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Slow Cooker French Dip Sandwiches Recipe

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★★★★★

4.6 from 134 reviews

These Slow Cooker French Dip Sandwiches feature tender, juicy chuck roast slow cooked with onions, garlic, and rich beef broth, resulting in melt-in-your-mouth shredded beef perfect for hearty sandwiches. Ideal for an effortless weeknight meal, these sandwiches combine savory meat, melted cheese, and optional toppings served with flavorful au jus for dipping.

Ingredients

Scale

Beef and Seasoning

  • 1 (3 pound) boneless chuck roast, patted dry
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons unsalted butter

Broth and Aromatics

  • 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

Sandwich Assembly

  • Ciabatta rolls or bread of choice
  • Havarti cheese or cheese of choice
  • Optional: truffle aioli, horseradish, mayo, arugula, or other preferred toppings

Instructions

  1. Season the Beef: Season the chuck roast evenly with garlic powder, salt, and pepper. Set aside to allow the seasoning to absorb.
  2. Sear the Roast: In a large sauté pan, melt the butter over medium heat. Sear the chuck roast on all sides until a golden brown crust forms, about 3-5 minutes per side. This step locks in flavor and creates a rich outer texture.
  3. Transfer to Crockpot: Place the seared beef into a 6-quart crockpot and set it aside for layering with the sauce and aromatics.
  4. Prepare Sauce Mixture: Deglaze the hot pan by pouring in the beef broth, scraping any browned bits from the bottom. Add Worcestershire sauce, sliced onions, minced garlic, and the au jus packet. Bring this mixture to a simmer over medium heat and let it cook for 5 minutes while occasionally stirring to meld the flavors.
  5. Cook in Crockpot: Pour the hot onion and broth mixture over the beef in the crockpot. Cover and cook on HIGH for 4 hours or LOW for 8 hours (LOW is preferred for tender, well-developed flavors).
  6. Shred the Beef: Remove the beef from the crockpot and shred it using two forks, discarding any excess fat. Return shredded beef to the juices to keep it moist.
  7. Assemble Sandwiches: Layer shredded beef and Havarti cheese on ciabatta rolls or your choice of bread. For best results, open the sandwiches and broil or bake them briefly to melt the cheese and toast the bread.
  8. Serve: Serve the sandwiches with the au jus from the crockpot on the side for dipping. Add optional toppings like truffle aioli, horseradish, mayo, or arugula as desired for extra flavor and texture.

Notes

  • If you prefer your French dip sandwiches more saucy and flavorful, try deglazing the pan with a 12 oz can of your favorite beer instead of beef broth for an enhanced depth of flavor.
  • Nutritional info only accounts for the beef and sauce, excluding bread, cheese, and any condiments.
  • Store cooked beef in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat thoroughly before serving, either in a microwave or on the stovetop.

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Find it online: https://foodbylina.com/slow-cooker-french-dip-sandwiches-recipe/