Crockpot French Dip Sandwich

Thursday, June 18, 2009

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.

Main Meal

4 comments »

22 Responses to “Brasato al Barolo (Beef Braised in Wine)”

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Fun and Fearless in Beantown — January 18, 2011 at 5:16 pm

You are one lucky girl because that is an AWESOME anniversary gift! I only got a Le Creuset Dutch oven this past fall and I’ve mostly roasted with it with the cover off but I am totally going to get a replacement knob. Thanks for the tip!
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Evan Thomas — January 18, 2011 at 5:22 pm

My family would love this. When meat is cooked for that long in juice and seasoning the flavor is always incredible. Thanks for the recipe!
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Bridget — January 18, 2011 at 6:08 pm

What a perfect virgin use for your new Dutch oven! I love the addition of more vegetables too – what a great way to make this isn’t a one-dish balanced meal.
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Megan — January 18, 2011 at 6:49 pm

That looks perfect for this weather! I always use my cover with the black knob, and nothing bad has ever happened to it. I do wonder though if I’ve ever come across a recipe that requires me to cook something covered at a higher temp that 375 (I’m thinking it’s not likely). Such a great gift!
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Caroline — January 18, 2011 at 6:56 pm

I want to get a dutch oven just for something like this! What a wonderful anniversary gift! The beef looks melt-in-your mouth, and with a sauce made out of cabernet? To die for! Looks wonderful!
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Jen — January 18, 2011 at 7:13 pm

Megan – I’ve seen a recipe for a nearly-no-knead bread that bakes at 450. But other than that, most things are cooked low and slow.
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naomi — January 18, 2011 at 7:28 pm

First off congrats on the anniversary milestone! This looks delicious. I’m bookmarking it now, since this definitely a recipe my family will love.
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Shannon — January 18, 2011 at 7:41 pm

what an awesome gift!! happy anniversary 🙂 i got a stainless steel knob, but haven’t yet exchanged it… what a great recipe, and i can just imagine how succulent that meat was!
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EliFla — January 18, 2011 at 9:36 pm

Very good!!! Very very good!!! Hugs, ciao Flavia
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Kimmy Bingham — January 18, 2011 at 11:40 pm

I’m definitely ordering the replacement knob for mine as well. Great idea. This dish looks perfect for the cold weekend we’re about to have!
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The Small Boston Kitchen — January 19, 2011 at 4:07 am

Your pictures are absolutely amazing. Seriously amazing. I want to lick my computer screen.
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Stef at TooMuchToDoSoLittleTime.com — January 19, 2011 at 4:52 am

Happy Anniversary! Congrats on a fantastic gift!! I only acquired my first Le Creuset oven last May. I’m addicted! I have several pieces (which you can see on my blog). I LOVE the way they cook. I have a friend who was trying so hard to convince me to buy one. I got a great sale at the Outlet! I rarely use my stainless pots and pans any more. I now have two different kinds of skillets, too. I absolutely love them!

I have several recipes on my blog which I have cooked in my ovens. I cook my chili for four hours. The first time I made it my husband said it was the best chili I had ever made (we’ve been married 23 years! I also cooked Pioneer Woman’s pot roast with rosemary in it (also listed on my blog)… it was AWESOME!

If you ever get anything on your enameled pot that you can get off… try Bar Keeper’s Friend. I wrote Le Creuset and they told me that its OK to use it. 😉

I love all your recipes and can’t wait to see what you create in your new oven!

Stef at TooMuchToDoSoLittleTime.com
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Nutmeg Nanny — January 19, 2011 at 7:01 pm

This looks great! I love my Le Creuset….it’s the best! You made a great dish to break it in…yum!
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kitchenmisfit — January 20, 2011 at 2:38 am

Oh man that looks TASTY! And such a great anniversary gift!
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Julie (thelittlekitchen.net) — January 20, 2011 at 10:21 pm

Awesome, wonderful gift. I just won my first Le Creuset french oven and like you pondered what to make with it! Thanks for the idea of the stainless steel knob.
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Paul — January 21, 2011 at 4:54 pm

A tip on that replacement knob: just go to a hardware store and buy a stainless steel kitchen cabinet knob along with a washer and bolt to fit. Bring the lid with you to the store to check the fit. This is MUCH less expensive than a “Le Creuset” knob and works great.
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wgfoodie — January 22, 2011 at 2:37 pm

This sounds absolutely perfect for a cold winter night. And with temps in the teens this week, I am definitely adding this to the list!
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Peggy — January 26, 2011 at 9:20 pm

Your mom is way thoughtful for getting you guys that for your anniversary! I absolutely adore my dutch oven and bring it out every chance I get! I may have to bring it out fairly soon to try this beef because it sounds absolutely delicious!
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Ashley — January 27, 2011 at 2:45 am

What a wonderful gift! And so great that you’ll put it to good use. Happy anniversary 🙂
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a frog in the cottage — January 27, 2011 at 11:27 am

absolutely delicious !!!! i wish i could grab some !!
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Robyn — January 11, 2014 at 8:40 pm
I keep coming back to this recipe! I just made it tonight for the in-laws and I think they might let me stay in the family. ALWAYS delicious 🙂
- beantownbaker — January 12th, 2014 @ 2:54 pm
  
  Isn’t it delicious? Especially in this cold weather. Glad you guy enjoy it.