Description
A delicious and easy-to-make Slow Cooker French Dip Sandwich recipe featuring tender, shredded beef chuck roast simmered in savory au jus, topped with melted Swiss or provolone cheese, and served on crusty rolls. Perfect for a comforting meal with minimal effort using a slow cooker.
Ingredients
Scale
Beef and Seasoning
- 2 1/2 to 3 pounds beef chuck roast
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 Tablespoons olive oil
- 2 (1-ounce) packages dry onion soup mix
Broth and Liquid
- 2 cups water
- 2 (14.5-ounce) cans beef broth
For Serving
- 6–8 slices Swiss or provolone cheese
- 6–8 crusty rolls (ciabatta preferred)
Instructions
- Season and Heat Oil: 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 1-2 minutes per side. This quick browning adds flavor and seals in the juices.
- Transfer to Slow Cooker: Transfer the seared roast along with any pan juices to the slow cooker. Sprinkle the dry onion soup mix evenly over the roast. Add water and beef broth to the slow cooker.
- Cook the Beef: Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the meat is very tender and easily shreds with a fork.
- Shred the Meat: Remove the roast from the slow cooker and shred the beef using two forks.
- Assemble Sandwiches: Pile the shredded beef onto sliced crusty rolls and top each with a slice of Swiss or provolone cheese. Place the open sandwiches under a broiler until the cheese melts and the buns start to toast lightly.
- Serve: Serve the sandwiches hot with the reserved au jus (juices from the slow cooker) on the side for dipping.
Notes
- For best flavor, use a well-marbled beef chuck roast.
- You can substitute beef broth for reduced sodium versions to reduce salt content.
- If you prefer, add a splash of Worcestershire sauce to the cooking liquid for an extra depth of flavor.
- Use sturdy rolls such as ciabatta or French rolls to hold the juices without becoming soggy.
- Leftover meat can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours (high) or 8 to 10 hours (low)
- Category: Sandwiches
- Method: Slow Cooking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.4g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
Keywords: Slow Cooker French Dip Sandwiches, Beef Sandwich, Slow Cooker Recipe, French Dip, Slow Cooker Beef, Easy Dinner
