Crock Pot French Dip Sandwiches
Slow cooker French dip sandwiches with seared chuck roast, French onion soup, beef consomme, hoagie rolls, provolone, and reduced au jus.
Equipment
- 6-quart slow cooker
- Skillet
- Saucepan
Ingredients
Ingredients
- 3 pounds chuck roast
- 2 tablespoons vegetable oil
- 2 cans Campbell’s French Onion Soup condensed, undiluted
- 1 can Campbell’s Beef Consomme
- hoagie rolls
- provolone cheese 1 to 2 slices per sandwich
Instructions
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Sear chuck roast on all sides, about 3 to 4 minutes per side.
- Transfer seared roast to a 6-quart slow cooker. Add French onion soup and beef consomme without diluting.
- Cook on high for 4 hours or low for 8 to 10 hours, until beef is fall-apart tender.
- Transfer roast to a bowl and discard large pieces of fat. Shred beef with two forks.
- Strain cooking liquid into a saucepan and simmer over medium heat until reduced by half, about 10 to 15 minutes.
- Pile shredded beef on hoagie rolls and top with provolone.
- Broil on low until cheese is melted and lightly browned. Serve immediately with au jus for dipping.
Notes
Use chuck roast because leaner cuts can dry out during the long cook. Do not dilute the canned soups or the au jus will be weak. Reduce the cooking liquid by half for a richer dipping sauce. Watch sandwiches closely under the broiler because cheese browns quickly.
