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Crock Pot French Dip Sandwiches

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These Crock Pot French Dip Sandwiches are the perfect no-fuss meal that can be thrown together in the morning and ready for dinner in just seconds!

My family loves these French dip sandwiches so much, I make them year-round. They are great in the summer if you want a nice dinner that doesn’t require turning on your oven, but they are also great in the fall/winter when everyone has crazy schedules and you need a filling meal for people to grab and go and eat at various times.

And don’t let the simple ingredient list fool you- the beef dipping sauce is super flavorful, proof that you don’t need to use fancy ingredients to make a delicious dinner! Plus, there’s melted cheese. So there’s that. πŸ˜‰

My kids LOVE to dip the foods in sauces, so this Au Jus get’s them busy dippin’ and eatin’ until their whole sandwiches are completely GONE! (Though I suppose they would do the same thing had I given them ketchup too, but whatever!)

My mouth is literally watering as I type this!Β Here is the recipe:

Crock Pot French Dip Sandwiches

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Crock Pot French Dip Sandwiches

These Crock Pot French Dip Sandwiches are the perfect no-fuss meal that can be thrown together in the morning and ready for dinner in just seconds!
Course dinner
Cuisine French
Keyword beef, meat, sandwich
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 people
Calories 760 kcal

Ingredients

  • 1 4 lb. beef roast
  • 1 package onion soup mix
  • 1 package Au Jus gravy mix
  • 2 15 oz cans Beef Broth
  • 2 cups water
  • 8 hoagie rolls
  • 8 slices Provolone cheese
  • dijon mustard optional

Instructions

  1. Place beef in slow cooker.
  2. In a separate bowl, combine onion soup mix, au jus mix, beef broth & water. Pour over roast.
  3. Cook on low for 6-8 hours.
  4. 30 minutes before serving, remove the meat from slow cooker and shred well.
  5. Place the shredded meat back in the juices and let it cook while you prepare the hoagie rolls.
  6. Preheat oven to 450. Slice hoagie rolls in half lengthwise and place them face-up on a baking sheet.
  7. Spread some Dijon mustard on each slice (optional), then add a slice of Provolone cheese.
  8. Toast them in the oven until the cheese is melted.
  9. Remove the rolls from the oven and top the bottom section of each roll with the shredded beef.
  10. Place the top sections over the beef and serve these french dip sandwiches with the reserved juices from the crock pot in small bowls for dipping.

This recipe originally published on Somewhat Simple in August 2009.

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