Crockpot French Dip Sandwiches
Video below on how to make (and dip) this sandwich
Do you remember that French hit from the 90’s? Well, maybe it wasn’t a French hit…it went something like this: I put my hand up on your hip, when you dip, I dip, FRENCH DIP!
Whether or not that was a 90’s hit and whether or not it was French, here’s an easy French dip recipe, with minimal ingredients and maximum satisfaction. Two easy steps, crockpot and then to the oven for melting and crisping, before the dipping.
Ingredients/Recipe:
3-4 pound roast (rump roast for sliced beef and chuck roast for shredded beef)
Salt
Pepper
Garlic seasoning
1 tbsp worcestershire sauce
10.5 oz can of condensed French onion soup
10.5 oz can of beef consommé
1 can or bottle of Guinness beer (or any favorite Stout beer)
French baguette (or any bread you prefer for the sandwiches)
Slices of provolone cheese
Putting it Together:
Place the beef, followed by all ingredients above, through the beer, in the crockpot, place on low for 6-8 hours if using rump roast, or low for 7-9 hours if using chuck roast. Once done, remove beef from crockpot, reserving the juice in the crockpot, and place the beef on your bread and add cheese on top of meat. Place the sandwiches in oven at 350 degrees, for 5-7 minutes, until cheese is melted. While the sandwich is in the oven, remove (au jus sauce) juice from the crockpot and place in bowls for dipping. Remove sandwiches from oven.
Serving:
Serve sandwiches right out of the oven with the au jus sauce, and Get. To. Dipping.
Load of Crock Tip(s):
Crunchier breads are best for this sandwich to ensure when dipping them in the au jus sauce, they don’t get too soggy
Cooking this meat on low is usually best to get some of the best juices and flavors, but if you are short on time, you can do the rump roast on high for 3-4 hours and the chuck rust on high for 5 hours
So now, put your hand up on your hip…OR, set your dinner tables and get ready for some dipping and enjoy this super easy French dip sandwich!