French Dip Sandwiches get a healthy makeover with extra veggies and a low-sodium dipping sauce. Plus, this easy-to-follow recipe is made with the help of your slow cooker! 
Today’s recipe for Slow Cooker French Dip Sandwiches is for Ted. I could end the blog post here and he’d understand why. But because I’m running on caffeine and feeling a little sappy, I’ll share a little more as to why these French dip sandwiches remind me of us. A funny thing happens when your life revolves around children; it’s easy to put your relationship with your spouse on the back burner. Been there. Still doing that! So I find the best way to keep things “alive” even when we are sleep deprived, staying in vs. going out, and too tired to do much else other than take care of our three kiddos, is to show my love to Ted through food!
When Ted and I started dating, I took the plunge and moved across the country to California where he was living at the time [San Francisco to be exact]. I lived in Sacramento and would spend almost every weekend visiting him in the city. Like clockwork, we would go out to eat most Saturday night’s and more often than not, we’d go to a restaurant where he’d order the most delicious French dip sandwich. Much to his surprise [the peppers shocked him], I made my own version of the French dip sandwiches and you know what?! He told me he liked mine better. SMART MAN!
I’m fairly certain the chefs there didn’t use a slow cooker to make the beef, but then again I’m fairly certain they didn’t have 3 kids in the kitchen with them. I chose to cook eye of round beef roast because it’s leaner than chuck roast and I don’t have the time or patience to trim fat from the beef before hitting the slow cooker right now. Seriously… it’s that crazy at our house! Besides tasting like we are back in the city enjoying one of our favorite sandwich, there’s nothing else in life right now that is the exact same as it was during our courtship. Would I have it any other way? Of course not. Three cheesy smiles and one well-fed, happy husband helps with that.
- ½ teaspoon dried onion powder
- ½ teaspoon dried onion granules
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3 cloves garlic, crushed
- 1 bay leaf
- ¼ teaspoon black pepper
- 2-14.5 ounce cans low sodium beef broth
- 1 tablespoon worcestershire sauce
- 3 lbs. eye of round beef roast, cut into 2-3 inch cubes
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- For serving: whole wheat rolls or buns, shredded or sliced provolone cheese
- Add seasonings, broth, and beef to slow cooker. Cover and cook on low for 6-8 hours.
- Remove beef from slow cooker and shred with two forks. Add back to slow cooker to keep warm.
- Meanwhile, add olive oil to skillet and heat to medium-high heat. Add bell pepper and onion and sauté for 5-7 minutes.
- Preheat your broiler. Line a baking sheet with foil or use a non-stick baking sheet.
- To assemble the sandwiches, place halved rolls on baking sheet. Top with ½ cup beef and pepper mixture and ¼ cup cheese.
- Broil until cheese is melted and bubbly. Serve immediately.
- Reserve beef juices for dipping.
Is there a meal or recipe you’ve recreated that reminds you of a past memory?! If so, I’d love to hear about it!
