My general rule when I go out to eat is to order something that I either can’t make or don’t like to make at home. One of my favorite things to order out was French Dip sandwiches because the concept of cooking an entire roast for a sandwich seemed quite silly. After some trial and error the French Dip is now a common occurrence at our house. Personally, I love these sandwiches with Havarti but you can use your favorite Provolone, Pepper Jack, or Swiss. We’ve been in a pinch and used regular sandwich bread but these are really good on the the french rolls you can buy in the bakery at the grocery store.

Slow Cooker French Dip Sandwiches
  • 1 lb Roast Beef cooked, deli sliced
  • 2 cups Beef Broth
  • 2 Tbsp Worcestershire
  • 1 Tbsp Olive Oil
  • 1 Onion
  • 2 Garlic Cloves minced
  • 1 Bay Leaf
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Thyme
  • Rolls
  • Cheese Slices (I suggest Havarti)
Optional Sautéed Mushrooms
  • 8 oz Mushrooms
  • 1 Tbsp Butter
  1. Slice onion in half then into 1/4 inch strips

  2. Combine beef broth and seasonings to the slow cooker
  3. Add olive oil to pan and saute onions over medium-low heat until slightly browned around the edges
  4. Add onions to the slow cooker

  5. Slice roast beef into 3/4 inch slices

  6. Add roast beef to the slow cooker

  7. Cook on low 5-6 hours or high 3-4 hours

  8. Use tongs to remove beef and onions from the broth mixture and place on warmed roll. Top with cheese (and optional sautéed mushrooms below)

Au Jus
  1. Using a fine strainer you can strain the remaining broth in the slow cooker to use as au jus for dipping

Optional Sautéed Mushrooms
  1. About 15 minutes prior to serving you can saute the mushrooms in butter over medium-low heat until they darken and become tender.

Written by Krista

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