Print

Slow Cooker French Dip Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 69 reviews

This Slow Cooker French Dip Sandwich recipe features tender, flavorful chuck roast slow-cooked with aromatic onions, garlic, red wine, and beef broth. The roast is shredded and served on garlic-butter toasted sandwich rolls with melted provolone cheese and a side of rich au jus for dipping, making for a delicious and comforting meal perfect for any occasion.

Ingredients

For the Roast

  • 2.5 pound Chuck Roast
  • 2 teaspoons Kosher Salt, divided
  • 1/2 teaspoon Freshly Ground Black Pepper, divided
  • 1 tablespoon Vegetable Oil
  • 1 large Onion, sliced
  • 1 cup Red Wine
  • 2 cups Low-Sodium Beef Broth
  • 2 cloves Garlic, smashed
  • 1 Bay Leaf

For the Sandwiches

  • 6 slices Provolone Cheese
  • 6 Sandwich Rolls
  • 3 tablespoons Butter
  • 1/2 teaspoon Garlic Powder
  • Fresh Parsley, chopped

Instructions

  1. Season and Sear the Roast: Pat the chuck roast dry and season all over with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Heat vegetable oil in a large cast iron skillet over medium-high heat. Sear the roast on both sides until nicely browned, then transfer it to the slow cooker.
  2. Sauté Onions and Deglaze: Add the sliced onions to the same skillet and sauté for 2-3 minutes until they start to soften. Pour in the red wine and let it simmer until reduced by half, scraping up any browned bits from the pan.
  3. Add Ingredients to Slow Cooker: Transfer the onion and red wine mixture to the slow cooker. Add the low-sodium beef broth, smashed garlic cloves, and bay leaf. Cover and cook on high for 6 hours or low for 8 hours, until the beef is fork tender and easily shreds.
  4. Prepare Au Jus and Shred Beef: Remove the beef from the slow cooker and strain the cooking liquid to create the au jus. Discard bay leaf. Shred the beef with two forks and stir the softened onions into the meat if desired.
  5. Broil and Assemble Sandwiches: Preheat your oven broiler. Melt the butter and mix in the garlic powder. Place the sandwich rolls open-faced on a baking sheet and brush the garlic butter onto them. Broil just until the rolls start to brown lightly.
  6. Add Beef and Cheese: Remove the rolls from the oven, divide the shredded beef evenly among them, and top each sandwich with a slice of provolone cheese. Return the open sandwiches to the broiler and heat just until the cheese melts.
  7. Garnish and Serve: Sprinkle the sandwiches with fresh chopped parsley. Serve the sandwiches hot alongside the warm au jus for dipping.

Notes

  • If your chuck roast is larger than 2.5 pounds, increase the kosher salt proportionally to ensure proper seasoning.
  • Use low-sodium beef broth to control the salt levels in the au jus.
  • You can substitute provolone with other melting cheeses like Swiss or mozzarella if preferred.
  • For a richer au jus, you can skim off excess fat after straining or reduce the liquid further on the stovetop.
  • Leftover sandwiches can be wrapped tightly and refrigerated for up to 3 days; reheat with additional au jus to keep moist.

Find it online: https://mealoria.com/slow-cooker-french-dip-sandwich-recipe/