Crockpot French Dip Sandwiches
There is nothing like the smell of something wonderful cooking in the crockpot all day. There is also nothing like throwing some meat and ingredients into the crockpot and coming home to a cooked meal.
French Dip is probably one of my favorite foods to order at a diner. Since I’m trying to cut back on eating out I decided to try it at home. This recipe is great for cheap cuts of beef since it cooks all day. The meat comes out extremely tender and super flavorful. I picked up some round eye steak since a whole roast was a little too much for just me and Hubby (although I could’ve bought a small roast and cut it down, but quite frankly I didn’t feel like going through all that work of slicing it and freezing it into smaller portions). I used two steaks which weighed a total of just about 2 lbs. but I didn’t change any of the amounts of the ingredients for the rest of the recipe. Make sure you use low-sodium soy sauce or your meat and juice will be way too salty. To me, Crockpot meals are all about being quick and convenient so I just used dried herbs and spices but you could always substitute fresh since fresh is always better; just remember that you will need to increase the amount (rule of thumb: use three times the amount of fresh for dried). You can slice the meat thin or shred it. I prefer to shred it…there’s no particular reason for this, I just like it that way. Use “Mandy’s Marvelous Sandwich Rolls”, cutting in half and adding some garlic butter to each side and toasting before adding the meat.
French Dip Sandwiches in the Crockpot (Makes 12 servings)
1 4 lb. boneless beef roast
½ cup low-sodium soy sauce
1 cup beef stock or low-sodium beef broth
1 bay leaf
¼ tsp. coarsely ground black pepper
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. garlic powder
12 Sandwich Rolls
12 slices provolone cheese (optional)
- Trim beef of all visible fat and place in Crockpot.
- In a bowl, combine the soy sauce, beef stock, bay leaf, black pepper, rosemary, thyme, and garlic powder.
- Pour mixture over beef and cook on Low Heat for 8-10 hours (cook longer for thicker cuts of meat). If desired, in the last hour of cooking, take out the meat, shred and return to Crockpot to allow flavors to soak through.
- Remove meat from broth and reserve broth for dipping.
- Distribute meat on rolls and top with cheese, if desired. Serve with small individual dishes of broth for dipping.