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Slow Cooker French Dip Sandwich Recipe

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4.5 from 61 reviews

A hearty and flavorful Slow Cooker French Dip Sandwich recipe featuring tender chuck roast cooked to perfection with onions, red wine, and beef broth. Served on garlic butter toasted rolls with melted provolone cheese and a side of warm au jus for dipping, this sandwich is perfect for a comforting meal with minimal effort.

Ingredients

Main Ingredients

  • 2.5 pound Chuck Roast
  • Kosher Salt and Freshly Ground Black Pepper
  • 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
  • 6 slices Provolone Cheese

For the Rolls

  • 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 with paper towels and season all over with 2 teaspoons of kosher salt and 1/2 teaspoon freshly ground black pepper. Heat 1 tablespoon of vegetable oil in a large cast iron skillet over medium-high heat. Sear the roast on both sides until nicely browned, about 3-4 minutes per side, then transfer to the slow cooker.
  2. Sauté Onions and Deglaze: In the same skillet, add the sliced onions and sauté for 2-3 minutes until they start to soften. Pour in 1 cup of red wine and simmer until reduced by half, about 5-7 minutes. Scrape up any browned bits from the skillet to add flavor.
  3. Add Ingredients to Slow Cooker: Transfer the onion and red wine mixture to the slow cooker. Add 2 cups of low-sodium beef broth, 2 smashed garlic cloves, and 1 bay leaf. Cover and cook on high for 6 hours or low for 8 hours, until the beef is fork tender and shreds easily.
  4. Prepare the Au Jus and Beef: Once cooked, remove the beef from the slow cooker. Strain the cooking liquid through a fine mesh strainer to remove solids; set this liquid aside for the au jus. The soft onions can be mixed with the shredded beef for added flavor.
  5. Toast the Rolls: Preheat the oven broiler. Melt 3 tablespoons of butter and stir in 1/2 teaspoon of garlic powder. Place the sandwich rolls open-faced on a baking sheet and brush each half with the garlic butter. Broil them just until they start to brown and become crisp, about 1-2 minutes.
  6. Assemble and Melt Cheese: Remove the rolls from the broiler, pile the shredded beef evenly onto each roll, and top with a slice of provolone cheese. Return the assembled sandwiches to the broiler just long enough to melt the cheese, about 1-2 minutes.
  7. Garnish and Serve: Sprinkle the sandwiches with chopped fresh parsley and serve immediately with the warm au jus on the side for dipping.

Notes

  • If your chuck roast is larger than 2.5 pounds, increase the salt seasoning accordingly to ensure proper flavor.
  • Use low-sodium beef broth to control the saltiness of the au jus.
  • You can substitute provolone cheese with Swiss cheese for a milder flavor variation.
  • Leftover beef and au jus make a great base for soups or stews.
  • Keep an eye on the rolls under the broiler to avoid burning, as they can brown quickly.

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