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Slow Cooker French Dip Sliders

50 Mins


2 Packs Martin’s Sweet Party Potato Rolls (24 Rolls Total)

3 Pounds Beef Chuck Roast

1 Tablespoon Olive Oil

1 Pound Provolone Cheese, sliced

1/3 Cup Soy Sauce

1 Cup Regular Cola

2 10.5-oz. Cans Beef Consommé

1 Tablespoon Beef Stock Base

¼ Cup Minced Onion, dried

1 Teaspoon Garlic Powder

½ Teaspoon Onion Powder

½ Teaspoon Dried Oregano

½ Teaspoon Salt

¼ Teaspoon Black Pepper

1 Bunch Fresh Thyme

2-3 Bay Leaves

6 Ounces Crispy Fried Onions

2 Tablespoons Fresh Parsley, chopped

Serves: 8-12


Step 1

Preheat oven to 300⁰F.

Step 2

In a cast iron skillet over medium-high heat, add olive oil and sear beef on all sides.

Step 3

Add beef consommé, soy sauce, cola, beef stock base, minced onion, garlic powder, onion powder, dried oregano, salt, pepper and fresh thyme to slow cooker. Whisk to combine.

Step 4

Carefully move the seared beef into the slow cooker and submerge in cooking liquid.

Step 5

Cook on high for 3-4 hours.

Step 6

Remove beef from slow cooker, slice into thin strips and cut into bite-sized pieces.

Step 7

Strain the remaining broth from the slow cooker to use as au jus.

Step 8

Slice both sheets of Martin’s Sweet Party Potato Rolls in half horizontally, keeping the rolls connected. Lay the bottom sheets of rolls side-by-side in the baking dish and bake for about 5 minutes, or until toasted, to dry out the rolls so they will not get soggy when the beef is added.

Step 9

Remove rolls from oven. Top the bottom half of the rolls with half of the cheese, add the beef, sprinkle with parsley, crispy fried onions, layer on remaining cheese, and the top half of the Sweet Party Potato Rolls.

Step 10

Place back in oven for 5-10 minutes, or until cheese is melted and rolls are slightly toasted.

Step 11

Remove from oven and slice between each roll to pull apart. Dip in the au jus and enjoy!

Recipe adapted from: