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Slow Cooker French Dip Sandwiches are juicy, beefy sandwiches that start with a chuck roast and slow cooked all day that results in a tender beef sandwich with melty cheese on a hearty hoagie bun.

Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches are juicy, beefy sandwiches that start with a chuck roast paired with onions, slow cooked all day, which results in a tender beef sandwich with melty cheese on a hearty hoagie bun.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings

Equipment

Ingredients
  

  • 3 pounds chuck roast
  • 2 tbsp butter
  • Salt
  • Pepper
  • 4 cups beef broth
  • 1 envelope Lipton beefy onion soup mix
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 large yellow or vidalia onion
  • 2 stalks fresh rosemary or 2 tsp dried rosemary
  • Sliced provolone cheese
  • Hoagie buns for serving
  • Horseradish sauce for serving

Method
 

  1. Remove the roast from the fridge and let the chuck roast come to room temperature. Salt and pepper to taste on all sides. Slice the onions.
  2. Sear the roast: Add 2 tablespoons butter to a skillet over medium high heat.
  3. Add the beef to the skillet and sear 1-2 minutes on all sides.
  4. While the meat is searing, add 3 cups of the beef broth to the crockpot. Add in the onions, Dijon mustard, Worcestershire sauce, and the onion soup mix.
  5. When the beef is seared, add that to the crockpot.
  6. Turn off the stove and add the remaining 1 cup of beef broth to the skillet. Using a wooden spoon or spatula scrape the browned bits off the bottom of the pan. Add all the liquid to the crockpot. Add in the rosemary.
  7. Cook on low 8-10 hours.
  8. When the meat is finished cooking , remove it to a plate and shred it using meat claws or 2 forks. Return the meat to the crockpot.
  9. Serve the shredded beef in hoagie rolls with sliced provolone cheese and horseradish sauce with a cup of the beef gravy for dipping.

Nutrition

Calories: 350kcalCarbohydrates: 2gProtein: 34gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 125mgSodium: 683mgPotassium: 687mgFiber: 0.3gSugar: 1gVitamin A: 115IUVitamin C: 2mgCalcium: 46mgIron: 4mg

Notes

  • Refrigerate leftovers in an airtight container up to 4 days. Pour the meat with the juice into a saucepan
  • If you don't feel like searing the meat, you can skip this step.
  • You can use frozen meat. 2-3 hours to your cook time.
  • Serve on hoagie/sub rolls, ciabatta rolls, or hamburger buns.
  • You can substitute brisket, pork shoulder, or short ribs for the chuck roast.
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