Delicious Slow Cooker French Dip Sandwiches Recipe
Enjoy these delicious Slow Cooker French Dip Sandwiches, featuring tender, juicy shredded beef chuck roast cooked low and slow with savory onion soup mix and beef broth. Topped with melted Swiss or provolone cheese on crusty rolls and served with flavorful au jus for dipping, these sandwiches are perfect for a comforting meal with minimal effort.
- 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
Meat and Seasonings
- 2 1/2 to 3 pounds beef chuck roast
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Liquids and Flavorings
- 2 Tablespoons olive oil
- 2 (1-ounce) packages dry onion soup mix
- 2 cups water
- 2 (14.5-ounce) cans beef broth
Sandwich Assembly
- 6–8 slices Swiss or provolone cheese
- 6–8 crusty rolls (ciabatta recommended)
Instructions
- Preheat and Season: Heat olive oil in a large skillet over medium-high heat. While the oil heats, season all sides of the beef chuck roast generously with kosher salt and freshly ground black pepper.
- Sear the Roast: Once the oil shimmers, place the roast carefully in the skillet. Sear the roast on all sides by letting it sit without moving for 1-2 minutes per side until browned. This quick searing adds flavor and helps seal in juices.
- Slow Cook the Beef: Transfer the seared roast and all pan juices to your slow cooker. Sprinkle the dry onion soup mix evenly over the roast. Add water and beef broth to the slow cooker. Cover and cook on high for 4-6 hours or on low for 8-10 hours, until the meat is tender enough to shred easily with a fork.
- Shred the Meat: Remove the roast from the slow cooker and shred the beef using two forks. Return shredded meat to the juices in the slow cooker to keep it moist and flavorful.
- Assemble and Broil Sandwiches: Slice the crusty rolls and pile each with a generous amount of shredded beef. Top with a slice of Swiss or provolone cheese. Place sandwiches open-faced under the broiler just until the cheese melts and the buns start to toast, watching carefully to prevent burning.
- Serve: Serve the sandwiches hot with a small bowl of the flavorful cooking juices (au jus) from the slow cooker for dipping.
Notes
- For best flavor, sear the beef roast before slow cooking to develop a crust and deepen the taste.
- Use ciabatta or another crusty roll to hold up well against the juicy meat and au jus.
- Broil sandwiches carefully and watch closely because cheese can quickly go from melted to burnt.
- Leftover beef can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust seasoning to taste before serving, especially the salt content of the broth and au jus.
