My house smells so good right now! It’s a beautiful fall day and I have a roast bubbling away in the crock pot for supper tonight. The smells of bay, rosemary, and thyme are wafting from the kitchen through the living room and into my office. French Dip Roast Beef Sandwiches. What could be better for a cool evening spent at home enjoying time with my family?
Besides the insanely amazing taste, French Dips are so super easy. You simply put everything into the crock pot, turn it on, and walk away. Busy day running errands or a full day of work? No problem! The main component for hot roast beef sandwiches will be cooking while you’re away or tucked into your home office taking care of business.
For more fall feels, try my Oatmeal Coconut Pecan Date Cookies!
Cover the roast while it cools to keep it from drying out.
There really isn’t a certain type of roll need for French Dip Roast Beef Sandwiches. It totally depends on your preference. The majority of my family prefers a crustier type of roll, while I prefer a softer roll. If you have trouble finding sub style rolls, ciabatta bread works just as well.
Add a little of the au jus (broth) from the crock pot to the beef to keep it moist if you are storing leftovers in the refrigerator.
Recipe for French Dip Roast Beef Sandwiches
- a 3-4 lb beef chuck roast
- 1 beef bouillon cube
- 1 bay leaf
- 1/2 teaspoon rosemary
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup soy sauce or Bragg’s Liquid Aminos
- 10-12 sandwich rolls
- cheese like provolone or havarti, optional
- Place roast in crockpot. Add all of the herbs & spices, plus the soy sauce. Cover with water.
- Cook on low for 6-8 hours.
- Turn crock pot off & remove roast. Allow to cool for about 10 minutes.
- Shred beef with 2 forks.
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