If you’ve ever dreamed of sinking your teeth into the ultimate comforting sandwich, I’m here to tell you that the Slow Cooker French Dip Sandwiches Recipe will become your new obsession. Tender, juicy chuck roast takes a slow, flavorful bath in savory broth and spices until it can be sliced melt-in-your-mouth thin, nestled inside crusty rolls with gooey melted cheese, and dipped into the rich au jus. This recipe is a perfect mix of simple ingredients and patient cooking that delivers big, bold flavor every single time. Whether you’re feeding a hungry crowd or treating yourself, these sandwiches satisfy in the best way possible!
Ingredients You’ll Need
Don’t let the list fool you: these ingredients are straightforward but absolutely essential in building layers of flavor and texture that make this Slow Cooker French Dip Sandwiches Recipe shine. Each one plays a delicious role, from the hearty chuck roast to the aromatic herbs and the perfect crusty roll that holds it all together.
- 1 tablespoon vegetable oil: A neutral oil with a high smoke point, perfect for searing the roast to lock in flavor.
- 3 to 4 pound chuck roast*: The star of the show, it becomes incredibly tender after slow cooking.
- 1 and 1/2 teaspoons kosher salt: Used to season the roast and enhance natural flavors.
- 1 teaspoon black pepper: Adds just the right amount of mild spice and depth.
- 2 and 1/2 cups water: The base for the flavorful au jus, hydrating and cooking the roast gently.
- 1/4 cup sherry wine: Adds a subtle richness and complexity to the broth.
- 1 tablespoon Better Than Bouillon Beef Base: Concentrated beef flavor for a savory foundation.
- 1 bay leaf: Infuses an earthy herbal note to the cooking liquid.
- 2 (1 oz) packets dry onion soup mix: Brings a deliciously sweet and savory punch to the roast.
- 1/2 teaspoon dried thyme: Or fresh thyme, for a fragrant, woodsy touch.
- 1/2 teaspoon dried rosemary: Fresh rosemary is great too, adding an aromatic piney note.
- 6 to 8 crusty rolls: Choose ciabatta, sub rolls, or another bread that crisps beautifully and holds up to dipping.
- 1/2 cup butter (softened) (optional): For garlic butter toamp up the flavor of your rolls if you want a little extra indulgence.
- 1/2 teaspoon garlic powder (optional): To mix with the butter and add a gentle garlicky kick.
- 16 ounces provolone cheese (sliced): Meltable cheese to create that irresistible cheese layer.
- 1 batch Horseradish Sauce: A zesty condiment that complements the beef perfectly.
How to Make Slow Cooker French Dip Sandwiches Recipe
Step 1: Prepare and Season the Roast
Start by patting your chuck roast dry to ensure a beautiful sear. Sprinkle kosher salt evenly on all sides to season and enhance the meat’s natural flavor. If you’re using regular table salt, slightly reduce the amount to keep the seasoning balanced.
Step 2: Sear the Meat
Heat vegetable oil in a wide skillet over medium-high heat until shimmering. Add the roast and let it brown undisturbed for a couple of minutes. This caramelization seals in juices and builds flavor in every bite. Brown all sides evenly, which should take about 5-6 minutes total.
Step 3: Set Up the Slow Cooker
Transfer the seared roast to a 6-quart or larger slow cooker. Sprinkle freshly ground black pepper over the roast, then use the same skillet to prepare your broth by adding water, sherry wine, and the beef base. Scrape up all those delicious browned bits from the pan and pour this savory liquid into the slow cooker.
Step 4: Add Aromatics and Seasonings
Drop in the bay leaf and sprinkle the dry onion soup mix over the top of the roast, rubbing it in by hand. Don’t worry if some falls into the broth; it all adds flavor! Finish by adding thyme and rosemary, whether dried or fresh sprigs for an extra fragrant boost.
Step 5: Slow Cook to Perfection
Cover and cook on low for 8 to 10 hours. If you’re short on time, start on high for an hour to bring the broth to a boil, then shift to low. This slow, gentle cooking is what transforms the chuck roast into tender, sliceable heaven.
Step 6: Slice and Prepare the Meat
Once the roast is fork-tender, carefully remove it to a cutting board and let it rest briefly. Slice against the grain, aiming to keep nice thick slices rather than shredding. Tender slices make every sandwich feel like a special occasion.
Step 7: Toast and Butter the Rolls
Preheat your broiler and slice your rolls if not pre-sliced. Place them cut-side up on a baking sheet. For an extra touch, mix softened butter with garlic powder and spread it on the rolls. Broil rolls until golden and crisped, flipping halfway to get both sides perfectly toasted.
Step 8: Add Cheese and Melt
Turn the toasted rolls face-up again and layer sliced provolone cheese. Broil just long enough for the cheese to melt slightly—it should be gooey but not fully liquid—this cheesy layer adds indulgent richness to every bite.
Step 9: Assemble and Serve
Spread horseradish sauce on the cheesy rolls, pile on tender beef slices, and close the sandwich. Ladle the hot au jus from the slow cooker into small bowls for dipping. Dip generously and enjoy the perfect blend of savory meat, melted cheese, and flavorful broth that defines the Slow Cooker French Dip Sandwiches Recipe experience.
How to Serve Slow Cooker French Dip Sandwiches Recipe
Garnishes
Brighten up your sandwich with fresh parsley or a few thin slices of pickled jalapeño for a spicy kick that cuts through the richness. A dollop of creamy horseradish sauce on the side never hurts either!
Side Dishes
Classic French fries or crispy potato wedges are the perfect foil for these sandwiches. For something lighter, a crisp green salad with a tangy vinaigrette will balance all the savory richness beautifully. Pickled vegetables also add a nice contrast in texture and acidity.
Creative Ways to Present
Try assembling the sandwich “open-faced” with extra au jus served on the side for dunking. You can also layer cheese, beef, and cheese again before broiling for a melty, gooey upgrade. Or turn leftovers into a decadent dip by mixing shredded beef, cheese, and broth, perfect for parties or game day.
Make Ahead and Storage
Storing Leftovers
Keep your sliced roast and au jus in airtight containers in the refrigerator for up to 3 days. Store the bread separately to avoid sogginess. When ready to enjoy again, gently reheat the beef in the broth for maximum juiciness.
Freezing
This Slow Cooker French Dip Sandwiches Recipe freezes beautifully! Pack sliced roast and broth in a freezer-safe container or bag, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm slices of roast in the au jus on the stove over low heat until heated through but still tender. Toast your rolls fresh or reheat them briefly under the broiler. Assemble sandwiches as usual and enjoy a meal that tastes like it was made fresh.
FAQs
Can I use a different cut of meat for this recipe?
While chuck roast is ideal for its marbling and tenderness after slow cooking, you can substitute with other braising cuts like brisket or shoulder roast. Just expect slight differences in texture and flavor.
Do I have to use sherry wine in the broth?
Sherry adds a lovely depth, but if you prefer not to use alcohol, you can substitute with beef broth or a splash of apple cider vinegar for a touch of acidity. The flavor will be slightly different but still delicious.
What kind of rolls work best for French dip sandwiches?
Choose rolls with a sturdy crust and soft interior, like ciabatta, baguette, or good-quality sub rolls. They hold up well to dipping without falling apart and give you that satisfying crunch.
Can I make this recipe in an Instant Pot?
Yes! You can brown the meat using the sauté function, then pressure cook on high for about 60–70 minutes. Keep in mind the broth amounts might need slight adjustments, and you won’t get quite the same slow-simmered depth, but it’s a great shortcut.
How spicy is the horseradish sauce? Can I omit it?
Horseradish sauce adds a pleasant tang and subtle heat that complements the beef beautifully. However, if you’re sensitive to spice or don’t enjoy it, you can skip or swap it for a milder condiment like mayonnaise or Dijon mustard.
Final Thoughts
If comfort food dreams had a name, Slow Cooker French Dip Sandwiches Recipe would be it. This recipe rewards your patience with tender, flavorful beef and melty cheese nestled inside perfectly toasted rolls, all dipped in rich, savory au jus. Whether it’s a weekend gathering or a special treat, give this recipe a try—you’ll be so glad you did. Enjoy every delectable bite!
Print
Slow Cooker French Dip Sandwiches Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 sandwiches
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker French Dip Sandwich recipe offers a tender, flavorful chuck roast cooked low and slow with rich seasonings, then sliced and served on crispy toasted rolls with melted provolone cheese and horseradish sauce. The savory broth (au jus) from the slow cooker makes the perfect dip for these hearty sandwiches, combining ease of preparation with classic deli-style comfort food at home.
Ingredients
Beef and Cooking Liquid
- 1 tablespoon vegetable oil (or any neutral oil with high smoke point)
- 3 to 4 pound chuck roast
- 1 and 1/2 teaspoons kosher salt (use 1 teaspoon if table salt)
- 1 teaspoon black pepper
- 2 and 1/2 cups water
- 1/4 cup sherry wine
- 1 tablespoon Better Than Bouillon Beef Base
- 1 bay leaf
- 2 (1 oz) packets dry onion soup mix
- 1/2 teaspoon dried thyme (or 1 sprig fresh thyme)
- 1/2 teaspoon dried rosemary (or 1 sprig fresh rosemary)
Sandwich Components
- 6 to 8 crusty rolls (ciabatta, sub rolls, or similar)
- 1/2 cup butter (softened) (optional)
- 1/2 teaspoon garlic powder (optional)
- 16 ounces provolone cheese (sliced; can substitute Monterey Jack or mozzarella)
- 1 batch Horseradish Sauce (for serving)
Instructions
- Season and Dry Roast: Heat a wide skillet over medium-high heat. Pat the chuck roast dry and sprinkle evenly with 1 and 1/2 teaspoons kosher salt (or 1 teaspoon table salt). This ensures a good sear and enhances flavor.
- Heat Oil: Add 1 tablespoon vegetable oil to the hot skillet, swirling to coat the bottom. It should shimmer immediately if the pan is properly heated.
- Sear the Roast: Place the roast in the pan and do not move it for 1-2 minutes to develop a brown crust. Use tongs to flip and brown all sides of the roast thoroughly, about 5-6 minutes total.
- Transfer to Slow Cooker: Place the seared roast in a 6-quart (or larger) slow cooker. Sprinkle 1 teaspoon black pepper over the roast.
- Make Broth: Return the skillet to medium heat. Add 2 and 1/2 cups water, 1/4 cup sherry wine, and 1 tablespoon beef base. Stir well, scraping browned bits off the pan until the beef base dissolves. Pour this liquid over the roast in the slow cooker.
- Add Bay Leaf: Place 1 bay leaf into the slow cooker for herbal aroma.
- Season with Onion Soup Mix: Sprinkle 2 packets of dry onion soup mix directly onto the top of the roast. Rub it into the exposed meat with your hand; some may fall into the broth, which is fine.
- Add Herbs: Sprinkle 1/2 teaspoon dried thyme and 1/2 teaspoon dried rosemary over the roast, or add fresh sprigs if available.
- Slow Cook: Cover and cook on low heat for 8-10 hours until the meat is fork-tender. Alternatively, use high heat for 1 hour before switching to low. Avoid cooking on high all the way through to maintain tenderness.
- Rest Roast: Carefully remove the tender roast from the slow cooker to a cutting board with a juice groove. Let it rest for a few minutes.
- Slice Meat: Using a sharp chef’s knife, slice the roast against the grain into thick slices, avoiding shredding as much as possible. Keep the sliced meat warm.
- Prepare Oven and Rolls: Preheat the broiler and move the oven rack to the top position. Slice rolls if not pre-sliced and place them face-up on a baking sheet.
- Optional Garlic Butter: Mix 1/2 cup softened butter with 1/2 teaspoon garlic powder and spread on cut sides of rolls for extra flavor and moisture.
- Broil Rolls (First Side): Under the broiler, toast the rolls cut side up for 2-3 minutes until golden and crisp. Watch closely to avoid burning.
- Broil Rolls (Second Side): Flip rolls over and broil the other side for 2-4 minutes until nicely crisp but not burned.
- Add Cheese and Melt: Flip rolls back to cut-side up, layer with sliced provolone cheese, and return to broiler for 1-2 minutes until the cheese just melts.
- Assemble Sandwiches: Spread horseradish sauce on the cheesy rolls, top with sliced beef, and close the sandwich.
- Serve with Au Jus: Ladle warm au jus broth from the slow cooker into small bowls. Dip each sandwich before taking a hearty bite for full French Dip experience.
Notes
- Adjust salt quantities if using table salt instead of kosher to avoid over-salting.
- For more tender meat, avoid cooking entirely on high heat in the slow cooker.
- Using fresh rosemary and thyme instead of dried herbs enhances flavor if available.
- The optional garlic butter adds richness and flavor but can be omitted to reduce calories.
- Broil rolls carefully and watch the toasting process closely to prevent burning.
- Leftover au jus can be refrigerated for up to 3 days and reheated for dipping.
