Whenever we had a house full of kids, or if we knew we’d be away all day and had no time to prepare dinner, these Crockpot French Dip Sandwiches fit the bill. Now that we’re empty nesters, whenever our boys come back to visit, this nostalgic favorite is often requested.
- 4lbs Beef chuck roast
- 6 Cups Water
- 1 Cup Soy sauce
- 3 Bay leaves
- 5 Cloves Garlic
- 1 Tbsp Dried rosemary
- French bread rolls
- Place the beef roast in the slow cooker, add soy sauce and water.
- Season with garlic, rosemary and bay leaves.
- Cook on low setting for 8-10 hours until the roast falls apart.
- Shred beef for serving.
When cooking, I place the rosemary & bay leaves in a tea bag, steep in the broth and remove prior to serving.
Assemble buns with pepper jack or provolone cheese, broil until cheese is bubbly.
Saute one sliced onion and sliced mushrooms with 1 tablespoon butter. Top the sandwich – serve horseradish sauce on the side along with au jus for dipping.