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!
Ingredients
- 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)
- 1-2 tablespoons butter or oil
- 6 hoagie buns
- 6 slices provolone cheese
Directions
- 1
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.)
- 2
To a 6 quart or larger Crockpot, stir together French onion soup, 1/2 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 1/4 cup water in the skillet and pour into the Crockpot. Place butter and mushrooms on top.
- 3
Cover and cook on low for 7-8 hours. Once complete, remove the roast, shred, and return to the Crockpot.
- 4
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.