Description
Slow Cooker French Dip Sandwiches feature tender, slow-cooked beef chuck roast seasoned with onion soup mix and simmered in a flavorful broth. Served on crusty rolls with melted Swiss or provolone cheese and accompanied by au jus for dipping, these sandwiches are perfect for a hearty and comforting meal.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons olive oil
- 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
- 6–8 slices Swiss or provolone cheese
- 6–8 crusty rolls (ciabatta preferred)
Instructions
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. While the oil heats, generously season all sides of the chuck roast with kosher salt and freshly ground pepper. When the oil shimmers, carefully place the roast in the pan and sear on all sides, letting it sit for about 1-2 minutes per side to develop a brown crust and seal in juices.
- Add to Slow Cooker: Transfer the seared roast and pan juices to your slow cooker. Sprinkle the dry onion soup mix evenly over the roast. Pour in the water and both cans of beef broth to cover the roast partially for flavor and braising.
- Slow Cook the Roast: Cook on high for 6 hours or low for 10 hours until the meat is very tender and easily shreds with a fork.
- Shred the Beef: Remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak in the juices until ready to assemble sandwiches.
- Assemble Sandwiches: Slice the crusty rolls in half and pile shredded beef onto the bottom halves. Place a slice of Swiss or provolone cheese on top of the beef.
- Broil the Sandwiches: Place the assembled sandwiches under the broiler for a few minutes until the cheese melts and the tops of the buns toast lightly.
- Serve with Au Jus: Serve the sandwiches hot with a bowl of the slow cooker juices (au jus) on the side for dipping.
Notes
- Frozen roast can be used without thawing; increase slow cooking time by 2 hours for thorough cooking.
- Searing the meat adds flavor but is optional; slow cooking without searing still yields great results.
- Leftovers can be stored in the fridge for 3-4 days and repurposed in other recipes like tacos or chimichangas.
- Freeze shredded meat and au jus separately for 2-3 months in airtight containers.
- To make Instant Pot version, sear using sauté, then cook on high pressure for 60 minutes with a 15-minute natural release.
- This recipe is featured on page 160 of the House of Nash Eats Everyday cookbook.
