Slow Cooker French Dip Sandwiches Recipe
These Slow Cooker French Dip Sandwiches feature tender, slow-cooked chuck roast served on crusty rolls with melted Swiss or provolone cheese and flavorful au jus for dipping. Perfect for an easy, satisfying meal with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 2 Tablespoons olive oil
- 2 1/2 to 3 pounds beef chuck roast
- Kosher salt, to taste
- Freshly ground 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 (ciabatta recommended)
Instructions
- Season and Heat Oil: Heat olive oil in a large skillet over medium-high heat. While waiting for the oil to shimmer, season all sides of the chuck roast generously with kosher salt and freshly ground pepper.
- Sear the Roast: Place the roast in the hot skillet and sear it on all sides, letting it sit without moving for 1-2 minutes before flipping to brown evenly and seal in juices.
- Transfer and Cook in Slow Cooker: Move the seared roast along with any pan juices into the slow cooker. Sprinkle dry onion soup mix over the roast, then pour in water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours until the meat is tender and easy to shred.
- Shred the Meat: Remove the roast from the slow cooker and shred it with forks until it breaks apart easily.
- Assemble Sandwiches and Melt Cheese: Pile shredded beef onto sliced crusty rolls, top each with a slice of Swiss or provolone cheese. Place sandwiches under the broiler to toast the rolls and melt the cheese until bubbly and golden.
- Serve with Au Jus: Serve the sandwiches hot with the warm cooking juices from the slow cooker as au jus for dipping.
Notes
- You can use a frozen chuck roast without thawing by adding it directly to the slow cooker; increase cooking time by at least 2 hours.
- Searing the meat is optional but adds extra flavor; you can skip and cook directly in the slow cooker.
- Leftover shredded beef keeps well refrigerated for 3-4 days and can be used in other meals like tacos or chimichangas.
- Freeze meat and au jus separately in airtight containers for 2-3 months; reheat before serving.
- For an Instant Pot version, sear using sauté function, deglaze pot with water, add broth and onion soup mix, then cook on high pressure for 60 minutes with natural pressure release.
- This recipe is from the cookbook “House of Nash Eats Everyday!” page 160.
Find it online: http://bitezly.com/slow-cooker-french-dip-sandwiches-recipe/
