Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches

Craving a comforting, flavorful meal that practically cooks itself? These Slow Cooker French Dip Sandwiches are the answer! With tender, melt-in-your-mouth beef, rich caramelized onions, and gooey cheese, all dipped in savory au jus, you’ll have the perfect sandwich that’s bursting with flavor in every bite.

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Course: Main Dish

Cuisine: American

Prep Time: 25

Cook Time: 5

Total Time: 5 25

Servings: sandwiches

Calories: 610kcal

Ingredients

2-3 lb beef chuck roast (or rump roast, sirloin roast, or boneless bottom round for leaner options), trimmed of excess fat
3 cups low-sodium beef broth
¼ cup Worcestershire sauce
2 tbsp extra virgin olive oil
2 yellow onions quartered and thinly sliced
3 cloves garlic minced
1 bay leaf
Salt and pepper to taste
4-6 sandwich rolls (avoid overly soft rolls to prevent them from falling apart when dipped)
8-12 slices cheese (provolone, Swiss, Havarti, or Monterey Jack)

Instructions

Season the roast generously with salt and pepper.
In a large measuring cup, mix the beef broth and Worcestershire sauce. Set aside.
Heat the olive oil in a large skillet or Dutch oven (or an Instant Pot on sauté) over medium-high heat. Sear the roast on all sides until well browned, then move it to the slow cooker (or leave it in the Instant Pot).
Turn the heat to medium and add the onions to the same pot. Cook for 5 minutes, adding a little more oil if needed. Add the garlic and cook for 1 to 2 minutes more. Pour in a couple of tablespoons of the broth mixture and scrape up the browned bits from the bottom.
Slow cooker: add the onion mixture and juices to the slow cooker with the rest of the broth and the bay leaf. Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours, until the meat is tender. Instant Pot: add the rest of the broth and the bay leaf, seal and cook on high pressure for 60 minutes, then let the pressure release naturally for 20 minutes.
Lift out the roast and slice it thinly against the grain, or shred it.
Strain the cooking liquid through a fine mesh strainer into a bowl. This is your au jus. Discard the bay leaf and set the onions aside.
Return the meat and onions to the pot and moisten with a little au jus. Season with salt and pepper. Keep the rest of the au jus for dipping, stretching it with a little extra beef broth if you want more.
Toast the rolls and fill them with the meat and onions. Top with cheese and melt it in a 375°F oven or under the broiler for a few minutes.
Serve with the au jus on the side for dipping.

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Tips:

Meat Selection: For a traditional French Dip, use a chuck roast or rump roast, which offer tenderness and flavor due to the fat content. For a leaner option, try a boneless bottom round or sirloin roast.
Storage: Store any leftover meat, onions, and au jus separately in the fridge for up to 3 days. Reheat before assembling sandwiches.

Nutrition

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