Crock Pot French Dip Sandwiches
This crock pot french dip sandwich recipe is one of my favorite slow cooker recipes, and also, crazy enough, one of my most popular, too!
Servings 6 sandwiches
Calories 809kcal
Ingredients
- 3 pound chuck roast
- 2 T vegetable oil
- 2 cans Campbell's French Onion Soup
- 1 can Beef Consomme Soup
- 8 hoagie rolls
- 8-16 slices provolone (depending on if you want one or two pieces of cheese on each sandwich
Instructions
- Brown Chuck Roast in vegetable oil on both sides
- Add soups to chuck roast in the crockpot
- Slow cook on high for four hours or on low for 8-10 hours
- When slow cooker is done, move your roast to a bowl, remove fatty pieces and shred the meat.
- Pour the juice from the crockpot into a pan that you can simmer in your stovetop
- ** If you like a creamier french dip au jus combine 1 tablespoon of cornstarch and 1 tablespoon of cold water. Then, add that mixture to the soups and boil until you reach the consistency you want
- Otherwise, simmer au jus juice to reduce it to half (This will be your french dip sauce and it will be dang good.)
- Put your shredded meat onto hoagie rolls or french bread slices and top with provolone cheese
- Put sandwiches in the oven on low broil until the cheese is as browned as you like it - ENJOY!
Notes
When you start the crockpot in the morning, take the cream cheese out of the fridge and leave it on the counter.
By the time you add it an hour before serving it will be fully room temperature and will melt into the soup in half the time with zero lumps.
Cold cream cheese straight from the fridge takes much longer to incorporate and you risk finding chunks of unmelted cream cheese in your bowl.
For the bacon, skip the pre-packaged bits if you have five extra minutes. Cook a full strip of bacon in the microwave between paper towels, let it cool, and crumble it yourself.
Pre-packaged bits work fine in a pinch but fresh crumbled bacon has a completely different flavor and texture that takes this soup from really good to absolutely incredible.
If you want an even thicker soup without adding more ingredients, remove the lid during the last 30 minutes of cooking and turn the crockpot to HIGH.
The extra evaporation thickens the broth naturally without needing cornstarch or extra cream cheese.
Keep an eye on it during this step so it does not reduce too much.
If the soup ends up thicker than you like after sitting overnight in the fridge, stir in a splash of chicken broth or whole milk while reheating and it comes right back to the perfect consistency.
This soup freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and give it a good stir while reheating to bring the texture back together.
Cream cheese tip Take the cream cheese out of the fridge when you start the crockpot in the morning. Room temperature cream cheese melts into the soup in half the time with zero lumps.
Bacon tip Cook real bacon in the microwave between paper towels and crumble it yourself. Pre-packaged bacon bits work but fresh crumbled bacon is a completely different level of flavor.
Thickness tip Remove the lid for the last 30 minutes and turn to HIGH if you want a thicker soup. The evaporation does the work naturally without cornstarch.
Reheating tip The soup thickens a lot overnight in the fridge. Stir in a splash of chicken broth or milk while reheating to bring it back to the right consistency.
Do not lift the lid tip Every time you lift the lid during cooking you add 20 to 30 minutes to the cook time. Set it and leave it alone until the 7 hour mark.
Topping bar tip Set out all the toppings in small bowls and let everyone build their own bowl. Bacon, cheddar, sour cream, green onions, diced ham. Kids love this and it eliminates complaints at the table.
Freeze it tip This soup freezes well for up to 3 months. Thaw overnight in the fridge and stir well while reheating to bring the texture back together.