Description
Slow Cooker French Dip Sandwiches feature tender, juicy 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 a savory au jus for dipping, these sandwiches offer a hearty and flavorful meal perfect for a satisfying lunch or dinner.
Ingredients
Scale
Beef 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
- Kosher salt to taste
- Freshly ground pepper to taste
Other Ingredients
- 2 Tablespoons olive oil
- 6-8 slices Swiss or provolone cheese
- 6-8 crusty rolls (ciabatta preferred)
Instructions
- Season and Heat Oil: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Generously season all sides of the beef chuck roast with kosher salt and freshly ground pepper while the oil heats.
- Sear the Roast: When the oil shimmers, place the roast carefully in the hot skillet. Sear on all sides by letting it cook without moving for 1-2 minutes per side until browned to add flavor and seal in juices.
- Transfer to Slow Cooker: Move the seared roast along with pan juices to the slow cooker. Sprinkle the dry onion soup mix evenly over the roast, then add 2 cups of water and 2 cans of beef broth.
- Cook the Meat: Cover and cook on high for 6 hours or on low for 10 hours, until the beef is so tender it shreds easily with a fork.
- Shred the Beef: Remove the roast from the slow cooker and shred it using two forks. Keep the au jus in the slow cooker for serving.
- Assemble Sandwiches: Pile shredded beef onto sliced crusty rolls. Top each with a slice of Swiss or provolone cheese.
- Melt Cheese and Toast: Place the assembled sandwiches under the broiler just until the cheese melts and the buns begin to toast lightly.
- Serve: Serve the sandwiches hot with warm au jus from the slow cooker on the side for dipping.
Notes
- You can use a frozen roast without thawing; just add extra 2 hours to the slow cooking time.
- Searing the meat is optional but adds flavor; you can skip it and cook the roast directly in the slow cooker.
- Leftovers keep well in the refrigerator for 3-4 days and work great in recipes like tacos or chimichangas.
- Freeze shredded beef and au jus separately in airtight containers for up to 3 months.
- For Instant Pot: Sear roast using sauté, then cook under high pressure for 60 minutes with a 15-minute natural release.
Nutrition
- Serving Size: 1 sandwich
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg
