Go Back

Slow Cooker French Dip Sandwiches

Slow cooker French dip sandwiches with fall-apart chuck roast and a rich au jus made from strained braising liquid. Toasted hoagie rolls get topped with provolone and broiled until melted and bubbly for classic French dip texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and braising liquid
  • 3 lb beef chuck roast
  • 2 cup beef broth
  • 1 can (10.5 oz) French onion soup
  • 2 tbsp Worcestershire sauce
  • 3 clove garlic, minced
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Sandwiches
  • 6 count hoagie rolls, split and toasted
  • 12 slice provolone cheese

Equipment

  • 1 slow cooker

Method
 

Braise the beef
  1. Place the beef chuck roast in the slow cooker. Add it in an even layer so it braises uniformly.
  2. Whisk together beef broth, French onion soup, Worcestershire sauce, garlic, thyme, onion powder, salt, and pepper, then pour the mixture over the beef. Make sure the top is well covered for deep flavor.
  3. Cook on low for 8–9 hours or high for 4–5 hours until the beef is completely fall-apart tender. When you press it with a fork, it should shred easily.
  4. Remove the beef and shred with two forks. Keep shredding until there are no large chunks remaining.
Make au jus and assemble
  1. Strain the braising liquid through a fine mesh strainer into a bowl to use as the au jus dipping sauce. Stir to combine, and keep it warm while you build sandwiches.
  2. Pile shredded beef onto toasted hoagie rolls and top with provolone slices. Lay the cheese directly on the hot beef so it melts down the sides.
  3. Broil assembled sandwiches for 2–3 minutes until cheese is melted and bubbly, then serve with warm au jus for dipping. Watch closely so the tops brown without burning.

Notes

For extra silky au jus, strain the braising liquid while it’s hot and skim off excess fat if desired. Store leftovers in the fridge up to 3 days; reheat beef and au jus separately until hot, then reassemble. Freezing is yes for shredded beef (up to 2 months), but broiled sandwiches don’t freeze well—add cheese and broil after thawing. For a lighter option, use reduced-sodium beef broth and choose a reduced-sodium French onion soup.