Fall is the start of the real slow cooking season. Not only does the crisp autumn air seem to call out for slow cooked soups, stews and chili, but using a Crock-Pot slow cooker is the antidote to your both hectic fall school/sport schedules and your fall game time party needs. That’s why Crock-Pot and Walmart want you to think “Crock-tober” instead of October!
And to celebrate they sent me one of the awesome “Cook & Carry” Crock-pots and asked me to share a recipe with you all.
Now I LOVE cooking with my Crockpot and I’ve shared a lot of recipes in the past:
Crockpot Lasagna, Overnight Crockpot Oatmeal, All Day Mac ‘n Cheese, Potato Sausage Soup, Homemade “Honey Baked” Ham, Crock-Pot Jambalaya, Goulash, Reuben Dip, Pizza Dip, Cheesy Sweet Onion Dip, Cincinnati Chili, Chicken Chili Blanco, Cabbage Roll Casserole, Cola Wings, Chicken Tetrazzini, Hot Mulled Wine (Gluewein), Salsa Chicken, Ridiculously Easy Crockpot Roast, Wendy’s Chili Clone.
I needed something new this time. Plenty of my recipes deal with mealtime-things that can be used for a busy schedule. What I wanted to tackle this time was something for a party. Something a bit different that you could put together quickly without a lot of fuss and that would stay “prime” through the entire party!
Easy Crockpot French Dip Sandwiches
- 2 Onions
- 1/4 C Butter
- 1/2 C Soy Sauce
- 1 1/2 tsp Gravy Master
- 4 C Water
- 2 lbs Deli Roast Beef
- 1 pkg Onion Soup Mix
- 1 clove Garlic
- Swiss Cheese shredded
Dice onions & saute in the butter.
In crockpot mix sauteed onions with water, onion soup mix, soy sauce, Gravy Master and garlic.
Add roast beef into liquid.
Cook on low for 3-6 hours.
Serve meat on rolls with shredded Swiss cheese. Liquid can be used for dipping.
If you can't find the Gravy Master, leave it out.
You can use a boneless roast rather than the deli roast beef-cook in the liquid for 7-9 hours, remove, slice across the grain and return to the liquid until ready to serve.
I know roast beef doesn’t seem like a “frugal” ingredient, but it’s wound up not only being a time saver but cheaper than purchasing a similar amount of boneless roast. I purchased the absolute cheapest roast beef at Walmart and it came out great.
Now a few words about the Cook and Carry 6 quart Crock-Pot. I already have a really sweet 6 QT oval Crock-Pot, but this Cook & Carry is a bit different–The lid has special latches that lock the lid down securely and a gasket all the way around the lid to keep any liquids from leaking out. It also has much bigger handles than the other units-making it very easy to pick up and carry around. It’s really awesome and will be my first choice every single time I need to take a Crock-Pot anywhere. . . starting with the batch of chili I’ve promised to make for this week’s Field Hockey Tournament. It would also make a great wedding, housewarming or birthday gift.
I’m sure this recipe will be a hit with my husband 🙂 .
About how many servings does this make?! I’m making this for a crowd and need to figure out how many to multiply it by. Thanks 🙂
Jenn @ Frugal Upstate says
The roast beef doesn’t really shrink much-so I’d buy what you would if you were going to make sandwiches. We made 8 or so not problem with this amount-for a big crowd you’d want more.
This is amazing! I told Scott about this a year ago and we finally had a chance to make it! Everyone is raving about it! It’s a keeper for sure!!
Jenn @ Frugal Upstate says
So glad you enjoyed it Carolyn! I was just talking with a friend the other day and saying how long it’s been since I made this–I might have to have it at my annual cookie swap party (so we don’t just eat cookies!)