Slow Cooker French Dip Sandwiches
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8 servings
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Calories
474 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker French Dip Sandwiches
Description
This recipe begins by seasoning and searing a beef chuck roast to develop a flavorful crust. The roast is then placed in a slow cooker along with onion soup mix, water, and canned beef broth. Cooking on low heat for 8 to 10 hours or on high for 4 to 6 hours tenderizes the meat until it easily shreds with a fork. Using a slow cooker allows the beef to absorb the savory flavors while staying moist.
Once cooked, the meat is shredded and stacked on crusty rolls such as ciabatta, topped with slices of Swiss or provolone cheese. The sandwiches are briefly broiled to melt the cheese and toast the buns. The rich cooking liquid from the slow cooker is served as a dipping sauce, adding moisture and depth to the sandwiches.
These French Dip sandwiches work well for casual gatherings or a comforting dinner. The leftover beef and au jus can be refrigerated or frozen, providing versatile options for use in meals like tacos or chimichangas. The recipe also offers variations for using frozen roasts or making the dish in an Instant Pot.
Ingredients
- 2 Tablespoons olive oil
- 2 1/2 to 3 pounds beef chuck roast
- kosher salt
- black pepper freshly ground
- 2 (1-ounce) packages onion soup mix dry
- 2 cups water
- 2 (14.5-ounce) beef broth in cans
- 6-8 lices swiss cheese or provolone cheese
- 6-8 crusty rolls (we like ciabatta)
Instructions
- 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.
- 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.
- 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.
- 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
- You can cook the chuck roast from frozen but expect longer cooking times, adding at least 2 hours.
- Searing the meat before slow cooking enhances flavor but is optional; cooking it seasoning directly in the slow cooker still yields tender meat.
- Leftover shredded beef and au jus can be refrigerated for 3-4 days or frozen separately for 2-3 months.
- Instant Pot version is a quicker alternative; sear the roast, add liquids, and cook on high pressure for 60 minutes with natural release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 474 kcal
% 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.
User Reviews
Overall Rating
5
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