French Dip Sandwiches 5-Ingredient In Slow Cooker

French Dip Sandwiches 5-Ingredient In Slow Cooker. Mom said this was even tastier than the one from that restaurant we visited on Mother’s Day last year. I’m still amazed!

This easy 5-ingredient slow cooker French dip sandwich is perfect for busy days when you want a fancy dinner without much work. It makes tender, juicy beef like from a nice eatery, piled on soft buns with yummy dipping juice. Just toss it in the cooker and go! (48 words)

This simple recipe turns chuck roast into soft, flavorful meat with rich au jus—all in your slow cooker. Serve on toasted brioche buns with a side bowl of warm juice for dipping. Pair it with salad, veggies, fries, or pickles. Great for 8 people, or let guests build their own at parties.

French Dip Sandwiches 5-Ingredient In Slow Cooker

Servings: 8

Ingredients

• 3 to 3.5 lb beef chuck roast, cut off extra hard fat

• 2 cups low-salt beef broth

• 1 (1 oz) packet dry onion soup mix

• 2 tbsp Worcestershire sauce

• 8 sesame seed brioche hamburger buns, split

French Dip Sandwiches: Directions

1. Put the chuck roast in the bottom of a 5- to 7-quart slow cooker. If it’s too thick, slice it into 2 or 3 big pieces to fit flat.

2. In a bowl or big measuring cup, mix the beef broth, onion soup mix, and Worcestershire sauce until mostly smooth.

3. Pour the mix over the meat evenly. Make sure liquid covers halfway up the sides. Add 1/2 cup extra water or broth if needed for a wide cooker.

4. Cover and cook on LOW for 8-9 hours, or HIGH for 4-5 hours, until meat shreds easy with a fork. LOW makes it extra soft and tasty.

5. Lift meat to a cutting board with tongs, letting juices drip back. Spoon off big fat pools from the liquid and throw away.

6. Shred meat with two forks into small pieces. Toss out any fat or tough bits.

7. Put shredded meat back in the cooker and mix with the juice (that’s your dip). Set to WARM for 10-15 minutes to soak up flavor.

8. Toast buns under broiler or in a dry pan, cut side down, until edges turn golden.

9. Pile lots of meat on bottom buns, add some juice if you want it wetter, then add top bun.

10. Ladle hot juice into small bowls—one per person. Serve sandwiches right away with dip on the side.