Slow Cooker French Dip

Can I entice you with the idea of a three-ingredient dinner?

Okay, seven ingredients, if you count the water, salt, pepper, and bay leaf. And technically, you don’t really need the bay leaf. So six ingredients.

And I suppose if you counted the bread and the cheese, we’re up to eight. Cheese is really optional though…so, yeah, we’re back down to seven.

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 just about anything, and it won’t make a bit of difference on how much he eats or the speed in which he eats it.

Quite frankly, we’re at the point now that if we can get him to eat a decent serving size of anything, we’ll make it.  Because, really, three bites of chicken and half a dozen grapes doesn’t seem like enough to sustain anyone, five years old or not.  And I’m thinking if this kid doesn’t eat he’ll get scurvy and the school will report me and I’magoodmomsowillyoujusteatsomethingplease?

You know what he ate?  A ton of this french dip sandwich.  Not only that, but he asked for more of it the next night.  I’m on a roll here, guys.  We may be eating this every night from now until the time he heads off to college.

Anyway, the point of this story is that this meal got the thumbs up from the pickiest eater I’ve ever met.  So it’s gotta be good.

Slow Cooker French Dip
  • 2½ pound beef roast
  • 2 tablespoons olive oil
  • kosher salt and pepper
  • 2 1-ounce packages dry onion soup mix
  • 2 cups water
  • 2 cans beef broth
  • bay leaf
  • 8 large hoagie rolls
  • provolone cheese slices (or Swiss or mozzarella)
  1. 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.
  2. Place the roast in the crock pot, and cover it with water, beef broth, onion soup packets, and a bay leaf.
  3. 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.
  4. 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.
  5. Serve sandwiches with cups of the juices for dipping.

XO, Ashley

Don't stop here! Check out this other yummy stuff...


  1. whenever I would go to TGI Fridays when I was younger, I’d order the french dip sandwich for lunch. I haven’t had one in AGES. I don’t eat much beef these days, but I know for a fact that Kevin would ADORE these sandwiches. I wonder if I could do something similar with turkey. Hmm… now you’ve got me thinking of drippy melty sandwiches at 10am 🙂
    sally @ sallys baking addiction recently posted..Recipe Round 2: cake batter chocolate chip cookies.My Profile

    • This is definitely a guy sandwich…my husband asked me to make ’em, so I did. 🙂 Now I have a feeling he’ll be requesting them more often, haha. I’m going to have to experiment with the turkey idea…I much prefer chicken, turkey and fish over beef.

  2. Nicole @ lapetitebaker says:

    If it got a thumbs up from your son, then I’m sure my boyfriend will love them. He is also the worlds pickiest eater.
    Nicole @ lapetitebaker recently posted..Dark Chocolate Cake with Macaroon FillingMy Profile

  3. I make something similar to this, but I use dry italian dressing instead of the onion. I usually make a big crock pot full then freeze it in small portions so we can have a to go meal by heating it up. YUM I love it when I don’t have to cook.

  4. Okay, it’s official. I’m making this next week! Seven-ingredients AND it’s slow-cooker AND picky-eater approved? Is this real? Also, while I’m not a big beef eater, I have a huge love for French dips. Au jus should be a bottled drink.. just sayin’. Love this Ashley! And glad Doodle loved it too!
    Hayley @ The Domestic Rebel recently posted..Peppermint White Trash CandyMy Profile

    • Doodle pretty much ran around the house all evening saying “ahhhhhh jooooooooooooooooooooo” and laughing hysterically.

  5. Favorite. Recipe. EVER.
    Dorothy @ Crazy for Crust recently posted..Crazy Sweet Tuesday {Sponsored by KICMount} & GiveawayMy Profile

  6. Totally trying this! Thanks for sharing on my FB page!
    Rachel @ I Love My Disorganized Life recently posted..25 Christmas Activities for the FamilyMy Profile


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