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 Beef Brisket French Dip Sandwiches just can’t wait until February.
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.
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.
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!
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
- 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
- Swiss Cheese
- 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.
- 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.
- Cook on low for 8 hours, then high for an additional hour.** Remove the bay leaves before serving.
For the Sandwiches:
- 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!
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