Crockpot French Dip Sandwich

This post has been hanging around for a while waiting to get published. Hubby made these sandwiches for our cooking club back in March when the theme was “dunkable” in honor of March Madness. While I made the homemade Oreos, Hubby made a dunkable sandwich – the (mini) French Dip Sandwich. He made them mini for the dinner since it’s a potluck where everyone always brings a TON of food.

Everyone enjoyed these sandwiches and Hubby provided provolone cheese for them. The sandwiches were a huge hit and the leftovers were great. The dipping sauce is amazing. This is on our regular rotation now because it’s so tasty and easy to make. You literally drop everything in and forget about it until it’s time to slice the meat. That’s the kind of crockpot recipe I like!

Crockpot French Dip Sandwich – from Baking Bites – makes 4-6 servingsapprox 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional (Hubby would argue the provolone is not optional)

Trim excess fat off of beef roast and season meat all over with salt and pepper.

Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.

Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.

Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.

Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

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4 Responses to “Boston baked beans in the Crockpot (My Kind of Town)”

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    Crockpot Lady — November 14, 2008 at 2:06 pm

    I’m so glad that you liked these! We really did, too. That’s good to know that cooking on low for 10 hours worked well… I was worried they’d dry out.

    yay!
    xxo
    steph

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    Jen — November 14, 2008 at 2:11 pm

    We also used bacon which I think helped with the moisture. They were SO GOOD. We might be making them again this weekend!

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    Lauren — September 10, 2009 at 11:13 pm

    Funny – my mom ate baked beans cold, too! On buttered bread. She was born in 35, maybe it’s a generational thing?

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    Elaine — July 30, 2010 at 3:20 pm

    I made these when I saw them in your archives. I am a big fan of the Year of Crockpotting, but had somehow missed this one. YUM! It was sooooo good!

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