Slow Cooker French Dip Sandwiches feature tender beef cooked in a savory blend of beef broth, red wine, worcestershire, and herbs. Served on toasted rolls with melted cheese, these sandwiches are to die for. The slow cooking process ensures the beef is falling apart and creates a rich au jus sauce as the roast cooks.
Chuck roast might be my favorite cut of meat. It’s incredibly flavorful, budget-friendly, and reheats beautifully, making it perfect for delicious leftovers.
If you happen to have another chuck roast in your freezer or find them on sale at the grocery store, grab a couple and make these recipes: Old Fashioned Pot Roast Recipe, Southern Pot Roast, Old Fashioned Beef Stew on the Stove, or Dutch Oven Beef Stew.
Table of Contents
Why You’ll Love This Recipe
- Hands-Off & Easy Recipe: The slow cooker does all the work, so you can set it and forget it.
- Melt-in-Your-Mouth Beef: The long, slow cooking process ensures the beef is ultra-tender, juicy, and infused with tons of flavor. Finished with some melty cheese, you can’t beat it!
- Crowd-pleaser: This french dip sandwich recipe is great for game days, parties, or a busy weeknight dinner that the whole family will love.
Ingredients & Substitutions
- Boneless Chuck Roast: A 2.5-3 pound roast is ideal for slow cooking. It becomes tender and juicy, perfect for shredding. A rump roast will also work.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Avocado Oil: With a high smoke point, avocado oil is ideal for searing without burning. You can substitute with vegetable or canola oil if needed.
- Beef Broth: Use low-sodium broth to control the saltiness of the au jus.
- Worcestershire:
- Red Wine: Adds depth and richness to the broth. Use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. If you prefer not to use wine, you can substitute it with extra beef broth.
- Worcestershire Sauce: This sauce adds a deep umami flavor to the beef. Its blend of tangy, salty, and slightly sweet notes brings complexity to the dish. Substitute for only 1 Tablespoon of soy sauce (since it is saltier), if you do not have worcestershire.
- Onion: Adds a subtle sweetness and depth of flavor as it cooks down.
- Garlic: Fresh garlic is best for this recipe.
- Brown Sugar: A small amount of brown sugar balances the savory flavors with a hint of sweetness. Substitute with honey or white sugar.
- Spices: The smoked paprika adds smokiness. Be sure to use this instead of regular paprika. The herbs and bay leaf add another layer of flavor to the braising liquid. I avoid using onion soup mix to season the meat because it can give an artificial flavor.
- Hoagie Rolls: I love using crusty hoagie rolls for these sandwiches, but French rolls, ciabatta, or baguettes work well too.
- Cheese: Swiss melts perfectly on top of the beef for a creamy finish, but provolone or mozzarella are also great options.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make French Dip Sandwiches in the Slow Cooker
Quick Overview
- Season.
- Sear.
- Braise.
- Shred.
- Assemble.
Step by Step Instructions
Quick Tip From Bri
Take your time when searing the roast to ensure it develops a rich, deep brown crust on all sides—this will add incredible flavor.
Quick Tip From Bri
The beef should be so tender that it falls apart easily when shredded. If it’s not, let it cook a little longer.
- Season the Beef: Season the beef: Generously season the chuck roast with all of the kosher salt and black pepper, making sure to pat it in and cover all sides evenly.
- Sear the Beef: Heat 2 tablespoons of avocado oil in a heavy large skillet or pot over medium-high heat. Sear the roast on all sides until browned, about 5-7 minutes per side. Use a splatter guard to prevent grease from getting everywhere.
- Add Ingredients to the Slow Cooker: Add the sliced onions, minced garlic, beef broth, red wine, worcestershire sauce, brown sugar, onion powder, smoked paprika, thyme, rosemary, and bay leaf to the slow cooker. Nestle the seared roast in the middle.
- Cook: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and shreds easily.
- Shred the Beef: Remove the beef from the slow cooker and shred it with two forks. Strain the cooking liquid and reserve it for serving as au jus.
- Assemble the Sandwiches: Pile the shredded beef onto toasted rolls, top with swiss cheese, and serve each sandwich with a side of au jus for dipping.
Recipe Serving Suggestions
Here are some great sides to serve with crockpot french dip sandwiches:
- Salad: Romaine tossed with my homemade Caesar Dressing without Anchovies.
- Potatoes: Garlic Parsley Potatoes, Oven Roasted Yukon Gold Potatoes, or even just a bag of frozen french fries baked in the oven.
- Vegetables: Glazed Stovetop Carrots or Crispy Glazed Brussels Sprouts with Bacon.
Expert Tips
- Sear the Beef: Don’t skip searing! It adds a rich, caramelized crust that deepens the flavor of the roast.
- Use Dry Red Wine: A good dry red wine adds so much depth to the au jus.
- Low and Slow: For the most tender beef, cook on low for 8 hours. The longer cook time enhances the flavor.
- Strain the Au Jus: Straining the cooking liquid ensures a smooth and flavorful dipping sauce.
- Toast the Rolls: Lightly toasting the rolls prevents them from getting soggy and adds a nice crunch.
- Add Cheese Last: Place the swiss cheese on the beef while it’s still hot so it melts perfectly without overcooking.
- Leftover Tip: Store leftover beef with the au jus to keep it moist when reheating.
Additions & Variations
- Spicy Kick: For a bit of heat, add a sliced jalapeño or a pinch of crushed red pepper flakes to the slow cooker.
- Garlic Butter Rolls: Brush the rolls with garlic butter before toasting for an extra layer of flavor.
- Instant Pot: If you want to use your pressure cooker instead of a crock pot, follow these steps: Use the “Sauté” function to sear the roast. Add all of the ingredients to the Instant Pot. Pressure cook on high for 60 minutes, followed by a 15-minute natural release.
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Best Slow Cooker French Dip Sandwiches
Slow Cooker French Dip Sandwiches feature tender beef cooked in a savory blend of beef broth, red wine, worcestershire, and herbs. Served on toasted rolls with melted cheese, these sandwiches are to die for. The slow cooking process ensures the beef is falling apart and creates a rich au jus sauce as the roast cooks.
Equipment
Ingredients
- 2.5-3 pound boneless chuck roast
- 2 teaspoons Morton kosher salt*
- fresh cracked black pepper
- 2 Tablespoons avocado oil
- 1 14.5-ounce can beef broth or stock
- 1/2 cup red wine*
- 2 Tablespoons Worcestershire sauce
- 1 large yellow onion, sliced
- 10 cloves garlic, minced
- 1 Tablespoon brown sugar
- 1 Tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- hoagie rolls & swiss cheese, for serving
Instructions
- Season the Beef: Season the beef: Generously season the chuck roast with all of the kosher salt and black pepper, making sure to pat it in and cover all sides evenly.2.5-3 pound boneless chuck roast, 2 teaspoons Morton kosher salt*, fresh cracked black pepper
- Sear the Beef: Heat 2 tablespoons of avocado oil in a heavy large skillet or pot over medium-high heat. Sear the roast on all sides until browned, about 5-7 minutes per side. Use a splatter guard to prevent grease from getting everywhere.2 Tablespoons avocado oil
- Add Ingredients to the Slow Cooker: Add the sliced onions, minced garlic, beef broth, red wine, worcestershire sauce, brown sugar, onion powder, smoked paprika, thyme, rosemary, and bay leaf to the slow cooker. Nestle the seared roast in the middle.1 14.5-ounce can beef broth or stock, 1/2 cup red wine*, 2 Tablespoons Worcestershire sauce, 1 large yellow onion, sliced, 10 cloves garlic, minced, 1 Tablespoon brown sugar, 1 Tablespoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf
- Cook: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and shreds easily.
- Shred the Beef: Remove the beef from the slow cooker and shred it with two forks. Strain the cooking liquid and reserve it for serving as au jus.
- Assemble the Sandwiches: Pile the shredded beef onto toasted rolls, top with swiss cheese, and serve each sandwich with a side of au jus for dipping.hoagie rolls & swiss cheese, for serving
Did you make this recipe? Leave a comment below!
Notes
- Boneless Chuck Roast: A 2.5-3 pound roast is ideal for slow cooking. It becomes tender and juicy, perfect for shredding. A rump roast will also work.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Red Wine: Adds depth and richness to the broth. Use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. If you prefer not to use wine, you can substitute it with extra beef broth.
- Brown Sugar: A small amount of brown sugar balances the savory flavors with a hint of sweetness. Substitute with honey or white sugar.
Nutrition
Calories: 2586kcal | Carbohydrates: 49g | Protein: 222g | Fat: 159g | Saturated Fat: 61g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 86g | Trans Fat: 8g | Cholesterol: 782mg | Sodium: 6067mg | Fiber: 5g | Sugar: 22g
Nutrition information is automatically calculated, so should only be used as an approximation.
