Description
These Slow Cooker French Dip Sandwiches feature tender, juicy beef chuck roast slow-cooked to perfection with onion soup mix and beef broth. Served on crusty rolls with melted Swiss or provolone cheese and accompanied by flavorful au jus for dipping, these sandwiches are a hearty and comforting meal perfect for any occasion.
Ingredients
Scale
Meat and Seasoning
- 2½ to 3 pounds beef chuck roast
- Kosher salt, to taste
- Freshly ground pepper, to taste
Cooking Liquids & Seasoning Mix
- 2 tablespoons olive oil
- 2 (1-ounce) packages dry onion soup mix
- 2 cups water
- 2 (14.5-ounce) cans beef broth
Sandwich Assembly
- 6-8 slices Swiss or provolone cheese
- 6-8 crusty rolls (such as ciabatta)
Instructions
- Sear the Roast: In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast generously with kosher salt and freshly ground pepper. Once the oil is shimmering, sear the roast on all sides for 1-2 minutes per side until nicely browned, developing a flavorful crust.
- Slow Cook: Transfer the seared roast along with any pan juices into the slow cooker. Sprinkle the dry onion soup mix evenly over the roast. Pour in the water and beef broth. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-10 hours, until the meat is very tender and easily shredded with a fork.
- Shred the Meat: Remove the roast from the slow cooker and shred it using two forks. Discard any excess fat if desired, keeping the meat juicy and tender.
- Assemble Sandwiches: Place a generous amount of shredded beef on each crusty roll. Top each sandwich with a slice of Swiss or provolone cheese. Position the assembled sandwiches under the broiler in the oven just until the cheese melts and the rolls are lightly toasted, about 2-3 minutes. Watch carefully to avoid burning.
- Serve with Au Jus: Pour the flavorful cooking juices (au jus) from the slow cooker into small individual bowls. Serve these alongside the sandwiches for dipping, enhancing every bite with rich beef broth flavor.
Notes
- Use crusty rolls like ciabatta or French rolls for the best texture contrast.
- Keep an eye on the sandwiches while broiling to prevent burning the cheese.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- For extra flavor, add a few sprigs of fresh thyme or rosemary to the slow cooker.
- To make the au jus richer, you can reduce the cooking liquid on the stovetop after cooking.
