Slow Cooker French Dip

  • Slow Cooker French Dip
  • Slow Cooker French Dip

Look, any way you cut it, there’s not a whole lot going on here but a ton of flavor. Let me break this down for you:

When I was pregnant, the Tall Boy and I had this whole list of things we were are were not going to do as parents. Preparing special meals for a kid was top on the “what we’re not going to do” list.

But OMG, have you met my kid? Food is his absolute last priority in the entire world {which is sort of devastating for someone who blogs about food}. You can threaten him with ju

Slow Cooker French Dip

Also seen on Kitchen Meets Girl


2 1/2 pound beef, eye roast
2 tablespoons Olive oil
2 ounces onion soup mix
2 cups water
21 1/2 ounces beef broth ( 2 cans )
1 bay leaves
8 hoagie buns
16 ounces provolone cheese ( 8 slices, (or Swiss or mozzarella) )


Heat oil in a large skillet over medium-high heat. Rub beef roast with salt and pepper, and sear on all sides. You're not cooking it here; just get it a nice brown color to seal in all those yummy juices.
Place the roast in the crock pot, and cover it with water, beef broth, onion soup packets, and a bay leaf.
Cook 8 to 10 hours on low; or 4 to 6 hours on high. It's done when the meat falls apart when shredded with a fork--the longer you cook it, the more tender it will be.
Pile the hoagie buns with the shredded meat, and top with cheese. Broil the sandwiches open-faced for a few minutes--keep a close eye on 'em, or the bread will get too toasty! You just want your cheese to get nice and melty.
Serve sandwiches with cups of the juices for dipping.

Adapted from Our Best Bites


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1 Review(s)

  1. Posted by Georgia Clark at

    Looks so delicious! My husband would enjoy this! Thanks for sharing.

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