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Slow Cooker French Dip Sandwich Recipe

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5 from 87 reviews

This Slow Cooker French Dip Sandwich recipe features tender, slow-cooked chuck roast simmered in a savory broth with red wine, onions, and garlic, served on garlic butter toasted rolls with provolone cheese and fresh parsley. Perfect for an easy and comforting meal, the beef melts in your mouth and the au jus dipping sauce adds a rich, flavorful finish.

Ingredients

Beef and Broth

  • 2.5 pound Chuck Roast
  • Kosher Salt and Freshly Ground Black Pepper (2 teaspoons salt, 1/2 teaspoon black pepper)
  • 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

Sandwich Assembly

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

Instructions

  1. Season and Sear the Roast: Pat the chuck roast dry and season all over with 2 teaspoons 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. Sear the roast on both sides until nicely browned. Transfer the roast to the slow cooker.
  2. Sauté Onions and Deglaze: Add the sliced onions to the skillet and sauté for 2-3 minutes until they start to soften. Pour in 1 cup red wine and simmer until it reduces by half, scraping up any browned bits from the skillet. Transfer this onion and wine mixture to the slow cooker.
  3. Add Broth and Aromatics: To the slow cooker, add 2 cups low-sodium beef broth, 2 smashed garlic cloves, and 1 bay leaf. Cover and cook on high for 6 hours or 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 and strain the cooking liquid to use as au jus dipping sauce. The softened onions can be added back to the beef or sandwiches as desired. Shred the beef finely.
  5. Toast the Rolls: Preheat the oven broiler. Melt 3 tablespoons butter and stir in 1/2 teaspoon garlic powder. Place the sandwich rolls open-faced on a baking sheet and brush the insides with the garlic butter. Broil just until they start to brown lightly, about 1-2 minutes. Watch carefully to prevent burning.
  6. Assemble and Melt Cheese: Divide the shredded beef evenly onto each toasted roll, then top each with a slice of provolone cheese. Return the sandwiches under the broiler briefly just until the cheese melts.
  7. Garnish and Serve: Remove the sandwiches from the oven, sprinkle with chopped fresh parsley, and serve immediately with warm au jus for dipping.

Notes

  • Use a chuck roast of about 2.5 pounds for best results; adjust seasoning if using a larger roast.
  • Low-sodium beef broth helps control salt level since you add kosher salt to the meat.
  • If you prefer, white or yellow onion can be substituted or combined with red onion for flavor complexity.
  • Be sure to watch the rolls closely when broiling as they can burn quickly.
  • Provolone cheese adds a mild, melty texture but mozzarella or Swiss can be substituted.
  • Leftover au jus can be refrigerated and used as a flavorful addition to soups or gravies.
  • To make this recipe gluten-free, use gluten-free rolls and verify all other ingredients are gluten-free.

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