Easy French Dip Sandwich Recipe in the Crock Pot

Do you ever have recipes that you forget about, and then something spurs your memory and you think, “why haven’t I made that lately!?!” I got this recipe from my friend Liz, and she always has the best recipes. In fact, the “Best Breadsticks Recipe Known to Man” is also from Liz! So if you liked that one, then you will love this one for shizzle.

One thing I have to mention before I get down to the nitty gritty of this recipe is that it is definitely a kid-favorite recipe around these parts. I don’t know about you, but if I can get my kids to eat what I cook, I call that a huge success and I go to bed a happy mama. 

I’ve made this recipe twice in the past month. My kids ate it so well the first time, that I couldn’t help it, I made it again, and guess what, they ate it just as well the second time!

All you need for this great recipe is a large chuck roast, 1 packet of onion soup, and 1 packet of beefy onion soup. Place your thawed roast in the crock pot, pour enough water in the pot to almost cover it, and then sprinkle the two soup packets on the roast and on the water. Cook on high for 4-5 hours or low 7-8 hours. Cook time honestly depends how large your roast is. When the roast starts to fall apart when you pull on it with a fork, your roast is done!

You will use the liquid from your roast as your au jus so hang on to it!! You will want to strain it with a strainer to sift out the debris.

I buy ciabatta rolls from our local grocery store because you need a hearty bread when you are dipping it into the au jus. {I tried it with a slice of regular bread last time and it was nasty because the bread was too soggy.}

Melt your favorite cheese on top. We melted good ol’ white American cheese on our French dips, but my husband prefers swiss.

Enjoy!

I hope you decide to try this recipe! You won’t regret it!

xoxo,

Brooke