Crockpot French Dip Sandwiches

Servings: sandwiches

Calories: 721cal

Trim large excess hunks of fat from the roast if needed.
3 pound beef chuck roast
Combine olive oil, garlic salt, and pepper, then rub all over the roast.
1 Tablespoon olive oil, 1/2 teaspoon garlic salt, 1/4 teaspoon black pepper
Heat a small amount of olive oil in skillet over medium-high heat until shimmering. Sear meat on both sides for about 5 minutes.
Place meat in crockpot and sprinkle on onion soup mix.
1 packet beef flavor onion soup mix
Pour water over everything and cook on low for 6-7 hours or on high for 3-4 hours.
2 1/2 cups water
Remove meat from crockpot and shred, then keep warm. Empty the juice from the crockpot into a fat separator or skim fat off the top.
Preheat oven to 400 F.
Slice buns in half if they aren’t already. Place all buns, with the inside of the bun facing up, on a baking sheet. Toast for 5 minutes and remove from the oven.
6 French rolls
Divide the shredded meat evenly amongst the bottom buns and set the top buns aside. Add shredded mozzarella cheese and toast another 5 minutes, or until melted.
1 1/2 cups shredded mozzarella cheese
Add the bun tops and serve with au jus.

Author: Chef Antoine Davis

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You can typically find beefy onion soup mix near the regular onion soup mix at most grocery stores. If you can't find the beef flavored version, use regular onion soup mix and replace the water with beef broth.
You want a chuck roast that has some fat and/or marbling for flavor, but you don’t want an excessive amount of fat. Trim the fat but leave some so you get flavor, but not a bunch of rendered fat left after cooking. While the chuck roast is our top pick for this recipe due to its fat marbling, you can also use rump roast, bottom round roast, or top sirloin roast.
Wait until the very end to add any extra salt. The soup mix is salty on its own, so always taste the jus first.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time3 30

Total Time3 40