Slow Cooker French Dip
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
7 hrs 10 mins
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Total Time
7 hrs 15 mins
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Servings
8 sandwiches
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Calories
630 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker French Dip
Description
This recipe starts by layering diced onions and minced garlic in a slow cooker, then adding a mixture of beef broth, soy sauce, Worcestershire sauce, and yellow mustard. A seasoned, trimmed beef shoulder roast is placed on top and cooked on low for several hours until fork-tender. After shredding, the beef is returned to the pot to soak up the juice.
The melting of provolone cheese atop the beef on toasted French rolls creates a warm, gooey sandwich with a flavorful crust. The jus from the slow cooker, infused with onion, garlic, and seasoning, serves as a dipping sauce to add moisture and richness.
The sandwich pairs well with the jus to keep it moist and flavorful, making it suitable for a satisfying lunch or dinner. The method ensures tender meat throughout and a balance of savory, tangy, and umami notes from the sauces.
Nutritional information includes the sandwiches and the au jus broth. Toasting the rolls until golden brown adds necessary texture contrast.
Ingredients
- 1 yellow onion diced
- 2 cups beef broth low-sodium
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 3 cloves garlic minced
- 2 bay leaf
- 3 pounds beef shoulder roast fat trimmed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 French bread roll
- 16 lices provolone cheese
Instructions
- Add the onion and garlic to the bottom of a slow cooker.
- In a small mixing bowl combine the beef broth, soy sauce, Worcestershire sauce, and mustard. Pour into the crock pot.
- Rub beef roast all over with salt and pepper. Place the roast on top of the onions in the crock pot. Add the bay leaves on each side of the roast.
- Cover and cook on LOW for 7 hours.
- Remove the roast and shred the meat using two forks. Return the beef to the broth, stir, and let it soak up the juices while you prepare the rolls.
- Slice the rolls in half lengthwise. Toast on a baking sheet, cut side up, in a 350 degree F the oven until golden brown.
- Remove the rolls from the oven. Divide the shredded beef evenly among the bottom halves of the rolls. Then cover each sandwich with two slices of provolone cheese. Return the bottom of the sandwiches to the oven until the cheese is melted.
- Remove the french dip sandwiches from the oven. Place the top of each roll onto the sandwiches. Serve with a little bowl of the au jus from the slow cooker for dipping.
Notes
- Nutritional info covers the sandwiches and all au jus from the slow cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8sandwiches
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 630kcal | 32% |
| Carbohydrates | 36g | 12% |
| Protein | 66g | 132% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 1610mg | 67% |
| Potassium | 885mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 328mg | 33% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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