Slow Cooker French Dip Sandwiches

The allure of French dip sandwiches is undeniable. Imagine sinking your teeth into a warm, crusty roll filled with tender, succulent beef, dripping with savory juices, and complemented by a rich, flavorful dipping sauce. This quintessential American sandwich has garnered a loyal following, transcending its humble origins to become a beloved staple in diners and restaurants across the country. However, while the classic version is delicious, the slow cooker adaptation elevates the experience, offering both convenience and mouthwatering flavor.

Indulge in the irresistible flavors of Savory Slow Cooker French Dip Sandwiches! This recipe showcases tender beef chuck roast slow-cooked to perfection, served on toasted rolls with a rich, flavorful au jus for dipping. Ideal for busy days and gatherings, this dish blends convenience with gourmet taste. Discover the history, ingredients, and step-by-step guide to elevate your meal. Perfect for any occasion! #SlowCooker #FrenchDip #ComfortFood #EasyRecipes #FamilyDinner #Foodie

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Ingredients

2 lbs beef chuck roast

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon dried thyme

2 cups beef broth

1/2 cup soy sauce

1 tablespoon Worcestershire sauce

1 bay leaf

4-6 French rolls or hoagie buns

Sliced provolone or Swiss cheese

Optional: pickled jalapeños or sliced mushrooms for toppings

Instructions

Prep the Roast: Pat the beef chuck roast dry with paper towels. Season generously with salt, black pepper, garlic powder, onion powder, and thyme on all sides.

Sear the Beef (Optional): In a skillet over medium-high heat, sear the roast on all sides until browned (about 3-4 minutes per side). This step adds depth of flavor but can be skipped if you’re short on time.

Prepare the Slow Cooker: Place the seared (or unseared) roast in the slow cooker. Pour in the beef broth, soy sauce, Worcestershire sauce, and add the bay leaf.

Cook Low and Slow: Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the meat is fork-tender.

Shred the Beef: Once cooked, remove the roast from the slow cooker and let it rest for 10 minutes. Shred the beef using two forks.

Make it Saucy: Strain the cooking liquid to remove any solids, then return the liquid to the slow cooker. Add the shredded beef back into the broth for extra flavor.

Toast the Rolls: If desired, toast the French rolls or hoagie buns in an oven at 350°F (175°C) for about 5-7 minutes until lightly golden.

Assemble the Sandwiches: Place a generous portion of the beef mixture onto the bottom half of each roll. Top with a slice of provolone or Swiss cheese, and if desired, add pickled jalapeños or sautéed mushrooms.

Melt the Cheese: Optionally, place assembled sandwiches under a broiler for 1-2 minutes to melt the cheese.

Serve with Au Jus: Serve with small bowls of the strained broth (au jus) for dipping.

Prep Time: 15 mins | Total Time: 8-10 hrs | Servings: 4-6