Slow Cooker French Dip Recipes

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:

• Place roast in slow cooker. Cover with broth, bouillon, water, soy sauce, black pepper, garlic, onions and peppers, if using. Salt the roast, if desired.
• Cook low for 7-9 hours.
• Preheat oven to 350°F.
• Split rolls or baguettes and brush with olive oil.
• Toast in oven until lightly browned.
• Top with cheese and toast until cheese just begins to melt.
• Thinly slice meat against grain and place on buns.
• Top with peppers and onions and serve with remaining juices for dipping.

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker.
• Add the beef broth, onion soup, soy sauce 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:

• 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:

• 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.

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:

• Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.

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.