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I know…four days in and I’ve already jumped the healthy bandwagon. Will you forgive me for taking a one day break? Because these Slow Cooker Brisket French Dip Sandwiches just can’t wait until February.

Slow Cooker Beef Brisket French Dip Sandwiches | Neighborfoodblog.com

It wasn’t supposed to be this way. This was supposed to be a nice simple beef brisket served with a pile of carrots, onions, and potatoes. Sure, it wasn’t exactly the picture of health, but it was a complete meal made right in your crockpot.

I blame the brisket for this mess. It was just so darn tender. And the broth? The wine made it so rich, so perfectly dunkable.

The brisket literally fell apart. It was like a love struck school girl–I barely looked at it and it fell to pieces.

I took one bite of the stuff and some instinct in my brain just took over. It was yelling, “Cheeeeeese, woman! This needs cheese!”

And before you know it, I was slathering buns with butter and smothering that brisket in gooey melted Swiss.

Slow Cooker Beef Brisket French Dip Sandwiches | Neighborfoodblog.com

It was an accident. The really happy kind.

Guys? These sandwiches are really, really good. And the whole process is made so easy by the trusty slow cooker. I did brown the beef in a skillet for a short time before throwing it in the crockpot, but other than that, this is a dump and go recipe. The brisket cooks low and slow in a beef and wine broth seasoned with rosemary and bay leaf.

Once the beef is done, you just pile it onto the sandwiches, add your cheese, and give it a quick turn under the broiler.

Slow Cooker Beef Brisket French Dip Sandwiches | Neighborfoodblog.com

I’ve never really  had a french dip sandwich before, but now I can say with confidence that you haven’t really lived until you’ve dunked your sandwich in savory, beefy liquid. It’s an entirely new experience. One I insist you try as soon as possible.

If you’re not interested in cooking the carrots and potatoes with the beef, feel free to leave them out. I do suggest you keep the onions though. They really put the sandwiches over the top. Or, if you really must, I supppoooose you could skip the sandwich thing and serve this dinner as it was originally intended-on a pile of slow cooked veggies. Either way, you’re gonna love this beef!

Slow Cooker Beef Brisket French Dip Sandwiches | Neighborfoodblog.com

The #SundaySupper team is easing into the New Year with a whole line up of slow cooker recipes. If you’re looking to simplify your evening dinner routine, this is the post for you! Check them all out below the recipe!

P.S. Because it’s January and I know you all are trying to eat healthier, I also made you a salad to go with the brisket. You’re welcome.

P.P.S. If you’re looking for a good slow cooker, this is the one I use. It handles roasts like a boss and turns pork into fall apart tender, sandwich-ready BBQ. Five years and still going strong, this is a work horse in my kitchen.


Slow Cooker Beef Brisket French Dip Sandwiches #SundaySupper
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 3 Tablespoons olive oil
  • 2-3 lbs. beef brisket
  • Sea salt and black pepper
  • 1 yellow onion, quartered
  • 4 medium potatoes, quartered (optional)
  • 4 carrots, chopped into bite sized pieces (optional)
  • 4 garlic cloves, minced
  • 2 teaspoons dried rosemary
  • 4 bay leaves
  • 2 cups beef broth
  • 2 cups dry red wine
  • Enough water to cover
For the sandwiches:
  • Buns
  • Butter
  • Swiss Cheese
Instructions
  1. Add oil to a large skillet and heat over medium heat. Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides. Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side.
  2. Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket. Sprinkle with garlic cloves, rosemary, and bay leaves. Add the broth and wine then fill with enough water to cover all of the beef and vegetables.
  3. Cook on low for 8 hours, then high for an additional hour.** Remove the bay leaves before serving.
For the Sandwiches:
  1. Remove the brisket from the crockpot and shred it. Butter both sides of the buns then place them under the broiler on low for 2 minutes or until browned and toasted. Pile the bottom half of the buns with the briskets and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another 2 minutes or until the cheese is melted. Top with the other half of the sandwich bun. Use the remaining broth from the crockpot as the "dip" for the sandwiches. Dunk and enjoy!
**Note: Since I work during the day, I can't really set my crockpot to high, but if I didn't I would probably cook this on high for 6 hours then turn it down to low for another 2-4 hours. It wasn't quite fall apart tender after 8 hours on low. I think it benefits from the high cooking time.

Recipe for brisket adapted from Stir It Up

Looking for more crock pot recipes? Check these out!

Slow Cooker White Chicken Chili

chicken chili 2

Slow Cooker BBQ Pulled Pork

bbq pulled pork 3

Spicy Slow Cooker Buffalo Chicken Soup

buffalo soup 1

Plus, take a look at all of these great recipes from the #SundaySupper family!

Whet Your Appetite

Simmering Soups, Stews, and Side Dishes

Main Courses

.Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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  • Kt

    Pretty sad, working on the brisket right now but I don’t think I realized just how small my crock pot actually is… There is no room for the veggies. I think I need to buy a bigger crock pot!

    • http://neighborfoodblog.com/ Courtney @ Neighborfood

      Oh no! I hope you enjoyed it even without the veggies! Sounds like a good item to add to your wishlist!

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  • Lilly

    just made this and is was so amazing…. but now I don’t know what to do with all the extra sauce and veggies. any good to make anther meal out of these?

  • Lilly

    just made this and is was so amazing…. but now I don’t know what to do with all the extra sauce and veggies. any good to make anther meal out of these?

    • http://neighborfoodblog.com/ Courtney @ Neighborfood

      So glad you liked it! The broth and veggies could make an excellent base for a soup. You may need to add a little more beef broth, but you could add rice, noodles, lentils, or other meat. You could probably also thicken it by adding a cornstarch slurry and use it as a sauce over egg noodles. Good luck!

      • Lilly

        egg noodles and a sauce is a GREAT idea! thanks :D

  • Erin

    What type of buns did you use? They look delicious!!

    • http://neighborfoodblog.com/ Courtney @ Neighborfood

      Oh man, that’s a good question! I think they were some kind of onion rolls.

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  • Kim

    I haven’t made this recipe….. yet (it’s on Tuesday nights menu)…. but when I cook a roast in the crockpot, I never cover the entire thing with water (or other liquid) it seems to dry it out. I cover about half of it, cooked on low all day while I’m at work, and they are always fall apart and tender. I will most likely do the same when I make this.

    • Lauren

      More liquid dries it out?

      • http://neighborfoodblog.com/ Courtney @ Neighborfood

        I’ve never had a problem with more liquid making it dry. I would use the full amount for this one.

      • Kim

        I know… seems a bit ironic, but my family can definitely tell the difference when I use less liquid. We’ll see how this recipe turns out w/ less liquid…. in the crockpot now.

  • Lauren

    Can I cook on high for 6 hrs? Got a late start and want to eat by 7pm

    • http://neighborfoodblog.com/ Courtney @ Neighborfood

      It will definitely be cooked through in 6 hours but it might now be as fall apart tender.

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  • Kelley @ chefsavvy.com

    This looks amazing! Your pictures are beautiful and makes me want one now!

  • Amy Huber

    I made this tonight and found the broth a little watery tasting and added another bouillon cube a couple hours prior to serving. I also found (and maybe it was just my slow cooker) that it was not very tender after 9 hours and would perhaps turn it on high a little earlier. Otherwise, very tasty and my boyfriend loved it.

    • http://neighborfoodblog.com/ Courtney @ Neighborfood

      Thanks for coming back to let me know! I definitely do think this benefits from as much high heat as possible. I’ve changed the recipe to reflect that.

  • Lorena

    Did you make the sweet potato chips? if so did you bake them. I’d love the recipe too.

    • http://neighborfoodblog.com/ Courtney @ Neighborfood

      Unfortunately I didn’t! I think they were the the Food Should Taste Good brand of kettle cooked sweet potato chips.

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  • gabrielle

    I made this two nights ago, after putting it off for months, it was seriously so good! I made it exactly by the recipe, carrots, potatoes and all. It was fantastic. The husband and son raved about it. It’s almost like I got two meals out of it, we did sandwiches one day and had the meat and veggies the next. It was so flavorful and moist after 4hrs high, 4hrs low. Definitely a major keeper.Thank you! The only thing I did was pass on the swiss to use up our muenster, it was good, but a nice stinky swiss would have been even better. Awesome recipe, I’m already planning on making it again when the whole family is here to show off lol!

    • gabrielle

      Trader joes has cheddar and horseradish potato chips that go so well with this recipe its scary!

    • http://neighborfoodblog.com/ Courtney @ Neighborfood

      I am so glad it was such a hit! Thanks for taking the time to come back and let me know. And I am DEFINITELY going to be getting some of those cheddar horseradish chips. That sounds amazing!

  • Carol

    This sounds wonderful. I do have one question – did you make it with a fresh brisket or was it the cured ones (vacuum sealed pkg) that can be found in abundance around St Patrick’s Day.

    • http://neighborfoodblog.com/ Courtney @ Neighborfood

      I made this with a fresh brisket, not the corned beef brisket you get around St. Pat’s. :)

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