French dip sandwiches are usually something I order every once in a blue moon from a diner menu. If you haven’t yet had the scrumptious experience of a french dip, it’s basically a sandwich piled high with thin sliced roast beef, and it comes with a little bowl of beef juices that, yup, you are supposed to dip the sandwich into bite by bite. Heaven, heaven, heaven. And a plate of heaven that I decided to figure out a slow cooker version of that I could make at home, because around these parts it has turned into The Winter That Wouldn’t End. Which is as good a reason as any to make french dip sandwiches, especially ones that simmer all day long in the slow cooker.
But just to whine about the weather for a little bit longer, my backyard has looked like this for about the last hundred years. I can’t decide if it is Narnia…
…or perhaps something out of a chilly Dr. Suess story.
Basketball anyone? No?
Are you sure? I particularly like the mound of snow that is IN the basketball net.
Anyway, back to the french dip. Because I was slow cookerizing this, I decided to go with a beef roast that I could shred into pieces instead of slicing. I figured I would get that much more of the gorgeous drippings in the meat that way, and so that’s what I did. I slow cooked a chuck roast for about 8 hours in a bath of beef broth and beer until it was falling apart tender. Then I scooped it out and shredded it. I ladled out about a cup of the cooking liquid (this is for the dipping part!) and returned the shredded beef to the slow cooker for a nice soak.
Next, I sliced apart a couple of soft rolls, buttered them and toasted them up. It’s important to get soft rolls, as this is a hearty sandwich and you don’t want to be struggling to bite through the bread and the meat.
Now the assembly. Load those rolls up with the shredded beef. Be generous – we don’t get french dips every day, after all. And me being me, I decided my french dip wouldn’t be complete with a little cheese, so I draped a few slices of provolone over mine and ran it under the broiler for about 30 seconds – just until things were nice and melty.
Now smoosh the two halves together, give everyone their own little container of the reserved cooking liquid and let the french dipping commence! It’s enough to make you forget that yes, it’s supposed to snow again tonight.Print
This slow cooker version of the classic french dip sandwich gives you delectably tender shredded beef for the ultimate comfort food lunch!
- 2 pound beef chuck roast
- 2 cups beef broth
- 1 twelve ounce bottle of beer, any type
- Salt and pepper to taste
- Soft rolls, cut in half
- Sliced provolone cheese (you can substitute American or any other type that you like!)
- Place beef, broth and beer in a slow cooker. Cover and cook for 8-10 hours until beef is tender.
- Remove beef and shred into small pieces with two forks.
- Scoop out about a cup of cooking liquid and return beef to slow cooker.
- Butter the inside halves of the rolls and toast until golden (you can do this in a toaster oven, a regular oven, or by putting them face down in a skillet.
- Taste the meat and add salt and pepper as needed.
- Pile each roll half with beef. If you like cheese, lay a couple of slices on each half and run under the broiler (watching carefully!) until cheese melts.
- Serve with a little container of reserved juice for each sandwich.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!