Slow Cooker French Dip Sandwiches

I am pretty sure I am not alone in my love of the slow cooker. Even though I work from home, it is so nice to put something in the crock pot, and not have to worry about what I am going to do for dinner. I struggle sometimes though, with things that the whole family will enjoy.  Well, this one hits the marks for everyone!

French Dips are one of my favorite sandwiches, and always have been. If it is on a restaurant menu, chances are I am going to order it. Something about the tender beef, and the delicious sauce you get to dip it in. Add in a good crusty bun, and I am in heaven! This version has to be my favorite I have ever made at home. It came together in minutes, and was ready and waiting for us at dinner.  The sauce was incredible. It has so much flavor, and wasn’t too salty like a lot of them can be.  My 7 year old liked this so much, when my back was turned he drank what was left of his au jus sauce.

My husband loves to spice up his with a few banana peppers and Sriracha sauce. Both my guys prefer slices of provolone cheese on their sandwich as well. I am more of a purist. I just like the meat, and lots of that yummy juice.

I am always sharing new recipes over at Dinners, Dishes, and Desserts, I hope you stop by to say Hi!

Slow Cooker French Dip Sandwiches

Ingredients

• 1 (4 pound) beef roast, boneless
• ? cup low sodium soy sauce
• 1 bay leaf
• 3 whole black peppercorns
• 1 teaspoon dried rosemary, crushed
• ½ teaspoon dried thyme
• 1 teaspoon garlic powder
• 4 cups beef stock
• 8 hoagie rolls

Optional toppings

• Provolone cheese
• Banana Peppers
• Sriracha Sauce

Instructions

1. Trim the roast of the visible fat. Place the roast in the bottom of the slow cooker.
2. Add the rest of the ingredients (not including the buns or toppings) to the slow cooker. Cover and cook on low for 6-8 hours.
3. Remove the roast, and shred or slice the meat. Return to the slow cooker.
4. Slice hoagie rolls. If using cheese, place a slice of cheese inside the bun. Fill with sliced roast. Top as desired. Serve with a small bowl of the broth for dipping.

Notes
Adapted from The Girl Who Ate Everything