Name: Slow Cooker French Dip Sandwiches
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 3 lbs chuck roast; 1 large onion, thinly sliced; 4 garlic cloves, minced; 4 cups low-sodium beef broth; 2 tbsp Worcestershire sauce; 1 tsp soy sauce; 1 tsp dried thyme; 1 tsp black pepper; 6 sturdy rolls (French or hoagie); 6 slices provolone cheese

Slow Cooker French Dip Sandwiches are a mouthwatering combination of tender beef cooked in a flavorful broth, served on crusty rolls with melted cheese and a side of savory au jus for dipping. Perfect for a cozy dinner or gathering, this recipe offers restaurant-quality taste with minimal effort using your crockpot.

Recipe Tips and Tricks

Sear the beef before placing it in the slow cooker to enhance the flavor.
Use a high-quality beef broth or stock for a richer au jus.
Add a splash of red wine or Worcestershire sauce for depth.
Toast the rolls for extra texture and to prevent sogginess.
Keep the slow cooker on the “warm” setting during serving to keep the au jus hot and ready for dipping.

Why You’ll Love This Recipe

This recipe delivers a perfect balance of simplicity and indulgence. The slow cooker does all the heavy lifting, turning a budget-friendly cut of beef into a juicy, tender masterpiece. Whether you’re hosting a party or craving comfort food, these French Dip Sandwiches are sure to impress. The rich, savory broth doubles as an irresistible dipping sauce, making every bite a flavorful experience.

Yield: Serves 6

Slow Cooker French Dip Sandwiches

Tender beef, savory au jus, melted cheese, and crusty rolls combine for the ultimate Slow Cooker French Dip Sandwiches.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

3 lbs chuck roast
1 large onion, thinly sliced
4 garlic cloves, minced
4 cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tsp soy sauce
1 tsp dried thyme
1 tsp black pepper
6 sturdy rolls (French or hoagie)
6 slices provolone cheese

Instructions

Prepare the beef: Season the chuck roast with salt and pepper. Heat a skillet over medium-high heat, add a drizzle of oil, and sear the roast on all sides until browned. Transfer to the slow cooker.
Build the broth: Add sliced onions, minced garlic, beef broth, Worcestershire sauce, soy sauce, thyme, and black pepper to the slow cooker. Stir gently to combine.
Cook low and slow: Cover and cook on low for 8 hours or high for 5 hours, until the beef is tender and easily shredded.
Prepare the rolls: Preheat your oven’s broiler. Split the rolls and place them on a baking sheet. Add a slice of provolone to each roll. Broil until the cheese melts and the edges of the rolls are lightly toasted.
Assemble sandwiches: Shred the beef with two forks, discarding any excess fat. Pile the beef onto the toasted rolls. Serve with warm au jus on the side for dipping.

Notes

For extra flavor, add a splash of red wine to the broth before cooking. Adjust seasoning to taste before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 738Total Fat 44gSaturated Fat 20gTrans Fat 2gUnsaturated Fat 21gCholesterol 208mgSodium 998mgCarbohydrates 18gFiber 2gSugar 3gProtein 68g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chuck roast: Known for its marbling, it becomes fork-tender after slow cooking. Substitute with brisket or rump roast if needed.
Beef broth: Opt for low-sodium to control salt levels; bone broth adds extra richness.
Onions and garlic: Essential for layering flavor; caramelizing them beforehand enhances the broth.
Rolls: Sturdy rolls like French or hoagie buns work best to soak up the au jus.
Cheese: Provolone is classic, but Swiss or mozzarella can be used for a gooey topping.

Variations and Substitutions

Meat: Use pork shoulder for a different flavor profile.
Seasoning: Add Italian seasoning or fresh rosemary for herbal notes.
Vegetables: Include bell peppers or mushrooms for a Philly-style twist.
Cheese: Replace provolone with cheddar or pepper jack for a spicy kick.
Broth: Substitute beef broth with chicken or mushroom broth for a lighter taste.

Storage Options

Refrigerator: Store leftover beef and au jus in separate airtight containers for up to 4 days.
Freezer: Freeze shredded beef with some broth for up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat beef in the microwave or stovetop with some au jus to prevent drying out.