These Slow Cooker Beer French Dip Sandwiches are an easy way to get dinner on the table and they taste better than at a restaurant!
I got this easy dinner recipe from my best friend Judy. We were both just learning to use our crock pots a few years ago and we would often exchange recipes. She told me I had to try the beer french dips. That they were one of the best crock pot recipes she’d ever had.
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There are two ways you can make this recipe, you can do either a can of French onion soup (Campbell’s) with a can of beer or a packet of Au Jus Gravy mix and a can of beer like I did in this recipe. Either way you make it, these turn out great. I often order the pot roast french dip at restaurants, but I never know how long ago the restaurant made the roast. Making this at home I know exactly what I am eating. Try this meal for a weeknight dinner or for entertaining on game day.
Slow Cooker Beer French Dip Sandwiches
- 3-4 lb. bottom round beef roast
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. onion powder
- cooking oil
- 1.25 oz pkg. dry au jus mix
- 12 oz can beer
- 5 large rolls
- 10 slices of cheese such as Swiss, or provolone
Sprinkle the roast with the salt, pepper, and onion powder. Set a large skillet over medium-high heat. Add a small amount of cooking oil to coat the bottom of the pan. Brown the roast on all sides. Place the roast into a 4-quart or larger slow cooker. Sprinkle the Au jus packet over the roast, then pour over the beer.
Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
After the roast is cooking, I like to put the roast on a large plate, shred it with two forks, and discard any fat. Cover the plate with foil.
Next I like to strain and degrease the Au Jus before serving. I do this by pouring the juices from the slow cooker through a metal strainer over a large bowl, discard the stuff in the strainer. Add the juices back to the slow cooker. Let the juices sit for a moment, and using a spoon, scrape off any fat off the top, and discard.
Preheat the oven to Broil.
Split, and put the rolls onto a sheet tray, and add the shredded meat to each roll. Top each sandwich with 2 pieces of cheese. Place the sheet tray with the sandwiches under the broiler until the cheese is melted (about 3 minutes).
Ladle the Au jus from the slow cooker into small bowls and serve with the sandwiches.
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