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Baker Troop

French Dip Sandwich


4.0/5 rating 1 vote
  • Time: 1 day
  • Serves: 10
  • Complexity: easy
  • Calories: 350
  • Carbs: 33
  • Serving Size: 1 Sandwich
French Dip Sandwich


  • 2 cans (10.5 ounces each) condensed French Onion Soup
  • 1 can (10.5 ounces) Beef Consomme
  • 3-4 pounds beef chuck roast
  • 8 sandwich rolls
  • 8 slices provolone cheese


  • Place the roast in a slow cooker. Pour the soup and consomme over the top.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
  • Transfer the beef to a pie plate and shred with a fork.
  • Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
  • Serve immediately with the sauce on the side for dipping.