Description
Slow Cooker French Dip Sandwiches feature tender, juicy beef chuck roast cooked low and slow with savory broth, onions, and herbs until it’s fall-apart tender. Served on toasted rolls with melted cheese and rich au jus for dipping, these sandwiches are restaurant-quality comfort food made easy at home.
Ingredients
Beef & Broth:
- 3–3½ pounds beef chuck roast (this cut becomes incredibly tender in the slow cooker)
- 1 tablespoon olive oil (for searing)
- 1 large onion, thinly sliced (adds sweetness and depth)
- 3 cloves garlic, minced
- 4 cups beef broth (use good quality for best flavor)
- 1 cup low-sodium beef consommé or additional beef broth (intensifies the beefy flavor)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce (secret ingredient for umami depth)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- Salt, to taste
For Serving:
- 6–8 hoagie rolls or French rolls (crusty on the outside, soft inside)
- Provolone or Swiss cheese, optional (but highly recommended!)
- Butter, for toasting rolls
Instructions
Heat olive oil in a large skillet over medium-high heat until it shimmers. Season the chuck roast generously with salt and pepper on all sides. Once the oil is hot, carefully place the roast in the skillet and sear for about 2–3 minutes per side until you see a deep, golden-brown crust. This step adds incredible flavor and color to the final dish. Transfer the beautifully seared beef directly to your slow cooker.
Arrange the thinly sliced onions and minced garlic around the beef in the slow cooker. Pour in the beef broth and beef consommé, letting the liquid surround the roast. Add the Worcestershire sauce and soy sauce, then sprinkle in the dried thyme, rosemary, and black pepper. Give everything a gentle stir around the beef, but don’t worry about mixing it perfectly. The slow cooker will work its magic and blend all those flavors together beautifully.
Cover your slow cooker with the lid and set it to LOW for 8–10 hours or HIGH for 4–5 hours. You’ll know it’s done when the beef is so tender it practically falls apart when you touch it with a fork. Your house will smell absolutely amazing during this time, and that’s a good sign that something delicious is happening!
Carefully remove the beef from the slow cooker and place it on a cutting board. Let it rest for about 10 minutes so the juices can redistribute. Using a sharp knife, slice the beef thinly against the grain for the most tender bites, or use two forks to shred it if you prefer a more pulled texture. Return the sliced or shredded beef back to the broth in the slow cooker to keep it warm, juicy, and flavorful until you’re ready to serve.
Split your hoagie rolls or French rolls lengthwise and spread a thin layer of butter on the cut sides. Place them butter-side up on a baking sheet and toast under the broiler for 2–3 minutes until golden and slightly crispy. Keep a close eye on them because they can go from perfect to burnt quickly! If you’re using cheese, add a slice of provolone or Swiss to each roll and return to the broiler for just 30 seconds to 1 minute until melted and bubbly.
Pile generous amounts of the tender beef onto each toasted roll. Ladle the hot broth into small individual bowls for dipping. Serve each sandwich with its own little bowl of au jus so everyone can dip to their heart’s content. The combination of crusty bread, tender beef, melted cheese, and savory broth is absolutely irresistible.
Notes
- Don’t skip the searing – While it’s optional, those few extra minutes create a depth of flavor that’s worth it
- Use a meat thermometer – The internal temperature should reach at least 190–200°F for fork-tender results
- Skim the fat – After cooking, skim any excess fat from the surface of the broth for a cleaner au jus
- Keep it warm – Leave the beef in the broth on the “warm” setting until serving to prevent it from drying out
- Double the garlic – If you love garlic, add a whole head of smashed cloves for even more flavor
- Avoid overcrowding – Make sure your slow cooker is large enough for the roast to be mostly submerged in liquid
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American