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Slow Cooker French Dip Sandwiches by



2 cans - (21 oz each) condensed French Onion Soup
1 can (10.5 oz) Beef Consomme
3-4 lb beef chuck roast
8 sandwich rolls
2 slices provolone cheese


Place the roast in a slow cooker. Pour the soup and consomme over roast.
Cover and cook on low for 8 hours or high for 4 hours, or until meat easily shreds.

Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.

Transfer the beef to a pie plate and shred with a fork.

Place the sandwich rolls in a 9"x13" pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

Serve immediately with the sauce on the side for dipping.

Note: If you double this recipe or use a larger roast, you will need to add cooking time.

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