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Slow Cooker French Dip Sandwiches Recipe

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4.3 from 12 reviews

These Slow Cooker French Dip Sandwiches feature tender, flavorful shredded beef slow-cooked in a savory broth, served on crusty rolls with melted Swiss or provolone cheese and a side of au jus for dipping. Perfect for an easy, comforting meal with minimal prep and maximum taste.

Ingredients

Main Ingredients

  • 2 Tablespoons olive oil
  • 2 1/2 to 3 pounds beef chuck roast
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 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 (such as ciabatta)

Instructions

  1. Season and Heat the Skillet: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. While the oil is warming, generously season all sides of the beef chuck roast with kosher salt and freshly ground black pepper to enhance the flavor.
  2. Sear the Roast: Once the oil is shimmering, carefully place the seasoned roast in the hot skillet. Sear it on all sides by letting it cook undisturbed for 1-2 minutes on each side until browned. This quick searing process locks in juices and adds a rich flavor.
  3. Transfer to Slow Cooker: Move the seared roast along with any pan juices to your slow cooker. Sprinkle the two packets of dry onion soup mix evenly over the roast. Then add 2 cups of water and two 14.5-ounce cans of beef broth to the slow cooker to create a flavorful cooking liquid.
  4. Cook the Beef: Cover and cook on high for 4-6 hours or on low for 8-10 hours. The beef is done when it is very tender and shreds easily with a fork—perfect for piling into sandwiches.
  5. Shred the Meat: Remove the roast from the slow cooker and shred it thoroughly using two forks. This tender shredded beef will be the heart of your sandwich.
  6. Assemble the Sandwiches: Slice your crusty rolls (ciabatta works great) and lay slices of Swiss or provolone cheese on the bottom halves. Pile the hot shredded beef onto the cheese-covered rolls.
  7. Melt the Cheese and Toast: Place the assembled sandwiches under a broiler until the cheese melts and the buns begin to toast slightly, creating a satisfying texture and gooey cheesy topping.
  8. Serve with Au Jus: Ladle some of the flavorful cooking juices (au jus) from the slow cooker into small bowls or ramekins. Serve the sandwiches hot with the au jus on the side for dipping, enhancing every bite.

Notes

  • You can substitute Swiss cheese with provolone or mozzarella for variation.
  • Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
  • For a richer au jus, skim off excess fat from the cooking liquid before serving.
  • If you don’t have a broiler, you can melt the cheese in a hot oven or microwave before assembling the sandwich.
  • Using crusty rolls like ciabatta is essential to prevent sogginess from the au jus.

Find it online: https://marthatasty.com/slow-cooker-french-dip-sandwiches-recipe/