French Dip Sandwiches

french dip sandwich

french dip sandwich

Big Batch of french dip sandwiches! Husband and Teenager Approved! Serves 4-6


  • 1 medium yellow onion
  • 3/4 cup beef broth/stock
  • 1/4 cup lite soy sauce
  • 3/4 cup water
  • 1 tbsp. Worcestershire sauce
  • 2 cloves garlic, shredded (with fine cheese grater)
  • Chuck roast (approx. 3 lbs.)
  • salt and pepper to taste
  • 6-8 sandwich rolls or french bread
  • 6-8 slices of provolone or swiss cheese (slice of cheese per samich)


  1. Slice the onion roughly, and place in the bottom of the crockpot.
  2. Add the beef broth, soy sauce, worcestershire sauce, mustard, and garlic.
  3. Salt and pepper both sides of the roast and place on top of the onions.
  4. Cook on low 6-7 hours until the beef is fall-apart tender.
  5. Transfer the roast to a cutting board and shred using two forks.
  6. Remove the onions and set aside.
  7.  Strain the juice and remove as much fat as possible.
  8. Return the roast, juice, and onions to the crockpot for up to an hour before serving.
  9. Make sure to keep meet mixture warm before serving.
  10. Heat the broiler.
  11. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown.
  12. Remove the tops from the pan.
  13. Scoop the beef onto the bottom of the rolls and top with cheese.
  14. Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of au jus.

Comments are closed.