These Slow Cooker French Dip Sandwiches are melt-in-your-mouth tender, loaded with savory shredded beef, and finished with gooey provolone on toasted hoagie rolls. Simmered low and slow in a richly seasoned broth, they’re perfect for an easy weeknight dinner or game day crowd-pleaser just dip, bite, and enjoy every juicy, flavorful mouthful.
Ingredients
- 2 pounds beef chuck roast
- 1 onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 hoagie rolls
- 8 slices provolone cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Place the beef chuck roast in the slow cooker. Add the sliced onion and minced garlic on top of the roast.
- In a separate bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, dried thyme, black pepper, and salt.
- Pour the broth mixture over the roast and onions in the slow cooker.
- Cover and cook on Low for about 8 hours, or on High for about 4 hours, until the beef is very tender and easily shreds with a fork.
- Remove the roast from the slow cooker and place it on a cutting board. Shred the meat using two forks, discarding excess fat.
- Return the shredded beef to the slow cooker and stir to combine with the cooking juices. Taste and adjust seasoning if needed.
- Preheat the broiler. Slice the hoagie rolls and place them cut-side up on a baking sheet.
- Pile a generous amount of shredded beef onto each roll and top each sandwich with 2 slices of provolone cheese.
- Broil for 2–3 minutes, or until the cheese is melted, bubbly, and the edges of the rolls are lightly toasted. Watch closely to prevent burning.
- Ladle some of the hot cooking liquid (au jus) into small bowls.
- Serve the sandwiches hot with the au jus on the side for dipping, and garnish with chopped fresh parsley if desired.
Variation
- Use Swiss, mozzarella, or gruyère instead of provolone for a different cheesy twist.
- Add sliced sautéed mushrooms and bell peppers to the sandwiches for extra veggies and flavor.
- Make it spicy by adding a pinch of red pepper flakes to the broth or topping with pickled jalapeños.
Cooking Notes
- Chuck roast works best because its marbling breaks down into tender, juicy shreds during slow cooking.
- Cook low and slow whenever possible; the 8-hour Low setting yields the most tender beef.
- Skim excess fat from the surface of the cooking liquid before serving if you prefer a lighter au jus.
Serving Suggestions
- Serve with a side of crispy french fries, potato wedges, or chips for a classic sandwich meal.
- Pair with a simple green salad or coleslaw to add freshness and crunch.
- Offer a side of pickles, pepperoncini, or a mild giardiniera for a tangy contrast to the rich beef.
Tips
- Toast the hoagie rolls lightly before adding the beef to prevent them from getting soggy.
- Prepare the beef a day ahead, then reheat in its juices; the flavors deepen and it’s great for entertaining.
- If you’re short on time, shred the beef directly in the slow cooker using two forks, then stir well to coat.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutritional Information
- Calories: 450 kcal
- Protein: 32 g
- Sodium: 1150 mg
Frequently Asked Questions
- Can I make this French dip ahead of time?
Yes. Cook and shred the beef, store it with the juices in the fridge for up to 3 days, then gently reheat in a saucepan or slow cooker on Low until hot. - Can I freeze the shredded beef?
Yes. Cool completely, then freeze the beef with some of the cooking liquid in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently. - What cut of beef can I use instead of chuck roast?
Chuck roast is ideal, but bottom round, brisket, or rump roast can work as well just ensure you cook until very tender. - How can I make this recipe lower in sodium?
Use low-sodium beef broth, reduce or omit the soy sauce, and season to taste at the end instead of adding all the salt upfront.
Conclusion
These Slow Cooker French Dip Sandwiches deliver ultra-tender beef, melty cheese, and a deep, savory au jus with almost no hands-on effort. Just load the slow cooker, walk away, then come back to a cozy, crowd-pleasing meal that’s perfect for busy weeknights, casual gatherings, or any time you crave a comforting, dip-worthy sandwich.
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Slow Cooker French Dip Sandwiches
- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
These Slow Cooker French Dip Sandwiches are melt-in-your-mouth tender, loaded with savory shredded beef, and finished with gooey provolone on toasted hoagie rolls. Simmered low and slow in a richly seasoned broth, they’re perfect for an easy weeknight dinner or game day crowd-pleaser just dip, bite, and enjoy every juicy, flavorful mouthful.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 hoagie rolls
- 8 slices provolone cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Place the beef chuck roast in the slow cooker. Add the sliced onion and minced garlic on top of the roast.
- In a separate bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, dried thyme, black pepper, and salt.
- Pour the broth mixture over the roast and onions in the slow cooker.
- Cover and cook on Low for about 8 hours, or on High for about 4 hours, until the beef is very tender and easily shreds with a fork.
- Remove the roast from the slow cooker and place it on a cutting board. Shred the meat using two forks, discarding excess fat.
- Return the shredded beef to the slow cooker and stir to combine with the cooking juices. Taste and adjust seasoning if needed.
- Preheat the broiler. Slice the hoagie rolls and place them cut-side up on a baking sheet.
- Pile a generous amount of shredded beef onto each roll and top each sandwich with 2 slices of provolone cheese.
- Broil for 2–3 minutes, or until the cheese is melted, bubbly, and the edges of the rolls are lightly toasted. Watch closely to prevent burning.
- Ladle some of the hot cooking liquid (au jus) into small bowls.
- Serve the sandwiches hot with the au jus on the side for dipping, and garnish with chopped fresh parsley if desired.
Notes
- For richer flavor, sear the chuck roast in a hot skillet before adding it to the slow cooker.
- If the au jus tastes too salty, stir in a splash of water or low-sodium broth to balance it.
- Use low-sodium beef broth if you prefer to better control overall saltiness.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Sandwich, Main Course
- Method: Slow Cooker
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 sandwich with au jus
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 1150 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: slow cooker french dip sandwiches, crockpot french dip, shredded beef sandwiches, easy weeknight dinner, au jus sandwiches