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Slow Cooker French Dip Sandwich Recipe

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4.6 from 135 reviews

A hearty and flavorful Slow Cooker French Dip Sandwich recipe featuring tender chuck roast slow-cooked with onions, red wine, and beef broth, served on toasted sandwich rolls with melted provolone cheese and a side of warm au jus for dipping. Perfect for an easy, comforting meal with minimal prep and maximum taste.

Ingredients

Main Ingredients

  • 2.5 pound Chuck Roast
  • Kosher Salt and Freshly Ground 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
  • 6 slices Provolone Cheese

For the Rolls

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

Instructions

  1. Season the Chuck Roast: Pat the chuck roast dry with paper towels. Season all sides evenly with 2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper. Increase salt slightly if roast is larger than 2.5 pounds to ensure adequate seasoning.
  2. Sear the Roast: Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium-high heat. Once hot, sear the chuck roast on all sides until browned, about 3-4 minutes per side. This step helps to lock in flavor and develop a rich crust.
  3. Prepare Onions and Deglaze: Transfer the seared roast to the slow cooker. Add the sliced onions to the hot skillet and sauté for 2-3 minutes until they soften. Pour in 1 cup red wine and simmer, scraping up any browned bits, until the wine reduces by half, concentrating the flavors.
  4. Transfer to Slow Cooker: Pour the reduced wine and onion mixture over the roast in the slow cooker. Add 2 cups low-sodium beef broth, 2 smashed garlic cloves, and 1 bay leaf. Cover the slow cooker with the lid.
  5. Slow Cook the Roast: Cook on high for 6 hours or on low for 8 hours. The beef is done when it is fork-tender and can be easily shredded. Cooking times vary depending on slow cooker model.
  6. Strain the Au Jus: Remove the roast from the slow cooker and shred it using two forks. Strain the cooking liquid to remove solids and reserve the au jus for dipping. The softened onions can be mixed into the shredded beef if desired.
  7. Prepare Sandwich Rolls: Preheat the oven broiler. In a small bowl, melt 3 tablespoons of butter and mix in 1/2 teaspoon garlic powder. Place the sandwich rolls open-faced on a baking sheet and brush the cut sides generously with the garlic butter.
  8. Toast the Rolls: Broil the buttered rolls just until they start to brown and become crisp, about 1-2 minutes. Watch carefully to avoid burning.
  9. Assemble the Sandwiches: Place shredded beef evenly on each toasted roll. Top with a slice of provolone cheese. Return the assembled sandwiches to the broiler for 1-2 minutes, just until the cheese melts.
  10. Finish and Serve: Remove sandwiches from the oven, sprinkle chopped fresh parsley over the top, and serve immediately with warm au jus for dipping to enjoy a classic, savory French Dip experience.

Notes

  • Use a well-marbled chuck roast for the most tender and flavorful meat.
  • Red wine can be substituted with additional beef broth or non-alcoholic red wine if preferred.
  • Broil the rolls and cheese carefully to prevent burning; keep a close eye on them.
  • Au jus can be reheated gently in the microwave or on the stovetop before serving.
  • Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.

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