French dip sandwiches.
Before meeting my husband, I’d never tried one. I can’t believe I just said that, but it’s true. I’d never had one. He would order them at most any restaurant that would serve them, and I just didn’t get it.
It’s just a sandwich. What’s the big deal?
Then I tried a bite of his one night at the pub. Yes, I’m one of those wives. I bug my husband for bites sometimes. He always obliges though – he’s pretty fantastic that way. Besides, I did it long before we got married, so he knew what he was getting into.
This is the version of the French dip that I came up with. When we tried these sandwiches, I was met with ‘mmms’ of approval.
These French dip (beef dip) sandwiches come together quickly and easily, and the recipe makes lots. Just throw it in your slow-cooker and forget about it.
Slow-Cooker Beef Dip Sandwiches (French Dip)
3-4 lb beef roast
3 cups beef stock
1 cup water
3 bay leaves
2 stalks celery, chopped in chunks
2 large carrots, chopped in chunks
1 onion, chopped in chunks
1 pkg dry onion soup mix
crusty sandwich rolls, for serving
cheese, for serving (if desired)
Put all ingredients except the beef broth in slow cooker.
Pour the broth over the meat and other ingredients.
Cook on high for 4 hours, or on low for 6-8 hours. I had to include a picture of my brand new slow-cooker. This was a birthday gift from my parents. Thanks Mom and Dad! I love it.
Warm rolls in the oven for a few minutes.
Remove the roast from the broth.
Discard vegetables and bay leaves, or eat separately.
Slice beef thinly and put the beef slices back in the warm broth.
Split the warmed rolls and pile the beef on them.
Add cheese, if desired. Spoon some broth over the cheese and the meat on the bottom of the roll.
Serve with extra broth on the side, for dipping.