Crock Pot Beef Dips
Where do I begin to describe these amazingly tender and luscious sandwiches. You know, I think I’m gonna call them sexy. Yes, I said sexy. These are the sandwiches you make for your man if you are trying to get him to finish that honey-do list or heck, maybe you just want to sweeten him up a bit. These will do the trick, I’m tellin’ ya.
Maybe this is a better way to describe them: my husband is quiet the entire time he is eating these sandwiches. Did you hear me? Quiet. Not that he’s a big talker normally. But we all know what it means when folks are super quiet as they eat the food you just prepared. It means my man was really enjoying this meal and that is bigger praise than any spoken compliment. We eat these with some homemade french fries and boy, was this a fantastic meal! And it was made in my slow cooker – whoopee!
Ingredients:
3-4 lb. beef round steak (or any type of beef roast)
1 packet onion soup mix
1 packet au jus seasoning
1 (15 oz.) can of beef broth or stock
½ cup water
6 slices mozzarella cheese
6 sub rolls
Directions:
Put beef roast in slow cooker. In a medium bowl, combine beef broth, onion soup mix, au jus seasoning and water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for about 8 hours. An hour before serving, shred meat with two forks or take it out and slice thinly. Place meat back in the slow cooker for another hour.
When ready to serve, place several slices of beef on roll, add sliced mozzarella cheese and place under the broiler (or use broil option on toaster oven). Watch carefully, broil for just a couple of minutes until cheese is melted and roll is just slightly toasted.Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). Also, I added just a bit more beef broth to our Au Jus.
Cook’s Note: Optional toppings include sauteed onions, green peppers and mushrooms. Also, instead of the water, you can substitute with more beef stock if you like.
Cook’s Note: Optional toppings include sauteed onions, green peppers and mushrooms. Also, instead of the water, you can substitute with more beef stock if you like.Enjoy!
Crock Pot Mexican Shredded Beef
Crock Pot Beef Dips
Crock Pot Beef Dip Sandwiches are easily made with five ingredients! So tender and flavorful and it makes its own au jus gravy. Serve on a fresh sub roll!
Print Pin RatePrep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 580kcal
Ingredients
- 3-4 lb beef round steak or any type of beef roast
- 1 packet onion soup mix
- 1 packet au jus seasoning
- 1 15 oz can of beef broth or stock
- ½ cup water
- 4 slices mozzarella cheese
- sub rolls
Instructions
- Put beef roast in slow cooker.
- In a medium bowl, combine beef broth, onion soup mix, au jus seasoning and water and stir until combined.
- Pour mixture over beef, put cover on slow cooker and cook on low for about 8 hours.
- An hour before serving, shred meat with two forks or take it out and slice thinly.
- Place meat back in the slow cooker for another hour.
- When ready to serve, place several slices of beef on roll, add sliced mozzarella cheese and place under the broiler (or use broil option on toaster oven). Watch carefully, broil for just a couple of minutes until cheese is melted and roll is just slightly toasted.
- Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). Also, I added just a bit more beef broth to our Au Jus.
Notes
Optional toppings include sauteed onions, green peppers and mushrooms.
Nutrition
Calories: 580kcal | Carbohydrates: 39g | Protein: 62g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 157mg | Sodium: 1600mg | Potassium: 919mg | Fiber: 1g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 0.3mg | Calcium: 165mg | Iron: 15.8mg
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Anonymous says
Can this be done in a shorter amount of time? 4-6 hours?
Thanks 🙂
The Country Cook says
Anonymous, the thing about this meat is it needs time to get tender. The longer it cooks, the more tender it gets. Now, you could certainly cook it for a shorter period of time and it will get done. But you may not get that butter-y tenderness that you would get if you let it hang out and cook all day. I hope that helps! ~Brandie
Anonymous says
Made this today and it was amazing! My son is a connoisseur of steak sandwiches and he said that he loved it! I will admit that when I removed the roast at the eight hour mark to cut it into slices, I became extremely concerned that it was going to be dry from the looks of things. However, after I put the sliced meat back into the Crock Pot for the hour, it was incredibly moist and tender. I don't mean to tell you your business (Lord knows that I can't even handle my own business LOL), but you might want to consider noting in the recipe that it looks dry after the eight hour mark and assure people that that's not the case, so that they don't freak out. lol Please don't think that I'm critiquing you, your site, or your recipes. I am impressed with every one of those things, so keep up the good work.
Anonymous says
My daughter-in-law makes this but adds peppercini peppers and juice to it while it is cooking. Amount depends on how much heat you like. Really yummy!!
Theresa D says
I'm having trouble with the meat being dry. It didn't happen the first time that I made it, but it did the second and now the third. (My son says that he doesn't think that it's dry and he has asked for this often since the first time that I made it about four weeks ago. LOL) I don't know if I'm doing something wrong. This time I initially cooked the meat for seven hours instead of eight, thinking that maybe I was overcooking it. Of course, now that I'm reading your response to Anonymous (March 6, 2013), I see that this might have been a mistake because the length of time makes it more tender. In my infinite wisdom I thought that the shorter time would help. LOL I am by no means a whiz in the kitchen as I'm sure you can tell. *gah* I also wonder if I'm slicing the meat thinly enough, but I have a medical condition that renders my right arm useless a great deal of the time, so maybe the pain from that is getting in the way of the thinness of the slices. Pulling it apart isn't an option for me, because Like others have said, my son is an expert on steak/beef sandwiches and he doesn't like them that way. lol Can you please let me know if I'm correct in thinking that you're saying that my cutting an hour off might make it dry and how thin the slices should be? I am truly at a loss the minute that I step up to the oven/slow cooker. 😉 (Just to let you know, I had promised my son that I would make these this week and it's Friday and I hadn't done it yet…it is now almost midnight and I have thirty more minutes before it's done. Yes, I'm making it to be finished around midnight AND my son (he's 20 by the way) asked if he could have a sandwich when it's done. Sure, go ahead!). My son *seriously* wants these. 🙂 Also, because it's midnight, I intended to put it in a container and put it in the fridge until tomorrow and you write that it should be eaten right away (I think that's what you meant anyway), so I was wondering if storing it in the fridge was okay. I really apologize that I'm asking so many questions that are most likely elementary, but I really am not talented when it comes to making new things. 😛
Anonymous says
These were awesome! I had no idea something like this could be so easy. The leftovers were great too! This one is a keeper.
Anonymous says
what's the best cut of beef roast to use for this? bottom round or top round?
I've never made beef roast a day in my life lol so I wanna make sure I do it right
Cookykamp says
Hands down, the best French Dip recipe out there! I've tried many others, but none measure up to this one! And so easy too!