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sandwich essentials: awesome french dip

Recipe by
Andy Anderson !
Wichita, KS

This is a classic recipe, with a few non-classic elements. The eight hours in the slow cooker help the flavors of the beef, meld with the spices and stock, and makes the beef flavorful, and tender. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For sandwich essentials: awesome french dip

  • 3 - 4 lb
    beef, top round roast
  • 4 c
    beef stock, freshly made, if possible
  • 2 stalk
    celery, thickly chopped
  • 1 1/2 Tbsp
    dehydrated onions
  • 1/2 tsp
    white pepper, freshly ground
  • 1/ tsp
    salt, kosher variety
  • 1/4 tsp
    garlic powder
  • sliced provolone cheese, 1 slice per sandwich
  • crusty rolls, 1 per sandwich
  • brown mustard, i prefer grey poupon
  • dill pickle wedges
  • chips or fries

How To Make sandwich essentials: awesome french dip

  • 1
  • 2
    The top round is the largest muscle in the round, (top round, bottom round, eye of round). It is gristle-free when trimmed correctly, and will stand up to 8 hours in the slow cooker without falling apart. Rib eye is more traditional, but more expensive. After trying several cuts of beef, I think the top round does the best job for this recipe.
  • 3
    These are the French buns that I am using for this recipe. Actually, they are more like a small loaf, than a bun:
  • 4
    Gather your ingredients (mise en place).
  • 5
    Remove any excess fat, and thinly slice the beef.
  • 6
    Chef’s Tip: If you place the roast into the freezer for about 30 – 40 minutes, it will firm it up, and make it easier to slice.
  • 7
    Roughly chop the celery.
  • 8
    Add all of the ingredients, except the beef, into a pot, bring to the boil, then reduce to a simmer, and stir for about 5 minutes.
  • 9
    Add the beef to the insert of your slow cooker, and pour the hot liquid over the top.
  • 10
    Slow cook on low for 8 hours.
  • 11
    When it cools, remove the beef from the broth, and pick out the celery bits.
  • 12
    Chef’s Tip: Thickly cutting up the celery, makes it easier to remove it from the beef.
  • 13
    Use a fine-mesh strainer, to strain the au juice into a saucepan, then bring up to a simmer.
  • 14
    Cut open a nice crusty bun, and add a smear of brown mustard (if using), and then add some beef. This is a rustic sandwich, so pile it on.
  • 15
    Add a bit of hot au jus, slap on a piece of provolone, and stick it under the broiler for about a minute to melt the cheese.
  • 16
    Chef’s Note: I opted out of the broiler, and just used my brûlée torch.
  • 17
  • 18
    Serve while nice and warm with a bowl of the au jus (for dipping), and maybe a dill pickle wedge, and some chips. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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