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–+ servings
Melany

Mouthwatering Slow Cooker French Dip

Turn an everyday meal into a gourmet experience with this Mouthwatering Slow Cooker French Dip. Juicy, tender beef cooked to perfection in a savory broth, paired with crusty rolls, melted cheese, and a rich au jus for dipping. Perfect for family dinners or entertaining, this recipe is as simple as it is satisfying.
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Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 6 -8 sandwiches
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Beef and Broth:
  • Olive oil: 2 tablespoons
  • Beef chuck roast: 2 1/2 to 3 pounds
  • Kosher salt: To taste
  • Freshly ground pepper: To taste
  • Dry onion soup mix: 2 1-ounce packages
  • Water: 2 cups
  • Beef broth: 2 14.5-ounce cans
For the Sandwiches:
  • Swiss or provolone cheese: 6-8 slices
  • Crusty rolls ciabatta or French bread: 6-8

Method
 

Sear the Beef
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season the beef chuck roast generously with kosher salt and freshly ground pepper.
  3. Sear each side of the roast in the hot skillet for 1-2 minutes until browned.
2. Prepare the Slow Cooker
  1. Transfer the seared roast to your slow cooker, along with the pan drippings.
  2. Sprinkle onion soup mix over the roast.
  3. Add water and beef broth, ensuring the liquid covers the roast halfway.
3. Cook the Beef
  1. Cover the slow cooker with the lid.
  2. Cook on low for 8-10 hours or high for 4-6 hours, until the beef is tender and easily shreds with a fork.
4. Shred the Beef
  1. Remove the roast from the slow cooker and place it on a cutting board.
  2. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker to keep warm in the juices.
5. Assemble the Sandwiches
  1. Preheat your oven to broil.
  2. Slice the crusty rolls in half and layer each with shredded beef.
  3. Top with a slice of Swiss or provolone cheese.
  4. Place the sandwiches on a baking sheet and broil for 2-3 minutes, or until the cheese melts and the bread is golden.
6. Serve with Au Jus
  1. Ladle the warm broth from the slow cooker into small bowls.
  2. Serve the sandwiches immediately with the au jus for dipping.

Notes

  • Prep Ahead: Sear the beef and assemble the slow cooker ingredients the night before for easy morning setup.
  • Leftovers: Shredded beef stores well in the fridge for up to three days or in the freezer for three months.

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