Slow Cooker French Dip Sandwiches
Delicious slow cooker French dip sandwiches that are perfect for cozy winter days and parties.
I love a good pot roast, but a French dip sandwich is next level. Cozy, comforting, and satisfying on so many levels; I consider it a bistro meal at home. This is a great recipe if you’re home for the weekend you can make it ahead then assemble when you are ready. However, it’s also great if you’re hosting parties, think Super Bowl, graduation, or simply having some friends over for dinner. You can have it cooking all day then assemble once you are ready to eat. This recipe is based off of my Simple Slow Cooker Chuck Roast recipe.
Why You'll Love This Recipe
- Easy to make
- Great for parties
- Gluten-Free
Ingredients
Chuck Roast – Use a 3 1/2 – 4lb roast
Olive Oil – I like to use olive oil but vegetable or canola oil would also work for this.
Beef Broth – Try to use low sodium
Salt – Regular table salt
Black Pepper
Fresh Thyme Sprigs – Can use 1/2 dried thyme if that’s all you have on hand.
Onion – Yellow onions are great in this recipe but you can also substitute with a Vidalia onion.Â
Worcestershire Sauce – You will only need 2 tbsp but it does give it flavor. Make sure it’s gluten-free if needed.
Rolls – Long crusty sub/Italian rolls are the best for this. You don’t want the rolls to be soft or it will become a soggy mess. If you are gluten-free you can find long sandwich rolls as a substitute.
Provolone Cheese – Slice sharp provolone is great in this sandwich, it gives it a nice tangy bite to it. If you do not like sharp provolone you can substitute in mild provolone.
Instructions
- Sprinkle the chuck roast with salt and pepper on both sides.
- Heat oil in a large stock pot and add the chuck roast. Brown on all sides about 5 minutes per side.
- Transfer the roast to the slow cooker and add the onion slices.
- Add 32 oz of beef broth, Worcestershire sauce, and fresh thyme.
- Set the slow cooker to low and cook for 8 hours.
- After 8 hours, remove the roast from the crockpot and place on a plate. Shred the roast then add back to the crockpot to mix with the juices.
- Cut the rolls and add some of the shredded beef with just a bit of juice (you don’t want a soggy roll).
- Top with provolone cheese and place under a broiler in the oven for about 3-4 minutes. Keep an eye on it so it doesn’t burn. If you do not want to use a broiler, then add the cheese to the roll first, then top with the hot shredded beef to help melt the cheese.
- Add some of the crockpot juices to small individual serving bowls.
- Dip the sandwich into the juice.
Recipe Substitutions
Use gluten-free rolls if needed. The Schar brand makes a good long roll.
Can use mild provolone cheese if needed.
Vidalia onions can be used instead of yellow onions.
You can use 1/2 tsp dried thyme instead of fresh thyme.Â
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Storage Tips
Store covered in the refrigerator for up to three days.
French Dip Sandwiches
Equipment
- 1 Slow Cooker
- 1 Frying Pan to brown the chuck roast
Materials
- 3 1/2 -4 lb Chuck Roast
- 1 1/2 tsp Salt you can use regular table salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
- 1 Yellow onion, sliced Can use a Vidalia onion
- 32 oz Beef broth, low sodium
- 2 tbsp Worcestershire Sauce
- 2 sprigs Thyme, Fresh 1/2 tsp dried
- 1 llb Provolone cheese sliced, sharp depending on how many slices per sandwich you may need a bit more.
- 8 Crusty Rolls, nothing too soft Sub, Italian, Hoagie Rolls can be used
Instructions
- Sprinkle both sides of the chuck roast with salt and black pepper.
- Heat the oil in a large skillet, then brown all sides of the chuck roast, approx. 5 minutes per side, then transfer the roast to the slow cooker.
- Add the sliced onions; then add the beef broth and Worcestershire sauce.
- Add the thyme sprigs to the broth.
- Cover and set the slow cooker to low for 8 hours.
- Remove the chuck roast to a plate and shred using a fork, then place it back into the slow cooker to mix with juices.
- Slice the rolls then add the shredded roast beef being careful not to add too much juice or it will become soggy.
- Top the sandwich with one or two slices of the provolone cheese.
- Place under a broiler for approx. 2-3 min, keep an eye on it until the cheese is melted.
- Spoon juices from the crockpot into individual serving bowls, and set alongside the sandwiches.
- Dip sandwich into the au jus and enjoy.
Notes
Nutrition
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