Slow Cooker French Dips
Tender roast beef and melted provolone cheese served on a toasted hoagie roll with a side of au jus for dipping, Enjoy!
Servings: 8
Ingredients
- 3-4 lb. beef chuck roast trim excess fat
- salt and pepper to taste
- 1 envelope onion soup mix
- 1 envelope Au Jus gravy mix
- 4 c. low sodium beef broth
- 8 Hoagie rolls or French rolls
- 2 T. softened butter for spreading on the rolls
- 8 slices provolone cheese cut in half
Instructions
- Season the roast on all sides with salt and pepper. Place the roast in the slow cooker.
- In a pitcher, whisk together onion soup mix, au jus mix, and beef broth and pour over the roast.
- Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours.
- Carefully, remove the roast to a cutting board and slice or shred the meat. Loosely cover the beef with foil while you prepare the rolls.
- Preheat the broiler. Slice the rolls in half lengthwise leaving a hinge. Arrange the rolls open face up on a baking sheet. Shmear the inside with butter and place provolone cheese on the top buns only.
- Cook under the broiler until the cheese is melted and the rolls are toasty about 2-3 minutes (watch carefully, do not walk away).
- Remove the rolls from the oven. Pile the roast beef on the bottom of each roll and cover with the top roll. Slice the sandwiches in half diagonally. Serve immediately with a side of beef au jus for dipping. If desired, you can strain the au jus liquid through a fine mesh sieve before serving, but it’s not necessary.
Notes
To make "Loaded French Dips" add sour cream and sliced green onions to the top bun before covering the bottom bun and slicing.
Speak Your Mind