Description
Slow Cooker French Dip Sandwiches are tender, flavorful shredded beef sandwiches slow-cooked to perfection with onion soup mix and beef broth. Served on crusty rolls with melted Swiss or provolone cheese and dipped in savory au jus, they make a delicious and comforting main course perfect for easy gatherings or weeknight dinners.
Ingredients
Scale
Beef and Broth
- 2 ½ to 3 pounds beef chuck roast
- Kosher salt
- Freshly ground pepper
- 2 (1-ounce) packages dry onion soup mix
- 2 cups water
- 2 (14.5-ounce) cans beef broth
For Serving
- 6-8 slices Swiss or provolone cheese
- 6-8 crusty rolls (ciabatta preferred)
- 2 tablespoons olive oil
Instructions
- Season and Heat: Heat olive oil in a large skillet over medium-high heat. While heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
- Sear the Roast: When the oil shimmers, place the roast in the skillet and sear on all sides, allowing it to sit undisturbed for 1-2 minutes per side until browned. This step adds flavor and seals in juices.
- Transfer to Slow Cooker: Transfer the seared roast along with pan juices to the slow cooker. Sprinkle the onion soup mix over the roast, then add water and beef broth.
- Cook Slowly: Cook on high for 6 hours or on low for 10 hours until the beef is tender and shreds easily with a fork.
- Shred the Meat: Remove the roast from the slow cooker and shred it using two forks.
- Assemble Sandwiches: Pile shredded beef onto sliced crusty rolls. Top each with a slice of Swiss or provolone cheese.
- Melt Cheese and Toast Buns: Place sandwiches under the broiler until cheese melts and buns start to toast slightly.
- Serve with Au Jus: Serve sandwiches hot with the cooking juices from the slow cooker as au jus for dipping.
Notes
- You can use a frozen roast without thawing; add extra cooking time by 2 hours when cooking from frozen.
- Searing the meat is optional but enhances flavor and juiciness.
- Leftovers keep refrigerated for 3-4 days and can be repurposed in other dishes like shredded beef tacos or chimichangas.
- Freeze shredded meat and au jus separately in airtight containers for 2-3 months.
- For Instant Pot adaptation: sear using sauté, add ingredients, cook on high pressure 60 minutes, then natural release 15 minutes.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
