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5.0 from 414 votes

Slow Cooker French Dip Sandwiches

These toasty Slow Cooker French Dip Sandwiches are made with slow cooked roast beef and served on crusty rolls with melty cheese and savory au jus. So good!

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8 servings
Calories: 474 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 Tablespoons olive oil
  • 2 1/2 to 3 pounds beef chuck roast
  • kosher salt
  • freshly ground pepper
  • 2 (1-ounce) packages dry onion soup mix
  • 2 cups water
  • 2 (14.5-ounce) cans beef broth
  • 6-8 lices Swiss or provolone cheese
  • 6-8 crusty rolls (we like ciabatta)

Instructions

    Cup of Yum
  1. Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
  2. When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won't take very long - you just want to quickly brown the roast to add flavor and seal in the juices.
  3. Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.
  4. When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the juices from the slow cooker as au jus for dipping.

Notes

  • Using a frozen roast: You don't have to thaw the chuck roast if using it straight from the freezer. Instead, just add it to the slow cooker with the other ingredients, including salt and pepper for seasoning. Cook as directed, but be aware that you will need to increase your cooking time by at least a couple of hours in this case.
  • Searing the meat: You do not have to sear the meat first. Instead, you could just season it with salt and pepper, then stick the roast in the slow cooker with the other ingredients and you will still get pretty darn fantastic French dip sandwiches at the end of the day. 
  • Storage: Leftovers will keep in the fridge for 3-4 days and are excellent for using in other dishes like chimichangas, shredded beef tacos, or beef and gravy.
  • Freezing: The meat and au jus sauce can be frozen separately in airtight containers for 2-3 months, then reheated before serving.
  • Instant Pot French Dip Sandwiches: If you prefer to make this in the Instant Pot, follow the same process as the slow cooker except sear the roast in the Instant Pot using the sauté function. Then remove it to a plate and add the water, scraping any browned bits off the bottom of the pot. Add the roast back to the pot with the remaining ingredients and cook on high pressure for 60 minutes with the valve set to sealing, followed by a 15 minutes natural pressure release.
  • This recipe is on page 160 of my cookbook, House of Nash Eats Everyday! 

Nutrition Information

Calories 474kcal (24%) Carbohydrates 26g (9%) Protein 36g (72%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 108mg (36%) Sodium 1941mg (81%) Potassium 683mg (20%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 146IU (3%) Vitamin C 1mg (1%) Calcium 189mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 474

% Daily Value*

Calories 474kcal 24%
Carbohydrates 26g 9%
Protein 36g 72%
Fat 25g 38%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 108mg 36%
Sodium 1941mg 81%
Potassium 683mg 15%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 146IU 3%
Vitamin C 1mg 1%
Calcium 189mg 19%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.