Best Slow Cooker French Dip Sandwiches

5 from 8 votes

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.

Prep Time5

Cook Time4 30

Total Time4 35

Course: Main

Cuisine: American

Author: Brianna May

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

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