Tender, slow-cooked pulled beef simmered to perfection with a french onion flavor using minimal ingredients, smothered with melty swiss cheese, and piled into a soft french bread loaf! This delicious and easy sandwich recipe includes a wonderful au jus for dipping, too! Perfect for the upcoming Super Bowl! 

 

 

Hey all! Welp, we’re still unpacking. (Does it ever end??) And actually having a blast! LOVING our new surroundings and trying to get settled as quickly as possible.

Living out of boxes is no fun! 

But I only have a few to go now, and things are looking fantastic! It was a bit of a shock moving back, I have to admit. The east coast is a LOT warmer than the midwest! I had forgotten how brutally cold the winters are here! Other than that, it has really been wonderful being back home! 

So, while I still had much to pack before moving, and a ton to unpack afterwards, I thought I’d share one of our favorites that I made a couple of times when I didn’t have a pan to cook in. Literally!

Though I’m not one for using a bunch of convenience items, this one really is delicious, and comes in super handy when you’re busy, or have to feed a hungry crowd on a budget.

You simply start with a chuck roast that is seasoned and seared on all sides….

 

 

 

 

…until gorgeously browned and already looking, and smelling, wonderful! 

 

 

 

 

Just plop that baby into your slow cooker….

 

 

 

 

….and dig out a few of your favorite go-to products that just make life a little bit easier!

 

 

 

One of my faves, as you all know, is Minerva Dairy butter! We’re using their awesome Garlic Herb Butter for this one!

 

 

 

 

Along with that killer-delicious butter, I am also using a gravy packet and a “beefy onion soup mix” packet. 

The combination of the butter and the packets not only provides really terrific flavor, but also makes its own, rich gravy! 

 

 

 

 

Once the beef is cooked and pulled, and simmered again to add flavor to every last bite,….

 

 

 

 

…tear small squares of foil for each sandwich and place a piece of split french bread right into the middle of each. 

 

 

 

 

Then pile on the beef! You don’t even have to toast the insides of the bread for this one, because we want the juices and gravy to seep right in! 

 

 

 

 

Next, to keep right with the whole “french onion” theme, top each with several slices of swiss or gouda cheese!

 

 

 

 

If swiss isn’t your thing, you can swap that out for mozzarella, provolone, havarti, muenster, or even cheddar or co-jack!

If you want to add a little heat, try some pepper jack! 

 

 

 

 

Then just place on the top piece of bread…..

 

 

 

 

…and wrap them up in the foil.

 

 

 

 

Then pop them into the oven and bake them until the meat is reheated through, and the cheese is nice and melty! 

 

 

 

 

While the sandwiches are in the oven, getting all gorgeous and smelling wonderful, ….

 

 

 

 

…whip up a batch of my easy, but AWESOME, au jus! It just takes a few minutes!

 

 

 

 

These sandwiches really wouldn’t be the same without it!

 

 

 

 

You can even add more onions to your sandwiches, or even some peppers if you’d prefer, but the can of soup used for this is loaded with onions, and is a real time-saving help! 

 

 

 

So, if you’re searching the internet for an easy, but DELICIOUS, crowd-pleaser for the Super Bowl, you’ll definitely want to give these Slow Cooker French Onion French Dip Sandwiches a try! 

Your guests are going to LOVE them!!!

Hope you all enjoy, and have fun watching the game!  

 

 

Slow Cooker French Onion French Dip Sandwiches

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Ingredients

• 1 (3 - 4 lb.) chuck roast, seasoned on all sides with salt, pepper and garlic powder to taste
• 2 Tbl. vegetable or canola oil
• 1 beef gravy packet
• 1 Beefy Onion Soup Mix packet, can sub regular onion soup flavor
• 1 stick Minerva Dairy Garlic Herb Butter
• 1 can french onion soup, undiluted 
• gouda or swiss cheese, sliced or grated
• french bread or italian loaf, or hearty rolls split open

For Au Jus:

• 1 can beef consommé
• 1/2 cup water
• 1/2 tsp. Better Than Bouillon Roasted Beef Base
• 1 tsp. red wine
• 1/8 tsp. dried thyme
• 1/8 tsp. garlic powder
• 1/16 tsp. instant espresso powder
• teensy bit of regular black pepper to taste

Instructions

Trim any excess fat from roast around outside edges. Season. In large frying pan add oil, heat over medium-high heat, and when really hot but not smoking, add roast and sear until browned on all sides. Place into bottom of (sprayed) crock of slow cooker. 

Sprinkle top of roast evenly with gravy and soup packets. Top with a stick of butter. Place on lid and cook on low for 8 - 10 hours, or high for at least 5 or until meat easily pulls apart with two forks.

When meat is super tender, pull with two forks, stir. Stir in can of French Onion soup. Place on lid and cook on low for 30 more minutes. Preheat oven to 375º F during this time. 

Split open lengthwise, pile meat onto bottom, place slices of cheese on top of meat, place top piece of bread on top. Wrap with foil and place onto a baking sheet. Pop into preheated 375º F oven and bake for about 15 minutes. 

While sandwich loaf is in oven, make au jus. In small saucepan, add all ingredients, heat to boiling, stir, turn off burner, and remove from heat to a cool burner. 

When sandwich is heated through, (bread is hot and cheese has melted), remove from oven to a cutting board. Remove from foil and slice into whatever sized sandwiches are needed. (2" wide for appetizer-sized, and up to 6" long for sub/hoagie-sized.)