Slow Cooker French Dip Sandwiches
Slow Cooker French Dip Sandwiches are juicy, beefy sandwiches that start with a chuck roast paired with onions, slow cooked all day, which results in a tender beef sandwich with melty cheese on a hearty hoagie bun.
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This sandwich is so juicy and flavorful, it just melts in your mouth. This recipe is a family favorite, for sure! I usually make a double batch to ensure there’s leftovers for lunch the next day.
Honestly, I love anything that comes with a side of au jus.
Once the meat is cooked low and slow all day, pile it high on thick hoagie rolls, top the beef with sliced provolone cheese and add a dollop of horseradish sauce. Out of this world!
This recipe is perfect to throw together before you leave for work in the morning because it cooks for 8-10 hours and will be ready when you get home. As soon as you open the door your mouth will start watering. (insert the drooling emoji here 🙂 )
If you love French Dip Sandwiches, try the Pittsburgh Italian Beef Sandwiches and BBQ Shredded Pork Sandwiches!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- CrockPot
- Chuck roast
- Butter
- Salt and pepper
- Beef broth
- Lipton beefy onion soup mix
- Worcestershire sauce
- Dijon mustard
- Yellow or vidalia onion
- Fresh rosemary, or dried rosemary works too
- Sliced provolone cheese – you can use any cheese you like with on the sandwiches
- Hoagie buns for serving
- Horseradish sauce for serving
How to make it
Remove the roast from the fridge and let the chuck roast come to room temperature. Salt and pepper to taste on all sides. Slice the onions.
Sear the roast: Add 2 tablespoons butter to a skillet over medium high heat.
Add the beef to the skillet and sear 1-2 minutes on all sides.
While the meat is searing, add 3 cups of the beef broth to the crockpot. Add in the onions, Dijon mustard, Worcestershire sauce, and the onion soup mix.
When the beef is seared, add that to the crockpot.
Turn off the stove and add the remaining 1 cup of beef broth to the skillet. Using a wooden spoon or spatula scrape the browned bits off the bottom of the pan. Add all the liquid to the crockpot. Add in the rosemary.
Cook on low 8-10 hours.
When the meat is finished cooking , remove it to a plate and shred it using meat claws or 2 forks. Return the meat to the crockpot.
Tip!
Pop your sandwiches under the broiler for 2 minutes to toast the bread and melt the cheese
Serve the shredded beef in hoagie rolls with sliced provolone cheese and horseradish sauce with a cup of the beef gravy for dipping.
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Tips
- Refrigerate leftovers in an airtight container up to 4 days. Pour the meat with the juice into a saucepan
- If you don’t feel like searing the meat, you can skip this step.
- You can use frozen meat. 2-3 hours to your cook time.
- Serve on hoagie/sub rolls, ciabatta rolls, or hamburger buns.
- You can substitute brisket, pork shoulder, or short ribs for the chuck roast.
Try these next
- Slow Cooker Salisbury Meatballs
- Mississippi Pot Roast
- Apple Cider Pork Tenderloin
- Chicken Cacciatore
- Beef and Broccoli
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Slow Cooker French Dip Sandwiches
Equipment
Ingredients
- 3 pounds chuck roast
- 2 tbsp butter
- Salt
- Pepper
- 4 cups beef broth
- 1 envelope Lipton beefy onion soup mix
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 large yellow or vidalia onion
- 2 stalks fresh rosemary or 2 tsp dried rosemary
- Sliced provolone cheese
- Hoagie buns for serving
- Horseradish sauce for serving
Instructions
- Remove the roast from the fridge and let the chuck roast come to room temperature. Salt and pepper to taste on all sides. Slice the onions.
- Sear the roast: Add 2 tablespoons butter to a skillet over medium high heat.
- Add the beef to the skillet and sear 1-2 minutes on all sides.
- While the meat is searing, add 3 cups of the beef broth to the crockpot. Add in the onions, Dijon mustard, Worcestershire sauce, and the onion soup mix.
- When the beef is seared, add that to the crockpot.
- Turn off the stove and add the remaining 1 cup of beef broth to the skillet. Using a wooden spoon or spatula scrape the browned bits off the bottom of the pan. Add all the liquid to the crockpot. Add in the rosemary.
- Cook on low 8-10 hours.
- When the meat is finished cooking , remove it to a plate and shred it using meat claws or 2 forks. Return the meat to the crockpot.
- Serve the shredded beef in hoagie rolls with sliced provolone cheese and horseradish sauce with a cup of the beef gravy for dipping.
Notes
- Refrigerate leftovers in an airtight container up to 4 days. Pour the meat with the juice into a saucepan
- If you don’t feel like searing the meat, you can skip this step.
- You can use frozen meat. 2-3 hours to your cook time.
- Serve on hoagie/sub rolls, ciabatta rolls, or hamburger buns.
- You can substitute brisket, pork shoulder, or short ribs for the chuck roast.
