Deliciously drippy French dip sandwiches will be a new favorite in your meal plans. Roast beef sandwiches topped with melty cheese and golden onions dipped in flavorful au jus, it’s the best thing to happen to chuck since the pot roast.
I am literally on my toddler’s floor right now, trying so hard not to fall asleep.
After just half of one of these sandwiches, I’ve got the itis.
I just finished texting my husband that he will not believe the amazing dinner I have waiting for him. I needed to write down how awesome this recipe is before I pass out.
*goes to bed*
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I am not usually a sandwich person. But I had a beautiful chuck roast in my fridge and I wanted to do something other than pot roast. Just my luck that french dip sandwiches was a ‘pick for you’ on Pinterest.
Unfortunately, all the recipes I was browsing had processed packaged soup mixes, cola, and all kinds of things that I didn’t have. But I was still hell-bent on making these sandwiches. They just looked too darn good not to make! I WAS RIGHT!
How can people have the patience to put this in the slow cooker? How??? Let me tell you how difficult it was to wait for this to finish in the oven! There I was in the oven, poking and prodding the roast every half hour and scooping up the onions and jus to sip at.
It was so bad, but when you make this you won’t be judging! I couldn’t wait, it smelled like heaven and waiting those 2 1/2 hours was pure torture!
I rubbed a garlic paste over the meat before cooking so that smell with the smell of the onions and the rich beefy roasting smell…
it. was. everything.
My son even toddled out of his room asking what smelled so good and if it was ready; when I pulled the meaat out ot slice up, he was in the kitchen with his little 3 year old hands trying to grab a piece of meat off the cutting board. And he really isn’t a beef eater, so I was quite surprised!
French Dip sandwiches are so surprisingly easy to put together! I absolutely put this in the busy day category of cooking: those days where there is a crap ton of housework or a ton of errands, just toss this in a slow cooker the same way you would in the oven and leave the house for 4 hours. Then you won’t be tormented by the delicious smells all day. And you won’t sip at half the jus while it’s cooking. Good Lord.
I have a few tips on having the best French dip sandwich experience:
The Bread. You don’t want to use a soft roll for this, because the sandwich is meant to be dipped into its jus. The last thing you want is a soggy, sad sandwich that is falling apart before you can bite into it. I used hoagie rolls that I bought a couple days earlier, so they were nice and slightly stiff. Then I toasted them in the oven as I melted the cheese to make the crusts more hearty and crisp so that they can really stand up to the jus. And a good crusty piece of bread is the spice of life.
One of the spices. The bread spice.
The Onions. The way I make the onions in this recipe, they become golden and soft as they cook in the liquid with the roast. Some people may not want them that way! You can caramelize them stove top (which I have a recipe post for HERE) or add them to the roast in the oven for the last hour of cooking.
Don’t over stuff the sandwich. Seriously! I was only able to finish half a sandwich before I needed a nap! It’s rich and so delicious that you could over do it quite easily, like I did last night. My husband finished off my sandwich as I crawled to the reading corner of Greyson’s room and knocked out for an hour.
Let me tell you, the itis is real. It’s really real. Grab a pillow and a couch.
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- 3 lbs chuck roast, excess fat trimmed
- 5 yellow onions, thinly sliced
- 6 cloves garlic, pressed
- 1 tbsp butter
- 2 tbsp kosher salt
- 2 tbsp freshly cracked black pepper
- ½ tsp sugar
- 2 cans beef stock or beef consomme
- 4 hoagie rolls
- 10 slices of cheese (swiss, havarti, or provolone)
- Preheat oven to 325 degrees F (163 degrees C).
- In a 9x11 baking dish, layer the onion slices on the bottom of the dish. Season with sugar, 1 tsp salt, 1 tsp pepper and toss to coat slices in seasoning.
- In a small bowl, use a fork to mix 1 tsp salt and 1 tsp black pepper with the pressed garlic to make a paste. Use the rest of the salt and pepper to season the meat generously on each side, then rub the garlic paste over each side of the roast. Place on top of onion slices in baking dish.
- Pour in beef broth or consomme, then put into the oven for 2 hours. Tent with aluminum foil after 2 hours, for 30 minutes to 1 hour, until chuck roast is tender and falling apart.
- Pull roast out; slice and shred the meat on a cutting board. Use a sieve to strain the onions from the jus and save both the jus and onions separately.
- In hoagie rolls, layer slices of cheese, onions, and meat. Place on baking sheets and put into the still warm, turned off oven. Melt the cheese, then remove from oven.
- Serve with jus on the side to dip into.
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