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Slow Cooker French Dip Sandwiches

 Slow Cooker French Dip Sandwiches
Tender beef on toasted rolls with steaming pan juices, these sandwihces make a standout addition to the buffet line. —Holly Neuharth, Mesa, AZ
12 ServingsPrep: 15 min. Cook: 8 hours


  • 1 beef rump or bottom round roast (3 pounds)
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon Creole seasoning
  • 1 carton (26 ounces) Beef stock
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  • 12 whole wheat hoagie buns, split
  • 6 ounces Havarti cheese, cut into 12 slices


  • 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 two 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. Yield: 12 servings.
Nutritional Facts: 1 sandwich with 1/3 cup au jus equals 456 calories,

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Slow Cooker French Dip Sandwiches (continued)

Nutritional Facts: 14 g fat (5 g saturated fat), 81 mg cholesterol, 722 mg sodium, 50 g carbohydrate, 7 g fiber, 35 g protein.