For those of you familiar with my Crock Pot Thursday series, you know that my mother-in-law, three of my sisters-in-law, and I take turns selecting a slow cooker recipe weekly, and we all make that recipe on Thursday. It’s our way of sharing a family meal when we can’t be together. My husband and I live across the country from our family, and we only get to break bread with our relatives several times a year, so Crock Pot Thursday helps ease that distance.
Sometimes our schedule doesn’t allow for slow cooking on Thursday, and on days when I am behind schedule, I get to modify the recipe based on the feedback of the other Crock Pot Thursday families. When it came to this Crock Pot French Dip Subs recipe, the only feedback I heard in messages from my in-laws was how amazing it is and how easy it was to make.
They were right, and this recipe is now a familiar face in our family’s meal rotation. Sometimes I serve it simply, with just the beef on a roll with au jus for dipping, but sometimes I slather on some horseradish, and add some grilled onions to the French Dip Subs.
This recipe makes a lot of meat, so if you’re cooking for two, maybe use a smaller cut of beef. We usually get two night’s of Crock Pot French Dip Subs from the recipe, and then have enough leftover for some vegetable beef soup, beef burritos, or beef tacos.
The last time I made it, I froze a quarter of the meat for another day. I love having precooked meat in the freezer for last minute dinner ideas. It’s saved our evening meal more than once!
Crock Pot French Dip Subs
- 2.5 lb chuck roast (or any cut of roast)
- 1 packet dry onion soup mix
- 1 10.5 oz can of beef broth
- sliced or shredded cheese (mozzarella, provolone, or Swiss work great)
- 6 sub rolls, the crustier the better
Crock Pot French Dip Subs
The juices from this dish are delicious for dipping!
Ingredients
- 2.5 lb chuck roast (or any cut of roast)
- 1 packet dry onion soup mix
- 1 10.5 oz can of beef broth
- sliced or shredded cheese (mozzarella, provolone, or Swiss work great)
- 6 sub rolls, the crustier the better
- butter, for grilling the rolls
Instructions
- Put the roast in the Crock Pot, cover with dry onion soup mix, and pour beef broth over the top.
- Cook on low for 8 hours, or until meat shred easily.
- Shred meat with two forks, and let it sit in the juices for a bit before serving.
- Butter the insides of the rolls, and place, face down, on a hot skillet or flat top grill. Cook until browned.
- Add generous portion of beef to the rolls, top with cheese, and serve with the juices from the slow cooker (au jus) on the side.
My kind of recipe – less than 6 ingredients, one pot and no work! Making it this weekend for sure! Thanks! 😉
It'll make a great weekend meal! Enjoy!
My husband totally loves French dips so I'm totally trying this this weekend. (Or so I say…my grand cooking plans frequently lose out to In-N-Out or Chili's – Mom/Wife of the year right here). But, this seems like something easy enough: NOT 4 HOURS ON HIGH. Got it.
I just re-read my comment and noticed that I used "totally" twice IN THE SAME SENTENCE. I promise I'm not always so TOTALLY lame.
If any recipe deserves two totallys, it's this one!
We love French Dip Subs but have yet to find one that worked well for us in the crock pot. We will be giving this one a try this weekend as it’s super simple to make (only a few ingredients) and it’s been a while since we had them.
Can’t wait to give it a try, thanks for the recipe 🙂
Let me know what you think!
We frequently make this dish, and it’s become my husband’s favorite meal! I make it at least once a month! Thank you for your awesome and super easy recipe! I share it often!
Made this once. So good. I will be making it again today.
I’m so glad you like it! It’s on my menu for this week, too!
Did you make the au jus on the side, sorry stupid question I’m sure but I’m new to cooking haha
I made the au jus in a saucepan. Not a stupid question! Sometimes sauces are made in the slow cooker, but in this case I used the stovetop.
Made this the other day. Replaced 4-6 oz of the beef stock with dark beer and it was VERY tasty. Thanks for the recipe.
PS: Also, I didn’t have onion soup, so I used dry Beefy Onion Soup mix.
French dips are my favorite all-time sandwich & I love this recipe. It is in our regular dinner rotation. The aus jus is so good you will drink the last of your dipping bowl! Yummy!