french dip sandwich recipe slow cooker
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French cuisine
French cuisine (French: Cuisine française) consists of the cooking traditions and practices from France. Its cuisine has been influenced throughout the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic, the Channel and inland.
In the 14th century, Guillaume Tirel, a court chef known as “Taillevent”, wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France’s own indigenous style.
Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d’origine contrôlée (AOC) (regulated appellation) laws.[1]
Culinary tourism and the Guide Michelin helped to acquaint commoners with the cuisine bourgeoise of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.
Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world’s “intangible cultural heritage”.[2][3]
Slow Cooker French Dip Sandwiches
Make this tasty French Dip Sandwich in your SLOW COOKER or INSTANT POT! Tender beef, caramelized onions and melted cheese, with au jus on the side for dipping. VIDEO BELOW!
I thought you might need a little comfort food. Maybe you’ve been snowed in this weekend? Maybe you have the January blues? Or maybe you just need a warm and hearty meal? Tender meat, caramelized onions and melted cheese shoved into a crusty roll fits the bill perfectly. Don’t ya think?
French Dip Sandwich
This easy recipe can be made in your SLOW COOKER or INSTANT POT! The base recipe is the same, which means no matter which way you make it you’ll end up with a juicy sandwich that is to die for.
- Start by sautéing the beef. Put a roast in a hot pan, and get a nice brown crust on it. If you want to skip this step, and dump everything and go, you can, but browning it really adds extra flavor.
- Saute the onions and garlic in the meat drippings (flavor, flavor, flavor!).
- Cook the meat, onions and garlic along with beef broth, worcestershire sauce and a bay leaf for several hours in the slow cooker, or for 1 hour on high-pressure in the pressure cooker.
- Slice or shred the meat and place it on crusty rolls. Top with cheese and pop it in the oven quickly to melt.
- Strain the juices left in the slow cooker/Instant Pot and use those tasty juices for DIPPING!
Instant Pot French Dip Sandwich:
The thing I love the most about using the Instant Pot for this recipe is that it is made completely right in the Instant Pot. Since the Instant Pot has a sauté function, you can brown the meat and onions right in the pot before cooking. Note: There is nothing “instant” about this recipe. In the Instant Pot it still takes about 2 hours from start to finish, most of this is hands-off time though. This amount of time is needed in order to get the meat really tender.
This makes a delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too.
Directions
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Nutrition Facts
What is a French dip sandwich?
This classic French dip sandwich starts with a warm toasted French baguette or hoagie consisting of roast beef layered with a thinly sliced, melted cheese.
On the side is a bowl full of au jus sauce or beef juice broth for dipping your sandwich in.
The combination all together leaves your mouth watering for more.
What is the best meat for French dip sandwiches?
For my French dip recipe I prefer chuck roast because of the tenderness and juicy flavors it brings out from the slow cooker.
It also is a great meat to cook in a slow cooker or an instant pot.
My local deli cuts it there or you can trim it at home.
To save on time you can try using pre-packaged roast beef lunch meat however you will not have the thick and juicy chunks like a chuck roast.
If you are not planning to use a chuck roast, make sure to choose a well-marbled roast for the most tender slow cooked French dip sandwich meat.
A boneless ribeye, sirloin or brisket add more flavoring too and would also work well for slicing and using as the meat for French dip sandwiches.
The meat is the most important part and taking the time to slow cook it is essential for the BEST French dip sandwich.
What kind of bread do you use for French dip sandwich?
Crunchy, thick and hearty bread is just what you are looking for with this French dip recipe.
A good bread is key for holding it all together and still being able to dip your sandwich into au jus sauce.
Local bakeries or grocery stores sell fresh baked bread or rolls that are perfect for French bread sandwiches.
This combination is heavenly and can only be made if all the right ingredients are picked.
Take time to find the thick and rich bread that can hold your juicy roast for the Ultimate melt in your mouth French dip sandwich.
FRENCH DIP SANDWICHES INGREDIENTS
You don’t need many ingredients to make the BEST slow cooker french dip sandwiches!
- Beef chuck roast: The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount for 6 sandwiches.
- Hoagie buns: Ultra soft and perfect for dipping into french dip au jus.
- Provolone cheese: Lots of flavor, but also ultra gooey.
- Soy sauce: Use reduced sodium soy sauce or the french dip will be too salty.
- Coca-Cola: Tenderizes and adds flavor to the beef; please don’t use diet.
- Beef consummé: Beef consomme can usually be found in the canned section next to the beef broth OR the soups.
- Beef bouillon: Adds a depth of concentrated beefy flavor. You may also use an equal amount of better than bouillon.
- Dried herbs and spices: This Crockpot french dip is seasoned with dry minced onions, garlic powder, dried oregano, and more!
HOW TO MAKE FRENCH DIP SANDWICHES
Are you ready for the easiest beef dip recipe EVER?
- Heat olive oil in a skillet, then sear the beef on all sides.
- Add the seared beef and pan drippings to a slow cooker.
- Add in the remaining ingredients.
- Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain.
- Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
- Assemble sandwiches, then bake to melt cheese. Yum!
TIPS FOR THE BEST FRENCH DIP
- If your grocery store doesn’t carry beef consumme, you may substitute beef broth.
- Trim the beef chuck roast of any excess fat before searing it.
- If you wind up with leftovers, save the meat AND the french dip sauce! Leftover sandwiches aren’t the same without the au jus!
Why this recipe works
- The meat cooks in a savory au jus made of beef broth and french onion soup mix, adding it’s own delicious meat juices, and then once it is fall-apart-tender you pull it out and shred it.
- What makes it even better is that these are slow cooker french dip sandwiches so 90% of the work is done in the morning and then you don’t have to worry about what’s for dinner later in the day!
- Little to no prep work, especially if you opt not to sear the meat first before sticking it in the slow cooker.
French dip sandwiches actually originated in Los Angeles in the early 1900’s. It’s name is a reference to the original type of bread used than the sandwich actually being brought here from France.
