Description
Slow Cooker French Dip Sandwiches are a comforting and flavorful meal featuring tender, shredded beef chuck roast cooked low and slow with onion soup mix and beef broth. Served on crusty rolls with melted Swiss or provolone cheese, and accompanied by rich au jus for dipping, these sandwiches are perfect for an easy and delicious dinner.
Ingredients
Scale
Meat and Broth
- 2 ½ to 3 pounds beef chuck roast
- 2 (1-ounce) packages dry onion soup mix
- 2 cups water
- 2 (14.5-ounce) cans beef broth
Seasonings and Oil
- 2 Tablespoons olive oil
- Kosher salt
- Freshly ground pepper
Assembly
- 6-8 slices Swiss or provolone cheese
- 6-8 crusty rolls (ciabatta recommended)
Instructions
- Prepare the Chuck Roast: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. While heating, generously season the beef chuck roast all over with kosher salt and freshly ground pepper.
- Sear the Roast: When the oil shimmers, carefully place the roast in the skillet and sear it on all sides. Let each side sit without moving for 1-2 minutes until browned to lock in flavor and juices.
- Add to Slow Cooker: Transfer the seared roast along with any pan juices to your slow cooker. Sprinkle dry onion soup mix over the roast, then add 2 cups of water and 2 cans (14.5 ounces each) of beef broth.
- Cook the Roast: Cook on high for 6 hours or on low for 10 hours until the meat is tender and easily shredded with a fork.
- Shred the Meat: Remove the roast from the slow cooker and shred it using two forks. Keep the juices in the slow cooker for dipping.
- Assemble Sandwiches: Place shredded beef on crusty rolls and top each with a slice of Swiss or provolone cheese.
- Melt the Cheese: Place the assembled sandwiches under the broiler just until the cheese melts and the buns begin to toast.
- Serve: Serve the sandwiches hot with the slow cooker juices (au jus) on the side for dipping.
Notes
- Using a frozen roast: No need to thaw; add directly to slow cooker with seasonings and liquids. Increase cooking time by at least 2 hours.
- Searing is optional: Skip searing if in a hurry; seasoning and slow cooking alone will yield flavorful meat.
- Storage: Leftovers keep well in the refrigerator for 3-4 days and are great for other dishes like tacos or chimichangas.
- Freezing: Freeze meat and au jus separately in airtight containers for 2-3 months and reheat before serving.
- Instant Pot option: Use sauté mode to sear the roast, then pressure cook on high for 60 minutes with a 15-minute natural release.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
