Easy French Dip Sandwiches

Source: A Thrifty Mom

This is the easiest recipe for French Dip sandwiches that I have come across. The result was very yummy and made my husband drool (okay, maybe not really, but he was close!) over it. The bonus factor of cooking the meat this way is that it can be a double duty recipe because the leftover shredded beef is awesome to make steak quesadillas, bbq steak sandwiches, etc.


French Dip Sandwiches

1 hunk of roast beef meat (approximately 3.5 lbs)
1 pkg. dry Italian dressing mix (or equivalent)
Beef bouillon (3 tsp.)
Water (3 cups)

Place your meat in the crock pit. Sprinkle with Italian dressing mix. Add enough water to cover meat by 3/4. For each cup of water that you use, add 1 beef bouillon cube (or equivalent). Cook on low for 6-8 hours. Remove meat and shred. (I learned a nifty trick recently, and I use my stand mixer with the beater blade to shred the meat quickly.) Serve on sub rolls (w/optional cheese) with juice to dip in.

*We used a lean cut of meat (top sirloin) since I don't care to use the more fatty cuts of meat. We ate ours on sub rolls that were sliced in half and then lightly toasted in the oven for 5 minutes at 400 degress. We then topped the bread with provolone cheese and placed it in the oven long enough to melt the cheese before topping with the shredded meat. Absolutely delicious!