Slow Cooker French Dip Sandwiches
This easy slow cooker French dip sandwich recipe features tender beef, savory au jus, caramelized onions, and melted provolone cheese.
Servings: 6
Ingredients
Beef:
- 3 to 4 lb Chuck Roast
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1/4 teaspoon Garlic Powder
- (1) 1-ounce Au Jus Packet
- 3 to 4 cups Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Onion Powder
Toppings:
- 2 Onions (sliced)
- 3 Tablespoons Salted Butter
- 12 slices Provolone Cheese
- 6 French or Hoagie Rolls
Horseradish Aioli:
- 1/3 cup Mayonnaise
- 1 to 2 Tablespoons Prepared Horseradish
- 1 Garlic clove (finely minced or 1/4 teaspoon garlic powder)
- Salt and Pepper
Instructions
- Season the roast. Pat the chuck roast dry. Sprinkle lightly with salt, black pepper, and garlic powder. (The au jus packet will do most of the seasoning.)
- Add roast to the crockpot. See dutch oven instructions below. Add beef broth, au jus packet, Worcestershire sauce, and onion powder. Cover and cook low and slow for 8-9 hours. The beef should shred easily with a fork. If it resists shredding, it needs more time.
- Remove the roast and shred with two forks. Return shredded meat to the crockpot and let it soak in the au jus for 15–20 minutes before serving
- While the meat is cooking, caramelize the onions. Heat a skillet over medium-low heat. Add butter and onions and a pinch of salt. Cook for about 30 minutes or until soft, caramelized, and slightly sweet. If they are getting too dark, reduce heat to low.
- When almost ready to serve, split rolls and place on a baking sheet. Toast at 400°F for 5 minutes. This creates a barrier so the bread doesn’t get soggy too fast.
- Make horseradish aioli by whisking all ingredients together. Chill for at least 15 minutes before using.
- How to assemble the sandwiches. Start with the toasted roll or baguette. Spread horseradish aioli on top roll. Pile on shredded beef. Add slices of cheese and then place in the oven under the broiler until melted. This should only take about 2-3 minutes so watch carefully. Top with caramelized onions. Serve with a cup of hot au jus for dipping.
Notes
- What cut of beef is best for French dip?
Chuck roast is ideal for tenderness and flavor. - Can I skip the horseradish aioli?
Absolutely—mayo or mustard works great too - What cheese works besides provolone?
Swiss or mozzarella are great substitutes.
- Preheat oven to 300°F. Season chuck roast generously with salt, garlic powder, and pepper. Heat 1 tablespoon of oil in Dutch oven over medium-high. Sear all sides until deeply browned (2–3 min per side). Add in other ingredients and cover roast about 1/2 way.
- Cover tightly with lid. Transfer to oven. Cook 3½–4½ hours, turning once halfway if desired. You’ll know it’s done when beef shreds with almost no resistance.
