Crock Pot French Dip Roast Recipes

Steps:

• Place roast in a 5-quart slow cooker.
• Combine soy sauce and next 6 ingredients.
• Pour over roast.
• Add water to slow cooker until roast is almost covered.
• Cook, covered, on LOW for 7 hours or until very tender.
• Remove roast, reserving broth.
• You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.

Steps:

• Place onion in crock pot.
• Place meat on top of onion.
• In a small bowl, stir water, au jus mix and seasoned pepper until blended.
• Pour over roast.
• Cover and cook on High for 5 to 6 hours; or on Low for 10 to 12 hours, or until tender.
• Remove meat from liquid.
• Let stand for five minutes before thinly slicing across grain.
• Strain liquid and make gravy.

Steps:

• Place roast in 4.5 - 6 quart slow cooker.
• Sprinkle with onion soup mix and then pour onion soup and beer over it.
• Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
• Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
• Remove meat and slice or shred; return to slow cooker and cover.
• Turn to low and let meat soak up the juices until ready to serve.
• Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.

Steps:

• Trim all visible fat from the roast then using a fork poke deep holes all over the meat.
• Place the beef roast in the crock pot.
• In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
• Place the bay leaf into the crock pot.
• Add in enough water to almost cover the roast then mix to combine.
• Cover and cook on HIGH setting for 2 hours.
• Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender.
• After cooking skim off the fat that has accumulated on the top.
• Remove the gravy and reserve.
• Discard the bay leaf.
• Shred the meat with a fork or slice thinly.
• Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping.

Steps:

• Special equipment: stoneware slow cooker
• Cook's Note: If you do not have a stoneware slow cooker that doubles as both a saute pan and Dutch oven, saute everything in a pan, then place into the slow cooker to cook.
• Sprinkle the beef with salt and pepper. Heat the oil in the sleeve to the slow cooker on the stove over medium-high heat. Add the beef and sear until brown on all sides. Add the onions, garlic, bay leaf, Worcestershire sauce, tomato paste, Thai hot sauce and broth. Place the sleeve in the slow cooker and turn the slow cooker to its lowest setting. Cover and cook on low for 4 hours, until the meat begins to fall apart with the pull of a fork.
• Remove the meat from the slow cooker and slice the beef into 1/4- inch slices or shred it, depending on your preference. Ladle off the fat from the top of the jus and discard. Reserve the jus from the pot. Slather both sides of the French bread with the cheese and top with some of the beef and the onions from the pot. Serve with a side bowl of the jus.

Steps:

• Place onion in slow cooker.
• Add roast.
• Combine wine and gravy mix.
• Pour over roast.
• Add enough broth to cover roast.
• Cover.
• Cook on high 5-6 hours or low 10-12 hours Remove meat from liquid.
• Let stand 5 minutes before slicing thinly across grain.
• Note-- I put my roast in at 10:30-- took it out around 5:30-- on high-- it would not slice-- just fell apart it was so well done-- It was good.
• but it ended up being shredded beef on our french dip sammiches!
• We put it on hoagie (submarine) rolls which I had buttered and toasted in the oven-- and a slice of swiss cheese--.

Steps:

• Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
• Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

Steps:

• Put beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.
• Cook on Low 7 to 9 hours.
• Remove brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from slow cooker into 5 individual bowls to serve with the sandwiches for dipping.

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Steps:

• Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker., Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.