baking powder, baking soda, bay leaf, beef brisket, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, broth, Clabber Girl, College Inn beef stock, crock pot, crusty rolls, domino sugar, eat, Eggland's Best eggs, food, french dip slow cooker sandwiches, garlic cloves, Gold Medal flour, Heinz Worcestershire sauce, Johnsonville, kosher salt, Kraft, land o lakes butter, lipton onion soup mix, McCormick spices, Morton salt, recipe, Sweet onion, TruMoo milk, Wesson vegetable oil
Our friends in France deserve a round of applause for their creation of the French dip sandwich. I mean, seriously, this recipe is dripping (literally!) with flavor. I’ve loved French dip sandwiches for as long as I can remember. My mom used to make them all the time for our family as I was growing up.
As an adult, I carried on the tradition of making French dip sandwiches for my family. I love these sandwiches but making them is a bit laborious time consuming…until I found this recipe. Instead of standing over a pot, you get to toss all of your ingredients into the slow cooker and walk away. Read a book, go shopping, clean your house; it doesn’t matter because you have dinner simmering in the Crock. Nice, eh?
Recipe courtesy of Everyday Good Thinking.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Serve the French dip beef on hoagie buns.