Welcome to my Slow Cookin’ Summer series where I’ll be sharing 12 weeks of easy recipes for a slow cooker! Make sure you subscribe to It’s a Keeper so you don’t miss a single one! Just click here and I will email you as soon as a new recipe is posted.
Let’s keep the Slow Cookin’ Summer Series going with this recipe from Crystal from Simply Playful Fare. Here’s her recipe:
Summer may arguably be the best season of the year. The weather is warm and the days are long. The season is full of parties, summer BBQs, and get-togethers. As people strive to soak up all they can of the “sweet days of summer,” it’s no surprise that many search for more efficient ways to cook.
While it doesn’t seem like the time of year to pull out your slow-cooker, a crock pot can actually provide the perfect meal without substantially heating up your home. It also provides the set-and-forget meal that you are looking for during this busy, yet fun time of year. You can prep your crock pot the night before, turn it on in the morning, spend the day at the lake, and come home to a delicious meal.
Crock pots are not just for soups and stews. Branch out and create sandwiches, desserts, appetizers, and more, with your crock pot. These Summer Crock Pot French Dip sandwiches not only provide big flavor, but also freedom from the kitchen!
Summer Crock Pot French Dip Sandwiches
Part of It’s a Keeper’s Slow Cookin’ Summer Series
Makes about 6 servings
- 2 1/2 pounds boneless chuck roast
- 1 quart beef stock
- 15 cloves of garlic (about 1 head)
- 2 tablespoons of beef bouillon concentrate (such as better than bouillon)
- 1 tablespoon Montreal steak seasoning
- 5 bay leaves
- 6 poor boy rolls
- 6 slices Swiss cheese
- Garlic salt
- Peel the cloves of garlic, but leave them whole.
- Poke 10 holes in the roast, and stuff the garlic into the holes. Add the extra 5 cloves to the crock pot.
- Place the roast and all remaining ingredients into the crock pot.
- Cook on low for 8 hours.
- Remove the roast from the crock pot and allow to cool slightly.
- While the roast cools, strain the broth and add it to a small sauce pan, and bring the liquid to a boil.
- Boil the liquid for 10 minutes to allow it to reduce. This will be the Au jus for the sandwiches.
- While the liquid is boiling, shred the roast either by hand or with forks.
- Slice the rolls open, butter and salt them with garlic salt, and toast them slightly under a broiler.
- Add the shredded beef to the rolls and top with Swiss cheese.
- Return to broiler until the cheese is melted and bubbly.
- Serve with the Au jus.
After trying these Summer Crock Pot French Dip Sandwiches, you’ll have a tough time going back to a traditional French dip. When the weather gets hot, do you use your crock pot? If so, what do you cook with it? Let us know in the comments section.
Find more easy-to-make recipes from Crystal at Simply Playful Fare.
Thanks so much for sharing your great recipe, Crystal! If you like this recipe, please pin it or share it! And, of course make sure you subscribe to It’s a Keeper so you don’t miss a single one!
For more recipe inspiration, be sure to check out these pages on It’s a Keeper: