French dips are a classic comfort food. There’s nothing like a crispy roll stuffed with warm, moist meat and melted cheese, dipped in delicious au jus. Best of all, you can make them in the slow cooker, and they couldn’t be easier!
Traditionally, French dips use a beef roast. It just so happens I have a freezer full of pork, though, so I made these with pork — boneless pork chops, to be exact. You can just just about any cut of meat.
Pour a 10.5-ounce can of French onion soup into your slow cooker. Add your meat. Then pour a 20-ounce can of beef broth on top. If you prefer, you can use 10 ounces of broth and 10 ounces of beer. Over the top, sprinkle two diced cloves of garlic and half of a sliced onion. Add a little pepper. I shook on a little barbecue-flavored St. Louis rib rub. I recommend holding off on the salt for now, because chances are there will be enough salt in the soup and broth.
Then, just pop on the lid and cook! For your average 4-pound roast, you’ll need to cook on low for 7 to 8 hours. Just make sure whatever meat you use is cooked to the appropriate temperature. Once cooked, remove the meat, shred it using two forks, and put it back into the sauce for 30 minutes.
Spoon the meat onto a crusty roll, top with a slice of Swiss cheese, and pop under the broiler just until the cheese is bubbly. Serve alongside a cup of the juice from the slow cooker.
The onion soup and broth gave the meat such a great flavor, that I’m going to use them whenever I make a roast in the slow cooker from now on. It was delicious! This is a great recipe for parties and sporting events, and even for school nights, since you can pop the ingredients into the slow cooker before you leave in the morning. Enjoy! Or, rather … bon appetit!