Slow Cooker French Dip Sandwiches Recipe

Introduction

Slow Cooker French Dip Sandwiches are a comforting and flavorful meal perfect for any day of the week. Tender chuck roast cooked low and slow in savory broth pairs wonderfully with melted provolone on toasted rolls. This easy recipe delivers restaurant-quality sandwiches with minimal effort.

Ingredients

• 2.5 pounds chuck roast
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 1 cup red wine
• 2 cups low-sodium beef broth
• 2 cloves garlic, smashed
• 1 bay leaf
• 6 slices provolone cheese
• For the rolls:
• 6 sandwich rolls
• 3 tablespoons butter
• 1/2 teaspoon garlic powder
• Fresh parsley, chopped

Instructions

1. Step 1: Pat the chuck roast dry and season all over with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Increase salt if your roast is larger than 2.5 pounds.
2. Step 2: Heat the vegetable oil in a large cast iron skillet over medium-high heat. Sear the roast on both sides until browned, then transfer it to the slow cooker.
3. Step 3: Add the sliced onions to the skillet and sauté for 2 to 3 minutes until they begin to soften. Pour in the red wine and simmer until reduced by half.
4. Step 4: Transfer the onion and red wine mixture to the slow cooker. Add the beef broth, smashed garlic cloves, and bay leaf. Cover and cook on high for 6 hours or low for 8 hours, until the beef is fork-tender and easy to shred.
5. Step 5: Remove the beef from the slow cooker and strain the cooking liquid to serve as the dipping au jus. The softened onions can be added to the sandwiches.
6. Step 6: Preheat your oven broiler. Melt the butter and stir in the garlic powder. Place the sandwich rolls open-faced on a baking sheet and brush with the garlic butter. Broil just until lightly browned.
7. Step 7: Divide the shredded beef among the rolls and top each with slices of provolone cheese. Return to the broiler until the cheese melts.
8. Step 8: Sprinkle fresh parsley over the sandwiches and serve immediately with warm au jus for dipping.

Tips & Variations

• For extra flavor, add a splash of Worcestershire sauce to the beef broth before cooking.
• Use hoagie rolls or baguettes instead of sandwich rolls for a different texture.
• Try swapping provolone with Swiss or mozzarella cheese for a mild variation.
• Leftover au jus can be frozen for up to 3 months and reheated gently before serving.

Storage

Store any leftover shredded beef and onions in an airtight container in the refrigerator for up to 4 days. Keep sandwich rolls separately to prevent sogginess. Reheat beef gently in a microwave or on the stovetop with some reserved au jus to keep it moist. Assemble sandwiches fresh before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Chuck roast is ideal due to its marbling and tenderness when slow-cooked, but you can also use brisket or round roast as alternatives. Keep in mind cooking times may vary slightly.

Do I need to sear the roast before slow cooking?

Searing adds a deeper flavor and helps develop a nice crust on the meat, but it’s optional if you’re short on time. The slow cooker will still produce tender beef without searing.

Slow Cooker French Dip Sandwiches Recipe

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This Slow Cooker French Dip Sandwich recipe features tender, fork-shredded chuck roast cooked low and slow with rich red wine, onions, and aromatic garlic. Served on garlic buttered rolls with melted provolone cheese and accompanied by flavorful au jus, these sandwiches make a satisfying and delicious meal perfect for any occasion.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 sandwiches 1x
• Category: Sandwiches
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Cooking Liquids

• 2.5 pound Chuck Roast
• Kosher Salt and Freshly Ground Black Pepper (2 teaspoons salt, 1/2 teaspoon pepper)
• 1 tablespoon Vegetable Oil
• 1 large Onion, sliced
• 1 cup Red Wine
• 2 cups Low-Sodium Beef Broth
• 2 cloves Garlic, smashed
• 1 Bay Leaf

Sandwich Assembly

• 6 slices Provolone Cheese
• 6 Sandwich Rolls
• 3 tablespoons Butter
• 1/2 teaspoon Garlic Powder
• Fresh Parsley, chopped (for garnish)

Instructions

1. Season and Sear the Roast: Pat the chuck roast dry and season all over with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium-high heat. Sear the roast on both sides until browned. Transfer the roast to the slow cooker.
2. Sauté Onions and Reduce Wine: Add sliced onions to the hot skillet and sauté for 2-3 minutes until they start to soften. Pour in 1 cup red wine and let it simmer until reduced by half, concentrating the flavor.
3. Combine Ingredients in Slow Cooker: Transfer the sautéed onions and reduced red wine to the slow cooker with the roast. Add 2 cups low-sodium beef broth, 2 smashed garlic cloves, and 1 bay leaf. Cover and cook on high for 6 hours or low for 8 hours, until the beef is fork-tender and easily shreds.
4. Prepare the Au Jus and Shred Beef: Remove the beef from the slow cooker. Strain the cooking juices to create a flavorful dipping au jus. The softened onions from the cooking liquid can be added to the shredded beef for extra flavor.
5. Toast the Rolls and Assemble Sandwiches: Preheat the oven broiler. Melt 3 tablespoons butter and stir in 1/2 teaspoon garlic powder. Place open sandwich rolls on a baking sheet and brush the cut sides with the garlic butter. Broil just until they start to brown lightly.
6. Add Beef and Cheese: Divide the shredded beef evenly among the toasted rolls, place a slice of provolone cheese on top of the beef, and return the sandwiches to the broiler. Broil until the cheese melts, watching carefully to prevent burning.
7. Garnish and Serve: Sprinkle chopped fresh parsley over the sandwiches and serve immediately with warm au jus for dipping.

Notes

• Adjust salt quantity if using a larger roast to ensure proper seasoning.
• Searing the roast before slow cooking enhances flavor and texture.
• Using low-sodium beef broth helps control the sodium content of the dish.
• Broil rolls briefly to avoid burning; watch carefully during melting cheese.
• Leftover au jus can be refrigerated and used as a flavorful broth or soup base.

Keywords: French Dip, Slow Cooker Recipes, Beef Sandwich, Comfort Food, Sandwiches, Slow Cooker Beef