Print

Slow Cooker French Dip Sandwiches Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

These Slow Cooker French Dip Sandwiches feature tender, juicy beef chuck roast cooked low and slow with rich onion soup mix and beef broth, then shredded and piled onto crusty rolls with melted Swiss or provolone cheese. Perfectly broiled for a melty finish, these sandwiches are served with savory au jus for dipping, making them a comforting and flavorful meal ideal for gatherings or easy dinners.

Ingredients

Beef and Broth

  • 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

Sandwich Assembly

  • 6–8 slices Swiss or provolone cheese
  • 6–8 crusty rolls (ciabatta recommended)

Instructions

  1. Heat Oil and Season Roast: Heat olive oil in a large skillet over medium-high heat. Generously season all sides of the chuck roast with kosher salt and freshly ground pepper while the oil heats.
  2. Sear the Roast: Once the oil shimmers, carefully place the roast in the skillet. Sear on all sides by letting it sit without moving for about 1-2 minutes per side to quickly brown and seal in juices, adding flavor.
  3. Transfer to Slow Cooker: Place the seared roast along with pan juices into the slow cooker. Sprinkle the dry onion soup mix evenly over the roast. Pour in the water and beef broth.
  4. Cook the Beef: Cover and cook on high for 4-6 hours or on low for 8-10 hours, until the beef is tender and shreds easily with a fork.
  5. Shred the Meat: Remove the roast from the slow cooker and shred it using two forks.
  6. Assemble Sandwiches: Slice the crusty rolls and pile them with shredded beef and a slice of Swiss or provolone cheese.
  7. Broil the Sandwiches: Place the assembled sandwiches under a broiler until the cheese melts and the tops of the buns start to toast.
  8. Serve with Au Jus: Serve the sandwiches hot with the flavorful jus from the slow cooker on the side for dipping.

Notes

  • For best results, sear the roast before slow cooking to enhance flavor and lock in moisture.
  • You can substitute provolone cheese for Swiss based on preference.
  • Use crusty rolls like ciabatta or baguettes for the best sandwich texture and soak resistance.
  • Leftover shredded beef can be refrigerated and used for sandwiches or other dishes within 3-4 days.
  • If you prefer a thicker au jus, simmer the cooking liquid on the stovetop until reduced to desired consistency.

Find it online: https://bitezly.com/slow-cooker-french-dip-sandwiches-recipe-2/