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Slow Cooker French Dip Sandwiches are loaded with tender shredded beef, rich savory flavors, and a delicious au jus for the ultimate comfort food meal.
For the Beef
3–4 pounds chuck roast
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Slow Cooker Broth
4 cups beef broth
1 packet au jus gravy mix
1 packet onion soup mix
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
For Serving
6–8 hoagie rolls or French rolls
8 slices provolone cheese
Fresh parsley (optional garnish)
Season the chuck roast with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 2–3 minutes per side.
Place the roast in the slow cooker.
In a bowl, combine beef broth, au jus mix, onion soup mix, Worcestershire sauce, garlic, and thyme.
Pour the broth mixture over the roast and add the bay leaf.
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is fork-tender.
Remove the roast and shred it using two forks.
Return the shredded beef to the slow cooker and stir into the cooking juices.
Split the rolls and fill each with shredded beef.
Top with provolone cheese and place under the broiler for 1–2 minutes until melted.
Strain the cooking liquid if desired and serve as au jus for dipping.
Serve immediately while warm.
Chuck roast provides the best flavor and tenderness for French dip sandwiches.
Toasting the rolls helps prevent them from becoming soggy.
Swiss cheese, mozzarella, or white cheddar can be substituted for provolone.
Leftover beef can be stored in the cooking liquid for up to 4 days in the refrigerator.
Freeze shredded beef and au jus for up to 3 months.
Find it online: https://allcookedup.com/slow-cooker-french-dip-sandwiches/