I stole this recipe for Best Slow Cooker French Dip Sandwiches from carlsbadcravings.com. This recipe for French Dip tastes just like your favorite restaurant version. Beef roast is seared in a skillet before being placed in a slow cooker. Then soy sauce, Coca Cola, beef consommé and lots of seasonings are mixed together and poured over the beef. After cooking several hours, the beef is thinly sliced and cooked for an additional hour. Slices of beef and cheese are placed on split rolls and baked until the cheese is melted, then served with the au jus from the slow cooker.
Did you know? The French dip sandwich was created by accident in 1918 by a French immigrant in a Los Angeles sandwich shop. A roast beef sandwich that was being made for a hungry policeman was accidentally dropped into the roast drippings. The policeman later returned with several friends, all requesting “dipped” sandwiches. No one knows if the name comes from the French immigrant, the French roll used in the sandwich or if the policeman’s last name was “French.”⁵ (see more trivia in the Trivia tab)
Heat 1 tbsp olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs, sear 3 lb beef chuck roast on all sides until lightly browned.
In a small bowl combine ⅓ cup soy sauce, 1 cup Coke (not diet), 2 cans (10.5 oz) beef consommé, ¼ cup dry minced onions, 1 tbsp beef bouilion, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp salt, ¼ tsp pepper, ¼ tsp dried thyme and 1 bay leaf.
Place the seared roast in a sprayed slow cooker. Then pour over the other ingredients.
Cook on LOW for 4 hours then remove roast to a cutting board. Next, thinly slice roast across the grain.
Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
When ready to serve, remove roast and strain fat from broth for dipping. Split rolls and line the bottom of a baking tray. Top each half of bread with beef slices.
Then add 2 slices of provolone cheese. Bake at 350 F until cheese melts.
Strain the fat from the drippings in the slow cooker. Then ladle in bowls, so the sandwiches can be served with reserved au jus.
Serve the sandwiches warm. (Feel free to add sautéed mushrooms or onions to sandwiches before melting the cheese.)
If you liked this recipe for Best Slow Cooker French Dip Sandwiches you can try other slow cooker sandwich recipe like Slow Cooker Sloppy Joes, Slow Cooker Pulled BBQ Beef Sandwiches, Slow Cooker Crack Chicken or Slow Cooker Texas Pulled Pork.
Best Slow Cooker French Dip Sandwiches
This recipe for French Dip tastes just like your favorite restaurant version. Beef roast is seared in a skillet before being placed in a slow cooker. Then soy sauce, Coca Cola, beef consommé and lots of seasonings are mixed together and poured over the beef. After cooking several hours, the beef is thinly sliced and cooked for an additional hour. Slices of beef and cheese are placed on split rolls and baked until the cheese is melted, then served with the au jus from the slow cooker.
Ingredients
- 3 lb beef chuck roast trimmed of excess fat
- 1 tbsp olive oil
- 6 French rolls or hoagie buns
- 12 slices provolone cheese
- ⅓ cup soy sauce
- 1 cup Coke not diet
- 2 cans (10.5 oz) beef consommé
- ¼ cup dry minced onions
- 1 tbsp beef bouilion
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp dried thyme
- 1 bay leaf
Instructions
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Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs, sear the roast on all sides until lightly browned. Add to slow cooker and top with remaining ingredients.
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Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
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When ready to serve, remove roast and strain fat from broth for dipping.
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Split rolls and line the bottom of a baking tray. Top each half with beef followed by 2 slices of cheese. Bake at 350 F until cheese melts. Serve with reserved au jus.
Recipe Notes
Add sautéed onions or mushrooms to beef before baking in oven.