Dinner

Slow Cooker French Dip Sandwiches Recipe

Bylina moretti December 13, 2025December 13, 2025

Introduction

Slow Cooker French Dip Sandwiches are a delicious and effortless meal perfect for any night of the week. Tender chuck roast cooked low and slow with onions and spices creates juicy, flavorful beef that melts in your mouth. Serve on crusty bread with melted cheese and a side of savory au jus for dipping.

A close-up of a sandwich on a white plate with fries on the side, placed on a white marbled surface. The sandwich has three main layers: the bottom layer is a soft, light brown sandwich bun with a slightly cracked surface, topped with a generous amount of shredded, tender-looking brown meat. Above the meat is a layer of fresh, bright green arugula leaves, adding a vibrant color and a leafy texture. The top layer shows melted white cheese draped over the arugula and meat, slightly oozing down the sides. The sandwich is topped with the upper soft bun, similar in color and texture to the bottom. On the right side of the plate, golden brown crispy fries with a light texture are neatly placed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (3 pound) boneless chuck roast, pat dry
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 tablespoons unsalted butter
1 (14.5 oz) can beef broth
¼ cup Worcestershire sauce
2 yellow onions, sliced
2 tablespoons minced garlic
1 (1 oz) packet au jus
Ciabatta rolls or bread of choice
Havarti cheese or cheese of choice
Optional: truffle aioli, horseradish, mayo, arugula for serving

Instructions

Step 1: Season the chuck roast evenly with garlic powder, salt, and pepper. Set aside.
Step 2: Melt butter in a large pan over medium heat. Sear the beef on all sides until a golden brown crust forms, about 3-5 minutes per side.
Step 3: Transfer the seared beef to a 6-quart crockpot.
Step 4: Deglaze the hot pan by pouring in the beef broth, scraping up browned bits. Add Worcestershire sauce, sliced onions, minced garlic, and the au jus packet.
Step 5: Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
Step 6: Pour the onion mixture over the beef in the crockpot. Cover and cook on HIGH for 4 hours or LOW for 8 hours (low is preferred for tenderness).
Step 7: Once cooked, shred the beef with forks, discarding any excess fat.
Step 8: Assemble sandwiches by layering shredded beef and cheese on your bread. Optional: broil or bake open-faced sandwiches to melt the cheese and toast the bread.
Step 9: Serve with the leftover au jus for dipping and enjoy!

Tips & Variations

For extra flavor, deglaze the pan with your favorite 12 oz can of beer instead of beef broth.
Use your preferred cheese or add toppings like arugula and horseradish mayo to customize your sandwich.
Broiling open-faced sandwiches melts the cheese beautifully and adds a slight crisp to the bread.

Storage

Store leftover beef and au jus in an airtight container in the refrigerator for 3-4 days. You can freeze the beef for up to 2-3 months. To reheat, thaw if frozen, then microwave or warm gently on the stove. Assemble sandwiches fresh just before serving for best texture.

How to Serve

A close-up view of a sandwich held by a woman's hand, showing three main layers: the bottom soft, light brown bun with shredded, juicy, dark brown pulled meat piled on top, covered by a melted pale yellow cheese slice that stretches slightly over the meat, and fresh green lettuce leaves placed above the cheese. A drop of sauce drips from the sandwich into a small metal cup filled with dark brown sauce below, all set on a white marbled surface with blurry golden French fries in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts like brisket or round roast can work, but chuck roast is preferred because it stays tender and juicy during slow cooking.

Do I need to sear the beef before slow cooking?

Searing adds delicious flavor and helps create the crusty texture, but you can skip it if short on time—the meat will still be flavorful from the slow cooking and broth.