Balsamic Roast Beef French Dip Sandwiches are perfect for busy weeknight, game day meals or entertaining. Full of delicious balsamic roast beef and easy dipping sauce.

Balsamic Roast French Dip Sandwich Recipe from addapinch.com

Remember the balsamic roast beef we made the other day? I’ve gotten so many emails and messages from folks that have made it already and absolutely loved it. So, I thought I’d share with you another way besides the balsamic glazed beef stuffed mushrooms to enjoy the leftovers – or you could do like I do and make one just for these Balsamic Roast Beef French Dip Sandwiches.

Talk about the perfect beefy sandwich recipe!

This French dip style sandwich uses the balsamic roast beef straight from the slow cooker without any additional cooking required. I like to remove the roast beef from the slow cooker with a pair of tongs and place into a serving dish. Then, using two forks, pull the roast beef apart with two forks. Since this roast beef is so tender, it easily separates.

Then, pour the gravy from the roast beef into a fat separator to remove as much of the fat that cooked off of the beef while it was cooking as possible. Once you have separated, pour the gravy into individual dipping bowls.

It will have more of an Asian flair than a traditional French dip sandwich since my balsamic roast beef includes a bit of an Asian influence with the red pepper flakes, soy sauce, etc, but my family and guests have always loved that little surprise when they first taste these sandwiches.

Pull out soft sub rolls or hoagie buns  and set up a buffet where family or guests can assemble their own sandwiches, pick up an individual dipping bowl, and dig in.

Balsamic Roast French Dip Sandwich Recipe from addapinch.com

While we like these sandwiches just like described above, you can also prepare various spreads for guests to use such as a mustard spread, horsey sauce, or even spiced mayo spreads. That along with various cheeses transforms these sandwiches into delicious roast beef sandwiches without the dipping bowls.

When Little Buddy was younger, he definitely preferred to eat his sandwich with cheese and a mustard spread, but later loved the idea of dipping his sandwich. Either way is always a hit when you are entertaining though.

Balsamic Roast French Dip Sandwich Recipe from addapinch.com

They’ll make a welcome addition to your family menu and you won’t believe how much they are loved when you have friends over watching the game or throughout the holidays.

Balsamic Roast Beef French Dip Sandwich Recipe

4.92 from 12 votes
Balsamic Roast Beef French Dip Sandwiches are perfect for busy weeknight, game day meals or entertaining. Full of delicious balsamic roast beef and easy dipping sauce.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8

Ingredients 

Instructions 

  • Remove balsamic roast beef from slow cooker with tongs into a serving dish. Using two forks, pull roast beef apart.
  • Ladle 1/4 – 1/2 cup gravy over roast beef.
  • Using a fat separator, separate fat from gravy made while cooking balsamic roast beef. Pour gravy into individual dipping bowls.
  • Serve warm.

Notes

Time does not include cooking time for making Balsamic Roast Beef

Nutrition

Calories: 576kcal | Carbohydrates: 32g | Protein: 48g | Fat: 37g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 474mg | Potassium: 116mg | Fiber: 3g | Sugar: 5g | Calcium: 17mg | Iron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xoxo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




42 Comments

  1. i just made this for dinner tonight… I’m not sure what I did wrong, but all the juices are gone and it’s really salty tasting….it still tastes great and pulled apart great just a bit too salty? Should I add some water ?

  2. FYI–someone is using your image on Pinterest (the link goes to an odd page w/ a random recipe, not yours)
    Here’s the pin: http://www.pinterest.com/pin/57491332719177286/

  3. 5 stars
    Made this for dinner tonight, and it was a big hit! I added onions and red pepper sauteed in a splash of balsamic vinegar and served it on toasted Ciabatta buns with a bit of grated cheese (I guess I turned it into a spin on a cheesesteak sandwich, but it felt right at the time). Thank you so much for this recipe, good as is or as a base for many other great dishes – its a keeper for sure!!

  4. I found this recipe on pintrest and got really excited (I love balsamic vinegar and I love using my crock pot). However, I am wondering what I may have done wrong. I used a 3.3# eye of the round roast and cooked it on low for 7 hrs. It tasted good, but it did not shred easily at all. I have made pulled pork with my crock pot many times and it falls apart taking it out. Also, I am wondering if the roast in the pictures was seared? It appears to have a nice crust to it. Any insight would be greatly appreciated. Thanks.

  5. 5 stars
    I’m a stay at home dad and have trouble coming up with good meals. The Balsamic beef roast got great reviews from my wife and my children. And I must say,,,, It Rocked! Thanks for sharing it!!

  6. 5 stars
    I made this with a round roast and it came out perfect! Cooked it for 5 hours on high and it was buttery and amazing. Keeping with Asian influence we piled ours on a crusty loaf and topped it with baby kale and a good drizzle of sriracha! Then dunked it all in the juices right out of the crock pot. Thanks for a delicious twist on a classic Italian beef sandwich!

  7. I made this yesterday with a chuck roast and while it was good I was a little disappointed. I’m not sure if it’s my crock pot but I think it cooks too hot, even on low. I cooked it on low for about 6 hours and it did not pull apart! I managed to get it to shred with the help of my hands and my standing mixer but it wasn’t easy. What I did with it later that night was HEAVEN though!!! I found myself craving some kind of chip dip later in the evening and I remembered I had some store bought queso cheese dip in the glass jar. I took some of that shredded beef and mixed it in together with the queso and warmed it together. I ate it with crackers and I will be making this beef again just for this dip!!!! This is seriously life changing. I will crave this stuff forever!!!

  8. I made this for dinner tonight and husband made two and half sandwiches before saying they were just ok…but I caught him eating more an hour later…I think they were more than ok. I will keep recipe for the fall It was a hit!

  9. I’m so glad you have a copyright watermark on your photos! I had repinned what I thought was the recipe, but it turns out it directed to Tumblr, to a page that no longer exists. Because of the little ‘addapinch’ in the corner of the pinned picture, I was able to find you! We’re having company this week and I can’t wait to make this for them. It looks delicious!!