Slow Cooker French Dip Sandwiches
- 2 pounds beef chuck roast trimmed of excess fat
- salt and pepper to taste
- 3 cups beef broth (divided)
- 1/4 cup Worcestershire sauce
- 2 tablespoons olive oil
- 2 yellow onions, halved and sliced
- 3 cloves of garlic, minced
- 1/2 teaspoon onion powder
- 1 bay leaf
- 4 hoagie rolls
- 2 tablespoons salted butter
- 8 slices Swiss cheese
- paper towels
- large measuring cup or medium bowl
- large skillet or Dutch oven
- wooden spoon
- instant-read thermometer
- fine mesh strainer
- large bowl
- small bowl
- baking sheet
Pat the roast dry with paper towels and season it with salt and pepper.
Reserve 2 tablespoons of beef broth from the 3 cups of beef broth. Set them aside.
In a large measuring cup or medium bowl, combine the larger amount of beef broth and the Worcestershire sauce. Set the mixture aside.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the roast and sear on all sides until browned evenly. Carefully transfer the roast to a slow cooker.
In the same skillet or Dutch oven you used to brown your roast, reduce the heat to medium. Add the onions and cook them until they are tender. Next, add the garlic and cook it until it is fragrant, about 30 seconds.
Add the 2 reserved tablespoons of beef broth to the skillet or Dutch oven. Using a wooden spoon, scrape the bottom of the pan and carefully transfer the entire mixture to the slow cooker.
Add the beef broth and Worcestershire mixture and the bay leaf and onion powder to the slow cooker.
Cook on high for 4 hours or on low for 6 hours until the roast is tender and has reached an internal temperature of at least 145 degrees on an instant-read thermometer.
Transfer the roast from the slow cooker to a cutting board. Thinly slice the meat on the diagonal.
Prepare your au jus. Place a fine mesh strainer over a large bowl, and pour the juices from the slow cooker into the strainer.
Transfer the onions in the strainer to a small bowl and discard the bay leaf.
Place the sliced meat back into the slow cooker along with the onions. Moisten the meat by pouring in 1/4 cup of the au jus from the large bowl.
Preheat the oven to 350 degrees.
Split the hoagie rolls lengthwise and butter them.
Gently toast the rolls on a baking sheet in the oven until they are warmed through and lightly crispy, about 5 minutes.
Spread the meat and onion mixture on the hoagie rolls. Add 2 slices of Swiss cheese to each sandwich.
Serve with au jus on the side for dipping. Enjoy!
If you prefer your cheese melted, simply pop the sandwiches back into the oven on the baking sheet under the broiler for 1-2 minutes.
Almost nothing beats a warm, crusty French dip sandwich filled with rich roast beef, flavorful onions, and melty cheese and dripping in savory au jus. Toss the ingredients into your slow cooker and let this comforting sandwich come to life. These French dip sandwiches can be customized to suit your tastes — just add different vegetables, spices, cheese, or bread.
In most French dip sandwiches, tender golden onions accompany the savory beef. You can pile on more veggies to add some more substance to your sandwich:
- bell peppers
- shredded carrots
Our mouthwatering French dip sandwich gets its flavor from Worcestershire sauce, garlic, onion powder, and a bay leaf. There are other ways of flavoring your French dip sandwich, though — try adding the following for a more unique dish:
Order a French dip sandwich, and you may find yourself with a slice of melty Swiss cheese. If you’re not a fan, want to switch things up, or simply need more cheese, check out these tasty options:
When it comes to bread, you can use whatever you want. However, for a French dip sandwich, it’s best to use a bread that’s slightly crustier and able to hold up to dipping. You don’t want your bread to fall apart or get terribly soggy. Try some of these varieties:
- French baguette
Get your slow cooker ready and prepare these mouthwatering, tender sandwiches. Dinner plans, done!