Crockpot French Minced Beef Dip (Slow Cooker)
This crockpot French minced beef dip recipe is a gamechanger. I know you'll love having this sandwich on a regular basis.
Equipment
6-quart slow cooker (crockpot)
Large mixing bowl or 4-cup measuring cup
Cutting board (large)
Sharp chef's knife
Kitchen tongs
Ladle
Baking sheet (for toasting rolls)
Ingredients
- 3 pounds beef chuck roast - cooked whole, then minced before serving, about 1.4 kg
- 1 can condensed French onion soup - 10.5 oz / 298g
1 can beef stock - beef broth, 14.5 oz / 411ml
12 ounces beer - lager or ale, 355ml- 4 medium sub rolls
3 tablespoons butter - 42g
1 teaspoon garlic salt - 6g
¼ teaspoon ground black pepper - or to taste
1 tablespoon Worcestershire sauce - 15ml
Instructions
- Place the beef into your crockpot.3 pounds beef chuck roast
- Season the roast all over with the garlic salt and black pepper. Drizzle the Worcestershire sauce evenly over the top.1 teaspoon garlic salt, 1/4 teaspoon ground black pepper, 1 tablespoon Worcestershire sauce
- In a separate bowl or measuring cup, mix the beef stock, condensed French onion soup, and beer.1 can condensed French onion soup, 1 can beef stock, 12 ounces beer
- Pour the liquid mixture over the roast to mix the liquid with the seasoning.
- Cook the roast in the crockpot on low for 7 hours.
- About 30 minutes before serving, transfer the roast to a large cutting board. Using a sharp knife, mince the beef into small, rough pieces — it should fall apart easily. Return the minced beef to the crockpot and stir it into the broth. Let it soak for the remaining 30 minutes. Taste the broth and adjust seasoning with additional garlic salt and pepper if needed.3 pounds beef chuck roast, 1 teaspoon garlic salt, 1/4 teaspoon ground black pepper
- Cut the rolls in half lengthwise. Spread butter evenly on the cut sides. Place cut-side up on a baking sheet and toast under the grill (broiler) at 400°F / 200°C for 3-5 minutes until golden and crisp.4 medium sub rolls, 3 tablespoons butter
- Using tongs, pile the minced beef generously onto the toasted rolls. Ladle the hot broth from the crockpot into small individual bowls for dipping. Serve immediately.3 pounds beef chuck roast, 4 medium sub rolls
Notes
Storage: Store leftover beef and broth together in the same airtight container in the fridge for up to 4 days. Keep rolls separate — toast fresh bread when ready to serve.
Freezer: Portion beef and broth together into freezer-safe containers; freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Cook the beef a day ahead and refrigerate in the broth. The flavour improves overnight. Reheat on the stovetop over medium-low until the beef reaches 165°F / 74°C.
Substitution: Swap the beer for extra beef stock or a non-alcoholic beer if preferred — the broth will be slightly less complex but still delicious.
Pro Tip: After mincing, return the beef to the broth for the full remaining 30 minutes — this step is what gives the meat its signature broth-soaked texture.
Nutrition
Serving: 1servingCalories: 601kcalCarbohydrates: 24gProtein: 47gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 172mgSodium: 852mgPotassium: 795mgFiber: 1gSugar: 3gVitamin A: 207IUVitamin C: 0.4mgCalcium: 50mgIron: 12mg
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