Slow Cooker French Dip Sandwiches
Slow Cooker French Dip Sandwiches are savory, comforting and so easy to make. With tender beef, melted cheese and a side of au jus for dipping, this toasty sandwich makes the best meal!
Servings: 6 sandwiches
- 2 tablespoons olive oil
- 2-3 pounds beef chuck roast
- Salt and pepper (to taste)
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 (14 ounce) can low-sodium beef broth
- 1 (14 ounce) can French onion soup
- 1 tablespoon Worcestershire sauce
- 6 French rolls
- 6 slices provolone cheese
In a large skillet, heat olive oil over medium heat. Season roast with salt, pepper, oregano, thyme, and garlic powder. Place roast in pan and sear on all sides until browned, about 1-2 minutes per side (this will help lock in flavor and juices).
Transfer roast to slow cooker. Add beef broth, french onion soup, and Worcestershire sauce. Gently stir to combine.
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until roast shred easily with a fork. Transfer roast to cutting board and shred.
Fill each roll with beef and top with one slice of provolone cheese. Place under the broiler for 1-2 minutes, or until the cheese is melted and rolls are slightly toasted. Strain juices from the slow cooker and serve with sandwiches as au jus for dipping.
- Use a slow cooker liner for easy clean-up.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- If freezing, place the beef and au jus in separate, freezer-safe container and freeze for up to four months.
- See my tips and tricks for making these Slow Cooker French Dip Sandwiches above the recipe box.
Serving: 1sandwich | Calories: 506kcal | Carbohydrates: 24g | Protein: 38g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 565mg | Potassium: 618mg | Fiber: 2g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 229mg | Iron: 5mg