Slow Cooker French Dip Sandwiches (for Diane)

I’ve included some videos I found relevant and helpful. 😍

Diane, this one’s for you! Your support means the world to me, and I couldn’t be more grateful for your readership. You inspire me to keep creating, and that’s why I’ve cooked up this special French Dip recipe just for you.

These Slow Cooker French Dip Sandwiches are a game-changer for busy days. You’ll love how the beef gets tender and flavorful as it cooks low and slow. The best part? You can set it and forget it, then come home to a delicious meal that’s ready to serve. Get ready for melt-in-your-mouth goodness on crusty rolls with gooey cheese and savory au jus for dipping!

Exact Ingredients List

Here’s what you’ll need to make these delicious Slow Cooker French Dip Sandwiches:

• 2 Tablespoons olive oil
• 2 ½ to 3 pounds beef chuck roast
• Kosher salt
• Freshly ground pepper
• 2 (1-ounce) packages dry onion soup mix
• 2 cups water
• 2 (14.5-ounce) cans beef broth
• 6-8 slices swiss or provolone cheese
• 6-8 crusty rolls (ciabatta recommended)

You probably have some of these items in your pantry already. The star of the show is the beef chuck roast, which will become tender and flavorful after slow cooking.

Don’t forget to pick up some crusty rolls. Ciabatta works great, but any sturdy roll will do. The cheese is also important – swiss or provolone both melt beautifully and complement the beef.

With these simple ingredients, you’ll be on your way to making mouthwatering French dip sandwiches in no time!

Instructions

Heat oil in a big pan on medium-high. Salt and pepper your roast all over.

Put the roast in the hot pan. Let it sit for 1-2 minutes on each side to brown. This adds flavor.

Move the roast and juices to your slow cooker. Sprinkle onion soup mix on top. Add water and beef broth.

Cook on high for 4-6 hours or low for 8-10 hours. The meat is done when you can shred it easily with a fork.

Take the roast out and shred it. Put meat on crusty rolls with Swiss cheese.

Toast the sandwiches under the broiler until the cheese melts and bun gets crispy.

Serve with the juices from the slow cooker for dipping. This is called au jus and it’s super tasty!

You can make 6-8 sandwiches with this recipe. It’s perfect for a family dinner or when you have friends over.

Possible Substitutes List & Recipe Variations

You can easily tweak this French dip recipe to suit your tastes. Try these simple swaps and changes:

Meat: Use rump roast or brisket instead of chuck roast.

Cheese: Swap Swiss or provolone for mozzarella or cheddar.

Bread: Try French bread, hoagie rolls, or even sliced sourdough.

Seasonings: Add garlic powder, thyme, or rosemary for extra flavor.

Low-carb option: Skip the bread and serve the meat over a salad.

Spicy version: Mix in some sliced pepperoncinis or red pepper flakes.

For a richer taste, replace some of the water with red wine or beer.

You can also make this in a pressure cooker. Cook on high pressure for about 60 minutes instead of slow cooking.

Remember to adjust cooking times if you change the size of your roast. A smaller cut will cook faster, while a larger one needs more time.

Tips, Tricks & Storing

For the best flavor, sear your roast before adding it to the slow cooker. This locks in the juices and creates a tasty crust.

You can prep ingredients the night before to save time. Just sear the meat and store it in the fridge overnight with the other ingredients.

Try different cheese options like provolone or white cheddar for variety. Experiment to find your favorite!

To make the sandwiches extra crispy, toast them under the broiler for a minute or two. Keep a close eye on them so they don’t burn.

Store leftover meat in an airtight container in the fridge for up to 3 days. Reheat it gently in the microwave or on the stovetop.

Freeze any extra shredded beef for up to 3 months. Thaw it overnight in the fridge before reheating.

Save the leftover au jus! It freezes well and makes a great base for soups or stews later on.

For easier shredding, let the meat cool slightly after cooking. Use two forks to pull it apart effortlessly.