French Dipped Sandwiches (Crock Pot Version)

Total Time
9hrs 15mins
Prep
15 mins
Cook
9 hrs

I got this recipe from a lady I worked with years ago. This feeds a large crowd.

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Ingredients

Nutrition
  • 2 large onions, chopped
  • 14 cup butter
  • 12 cup soy sauce
  • 1 12 teaspoons browning sauce
  • 12 -14 French rolls, split
  • 1 large boneless round roast
  • 5 cups water
  • 1 (1 1/4 ounce) envelope dry onion soup mix
  • 1 garlic clove, minced
  • 1 cup shredded swiss cheese

Directions

  1. Saute onions in butter until tender.
  2. Transfer to slow cooker.
  3. Cut roast in half and place on top of onions.
  4. Combine water, soup mix, soy sauce, browning sauce and garlic.
  5. Pour over roast and cook 7-9 hours in slow cooker.
  6. Remove roast with slotted spoon and let stand 15 minutes.
  7. Slice in thin slices, across grain.
  8. Place on roll and sprinkle with cheese.
  9. Broil 3-4 minutes until cheese is melted.
  10. Skim fat from juices and serve as the juice as a dipping sauce for the sandwiches.
Most Helpful

5 5

This was so easy and SO good! I love that the crock pot does all the work and you get a scrumptious meal! Rather then trying to slice it the meat was so tender it just pulled apart. I toasted my buns, put the meat on and used sliced swiss before melting under the broiler. This is a no fail meal and if you love french dips like we do you won't be disappointed! Thanks for sharing your recipe we'll enjoy again!:)

5 5

5 stars all the way , for ease of preparation and taste!!!!!!! Oh my goodness , I really didn't expect it to taste quite as good as it did! LOL I was afraid I'd miss my store bought packet Au Jus , but once I started dipping my sandwich in the juice from the crockpot , all thoughts of the store bought went out the window!!!!! LOL Absolutely wonderful and will definitely be a repeater at our house! Thanks for a GREAT recipe!!!

5 5

Oh now this is a great French Dip. The flavor of the meat is excellent. So easy to make also. I made PaulaG's Sourdough Dinner Rolls for this and it made soaking up the juices even better. I didn't change a thing except I shreaded the roast instead of slicing it. Thanks JQ for a great keeper.