French Dip Sandwiches
French dip sandwiches are cooked low and slow in a Crock Pot or Dutch oven for tender, juicy, fall-apart beef in a rich, oniony beef broth for dipping.
Ingredients
- 2 tablespoons olive oil
- 2 1/2 pound beef chuck roast
- Kosher salt and black pepper
- 2 (1 oz) packets of dry onion soup mix
- 2 cups water
- 2 (14.5 oz) cans of beef broth
- 1 tablespoon Worcestershire sauce
- 8 slices provolone cheese
- 8 crusty rolls
Instructions
Crock Pot Instructions
- Drizzle the olive oil in a large skillet and set it over medium-high heat until it shimmers. While the oil warms through, season the beef roast by sprinkling the kosher salt and pepper evenly over all the sides.
- Place the beef in the hot skillet and sear for 1 - 2 minutes per side. Transfer the beef to the bowl of your slowcooker.
- Sprinkle the onion soup mix over the beef and then pour in the water, beef broth, and Worcestershire sauce. Give the liquid a quick little stir.
- Cook the beef on HIGH for 4 - 6 hours or on LOW for 6 - 8 hours. The beef should be fall-apart tender when you poke it with a fork.
- Shred the beef with two forks right in the beef broth to keep it warm.
Dutch Oven Instructions
- Preheat the oven to 325°F.
- Drizzle the olive oil into your Dutch oven and place it over medium-high heat until it shimmers. While the oil warms through, season the beef roast by sprinkling the kosher salt and pepper evenly over all the sides.
- Place the beef in the hot oil and sear for 1 - 2 minutes per side. Remove from the heat.
- Sprinkle the onion soup mix over the beef and then pour in the water, beef broth, and Worcestershire sauce. Give the liquid a quick little stir and then place the tight-fitting lid on the pot.
- Place the Dutch oven in your oven and cook the beef for 3 - 4 hours. The beef should be fall-apart tender when you poke it with a fork.
- Shred the beef with two forks right in the beef broth to keep it warm.
Assemble and Serve the Sandwiches
- Preheat the oven broiler and set out a large broiler-safe sheet pan. Slice the rolls and line them up, open face, on the pan. Toast them under the broiler for a minute, watch carefully because they can burn quickly.
- Immediately add the sliced cheese to the hot rolls. Spoon the shredded beef on top and close the sandwich. Serve with cups of the beef broth for dunking.