[Recipe] Slow-Cooker Beef Dip Sandwiches (French Dip)

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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.

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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)

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Put all ingredients except the beef broth in slow cooker.

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Pour the broth over the meat and other ingredients.

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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.

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To serve:

Warm rolls in the oven for a few minutes.

Remove the roast from the broth.

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Discard vegetables and bay leaves, or eat separately.

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Slice beef thinly and put the beef slices back in the warm broth.

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Split the warmed rolls and pile the beef on them.

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Add cheese, if desired. Spoon some broth over the cheese and the meat on the bottom of the roll.

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Serve with extra broth on the side, for dipping.

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