Oh the happiness of a French Dip! Let’s get a fact out there: A French Dip is not from France. The name is derived from the actual bread that is used to create this delectable sandwich. During my research, I discovered that Philippe Mathieu, inventor of the French Dip Sandwich, was French and living in Los Angeles. In 1914, according to the story at Mathieu’s restaurant, Philippe was preparing a sandwich for a policeman and accidentally dropped the sliced French roll into the drippings of a roasting pan. The policeman liked the sandwich and came back the next day with some friends to order the sandwich “dipped” in the meat pan. From that day on, a new sandwich was born. See accidents in the kitchen can turn out to be a wonderful thing! There’s your history for the day. So put on a little French music and fire up your crockpot. It’s that easy. Can’t trust a name of a sandwich! -Amanda
Crockpot French Dips Sandwiches
3 lbs beef chuck roast
16 oz. beef broth (1 1/2 cans)
1 can condensed French onion soup
1 white onion, thinly sliced
1 t garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese
Trim excess fat off of beef roast and season meat all over with salt and pepper. Pour beef broth, French onion soup, onion slices, and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. I cooked our roast for 7 hours and it was so tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls. Divide beef onto rolls and spoon the remaining beef juice into ramekins. Serve each sandwich with its own dip.