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Slow Cooker French Dip Sandwiches Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Transfer to Slow Cooker: Place the seared roast in a 6-quart (or larger) slow cooker. Sprinkle 1 teaspoon black pepper over the roast.
  5. 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.
  6. Add Bay Leaf: Place 1 bay leaf into the slow cooker for herbal aroma.
  7. 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.
  8. Add Herbs: Sprinkle 1/2 teaspoon dried thyme and 1/2 teaspoon dried rosemary over the roast, or add fresh sprigs if available.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Broil Rolls (Second Side): Flip rolls over and broil the other side for 2-4 minutes until nicely crisp but not burned.
  16. 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.
  17. Assemble Sandwiches: Spread horseradish sauce on the cheesy rolls, top with sliced beef, and close the sandwich.
  18. 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.

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Find it online: https://easybakekitchen.com/slow-cooker-french-dip-sandwiches-recipe/