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–+ servings
Beef sandwich being dipped in au jus broth.
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4.92 from 25 votes

Mississippi French Dip Sandwiches (Slow Cooker Recipe)

Incredibly tender and full of flavor, Mississippi French Dip Sandwiches are a perfect easy weeknight dinner made in the slow cooker. These sandwiches combine a Mississippi pot roast with a classic french dip sandwich for the perfect bite!
Prep Time15 minutes
Cook Time7 hours 45 minutes
Total Time8 hours
Course: Main Course
Cuisine: American
Keyword: beef, crockpot
Servings: 6 Servings
Calories: 662kcal

Ingredients
 

Seasoned Beef

  • 3 pound chuck roast
  • Salt and Black Pepper
  • 1 tablespoon olive oil
  • 10.5 ounces can Campbell's French Onion Soup
  • 16 ounces jar sliced pepperoncini peppers
  • 0.87 ounce au jus packet
  • 1 ounce packet ranch dressing mix
  • 8 ounces mushrooms sliced
  • 4 tablespoons butter sliced

Sandwiches

  • 1-2 tablespoons butter or oil
  • 6 hoagie buns
  • 6 slices provolone cheese

Instructions

  • Heat oil in a large skillet on high heat. Season roast on both sides with salt and pepper and sear 2-3 minutes per side. (Seasoning and searing first is optional.)
  • To a 6 quart or larger Crockpot, stir together French onion soup, ½ cup of the pepperoncini pepper juice (discard the rest), the pepperocini peppers, au jus packet and ranch seasoning. Transfer the roast to the Crockpot. Swirl ¼ cup water in the skillet and pour into the Crockpot. Place butter and mushrooms on top. 
  • Cover and cook on low for 7-8 hours. Once complete, remove the roast, shred, and return to the Crockpot. 
  • Butter and broil or toast hoagie buns with cheese. Add some of the drained beef and veggies to each bun. Serve with Crockpot juices for dipping.

Video

Notes

  • Mississippi French Dip sandwiches can be made with any cheese of choice.
  • These sandwiches are excellent served with a side salad, french fries, tater tots, roasted vegetables or raw veggies and dip.
  • The sodium content can be adjusted to your preference. To lower the content, you can omit salting the beef before searing. You can also make the french onion soup, au jus packet, and ranch seasoning from scratch. 
  • You can use ranch seasoning from a ready-made seasoning packet or 2 tablespoons from Homemade Ranch Seasoning.
  • A homemade au jus packet can be made by combining 2 tablespoons regular or low-sodium beef bouillon granules or beef base, 1 tablespoon cornstarch, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried thyme and ¼ teaspoon black pepper.

Nutrition

Calories: 662kcal | Carbohydrates: 30g | Protein: 49g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 171mg | Sodium: 1199mg | Potassium: 1258mg | Fiber: 5g | Sugar: 7g | Vitamin A: 740IU | Vitamin C: 63mg | Calcium: 239mg | Iron: 6mg
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