Slow Cooker French Dip Sandwiches

A close-up view of a person plunging a slow cooker French dip sandwich into a small white bowl filled with an au jus sauce sitting on a black dinner plate.

Slow Cooker French Dip Sandwiches

Course: Lunch / Sandwich

Cuisine: American

Prep Time: 15

Cook Time: 9

Resting time and Sandwich Building: 20

Total Time: 9 35

Servings:

Calories: 612kcal

Author: Kris Longwell

Slow Cooker French Dip Sandwiches couldn't be easier to prepare, but the result is beefy, delicious perfection. The slow cooker does all the heavy lifting for you. Strain the liquid for an incredibly flavorful au jus.

Print Recipe

Equipment

Large cast iron skillet or any sturdy skillet or pan
1 4-6 Quart Slow Cooker

Ingredients

3 lb chuck roast
Salt and pepper
2 tablespoon olive oil
2 cups beef stock or broth
¼ cup soy sauce
2 tablespoon Worcestershire sauce
1 teaspoon Herbs de Provence or dried thyme
1 medium onion chopped
2 cloves garlic minced
6 hoagie buns
6 slices Provolone cheese

Instructions

Liberally sprinkle the roast with salt and pepper all over.
3 lb chuck roast, Salt and pepper
Heat the oil over medium-high heat in a large cast-iron skillet (or any large sturdy skillet). Add the roast and sear until browned all over, about 3 to 4 minutes per side. Remove from the skillet and place on a plate or cutting board.
2 tablespoon olive oil
In a medium bowl, stir together the beef stock, soy sauce, Worcestershire sauce, dried herbs, and a healthy pinch of salt.
2 cups beef stock, ¼ cup soy sauce, 2 tablespoon Worcestershire sauce, 1 teaspoon Herbs de Provence
Place the onions in the bottom of your slow cooker. Top the onions with the seared roast. Sprinkle the minced garlic over the roast. Carefully pour the broth mixture around the roast. Cover the slow cooker and cook on LOW for 9 hours, or on HIGH for 4½ hours.
1 medium onion, 2 cloves garlic
Remove the roast from the slow cooker and let rest on a cutting board for 10 minutes.
Use a large sharp knife to slice the roast (against the grain, if possible) into thin strips.
Turn your broiler on HIGH and place the baking rack 6 inches below the heating elements.
Open the buns and place them on a baking sheet. Toast the buns under the broiler until toasty and lightly browned. Keep an eye on them, don't let them burn! Remove from oven and place on a platter (or individual plates).
6 hoagie buns
Form the sliced roast into 6 piles approximately the length of the hoagie buns. Cut each slice of cheese in half and place on top of each pile of beef.
6 slices Provolone cheese
Use a spatula to place the meat piles on a baking sheet and then place the sheet under the broiler until the cheese has melted, only a couple of minutes (Keep an eye on them!).
Meanwhile, strain the liquid from the slow cooker through a fine-mesh sieve into a heatproof bowl. If desired, divide the sauce (au jus) into 6 small dipping bowls.
Place the heated meat onto the toasted buns and serve immediately with the au jus.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

You could substitute a tri-tip roast, top sirloin roast, or bottom round roast for the chuck.

Leftovers will keep covered in the fridge for up to 5 days. Reheat meat in a 325°F oven in a dish covered with foil until heated through, usually about 15 to 20 minutes.

Nutrition