Crock-Pot French Dip Sandwiches
Beef roast cooks low and slow in a flavor-packed liquid in your slow cooker until seriously tender. These Crock-Pot French Dip Sandwiches with Creamy Horseradish Spread are a delicious choice on even the busiest day.
Servings: 8 servings
- 4 pounds boneless beef roast, preferably chuck shoulder pot roast
- 2 cups low sodium beef broth
- 10.5 ounce can Campbell's Condensed French onion Soup
- 12 ounces beer
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 8 hoagie rolls
- 2 tablespoons butter, softened
Creamy Horseradish Spread:
- 1/2 cup sour cream, light or regular
- 1 tablespoon creamed horseradish
Add beef broth, French onion soup, beer, Worcestershire sauce, and garlic powder to the slow cooker. Whisk to combine.
Trim excess fat from the edges of the roast and place into the liquid in the slow cooker. Set slow cooker on LOW and cook for 7 to 9 hours, or to desired level of tenderness. Power off the slow cooker.
Use two forks to shred the beef to the desired consistency into the liquid in the slow cooker.
For the Creamy Horseradish Spread:
To Assemble the Sandwiches:
Preheat oven to 400 degrees F.
Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.
Spread the toasted rolls with some of the creamy horseradish spread and use tongs to fill them with the shredded beef. Spoon some of the au jus into small bowls and serve with the sandwiches for dipping.
Calories: 666kcal | Carbohydrates: 38g | Protein: 51g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 171mg | Sodium: 844mg | Potassium: 1106mg | Fiber: 1g | Sugar: 6g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 15mg