French Dip Sandwiches

14 Nov

We are not big red meat eaters in our family although we do like a good juicy burger once in awhile.

My husband thinks red meat, even though it’s cooked, tastes too much like blood.  (you’d have to know him.  He’s kind of strange sometimes)

So, I found this recipe that called for a Beef Roast (and he actually loves Roast Beef Sandwiches) and thought I’d give it a try.

He LOVED it and said it’s a definite do-over.  Trust me when I say this…he will definitely tell you if he doesn’t like something.  It used to hurt my feelings but it doesn’t anymore.  In fact, I want him to tell me if he likes it or not.  That way if he doesn’t, I don’t keep fixing it.  If he does, it goes in my recipe box.

This recipe is perfect for women and/or men that work out of the home for 8-10 hours a day.  The longer this roast cooks in the crockpot, the better.

It made enough for 4 open faced sandwiches AND enough to put a couple more sandwiches in his lunch tomorrow (without the melted cheese) and then some.


  • 2.5-3 lb. beef roast (you can use a frozen roast if you want) which I did
  • 2 Tbs. vegetable oil
  • Salt and Pepper
  • 2 – 1 oz. pkgs. of dry onion soup mix
  • 2 C water
  • 2 cans beef broth
  • 6-8 hoagie buns
  • Swiss, provolone or mozzarella cheese, shredded or sliced.  I used Swiss

Heat oil in a large skillet over medium-high heat and rub roast with salt and pepper.

When skillet is very hot, carefully place roast in pan and sear all sides.  You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Place the roast in a crockpot and sprinkle with onion soup mixes.  Pour water and beef broth over roast.

Cook 8-10 hours on low.  It’s hard to mess this up.  Basically, the longer it cooks, the more tender it will be.  But you know it’s done when you pop a fork in it and the meat just falls apart.  When meat is ready, shred with a fork.

Place meat on hoagie buns.  Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices from the crockpot into small bowls for dipping!



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Posted by on November 14, 2011 in Uncategorized


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