Still stuck on what to make your dad for Father’s Day? Or shoot, just stuck on what to make for dinner tonight?
I have the answer.
Slow Cooker French Dip Sandwiches
I can not overemphasize just HOW easy and HOW delicious these are. Anyone, ANYONE, can make these and everyone will enjoy them. Well, not your vegetarian friend, she’ll hate them, but everyone else will love them. Especially dads, they love beef. At least the dad’s in my life do.
Happy Father’s Day to the dad’s in my life!
Makes enough for 12 sandwiches
4 pound boneless beef chuck roast
2 envelopes Lipton onion soup mix
3 cups beef stock
1 tsp black pepper
12 French or Italian rolls, split
*If the rolls are fresh and soft, leave them out overnight so they can get slightly crusty. Crusty bread absorbs the delightful au jus so well.
Place the roast in a slow cooker (as long as the slow cooker fits all the beef in it, it doesn’t matter what size slow cooker you use).
*You may need to slice it in half to make it all fit.
Combine the dry soup mix, broth and pepper, pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
*You can add extra salt if you want too, but the beef broth and soup mix have lots of sodium, so it’s just taste preference at that point.
*Every slow cooker/crock pot is different. Mine tends to be really hot, even on low, so it takes closer to the 6 hour mark for this to cook for me.
Remove meat from slow cooker and shred with two forks on a cutting board.
*Yes, this can get messy as the juices start to drip off the cutting board. Deal with it, it’s worth it.
Reserve 1/2 cup of the juices in the crock pot to keep the beef moist.
Strain the remaining juice left in the crockpot with a fine mesh strainer. Throw away the chunks the strainer catches (or if you like the chunks, add them to the shredded beef for extra flavor. Husband hates the chunks, that’s why I toss them.)
Use the juice as the au jus.
Place shredded beef back into the crockpot with reserved 1/2 cup of juice.
Serve beef on rolls with a ramekin of au jus for dipping.
This freezes really well. Just put the beef and sauce, separately, in zip lock freezer bags, and freeze. When you are ready to eat them, thaw them out (by leaving in the fridge overnight, or at room temp for about 6 hours) and heat over the stove or the microwave. That’s it.
I’ve made over 6 batches of this in the last couple months. I’ve tried sirloin roast, tri tip, brisket and rump roast. ALL off them have turned out great. For all of the cuts of meat I trimmed off some of the fat before cooking (I had to trim LOTS of fat off of the brisket). All of the meat had slightly different textures, but all very very good. So if you can’t find rump roast, try another kind of beef, it will turn out great!