Easy Slow Cooker French Dip Sandwich


In keeping with the apparent theme I have going on now, which is recipes with 5 ingredients or less, I bring you an easy slow cooker recipe. This recipe is slightly adapted from Taste of Home’s Light and Tasty 2003 Annual.


Spicy French Dip

1 boneless beef chuck roast (about 3 pounds or more)
1 cup water
1 4 oz can of diced jalapeno peppers
1 envelope Italian salad dressing mix
Hard rolls

Place beef in slow cooker. Mix water, jalapenos, and dressing mix, and pour over beef. Cover and cook on low for 8-10 hours. Remove beef and shre. Serve beef on buns with juice.

This makes a lot, and it is universally loved by adults and children alike! Seriously, to have such a wonderful sandwich come from such humble ingredients. And the amount of work involved in this is practically nothing. I mean, open a can, tear open a pouch and fill a cup with water. It takes less than 5 minutes to assemble this! I imagine that the meat would also be good in tacos, enchiladas or quesadillas.

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  1. says

    Taste of Home’s Light and Tasty 2003 Annual

    OMG!! Turn to page 86 of that book, and the Asparagus Tomato Stir Fry is MY recipe!

    The funny story is that I never liked asparagus and tomatoes or mushrooms. My mother sent it in in my name for some unknown reason, she does stuff like that, and then they published it. The info about me is right, just me and my sister didn’t have that converstaion. I like tomatoes and asparagus now, and the recipe is good, especially with the sesame oil.
    How cool is that?

  2. says

    I love recipes that start with the word Easy. Don’t get me wrong I love to cook gourmet but on those night of baseball practice with 2 kids at two different places at the same time recipes like this are appreciated.

  3. Debbie Cook says

    Looks great! Since your peppers in the can are actually green chilis and not jalapenos, I’m wondering which ones you actually used. Both would give a good flavor, but definitely different.

  4. says

    Pam, this looks similar to what we call here “carne louca” – which means “crazy beef”. I have it on my blog, if you want to take a look.

    Joao would go over the moon for that sandwich!