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piquant french dip sandwiches

I’ve been so busy these days, but still in the mood for comfort food at the end of a long day. It’s been fun experimenting with tried and true crockpot recipes. My friend Ruth gave me a recipe for Piquant French Dip sandwiches a few years ago, and I just got around to trying my rendition of it yesterday. My friend Bonnie has a recipe for Italian Beef in her tearoom cookbook too…I liked her addition of onions…so I decided to sort of do a combination of the two recipes and see what happened….

Oh my gosh. Are you ready for this? These are some of the best French dippers I have ever had…and SO easy. You’re not gonna even believe it.

Of course I had to tweak the recipes ten or eleven times, cuz that’s how I roll.

I hope you love these as much as we did!

4 lb. chuck roast

1 large onion, sliced thin and separated into rings

2 large garlic cloves, minced

2 cans beef consumme

1/2 cup dry red wine

1/4 cup soy sauce

2 Tablespoons dry parsley

1 Tablespoon dry Italian seasoning

2 teaspoons dried rosemary, ground into powder

1 teaspoon allspice powder

1 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg

2 bay leaves

real mayonnaise mixed with horseradish to taste

French rolls or long baguettes cut into single servings

Place roast in slow cooker. Combine all other ingredients, except the French rolls and horseradish, and pour over roast. Cover and cook on low heat for about 6 to 7 hours, or until beef is tender and shreds easily with a fork. Remove beef from broth. Shred with a fork. Cover and keep warm. Skim fat from broth. Ladle into little dipping cups.

Toast the French rolls. Lightly butter them. Spread with a combination of real mayonnaise and horseradish. Salt and pepper meat to taste. Pile onto rolls. Dip in the au jus sauce.

PS…. the leftover beef and broth make a fantastic soup base! I made a pot of beefy barley & veggie soup with ours and the results were awesome….recipe for that soup, coming soon!

Enjoy!

~Melissa

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23 Comments

    1. My daughter walked in the house when she got home from school and asked “what smells so good?” mmmmm….this recipe is a keeper! thanks for visiting Ann! xo

      Reply

  4. My favorite sandwich. Started doing this years ago. My first time was in a little cafe called Cafe Popourri in Elkins, WV. Back when I was in college, almost 40 years ago, it was a very expensive $5.00. It is such a good way to use the leftover beef. We like Progresso French Onion soup, beef stock, worcestershire sauce, as the base for the roast, along with the potatoes, carrots, etc. Add the cabbage wedges when almost done. Love horseradish cream for the bread. We add some V8 juice for the veggie soup. So good in the slow cooker, tender and flavorful.

    Reply

    1. Hi Ruth! Thanks so much for stopping by to comment, and for the V8 tip! I’ll have to try that sometime! 🙂

      Reply

  7. Made this today… and wow! I shredded the elk roast and thickened the sauce into gravy… added the meat and served over mashers… heavily! Thank you:)

    Reply

    1. Hi Kate! I’m so pleased you enjoyed the recipe! thanks for visiting, commenting and letting me know. I adore elk 🙂 soooo wonderful and rich. XO, ~M

      Reply

      1. I am always in the market for an outstanding way to cook elk or venison and this is definately it! 🙂

        Reply

  8. Made these for me and my Mom the other day. We both loved it! I’ve made french dips before but the flavor profile of the meat and au jus was perfection! Also lots of leftovers! Thank you for this wonderful recipe.

    Reply

    1. Yay! I’m so glad you and your mom enjoyed these, Juanita! 🙂 Your sweet comment made my day. Thanks for stopping by! XO ~M

      Reply
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