the roast from the crockpot and shred it with a fork.
Strain the remaining juice to be used for dipping.
Butter and toast the inside of the rolls, cut side down in a big pan.
Quickly warm up the slices of cheese in the pan right before adding it to the sandwich.
Layer the shredded beef, sautéed onions, mushrooms and the warmed sliced cheese into the toasted roll. Serve with a ramekin of warm au jus to dip.