Description
Slow Cooker French Dip Sandwiches feature tender, flavorful shredded beef chuck roast cooked in a rich broth with onion soup mix, served on crusty rolls with melted Swiss or provolone cheese. These sandwiches are perfect for an easy, comforting meal with juicy au jus for dipping.
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 (we like ciabatta)
Instructions
- Prepare and Season: Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
- Sear the Roast: When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing adds flavor and seals in the juices.
- Transfer to Slow Cooker: Transfer the seared roast and pan juices to your slow cooker. Sprinkle the dry onion soup mix evenly over the roast. Add 2 cups water and 2 cans beef broth to the slow cooker.
- Cook the Roast: Cook on high for 6 hours or on low for 10 hours until the meat is so tender it easily shreds with a fork.
- Shred the Meat: Remove the roast from the slow cooker and shred it using two forks. Return shredded beef to the slow cooker to keep warm in the juices.
- Assemble Sandwiches: Slice the crusty rolls and pile shredded beef onto each roll. Top each sandwich with a slice of Swiss or provolone cheese.
- Melt the Cheese: Place assembled sandwiches on a baking sheet under the broiler. Toast until the cheese melts and the buns start to toast lightly.
- Serve: Serve the sandwiches hot with warmed au jus from the slow cooker for dipping.
Notes
- Using a frozen roast: Cook it directly from frozen by adding it to the slow cooker with seasoning; increase cooking time by at least 2 hours.
- Searing the meat is optional but adds flavor. You can skip searing and cook the roast directly in the slow cooker for a simpler method.
- Leftovers keep well refrigerated for 3-4 days and can be repurposed in recipes like shredded beef tacos or chimichangas.
- Freeze cooked shredded beef and au jus separately in airtight containers for 2-3 months. Thaw and reheat before serving.
- Instant Pot variation: Sear roast using sauté function, then cook on high pressure for 60 minutes with 15 minutes natural release.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
