Ahhh, french dip sandwiches. Tender roast beef and melted provolone on garlic hoagies with savory au jus on the side for dipping. Really, is there anything better? No, no there isn’t.  So easy crock pot french dip sandwiches are super simple to make, too, because your crock pot does all the work.  These are great for tailgate parties, friendly get-togethers or even a crazy busy weeknight meal. 

The first french dip sandwich I ever had was  in the 80s at the restaurant Bennigan’s in my town. It was heavenly. But, alas, our Bennigan’s closed in 2008.  I have tried other recipes over the years, but none have really matched that original. Until now, because I tweaked those recipes to create my own! Many of the recipes turned out too salty for us, so although mine is definitely not low-sodium, the saltiness is toned down.  I also found that using fresh herbs really adds extra flavor.  If you don’t have any, no worries, dried works, too. And since I am usually busy getting everyone ready in the morning, I have found using a frozen roast works just fine.  So that really cuts down on prep time.  Like I said, this is a great recipe for a busy day because all you need to do is put the meat in the crock pot, mix up the broth, dump it on, and let it cook the day away.

So, get out that slow cooker and get ready for the best french dip you’ve ever had!

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Crock pot french dip sandwiches

Ingredients

• 3 lb. chuck roast (fresh or frozen)
• 15 oz. beef broth
• 1 tsp. beef bouillon granules
• 1 tbsp. Worcestershire sauce
• 1/2 c. soy sauce
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 tsp. fresh rosemary
• 1 tsp. fresh thyme
• 1 tsp. black and red pepper mix (This is what I use – love it!!!)
• a bay leaf
• 8 slices provolone cheese
• 8 hoagie rolls
• butter
• garlic salt

Directions

Place the frozen roast in a large crock pot.

In a large mixing bowl, combine the beef broth, bouillon granules, soy sauce, Worcestershire sauce, bay leaf and spices until the bouillon granules are dissolved.

Pour the broth mixture over the roast.

Cover and cook on low for 8  hours.

When done cooking, transfer the roast from the slow cooker onto a large plate. Shred the meat using 2 forks, pulling the meat apart into small chunks.

Let the meat rest on the plate.

Assemble the sandwiches.

(I didn’t take pictures of the assembly because my vultures (I mean teenagers) were circling and wanted to eat ASAP! But you get the idea!)

Meanwhile, open the hoagie rolls and spread butter on the open faces.  Then sprinkle garlic powder to taste on the buttered sides.

Broil the rolls until they are nicely toasted.

Pile the shredded roast beef on each hoagie. Add a slice of provolone cheese on top of the meat.

And broil the hoagies until the cheese is melted and bubbly.

Remove the bay leaf from the au jus.

Serve the sandwiches with individual dipping bowls of au jus. (This is the best part!)

Printable recipe here.

Oh my gosh, this makes me hungry just talking about this recipes, and it’s 9:30 in the morning! 🙂

Guess I know what we’re going to have when we watch the Super Bowl next weekend! I’m not partial to either team, but we love the excitement and hoopla that goes along with the Super Bowl and watch every year.  Our Tampa Bay Buccaneers aren’t in it, but, if truth be told, I actually prefer watching college football (especially my alma mater, the Florida State Seminoles – Go, Noles!). But, of course, watching the Super Bowl commercials is always fun, as well as having a great excuse for eating yummy tailgate food!

So, if you are looking for an easy, delicious sandwich recipe to wow your guests or family, you can’t go wrong with these so easy crock pot french dip sandwiches. Make a batch and tell me what you think.

What’s your favorite go-to tailgate party food? Leave me a comment and let me know!

Happy eating!

~ Pam

P.S. Here’s another of my favorite tailgate recipes – Spinach dip. Yum!

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