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Slow Cooker French Dip Sandwich Recipe

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4.9 from 67 reviews

This Slow Cooker French Dip Sandwich recipe features tender chuck roast slow-cooked to perfection with onions, garlic, and red wine, served on toasted garlic butter rolls with melted provolone cheese and a savory au jus for dipping. An easy, comforting sandwich perfect for satisfying meals at home.

Ingredients

For the Roast

  • 2.5 pound Chuck Roast
  • Kosher Salt and Freshly Ground Black Pepper (2 teaspoons salt, 1/2 teaspoon pepper, plus additional salt if using a larger roast)
  • 1 tablespoon Vegetable Oil
  • 1 large Onion, sliced
  • 1 cup Red Wine
  • 2 cups Low-Sodium Beef Broth
  • 2 cloves Garlic, smashed
  • 1 Bay Leaf

For the Sandwiches

  • 6 slices Provolone Cheese
  • 6 Sandwich Rolls
  • 3 tablespoons Butter
  • 1/2 teaspoon Garlic Powder
  • Fresh Parsley, chopped (for garnish)

Instructions

  1. Season and Sear Roast: Pat the chuck roast dry and season it evenly all over with 2 teaspoons of kosher salt and 1/2 teaspoon freshly ground black pepper. Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium-high heat and sear the roast on both sides until browned, about 3-4 minutes per side. Transfer the seared roast to the slow cooker.
  2. Sauté Onions and Deglaze: Add the sliced onions to the same skillet and sauté for 2-3 minutes until they begin to soften. Pour in 1 cup red wine and simmer until reduced by half, scraping up any browned bits from the pan. Pour this onion and wine mixture into the slow cooker over the roast.
  3. Add Broth and Aromatics: Add 2 cups low-sodium beef broth, 2 smashed garlic cloves, and 1 bay leaf to the slow cooker. Cover and cook on high for 6 hours or on low for 8 hours until the beef is fork-tender and shreds easily.
  4. Prepare Au Jus and Shred Beef: Remove the beef from the slow cooker. Strain the cooking liquid to remove solids, reserving the flavorful au jus for dipping. The softened onions can be mixed into the shredded beef for extra flavor.
  5. Toast Rolls: Preheat the oven broiler. Melt 3 tablespoons butter and stir in 1/2 teaspoon garlic powder. Place the sandwich rolls split open on a baking sheet and brush them with the garlic butter mixture. Broil briefly just until they begin to brown and become crispy.
  6. Assemble Sandwiches: Remove rolls from the oven, divide the shredded beef evenly among the rolls, and top each with a slice of provolone cheese. Return to the broiler until the cheese melts, about 1-2 minutes.
  7. Garnish and Serve: Sprinkle the assembled sandwiches with chopped fresh parsley and serve immediately with a side of warm au jus for dipping.

Notes

  • For larger roasts (above 2.5 pounds), increase kosher salt accordingly to enhance seasoning.
  • Use low-sodium beef broth to better control salt levels in the au jus.
  • Red wine can be substituted with additional beef broth or a dry vermouth if preferred.
  • Broiling times vary; watch the rolls carefully to avoid burning the garlic butter.
  • Leftover meat and au jus make great additions to soups or stews.

Find it online: https://oliviabakes.com/slow-cooker-french-dip-sandwich-recipe/