We scarfed down these sandwiches Friday night, had leftover sandwiches Saturday for lunch, and I am STILL craving them today. They were extremely delectable and shockingly easy. This is a fabulous recipe from Dinner’s Ready – a blog I stumbled upon that has many contributors – which makes for GREAT variety. I have bookmarked several of their delicious recipes (no pictures, but the recipes still caught my attention!). I served the sandwiches on buns I made from my French Bread roll recipe and the combination of homemade bread, lots of melted cheese and tender, juicy meat was to die for. Once again, another recipe going into my vault of tried-and-true.
French Dip Sandwiches
Printable Version
Printable Version with Picture
INGREDIENTS:
1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns
DIRECTIONS:
In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.
Recipe Source: adapted from Dinner’s Ready
{ 17 comments… read them below or add one }
French dip sandwiches are my all time favorite! I’ve never attempted to make them, and I should now! Great recipe, great photo! I’m never disappointed on your blog, it is excellent!
Jodee and Jamie – I love the recipes on your blog, too, so the feeling is mutual! I hope you didn’t take offense at the no pictures comment – many food bloggers expect to see pictures and I wanted to be clear that your site shouldn’t be disregarded because of that. I obviously don’t have an issue with it and have bookmarked lots of recipes already! My pictures are so far from professional it isn’t even funny. I just have a normal, point and shoot digital camera. But the two tips I’ve found that work wonders are to take a picture in natural light (near a window) and use the macro setting on my camera. Most cameras have it and the usual icon for it on the camera is a little flower. Good luck!
Laura – that’s actually a good idea to add a slow cooker label. I’ll work on that!
French dip is my favorite thing to do with leftover roast. Yum!
Yes, thanks for the shout out! Your blog looks amazing, I can’t wait to try so many of these recipes. I wish I had a better camera, I’ve tried taking pictures with my camera and somehow the food ends up looking less appetizing! Glad you enjoyed the sandwiches and I’m definately going to be visiting your blog often!
I had leftover shredded beef from making a roast, and I got the idea to use it in French Dip Sandwiches from your blog. It was SO GOOD. I will definitely be making F.D. Sandwiches more often!
I swear you are reading my mind! I had these sandwiches a while ago at a friend’s house and I’ve still been craving them ever since. Then just the other day I was thinking about trying to make buns from your french bread rolls (LOVE those rolls!!)
That sandwich looks so good!
Hi. I’m a big fan of your blog. This recipe for french dips looks great and easy. I would LOVE if you added a label for your crockpot recipes. I work all day, so I use my crockpot a lot.
My hubby hates roast so I’ve been wanting to try a “new” way of preparing it! This sounds great!!
I think I would have the same reaction if I had one or two in front of me!! They look awesome!
I love your blogthanks
Oh I am so glad you have found a recipe from our site that you enjoy since I have been finding so many from your site! Thanks for the shout out, we will have to work on the picture thing! =)
Melanie, what about for these sandwiches, could I use the “bottom round roast”?
Thanks!
Anonymous, yes, I think you could, since the roast is slow cooked in liquid for several hours. I’ve never tried it but I think it should work out ok.
What cut of beef so you usually use. I used a top round roast and it was a bit rough. I cooked it for 6 hours on low. I dont know what I did wrong. I think once i pair it with the pepper, onions and cheese i wont be able to tell. Do you have any advice of what to do next time?
Hi Brittany – I’m sorry this didn’t work out that great for you. I most always use a chuck roast and I usually cook it for the longer time indicated (8 hours on low). Hope that helps!