Slow Cooker French Dip Sandwiches
User Reviews
5
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Prep Time
15 mins
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Cook Time
9 hrs
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Additional Time
20 mins
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Total Time
9 hrs 35 mins
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Servings
4
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Calories
612 kcal
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Cuisine
American
Slow Cooker French Dip Sandwiches
Description
This recipe starts with a well-seasoned chuck roast seared on all sides to develop a browned crust, locking in juices and flavor. The roast is then slow-cooked with chopped onions, minced garlic, and a broth blend of beef stock, soy sauce, Worcestershire sauce, and herbs de Provence. This slow cooking tenderizes the meat and infuses it with savory, aromatic flavors over several hours.
After cooking, the roast is sliced thinly against the grain for tenderness. Opened hoagie buns are toasted under a broiler with slices of provolone placed on top until melted and slightly browned. The sliced beef is piled onto the buns, combining with the melted cheese’s creamy texture.
The accumulated cooking juices can be served warm as au jus for dipping, enhancing the sandwich’s savoriness. This slow cooker method produces consistently tender meat infused with deep flavor, ideal for casual meals.
Leftovers should be stored covered in the refrigerator for up to five days and reheated gently in a 325°F oven covered with foil. Alternative roast cuts like tri-tip, top sirloin, or bottom round can also be used with similar results.
Ingredients
- 3 lb chuck roast
- salt
- black pepper
- 2 tablespoon olive oil
- 2 cups beef stock or broth
- ¼ cup soy sauce
- 2 tablespoon Worcestershire sauce
- 1 teaspoon herbes de provence or dried thyme
- 1 medium onion chopped
- 2 cloves garlic minced
- 6 hoagie buns
- 6 lices provolone cheese
Instructions
- Liberally sprinkle the roast with salt and pepper all over.
- 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.
- In a medium bowl, stir together the beef stock, soy sauce, Worcestershire sauce, dried herbs, and a healthy pinch of salt.
- 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.
- 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).
- 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.
- 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.
Notes
- Substitute tri-tip, top sirloin, or bottom round roast for the chuck roast if desired.
- Leftover meat can be refrigerated covered for up to 5 days.
- Reheat leftovers in a 325°F oven covered with foil for 15-20 minutes until warmed through.
- Use the cooking broth as au jus dipping sauce for the sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 8g | 3% |
| Protein | 77g | 154% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 2g | 100% |
| Cholesterol | 254mg | 85% |
| Sodium | 798mg | 33% |
| Potassium | 998mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 309mg | 31% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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