3 Ingredient French Dip Sandwiches
So Simple, Only 3 Ingredients!
Optional Instant Pot Instructions Included
Falling apart, thick-cut chuck roast, and rich beefy onion flavor, these sandwiches practically melt in your mouth!
All you need for this recipe is a Lipton Beefy Onion Soup packet, water and a beef roast- you can use english roast, rump roast or a chuck roast. You wouldn’t believe how much delicious these French Dip Sandwiches are! This is such an easy way to get dinner on the table.
Let me show you how to make it!
The How To
First, place your roast in a Crockpot. Then, sprinkle over a packet of Lipton Beefy Onion Soup. Finally, pour in 1 1/2 cups of water. Cover and cook on low for 8 hours or high for 4.
The roast is done when its tender and falling apart. Shred the meat with two forks and serve on a baquette, french roll, or chiabatta bread, with a slice of provalone cheese. You can also pour the aux jux in a small cup for dipping.
Leftovers will keep fresh in the fridge for up to 3 days in an airtight container. Or freeze for up to 3 months.
Optional Instant Pot Instructions
Turn on the pressure cooker to the saute function. Brown all sides of the meat in 1 tbsp olive oil, about 2-4 minutes per side.
Remove the roast, then pour in the water, lipton beefy onion soup mix and scrape the brown bits from the pot. Place the roast back in the pot and cook on high pressure for 20 minutes per pound. Make sure the vent knob is pointed toward sealed.
(To cook from frozen, simply skip the sauté step and cook for 30 minutes per pound)
Once the cooking is done, let the pressure cooker manually release. After 15-20 minutes turn the vent knob to release any more pressure. Shred the meat with two forks and serve.
I hope you enjoyed this recipe, let me know how yours turned out in the comments!
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3 Ingredient Slow Cooker French Dip Sandwiches
- 2-3 lb beef roast chuck, english, or rump roast
- 1 pkg Lipton beefy onion soup mix
- 1½ cups water
- Add beef roast, lipton beefy onion soup mix packet, and water to the Crockpot.
- Cook on low for 8 hours or high for 4. Shred the meat with forks and serve.
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