SLOW COOKER FRENCH DIP SANDWICHES

December 29, 2019
An easy recipe for French Dip Sandwiches made within the slow cooker or Instant Pot. Tender beef, caramelized onions and melted cheese with juicy on the side for dipping.

This easy recipe are often made in your SLOW COOKER OR INSTANT POT! The bottom recipe is that the same, which suggests regardless of which way you create it you’ll find yourself with a juicy sandwich that's to die for.

SLOW COOKER FRENCH DIP SANDWICHES
SLOW COOKER FRENCH DIP SANDWICHES

The thing I really like the foremost about using the moment Pot for this recipe is that it's made completely right within the Instant Pot. Since the moment Pot features a sauté function, you'll brown the meat and onions right within the pot before cooking. 

This is the first way I even have always made this recipe, and it's still my favorite. Yes, it takes 2-3 times the quantity of your time than the moment Pot, but I really like that I can peak at the meat, and check it for tenderness during the last hour or two of cook time (no guessing like with the pressure cooker). I also think that the meat is more tender when slow-cooked, it's always super tender and falling apart.

SLOW COOKER FRENCH DIP SANDWICHES

INGREDIENTS :

  • 1 bay leaf
  • salt/pepper
  • 2 tablespoons extra virgin olive oil
  • 2-3 pound beef chuck roast or rump roast trimmed of excess fat (I've also used a sirloin roast and boneless bottom round for a leaner option)
  • 3 cups low sodium beef broth
  • 1/4 cup worcestershire sauce
  • 2 yellow onions quartered and thinly sliced
  • 3 cloves of garlic minced
  • 4-6 rolls nothing too soft or it will fall apart once dipped
  • 8-12 slices cheese (provolone, swiss, havarti or monterey jack)

INSTRUCTIONS :

  1. Liberally salt and pepper your roast.
  2. In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
  3. In a large cast iron skillet, dutch oven or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.
  4. Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). 

Slow Cooker:

  1. Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

Instant Pot:

  1. Add the beef to the onion mixture in the Instant Pot, add in the remaining broth and the bay leaf. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the Instant Pot through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the Instant Pot. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.
An easy recipe for French Dip Sandwiches made within the slow cooker or Instant Pot. Tender beef, caramelized onions and melted cheese with juicy on the side for dipping.

This easy recipe are often made in your SLOW COOKER OR INSTANT POT! The bottom recipe is that the same, which suggests regardless of which way you create it you’ll find yourself with a juicy sandwich that's to die for.

SLOW COOKER FRENCH DIP SANDWICHES
SLOW COOKER FRENCH DIP SANDWICHES

The thing I really like the foremost about using the moment Pot for this recipe is that it's made completely right within the Instant Pot. Since the moment Pot features a sauté function, you'll brown the meat and onions right within the pot before cooking. 

This is the first way I even have always made this recipe, and it's still my favorite. Yes, it takes 2-3 times the quantity of your time than the moment Pot, but I really like that I can peak at the meat, and check it for tenderness during the last hour or two of cook time (no guessing like with the pressure cooker). I also think that the meat is more tender when slow-cooked, it's always super tender and falling apart.

SLOW COOKER FRENCH DIP SANDWICHES

INGREDIENTS :

  • 1 bay leaf
  • salt/pepper
  • 2 tablespoons extra virgin olive oil
  • 2-3 pound beef chuck roast or rump roast trimmed of excess fat (I've also used a sirloin roast and boneless bottom round for a leaner option)
  • 3 cups low sodium beef broth
  • 1/4 cup worcestershire sauce
  • 2 yellow onions quartered and thinly sliced
  • 3 cloves of garlic minced
  • 4-6 rolls nothing too soft or it will fall apart once dipped
  • 8-12 slices cheese (provolone, swiss, havarti or monterey jack)

INSTRUCTIONS :

  1. Liberally salt and pepper your roast.
  2. In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
  3. In a large cast iron skillet, dutch oven or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.
  4. Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). 

Slow Cooker:

  1. Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

Instant Pot:

  1. Add the beef to the onion mixture in the Instant Pot, add in the remaining broth and the bay leaf. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the Instant Pot through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the Instant Pot. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.
An easy recipe for French Dip Sandwiches made within the slow cooker or Instant Pot. Tender beef, caramelized onions and melted cheese with juicy on the side for dipping.

This easy recipe are often made in your SLOW COOKER OR INSTANT POT! The bottom recipe is that the same, which suggests regardless of which way you create it you’ll find yourself with a juicy sandwich that's to die for.

SLOW COOKER FRENCH DIP SANDWICHES
SLOW COOKER FRENCH DIP SANDWICHES

The thing I really like the foremost about using the moment Pot for this recipe is that it's made completely right within the Instant Pot. Since the moment Pot features a sauté function, you'll brown the meat and onions right within the pot before cooking. 

This is the first way I even have always made this recipe, and it's still my favorite. Yes, it takes 2-3 times the quantity of your time than the moment Pot, but I really like that I can peak at the meat, and check it for tenderness during the last hour or two of cook time (no guessing like with the pressure cooker). I also think that the meat is more tender when slow-cooked, it's always super tender and falling apart.

SLOW COOKER FRENCH DIP SANDWICHES

INGREDIENTS :

  • 1 bay leaf
  • salt/pepper
  • 2 tablespoons extra virgin olive oil
  • 2-3 pound beef chuck roast or rump roast trimmed of excess fat (I've also used a sirloin roast and boneless bottom round for a leaner option)
  • 3 cups low sodium beef broth
  • 1/4 cup worcestershire sauce
  • 2 yellow onions quartered and thinly sliced
  • 3 cloves of garlic minced
  • 4-6 rolls nothing too soft or it will fall apart once dipped
  • 8-12 slices cheese (provolone, swiss, havarti or monterey jack)

INSTRUCTIONS :

  1. Liberally salt and pepper your roast.
  2. In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
  3. In a large cast iron skillet, dutch oven or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.
  4. Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). 

Slow Cooker:

  1. Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

Instant Pot:

  1. Add the beef to the onion mixture in the Instant Pot, add in the remaining broth and the bay leaf. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the Instant Pot through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the Instant Pot. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

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