This is the easiest and most delicious way you will ever make a french dip sandwich. It’s AMAZING! You can simply throw the roast in the crockpot before you leave for work and come home to a house smelling like heaven. It serves about 8, but if that is too much, now worries. The leftovers are just as good! Don’t forget your sandwich rolls and the optional provolone cheese when you’re shopping for your roast.
- Place a 3-4 pound roast in your slow cooker with 1 (10.5 ounce) can of beef consommé and 2 (10.5 ounce) cans of french onion soup.
- Cover and cook on LOW for about 8 hours. You can also cook the roast on HIGH for 4 hours, but in my experience, the meat will not be nearly as tender.
- Optional: After your meat is done, remove about 3 cups of the juice from the slower cooker and simmer it on the stove for about 10 minutes until it reduces and thickens. Use this sauce for dipping.
- Transfer the roast to a large plate or chopping block and shred it with a fork. If it’s tough, you may need to let it cook a little longer.
- Serve on sandwich rolls, and if you like cheese, top them with provolone! I like to place mine in a 350 degree oven until the cheese melts before serving (about 5 minutes).
- Freeze any leftover roast and reheat it in your slow cooker.
- Sauté green peppers, onions, and/or mushrooms to serve on top of your sandwich.