Slow Cooker French Dip Sandwiches
Who doesn't love a recipe that lets your slow cooker do all the work? Just toss in a few ingredients, set the timer and you're good to go. Beef, onion and garlic simmer for hours until so tender and juicy the beef will just melt in your mouth.
Ingredients
3 pounds boneless beef chuck roast
1 tablespoon canola oil
1 small onion, thinly sliced
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme leaves
2 cans (10 1/2 ounces each) Campbell’s® Condensed French Onion Soup
8 Italian hoagie roll, split
8 slices provolone cheese, cut in half (optional)
1 tablespoon canola oil
1 small onion, thinly sliced
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme leaves
2 cans (10 1/2 ounces each) Campbell’s® Condensed French Onion Soup
8 Italian hoagie roll, split
8 slices provolone cheese, cut in half (optional)
Instructions
Season the beef with salt and black pepper. Heat the oil in a 12-inch skillet over high heat. Add the beef and cook for 10 minutes or until well browned on all sides. Remove the beef to a 6-quart slow cooker.
Add the onion, garlic, thyme sprigs and soup to the cooker. Cover and cook on HIGH for 4 1/2 hours or until the beef is tender.
When the beef is almost done, heat the oven to 350°F. Line a baking sheet with parchment paper. Place the rolls, cut-side up, onto the baking sheet. Divide the cheese among the rolls. Bake for 1 minute or until the rolls are toasted and the cheese is melted.
Remove the beef to a cutting board. Cut the beef into thin slices. Divide the beef among the rolls. Serve with the soup mixture (au jus) on the side for dipping.
Add the onion, garlic, thyme sprigs and soup to the cooker. Cover and cook on HIGH for 4 1/2 hours or until the beef is tender.
When the beef is almost done, heat the oven to 350°F. Line a baking sheet with parchment paper. Place the rolls, cut-side up, onto the baking sheet. Divide the cheese among the rolls. Bake for 1 minute or until the rolls are toasted and the cheese is melted.
Remove the beef to a cutting board. Cut the beef into thin slices. Divide the beef among the rolls. Serve with the soup mixture (au jus) on the side for dipping.
Slow Cooker French Dip Sandwiches
Who doesn't love a recipe that lets your slow cooker do all the work? Just toss in a few ingredients, set the timer and you're good to go. Beef, onion and garlic simmer for hours ...
Directions
Print
Season the beef with salt and black pepper. Heat the oil in a 12-inch skillet over high heat. Add the beef and cook for 10 minutes or until well browned on all sides. Remove the beef to a 6-quart slow cooker.Add the onion, garlic, thyme sprigs and soup to the cooker. Cover and cook on HIGH for 4 1/2 hours or until the beef is tender.When the beef is almost done, heat the oven to 350°F. Line a baking sheet with parchment paper. Place the rolls, cut-side up, onto the baking sheet. Divide the cheese among the rolls. Bake for 1 minute or until the rolls are toasted and the cheese is melted.Remove the beef to a cutting board. Cut the beef into thin slices. Divide the beef among the rolls. Serve with the soup mixture (au jus) on the side for dipping.
Ingredients
3 pounds boneless beef chuck roast1 tablespoon canola oil1 small onion, thinly sliced3 cloves garlic, peeled and smashed2 sprigs fresh thyme leaves2 cans (10 1/2 ounces each) Campbell’s® Condensed French Onion Soup8 Italian hoagie roll, split8 slices provolone cheese, cut in half (optional)
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