Mississippi French Dip Sandwiches (Slow Cooker Recipe)

• servings: 6 servings
• active time: 15 minutes
• total time: 8 hours

Ingredients

3 pound chuck roast

Salt and Black Pepper

1 tablespoon olive oil

10 ½ ounces can Campbell's French Onion Soup

16 ounces jar sliced pepperoncini peppers

⅞ 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

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.)

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.

Cover and cook on low for 7-8 hours. Once complete, remove the roast, shred, and return to the Crockpot.

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.

Nutrition

• Calories: 662 kcal
• Total Fat: 40 g
• Saturated Fat: 20 g
• Unsaturated Fat: 19 g
• Trans Fat: 2 g
• Cholesterol: 171 mg
• Sodium: 1199 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 49 g