Why Make This Recipe
Slow Cooker French Dip Sandwich is a comforting dish perfect for any gathering or busy weeknight. The tender beef, rich flavor, and gooey cheese create a satisfying meal that everyone will love. Plus, using a slow cooker means you can set it and forget it, making it easier for you to enjoy your time with friends or family.
How to Make Slow Cooker French Dip Sandwich
Ingredients
- 3–4 pounds chuck roast (boneless beef)
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce (low sodium preferred)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1 bay leaf
- 1 packet (1 oz) dry onion soup mix
- 4 cups beef broth (low sodium)
- 6–8 hoagie rolls or French sandwich buns
- 12 slices provolone cheese (or Swiss, optional)
Directions
Sear the Beef (Optional but adds flavor): Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on both sides for 2–3 minutes until browned. Transfer to the slow cooker.
Add Seasonings & Broth: Pour in the Worcestershire sauce, soy sauce, and beef broth. Sprinkle in onion soup mix, garlic powder, onion powder, black pepper, thyme, and salt. Add the bay leaf.
Slow Cook: Cover and cook on Low for 8–10 hours, or on High for 4–5 hours, until the beef is fork-tender and shreds easily.
Shred the Beef: Remove the roast, discard any large fat chunks, and shred the meat with two forks. Return shredded beef to the slow cooker to soak in the juices for another 20–30 minutes on Warm.
Toast & Assemble Sandwiches: Preheat your oven broiler. Place open hoagie rolls on a baking sheet, add shredded beef, and top with cheese slices. Broil for 2–3 minutes or until cheese melts and buns are lightly toasted.
Serve with Au Jus: Ladle the cooking liquid (au jus) into small bowls for dipping. Serve sandwiches hot with the warm broth on the side.
How to Serve Slow Cooker French Dip Sandwich
Serve the sandwiches warm on a plate with bowls of au jus on the side for dipping. You can also add some chips or a salad for a complete meal.
How to Store Slow Cooker French Dip Sandwich
To store leftovers, place the shredded beef in an airtight container and pour some of the leftover cooking liquid over it to keep it moist. Store it in the refrigerator for up to three days. You can also freeze the beef for longer storage, up to three months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Slow Cooker French Dip Sandwich
- For extra flavor, try adding sliced onions or peppers to the slow cooker.
- You can use a different type of cheese, like mozzarella or cheddar, depending on your preference.
- If you’re short on time, you can skip the searing step, but it does add depth to the flavor.
Variation
If you want to make a different version, try using a pork roast instead of beef. The cooking time might need to be adjusted, but it can be just as delicious!
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round roast. Just keep in mind that cooking times might vary.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare it a day in advance. Just reheat the beef and au jus when you’re ready to serve.
3. Is it okay to make this recipe without a slow cooker?
Yes, you can use a pressure cooker or a Dutch oven. Just adjust the cooking time accordingly to ensure the beef becomes tender.
Slow Cooker French Dip Sandwich
Ingredients
For the Beef
- 3–4 pounds chuck roast (boneless beef)
- 1 tablespoon olive oil for searing
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce (low sodium preferred)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt adjust to taste
- 1 piece bay leaf
- 1 packet (1 oz) dry onion soup mix
- 4 cups beef broth (low sodium)
For the Sandwich
- 6–8 pieces hoagie rolls or French sandwich buns
- 12 slices provolone cheese (or Swiss, optional)
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on both sides for 2–3 minutes until browned. Transfer to the slow cooker.
- Pour in the Worcestershire sauce, soy sauce, and beef broth. Sprinkle in onion soup mix, garlic powder, onion powder, black pepper, thyme, and salt. Add the bay leaf.
Cooking
- Cover and cook on Low for 8–10 hours, or on High for 4–5 hours, until the beef is fork-tender and shreds easily.
- Remove the roast, discard any large fat chunks, and shred the meat with two forks. Return shredded beef to the slow cooker to soak in the juices for another 20–30 minutes on Warm.
Assembly
- Preheat your oven broiler. Place open hoagie rolls on a baking sheet, add shredded beef, and top with cheese slices. Broil for 2–3 minutes or until cheese melts and buns are lightly toasted.
- Ladle the cooking liquid (au jus) into small bowls for dipping. Serve sandwiches hot with the warm broth on the side.