Monday, November 1, 2021

French Dip Sandwiches

Pot roasts and such used to intimidate the fire out of me and I really have no idea why.  This recipe is SO SIMPLE, makes a ton and is incredibly delicious.  Since I'm not typically home at lunchtime to put in a 4-5 hour slow cooker recipe these LOOONG ones are my favorites and this one is a huge hit at our house. 

Here's What You'll Need...
- 1 beef chuck roast about 3 lbs
- 1 can beef consomme
- 1 can beef broth
- 1 can french onion soup
- 1 tsp beef bouillon  
- rolls

Here's What You'll Do...
Put the roast into the slow cooker, pour in the other ingredients and cook on low for 6-8 hours.

Shred the beef, place onto rolls and scoop out some of the cooking juices for dipping (you can try to skim off some of the fat but that's really hard to do when it's all hot... it works for leftovers though!)

Tip - if your beef seems tough, crank that sucker up to high and let it cook a little bit longer.  Sometimes I'll check it around 6 hours and shred what I can and then let it keep cooking.  You really can't mess this up - if it's not tender enough let it keep cooking. 

And that's it! This is one of Dave's absolute favorites - if you end up trying it I'd love to hear what you think!


  1. I am loving your recent slow cooker recipes so much! Thank you!
    Also I needed that tip about cooking meat longer if it feels tough.

  2. We love french dips. We add a slice of provolone to our sandwiches.

  3. I used to avoid the 4-5 hour crockpot recipes too. Then, we started using FROZEN meat and WOO HOO! everything was cooked to perfection 8-10 hours later! I've found that it works for just about any recipe - throw in frozen chicken breast, frozen roasts, etc. and it will take an average work day to cook thoroughly!

  4. Do you dissolve your 1 tsp off beef bouillon in 1 c. hot water or just add the bouillon directly into the other soup liquids?

  5. Making this for dinner tonight. Thank you for sharing the recipe.

  6. Making this for dinner tonight. Thank you for sharing the recipe.


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