Slow Cooker French Dip Sandwiches
Experience the magic of tender, juicy beef simmered in flavorful broth, served in crusty rolls with a side of rich au jus for dipping. A comforting classic that's easy to make and beloved by all.
Ingredients
Main Ingredients
- 2-3 lbs beef chuck roast Choose a well-marbled cut for best results
- 1 whole onion, sliced Adds sweetness and flavor
- 2-3 cloves garlic, minced Infuses the dish with aromatic flavor
- 3 cups beef broth Use low-sodium for better seasoning control
- 1 tablespoon Worcestershire sauce Enhances umami flavor
- 1 teaspoon dried thyme Can be adjusted according to taste
- Salt and pepper to taste For seasoning the roast
- 4-6 pieces crusty sandwich rolls To hold the filling
- Provolone or Swiss cheese (optional) Adds richness and flavor
- Fresh parsley for garnish (optional) For a fresh finishing touch
Instructions
Preparation
- Season the beef chuck roast generously with salt and pepper.
- In a skillet over medium-high heat, add a little oil and sear the roast for about 3-4 minutes on each side until browned.
- Place the sliced onions and minced garlic in the bottom of the slow cooker, then add the seared roast on top.
- Add the beef broth, Worcestershire sauce, and dried thyme, ensuring that the roast is almost submerged.
Cooking
- Cover and cook on low for 8 hours or on high for 4 hours, or until the beef is tender.
- Remove the beef from the slow cooker, shred with two forks, and return to the broth.
Serving
- Serve in rolls and top with cheese if desired.
- Ladle the rich au jus into small bowls for dipping.
Notes
Store any uneaten sandwiches in an airtight container for up to 3 days in the refrigerator. For longer storage, freeze the shredded beef in broth for up to 3 months. Reheat in a saucepan or microwave. Toast rolls for extra crunch when serving.