Jan 30, 2014

Slow Cooker French Dip Sandwiches with Caramelized Onions



If the thought of a hot sandwich filled with beef,  melted cheese, caramelized onions and peppers served with beef broth for dipping sound appealing, you NEED to make these!


These sandwiches make the perfect game day meal, start this early in the morning because you'll need 9 to 12 hours, depending on the size of your roast. You can even serve them as sliders by serving them on dinner rolls.


Ever since I got my hands on the The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day, I've had my eye on this recipe because I love a good French Dip! To be honest, I've never made roast beef in the slow cooker, because I love my roast beef in the oven, cooked to medium rare. But I took a chance because I was curious and made this yesterday. Smelled so good simmering all day and when it was ready I made myself a sandwich… it was awesome!


My husband came home from work hungry and I made him a sandwich, and he LOVED it! I didn't have to do much to her recipe to make it light, I just used whole grain bread (tried with both whole wheat baguette and whole wheat 100 calorie potato rolls) and I used portion control and they were perfectly satisfying. I highly recommend making the onions and peppers, in my opinion they make the sandwich!

I've known Lori (aka Recipe Girl) for quite a few years, we first met on Twitter, then in person a few times and recently spent a weekend away at the Better Blog Retreat in Park City, Utah along with a few other lovely ladies. Lori is pictured on my left.


The recipes in her book are perfect for entertaining and she includes menu ideas from everything from football parties, romantic dinners for two, holiday parties, tailgating parties and more, or you can just serve them up any night of the week.

Because this can make several servings depending on the size of the roast you purchase, and the appetites of your guests I am leaving out the serving size and calculating the nutrition based on one sandwich using a whole wheat baguette.



Slow Cooker French Dip Sandwiches with Caramelized Onions
Adapted From: The Recipe Girl Cookbook
Servings: varies • Size: 1 sandwich (see below) • Old Points: 6 • Points+: 8 pt
Calories: 308 • Fat: 9 g • Carb: 31 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 620 mg  • Cholest: 40 mg

Ingredients:

For The Beef:

  • 3 to 4 lb lean beef round roast, trimmed
1 tbsp minced garlic, minced
  • 1 tbsp fresh rosemary (or 1 tsp dry)
1 tbsp fresh thyme (or 1 tsp dry)
1 tsp kosher salt
  • 1/2 tsp ground black pepper
2 to 3 (14.5 oz) cans Swanson's low-sodium beef broth

  • 1 tsp Worcestershire sauce
  • 10 whole peppercorns
  • 1 bay leaf
  • 1/2 large onion, cut into chunks

For the Caramelized Onions (makes about 1 cup):

  • 
1/2 tablespoon extra-virgin olive oil
  • 3 large onions, thinly sliced
  • 1/2 tsp Kosher salt

For the Peppers (makes about 2 cups):

  • 1 large red bell pepper, cored, seeded and sliced into strips
  • 
1 large green bell pepper, cored, seeded and sliced into strips

For the Sandwich:

  • 
Sargento Reduced Fat Provolone or Mozzarella Slices 

  • whole wheat baguette or rolls, cut into 2 oz pieces



Directions:



In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker.


Pour the broth into the side of the roast until it just cover the meat. If the broth doesn't cover the roast you can add water and top with onions. Add the Worcestershire sauce, peppercorns and bay leaf to the broth. Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.



An hour before the meat is done, prepare the onions and peppers. In a large nonstick skillet heat the oil over medium heat. Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.

Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife. Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.


Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.


Nutrition based on: 2 oz whole wheat baguette, 2 oz cooked beef round, 1/4 cup beef broth, 1 slice cheese, onions & peppers.

96 comments :

  1. Looks yummy! Thanks Gina, I'm going to make this one tonight! P.S. My 11 year old's request for her 11th birthday dinner celebration? None other than your Skinny Salisbury Steak with Mushroom Gravy for dinner. Such a great recipe. xoxo

    ReplyDelete
  2. What is a good substitute for rosemary? No one in my family enjoys the taste so I usually avoid recipes that use it - but this looks too good to miss.

    ReplyDelete
    Replies
    1. Italian seasoning would work fine.

      Delete
    2. I often sub thyme for rosemary, but since this already has thyme, I would probably just leave it out.

      Delete
  3. I'm making these as soon as I can get to a store. YUM!

    ReplyDelete
  4. I would think a good sub for rosemary could be anything you love. But I would stick to an "italian" seasoning. Like fresh basil or oregano. I put fresh basil in almost everything and it's so nice and light

    ReplyDelete
  5. These look AMAZING! Just a quick question about the beef broth you use: I'm in Canada where we often don't have the same products (I've never seen this brand). Is this a special (concentrated?) type of broth in any way? Or should any low-sodium beef broth do the trick?

    ReplyDelete
    Replies
    1. Any low sodium broth is fine, it's not concentrated.

      Delete
    2. Amazing! Thanks a million!

      Delete
    3. Gail Taylor2/1/14, 6:52 PM

      Campbells makes a very good low sodium/no salt added broth in the tetra packs. this works very well.

      Delete
  6. Does this recipe freeze well after It's cooked?

    ReplyDelete
  7. Could you use a beef chuck cross rib roast for this. I picked up one for a great price and wondering what to do with it.

    ReplyDelete
    Replies
    1. Sure, it should work but might increase the points/calories.

      Delete
  8. This looks beyond delicious! :D x

    ReplyDelete
  9. oh oh oh oh I've been aching for a patty melt and this looks MUCH better...

    ReplyDelete
  10. Since this recipe takes so long to cook, I'm guessing it could it be done overnight, cooled down and refrigerated, then reheated, right?

    ReplyDelete
  11. What is the brand name of the whole grain potato rolls? I love potato rolls, but have never seen them in the whole grain variety. Hope I can find them in our area!

    ReplyDelete
    Replies
    1. Martin's, they are so good. They are whole wheat.

      Delete
  12. Oh Gina this sandwich looks fantastic. I have been looking for a good French Dip recipe. We just bought a house and now people are over all the time to help us with various projects. I need lots of easy recipes to feed several without much effort. This certainly fits the bill.

    ReplyDelete
  13. That looks amazing. I'm allergic to dairy - but it looks like it could still be good even without the cheese.

    ReplyDelete
  14. YUMMMMM.... LOVE French Dips! This reminded me of a Chicken Philly crockpot recipe; Need to make both now!


    Slow Cooker Chicken Philly Sandwiches Recipe


    Prep 10 mins
    Cook Time 5 hours

    Type: Slow Cooker
    Serves: 4-5 sandwiches


    Ingredients

    * 2 tablespoons butter
    * 1 large sweet onion, sliced
    * 2 green bell peppers, sliced
    * 3 boneless,skinless chicken breasts, sliced
    * 2 tablespoons Dale’s Steak Seasoning
    * sliced or shredded Mozzarella cheese
    * hoagie rolls




    Instructions

    1. Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
    2. Add butter, onions and green peppers.
    3. Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.
    4. Cover and cook for 5 hours on LOW!
    5. Serve on *hoagies with a slice of cheese melted on top.

    (I sliced the hoagies, removed center of bread, and toasted them lightly)

    ReplyDelete
  15. OMG this is dinner tonight!!! Thanks Gina for your inspiration :-)

    ReplyDelete
  16. Crazy question but I want to know about the mandolin you use. I love the easy adjustments on it! Oh, I love the recipe too.LOL

    ReplyDelete
    Replies
    1. I have the same question! Right after I decided that I need to make this recipe, I decided that I need the mandolin! Much easier than mine (which has different plates to switch out for different thickness).

      Delete
    2. I'd love to know what type of mandolin that is too!

      Delete
  17. thank you for the great recipes. I think i will substitue mushrooms for the peppers. I love roast beef with mushrooms and onions. i love that you can make it in the crockpot

    ReplyDelete
  18. French dips are my comfort food, however, my husband has an allergy to MSG, which is found in pretty much all beef broth except organic (which tends to have very little flavor). Could I use some beef stock with organic beef broth to make the roast (and au jus) have enough flavor?

    ReplyDelete
    Replies
    1. Sure, I think the beef simmered all day with the herbs adds to the flavor as long as it has enough salt.

      Delete
    2. Swansons has a low sodium, no MSG option which is what I am using

      Delete
  19. I love my slow cooker! Thanks for the great new recipe! Check out one of my favs as well: http://www.fashionablehostess.com/sweet-potato-carrot-soup-a-la-crockpot/

    ReplyDelete
  20. I love using my slow cooker. Can't wait to try this recipe! Thanks :)

    ReplyDelete
  21. I'm sure that I'm just missing something somewhere - but how many servings does this recipe make? Thanks!

    ReplyDelete
    Replies
    1. Here's what you missed: she says, "Because this can make several servings depending on the size of the roast you purchase, and the appetites of your guests I am leaving out the serving size and calculating the nutrition based on one sandwich using a whole wheat baguette." If you use Gina's serving size of 2 oz. of cooked meat per sandwich, I would guess you would get approx. 5-6 servings per (raw) pound of roast. So, maybe a 3 lb. roast would be about 15 or so servings. Just a guess because I'm not sure how much the roast will cook down. Also, if you're serving hearty appetites (super bowl party) they may put much more than 2 oz. per roll.

      Delete
    2. Thanks Babs, my 3 lb roast cooked down to 27 ounces. Mine would have made 13 sandwiches if using 2 oz each, but for guests and hungry men, I would expect them to eat more and I would prefer to have extra so I would say this safely feed 10 to 12.... a 4 lb roast would feed a larger crowd but it will also take closer to 12 hours.

      Delete
    3. Thanks! I knew that it had to be somewhere, but I'm one of those people who looks at the pretty pictures and then skips to the recipe, so I missed that whole section. :-(

      Delete
  22. My slow cooker just bit the dust a few weeks back & I haven't had a chance to replace it. This looks so good & I'd love to make it in our dutch oven. Any tips on temp/time if I were to try?

    Thank you.

    ReplyDelete
  23. This will be served for the Super Bowl along with some cauliflower tots. Who says you can't be healthy on Super Bowl Sunday!

    ReplyDelete
  24. Just in time for the Super Bowl! Hearty enought for the men:)
    http://elierey.blogspot.com/

    ReplyDelete
  25. My husband would fall of his chair and then marry me all over again if I made these this weekend! (I'm not a big meat eater, but I honestly love a good French dip!)

    ReplyDelete
  26. This recipe is a must try! This look heavenly!

    ReplyDelete
  27. Looks delish. But what type of roast is this - eye of round, top round, bottom round, london broil? A little confused here... sorry. Plan to make this next week. :)

    ReplyDelete
    Replies
    1. You can use a top round roast or and eye of round roast.

      Delete
    2. Thanks - this looks so good - as do all of your recipes. May try this out tomorrow for gameday. :)

      Delete
  28. Can you cook this on high to shorten the time?

    ReplyDelete
  29. I don't have a gravy separator, and I don't particularly want to purchase one for just one recipe. Is this strictly necessary?

    ReplyDelete
    Replies
    1. No, just skim the fat off the top.

      Delete
  30. Made this today and it was DELICIOUS! Hubby and all 3 kids loved it (very rare occurrence). I used a 3.5 lb top round roast with dried herbs. It took 3 cans broth + 1/4 cup of water to cover the roast. I cooked it on high for 1 hour then low for 8 -- I would say it was a bit overdone, but no one cared. Didn't have peppers but the carmelized onions were fantastic. I don't have a gravy separator and it didn't matter -- scooping fat off top the best I could seemed to work fine. Thank you Gina for such fantastic healthy recipes!

    ReplyDelete
    Replies
    1. same post continued...re servings, we made 7 hamburger roll size and 2 hoagie roll size sandwiches and still have about 1/2 of the cooked roast left.

      Delete
  31. I'd also like to know if you can shorten the cook time by using high...

    ReplyDelete
    Replies
    1. Yes you can, although low is recommended.

      Delete
  32. I hope somebody see this before tomorrow when I make this. My store was out of round roast. Sirloin roasts were on sale and my butcher gave me an end-of-the-day discount so I have a a gorgeous 3-lb sirloin roast. I know it's a higher quality cut of meat so I assume it doesn't need to be cooked as long. How long do you think would be good for it without drying it out?

    ReplyDelete
    Replies
    1. When it flakes easily with a fork.

      Delete
  33. I may have missed it (sorry!) but what is the recipe for the au jus? Thanks!

    ReplyDelete
  34. This is our Superbowl dinner tonight :-)

    ReplyDelete
  35. Looks wonderful! I have a quick question...
    When cooking the onions, it says to add 1T. if the pan becomes too dry. 1T. of what? Maybe I'm reading it wrong.

    ReplyDelete
  36. Made this for super bowl dinner and it's definitely been the highlight of the night so far! I'm having to make my stomach convince my mouth that it really doesn't need a second sandwich. Delicious!!!!

    ReplyDelete
  37. THANK YOU for a slow-cooker recipe that not only looks delicious, but requires more than 6-8 hours to cook! On a normal day I'm out of the house for 10 hours and hate having to ask my night-working husband to get out of bed and turn the Crock Pot on just a few hours after he gets home. This, however, is perfect. I can prep it the night before and stick it in the fridge, and I figure since it's going in cold it'll need the full 12 hours to cook. Absolutely perfect. I can't wait to make it.

    ReplyDelete
  38. My first touch with caramelized onions was at a football game where they were putting it into hot dogs. And I love it ever since, never mind the time-consuming cooking, I want to make this right away!

    ReplyDelete
  39. I made these for friends over for the Super Bowl yesterday day and everyone LOVED them. They were all eaten. Thank you, Gina!

    ReplyDelete
  40. Sounds delicious! What would the points be without the wheat baguette included? Thank you!

    ReplyDelete
  41. A great success for the whole family! Husband had the full sandwich with the meat, veggies and cheese, I had meat and veggies, the kids had just meat on their sandwiches and uncooked peppers on the side.

    ReplyDelete
  42. I made this recipe last night and it was fabulous. Another winner from Skinnytaste!

    ReplyDelete
  43. Thanks Gina. I made this yesterday and it turned out fabulous. I used a multi grain baguette and my husband and son gave it a thumbs up. Love Lori's recipes as well and am enjoying her cookbook.

    ReplyDelete
  44. There are two places in this recipe regarding the onions. First to put them over the roast. Then it says to prepare the onions and peppers. do you take the onions from the slow cooker? or use more onions. Confused!

    ReplyDelete
    Replies
    1. Seriously? Gina very thoughtfully arranged the ingredients so that it's clear what goes where. The ingredients for the roast say 1/2 of a large onion. The ingredients for the caramelized onions say 3 large sliced onions. I fail to see where the confusion is coming from?

      Delete
    2. I too was confused about the onions being mentioned in a few locations. And while you cleared that up by explaining, there isn't a real need to get all "Seriously?!" about it. Clearly yes seriously, some of us had questions. :P

      Delete
  45. I love using my slow cooker. Can't wait to try this recipe! Thanks :)
    And how many servings that this recipe make? I can't find this information

    ReplyDelete
  46. Hi! Thanks for the recipe, I love it! Where did you get your small ribbed white bowls? I have large ones just like and it have been searching for ever for those smaller ones! Thank you!!! Big fan!

    ReplyDelete
  47. Best sandwhich I've ever made in my life. Seriously.

    ReplyDelete
  48. Hi! I've loved every recipe of yours! Do you do any Simply Filling recipes? When and where will your cookbook be available for purchase? Ty :)

    ReplyDelete
  49. Great recipe. Very easy. Family loved it.

    ReplyDelete
  50. What a concept to do a roast in a slow cooker! Is it possible to get a medium rare roast from this method? Just shorten the cooking time? What do you think Gina...is this a new method for cooking roasts...I always have trouble in the oven...either too rare or too well done.

    ReplyDelete
  51. I made this for a super bowl party and everyone loved it! There weren't any leftovers!

    ReplyDelete
  52. Its quite unique huh but I love it. Thanks for sharing!!

    ReplyDelete
  53. What would be the temp/time/method change if I wanted to make this in the oven?

    ReplyDelete
  54. Made this tonight… Holy moly was this great. I was cooking for two so I used a much smaller piece of meat. My boyfriend and I didn't want dinner to be over. One of the best things I've cooked for us!

    ReplyDelete
  55. This was delicious!!! My husband and I both thank you and Recipe Girl. :)

    ReplyDelete
  56. this looks delish.. carnt wait to try it

    ReplyDelete
  57. Wow, another fantastic meal I can give you props for Gina, thanks so much for passing this idea along! I used mini-hoagie rolls and hollowed outv the middles for less points. Then, I toasted the bread I removed from the rolls so my guys could have more toasted bread to dip... they LOVED the broth it made!
    So far my family has loved everything I've made from your blog. Thanks for helping me stay on course, so far all the reduced fat recipes make me feel like I'm not actually on weight watchers, lol.

    ReplyDelete
  58. I don't have a gravy separator. Is that a really important step?

    ReplyDelete
  59. If you don't have a gravy separator then you can use a ladle to put some of the broth into a measuring cup, then pour it into another container using a strainer with very fine mesh. Or, cheesecloth stretched over the opening so that it strains out all the onion bits and fat globules!

    ReplyDelete
  60. This looks so fabulous. I'm planning to try it this week! Thanks!

    ReplyDelete
  61. This was AMAZING. My partner declared it the best beef he had ever had---and he's quite picky! I felt like I was cheating on the diet in a big way; can't believe this was a WW meal. Thank you!

    ReplyDelete
  62. Looks delicious! Can't wait to try it, but I don't want to buy a bay leaf for just 1 recipe, will it make a world of a difference if I just leave it out?

    ReplyDelete
    Replies
    1. Bay leaves are really good to have on hand for soups, pasta sauces, stews, etc. You can get them dried, but the last time I bought them I got them fresh and just popped them in the freezer. I take one out every time I need one. They've kept wonderfully for months now.

      Delete
  63. I made this last weekend. I cooked 1 3 1/3-lb roast for 8 1/2 hours on low in a 6 qt crockpot and the meat was extremely overdone. However, it smelled so good and we didn't want to waste the beef, so we tried it and it tasted great. The jus softened it up and the onions, peppers, cheese and a little bit of horseradish made it delish. I will try again and cut the cooking time back.

    ReplyDelete
  64. This is a fantastic recipe that my family adores! Thank you so much, once again, for a great recipe and nutritional information.

    The only thing - and maybe it's just the browser I'm using - but the ingredients in the beef section look like they run together with multiple ingredients on a line. The reason I noticed is that I've forgotten the beef broth EVERY time I make this. LOL! You'd think I'd remember after the first time but no. Must be a mental block. Just thought I'd point that out because I think it's an easy fix and might save someone else the last minute run to the store.

    Or maybe it's just me. ;o) Either way, thank you for your amazing and inspirational recipes!

    ReplyDelete
    Replies
    1. Definitely not you. I ran into the same problem last night/this morning. I went grocery shopping for the week yesterday and last night, as I was getting into bed, I read over this recipe once to prepare myself for the prep work I'd have to do this morning before work. I was less than pleased when I realized I'd have to set my alarm for 5:30 so I could make it to the store and back in time to get everything ready before work. Grr!

      I had looked the recipe over Sunday morning when I was picking out our meals for the week but was only looking at the bulleted points on the recipe lists as I put my shopping list together.

      I love Skinny Taste recipes but I was not such a fan of a 5:30am grocery store trip for beef broth (not a staple item in my pantry, obviously.)

      Delete
  65. I LOVE THIS RECIPE! It is so good!!!!!

    ReplyDelete
  66. We made this yesterday - it was amazing! Great recipe, thank you!

    ReplyDelete
  67. made this today and it was great! the meat was so tender.. we will have again for sure!

    ReplyDelete
  68. I have been wanting to make these for a long time and we finally had them for dinner last night! Delicious and easy. The husband loved them. I didn't have dried (or fresh) rosemary so I subbed in dried oregano. The meat was so tender. The husband loved them! Much healthier than the versions he usually gets out.

    ReplyDelete
  69. Such a great recipe, had dinner for two, leftovers for two, and lunch for one!!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.