Slow Cooker French Dip Sandwiches
Slow Cooker French Dip Sandwiches turn chuck roast, onion soup mix, and beef broth into tender shredded beef with a rich au jus for dipping. They are a practical comfort food dinner for family meals, parties, and make-ahead sandwich nights.
Equipment
- 5 to 6 quart slow cooker
- Large skillet
- Tongs
- Forks for shredding
- Ladle
Ingredients
- 2 tablespoons olive oil
- 2.5 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 to 8 slices Swiss or provolone cheese
- 6 to 8 crusty rolls such as ciabatta
Instructions
- Pat the chuck roast dry, then season all sides with kosher salt and freshly ground pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned.
- Transfer the roast to a 5- to 6-quart slow cooker.
- Add the dry onion soup mix, water, and beef broth to the slow cooker.
- Cover and cook on low for 8 hours, or until the beef is very tender and easy to shred.
- Remove the roast, shred the beef with two forks, and discard large pieces of fat.
- Return the shredded beef to the slow cooker and let it sit in the warm jus for several minutes.
- Fill crusty rolls with beef, add Swiss or provolone cheese, and melt the cheese if desired.
- Serve the sandwiches warm with small bowls of the cooking liquid for dipping.
Notes
Storage: Store shredded beef with some jus in an airtight container in the refrigerator for 3 to 4 days. Keep rolls separate until serving.
Freezing: Freeze cooled beef with enough jus to keep it moist for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm beef and jus together on the stovetop or in the microwave until steaming hot. Reheat to 165°F for best food safety.
Expert Tips: Searing the roast first adds deeper flavor, but the recipe still works if you need to place everything straight in the slow cooker.
Variations: Add sliced onions, minced garlic, pepperoncini, or a different melting cheese to adjust the flavor while keeping the same method.
Serving Ideas: Toast the rolls before filling and serve the au jus in small bowls so each sandwich can be dipped right at the table.