Description
Make the best Slow Cooker French Dip sandwiches with tender beef, rich au jus, and crusty bread. An easy, flavorful meal for any occasion!
Ingredients
Scale
For the Beef:
- 3 to 4 lbs chuck roast (or bottom round roast)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar (optional for depth)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon olive oil (for searing, optional)
For the Au Jus (Dipping Sauce):
- 4 cups beef broth (low sodium recommended)
- 1/2 cup water
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
For the Sandwiches:
- 6 French rolls or baguettes, sliced in half
- 6 slices provolone, Swiss, or mozzarella cheese (optional)
- Butter for toasting the bread (optional)
Instructions
-
Prepare the Beef:
- Pat the chuck roast dry with paper towels.
- Season all sides with salt, pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika.
- Optional: Sear the beef in a skillet with olive oil for 2-3 minutes per side for added flavor.
-
Assemble Ingredients in the Slow Cooker:
- Place sliced onions and minced garlic at the bottom of the slow cooker.
- Add beef broth, water, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, and bay leaves.
- Place the seasoned roast on top.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until the beef is fork-tender.
-
Shred the Beef:
- Remove the roast from the slow cooker and place it on a cutting board.
- Let it rest for 5-10 minutes, then use two forks to shred the beef.
- Remove bay leaves from the au jus and strain the liquid if desired.
-
Prepare the Bread:
- Preheat the oven to 375°F (190°C).
- Slice the French rolls and lightly butter them.
- Toast in the oven for 3-5 minutes until crispy.
-
Assemble the Sandwiches:
- Pile shredded beef onto each roll.
- Add a slice of provolone, Swiss, or mozzarella cheese on top (optional).
- If using cheese, return the sandwiches to the oven for 2-3 minutes until melted.
- Serve with warm au jus for dipping.
Notes
- Use a well-marbled roast like chuck for the most tender beef.
- Don’t rush the cook time—low and slow results in the best texture.
- Searing the beef enhances the flavor but is optional.
- Toast the bread to prevent sogginess.
- Strain the au jus for a smoother dipping sauce.
- Make ahead: Store the shredded beef and au jus separately in the fridge for easy reheating.
- Freeze leftovers for up to 3 months—just thaw and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours (LOW) or 4-5 hours (HIGH)