Slow Cooker French Dip Sandwiches
User Reviews
5
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Prep Time
25 mins
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Cook Time
8 hrs
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Total Time
8 hrs 25 mins
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Servings
6 sandwiches
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Course
Main Course
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Cuisine
American
Slow Cooker French Dip Sandwiches
Description
The Slow Cooker French Dip Sandwiches recipe starts by combining beef broth with soy sauce, Worcestershire sauce, and honey to make a seasoned cooking liquid. The chuck roast is dry-seasoned and seared to develop browning before slow cooking it with sliced onion, garlic, rosemary, and thyme in the broth mixture for 8 hours. This long cooking time breaks down the meat to tender, shreddable perfection.
Once cooked, the roast is shredded and then served piled onto hoagie buns, topped with slices of provolone or Swiss cheese. The broth left from the slow cooker is seasoned to taste and used as a dipping sauce (au jus), enhancing the sandwich with rich, savory flavor. Butter is also used to warm the buns slightly.
This dish fits well as a filling meal ideal for cooler days or when slow-cooked tender beef is desired. It pairs nicely with simple sides as the sandwich itself is rich and satisfying.
Ingredients
- 2 1/2 cups beef broth low-sodium
- 1/4 cup soy sauce low sodium
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 tsp honey
- 3 lbs chuck roast
- salt freshly ground
- black pepper freshly ground
- 1 1/2 Tbsp olive oil
- 1 prig rosemary fresh
- 1 prig thyme use a big sprig with several stems, fresh
- 1 large yellow onion sliced
- 6 cloves garlic minced (2 Tbsp
- 6 hoagie bun crusty, smaller ones, or crusty baguette cut into thirds
- 3 Tbsp butter
- 6 deli slices provolone cheese halved, or Swiss cheese
Instructions
- In a bowl (or large liquid measuring cup used to measure broth), whisk together broth, soy sauce, Worcestershire and honey, set aside.
- Heat olive oil in a large pot over medium-high heat. Dab both sides of roast dry with paper towels, season just lightly with salt and a fair amount of pepper.
- Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a 5 to 7 quart slow cooker, while leaving oil in pot.
- Add onion to pot and saute 3 minutes, add garlic and saute 30 seconds longer.
- Remove pot from heat, pour beef broth mixture into pot and scrape any browned bits from the bottom. Pour mixture into slow cooker over roast.
- Submerge rosemary and thyme spring into broth on sides of roast. Cover and cook on low 8 hours.
- Remove roast from slow cooker and transfer to a cutting board, while leaving behind onions and herbs. Shred roast with two forks while removing excess fat.
- If needed season broth and beef with a little salt, if you find it a little too salty for your liking add in a little water to broth mixture.
- Pour broth mixture in slow cooker through a fine mesh sieve into a bowl and discard mixture in sieve.
- Return roast to now empty slow cooker, toss with 1/3 cup of the strained broth mixture.
- For buns, heat oven to 350 degrees (or a countertop toaster oven works great here if you have one). Cut buns through the center, place buns cut side up on a rimmed baking sheet.
- Spread butter on each side then toast in preheated oven about 7 - 8 minutes, add cheese to one of of each bun and toast until melted, about 2 minutes longer.
- Layer beef over rolls and top with remaining half. Serve warm with remaining broth for dipping.
- Recipe Source: Cooking Classy. Recipe updated 1/30/18.
User Reviews
Overall Rating
5
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