Description
Slow Cooker French Dip Sandwiches are tender, flavorful shredded beef sandwiches cooked low and slow to perfection. The chuck roast is seared for extra flavor, then simmered in beef broth and onion soup mix until juicy and easy to shred. Served on crusty rolls melted with Swiss or provolone cheese and accompanied by rich au jus for dipping, these sandwiches are an American classic perfect for a hearty meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 ½ to 3 pounds beef chuck roast
- Kosher salt
- Freshly ground pepper
- 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
- Prepare the Chuck Roast: Heat olive oil in a large skillet over medium-high heat. While the oil heats, generously season all sides of the beef chuck roast with kosher salt and freshly ground pepper to enhance flavor.
- Sear the Roast: When the oil shimmers, carefully add the chuck roast to the pan. Sear all sides by allowing the meat to sit undisturbed for a minute or two on each side until browned. This step locks in juices and adds depth of flavor.
- Transfer to Slow Cooker: Place the seared roast along with any pan juices into the slow cooker. Sprinkle the dry onion soup mix evenly over the meat, then pour in the water and beef broth for a flavorful cooking liquid.
- Cook the Roast: Set the slow cooker to high and cook for 6 hours or low for 8 to 10 hours, until the meat is fork-tender and easily shreds apart.
- Shred the Meat: Remove the roast from the slow cooker and shred it using two forks. Keep the cooking juices (au jus) warm for serving.
- Assemble the Sandwiches: Pile the shredded beef onto halved crusty rolls. Top each with a slice of swiss or provolone cheese. Place the open sandwiches under a broiler until the cheese melts and the rolls start to toast gently.
- Serve: Serve the sandwiches alongside small bowls of the warm au jus for dipping. Enjoy the tender, juicy sandwiches immediately for best flavor and texture.
Notes
- You can use a frozen chuck roast directly in the slow cooker but increase cooking time by at least 2 hours to ensure tenderness.
- Searing the meat is optional but recommended for richer flavor; you may skip and simply season and cook in the slow cooker.
- Leftover shredded beef keeps up to 3-4 days in the refrigerator and is perfect for other recipes like tacos or chimichangas.
- You can freeze the shredded meat and au jus separately in airtight containers for 2-3 months, thaw, and reheat before serving.
- For an Instant Pot version, sear the roast using the sauté function, add broth and water, and pressure cook on high for 60 minutes with 15 minutes natural release.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
