Slow Cooker French Dip Sandwiches Recipe
Introduction
Slow Cooker French Dip Sandwiches are a comforting and flavorful meal perfect for busy days. Tender, juicy beef slow-cooked to perfection, served on buttery rolls with melted provolone and savory au jus for dipping—this sandwich is sure to become a family favorite.
Ingredients
- 3 pounds chuck roast (beef roast or rump roast also work, 2.5–4 pounds)
- 1 teaspoon oregano
- ½ teaspoon thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 medium onion, sliced thin (optional)
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 medium bay leaf
- 6 sub style rolls (sausage rolls)
- 2 tablespoons butter, melted (salted)
- 6 slices provolone cheese
Instructions
- Step 1: Spray the slow cooker with cooking spray. Trim the beef roast if needed on a cutting board.
- Step 2: In a small bowl, mix oregano, thyme, garlic powder, onion powder, salt, and pepper. Sprinkle half the seasoning over one side of the beef and rub it in evenly. If using, layer the sliced onion in the bottom of the slow cooker. Place the beef in the slow cooker with the seasoned side down, then rub the remaining seasoning on top of the roast.
- Step 3: Pour the beef broth into the slow cooker around the edges. Add Worcestershire sauce over the meat and tuck the bay leaf into the broth.
- Step 4: Cover and cook on low for 7-8 hours until the beef easily shreds with a fork. Remove and discard the bay leaf.
- Step 5: Take the beef out and let it rest for about 10 minutes. Shred the meat using two forks turned backward.
- Step 6: Preheat the oven to broil. Lightly spray a baking sheet with cooking spray. Slice the rolls open and place them cut side up on the baking sheet.
- Step 7: Brush both sides of each roll with melted butter. Cut the provolone slices in half and place the cheese on the top side of each roll.
- Step 8: Broil the rolls under the oven broiler for 1-2 minutes until the cheese melts. Remove the pan from the oven, top each roll with shredded beef, and strain the broth through a sieve.
- Step 9: Serve the sandwiches hot with bowls of the strained broth for dipping. Enjoy your delicious French Dip Sandwiches!
Tips & Variations
- For extra flavor, add a splash of red wine to the broth before cooking.
- Try topping the sandwiches with caramelized onions for added sweetness.
- Substitute provolone with Swiss or mozzarella cheese if preferred.
- If you don’t have sub rolls, use crusty baguettes or hoagie rolls instead.
Storage
Store leftover shredded beef and broth in an airtight container in the refrigerator for up to 4 days. Keep rolls separate to prevent them from getting soggy. Reheat the beef gently on the stove or in the microwave, and warm the rolls in the oven before assembling. The broth can be reheated and used for dipping as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Yes, rump roast or other beef roasts in the 2.5 to 4-pound range work well for slow cooking and shredding.
Do I need to use the bay leaf?
The bay leaf adds subtle aromatic flavor to the broth but can be omitted if necessary. Just remember to discard it after cooking.
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Slow Cooker French Dip Sandwiches Recipe
- Total Time: 7 hours 45 minutes
- Yield: 6 sandwiches 1x
Description
Delicious and easy Slow Cooker French Dip Sandwiches featuring tender shredded beef cooked low and slow, served on toasted sub rolls with melted provolone cheese and savory au jus dipping sauce made from the flavorful cooking broth.
Ingredients
Scale
Beef and Seasonings
- 3 pounds chuck roast (beef roast or rump roast also work, anywhere from 2.5–4 pounds)
- 1 teaspoon oregano
- ½ teaspoon thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 medium onion, sliced thin (optional)
Cooking Liquids
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 medium bay leaf
Sandwich Assembly
- 6 sub style rolls (sausage rolls, wider than hot dog buns)
- 2 tablespoons salted butter, melted
- 6 slices provolone cheese
Instructions
- Prepare the Slow Cooker and Season the Beef: Spray the slow cooker with cooking spray. Trim the beef if necessary on a cutting board. In a small bowl, combine oregano, thyme, garlic powder, salt, and pepper. Sprinkle half of the seasoning over the beef and rub it in evenly.
- Add Onion and Beef to Slow Cooker: If using, spread the sliced onion on the bottom of the slow cooker. Place the beef on top of the onion seasoning side down, then sprinkle the remaining seasoning evenly over the top of the beef and rub it in.
- Add Broth and Flavorings: Pour the beef broth along the edge of the slow cooker. Drizzle Worcestershire sauce over the meat and tuck in the bay leaf into the broth.
- Slow Cook the Beef: Cover and cook on low for 7-8 hours, or until the beef shreds easily with a fork. Once done, remove and discard the bay leaf.
- Rest and Shred the Beef: Let the meat rest for about 10 minutes, then shred thoroughly using two forks turned backward.
- Preheat the Oven and Prepare Rolls: Set the oven to the broil setting and lightly spray a baking sheet with cooking spray. Slice the rolls open and place them cut side up on the sheet.
- Butter and Cheese the Rolls: Brush both sides of the rolls with melted butter. Cut the provolone slices in half and place them on the top side of each roll.
- Broil the Rolls: Broil the rolls in the oven for 1-2 minutes until the cheese melts and the bread is lightly toasted.
- Assemble Sandwiches and Serve: Remove the rolls from the oven, pile with shredded beef, and serve alongside strained cooking broth in small bowls for dipping. Enjoy your homemade French Dip Sandwiches!
Notes
- For more flavor, use rump roast or well-marbled chuck roast.
- Optional sliced onion adds sweetness and depth but can be omitted for a cleaner broth.
- Broth can be strained and reheated as au jus for dipping or drizzled on sandwiches.
- Substitute provolone with Swiss or mozzarella for a different cheese profile.
- Leftover beef can be refrigerated for up to 3 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
Keywords: Slow Cooker French Dip Sandwiches, French Dip, Slow Cooker Beef Sandwich, Provolone, Au Jus Sandwich
