Slow Cooker French Dip Sandwiches
User Reviews
3.7
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Prep Time
5 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 15 mins
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Servings
8 sandwiches
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Calories
600 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker French Dip Sandwiches
Description
This recipe utilizes a beef chuck roast slow-cooked with canned French onion soup and beef consomme, allowing the flavors to meld and the meat to become very tender. After slow cooking for several hours, the beef is shredded with a fork, creating strands perfect for piling into sandwich rolls. A portion of the cooking liquid is reduced on the stovetop to concentrate its flavor, forming a dipping sauce or au jus. Sandwich rolls are sliced and filled with the shredded beef, then topped with provolone cheese and briefly baked so the cheese melts and the bread warms.
The resulting sandwiches offer a rich combination of tender, juicy beef with sweet-savory onion notes, creamy melted cheese, and soft, warm rolls. The au jus enhances each bite with additional moisture and depth. This meal suits casual dining and can accommodate multiple servings at once.
The slow cooker method makes this recipe convenient, permitting unattended cooking with the benefit of a flavorful broth. Variations in slow cooker temperature and roast size may require adjusted cooking times for optimal shredding texture.
Ingredients
- 3 pounds beef chuck roast
- 21 ounces French Onion Soup 2 10.5 ounce cans, condensed
- 10.5 ounces beef consomme (1 can)
- 8 sandwich roll
- 8 lices provolone cheese
Instructions
- Place the roast in a slow cooker. Pour the soup and consomme over the top.
- Cover and cook on low for 8 hours or high for 4 hours, or until the beef easily shreds apart with a fork.
- Remove 3 cups of the liquid from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10-15 minutes.
- Transfer the beef to a shallow dish and shred with a fork.
- Place the sandwich rolls on a baking sheet and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
- Serve immediately with the sauce on the side for dipping.
Notes
- Slow cooker models vary; if beef does not shred easily after cooking, continue cooking until tender.
- For larger roasts or doubled quantities, increase cooking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8sandwiches
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 600kcal | 30% |
| Carbohydrates | 34g | 11% |
| Protein | 47g | 94% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 139mg | 46% |
| Sodium | 1215mg | 51% |
| Potassium | 1015mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 270IU | 5% |
| Calcium | 309mg | 31% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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