Slow Cooker French Dip Sandwiches
Slow Cooker French Dip: Effortless Flavor, Dip-Worthy Deliciousness
Craving tender, juicy roast beef without the kitchen fuss? Look no further than these Slow Cooker French Dip Sandwiches! This recipe lets your slow cooker do the work, simmering the beef in a flavorful broth until it falls apart beautifully. All you need is bread, cheese, and a heavenly au jus for dipping – perfect for a satisfying and easy weeknight meal!
Ditch the takeout and embrace the slow cooker magic! Head over to the full recipe and get ready for effortless French Dip deliciousness.
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- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 6 hours
- Yield: 6 sandwiches 1x
- Category: Sandwich
Ingredients
Scale
- 2–3 lb beef chuck roast or rump roast, trimmed of excess fat (I’ve also used a sirloin roast and boneless bottom round for a leaner option)
- 3 c beef broth (I use my homemade broth)
- 1/4 c worcestershire sauce (Note: I did not use as much as I used my homemade broth – so taste as you go & season as you like)
- 2 Tbsp extra virgin olive oil
- 2 yellow onions, quartered and thinly sliced
- 3 cloves of garlic, minced
- 1 bay leaf
- 4 sprigs of thyme
- salt/pepper
- 4–6 rolls, nothing too soft or it will fall apart once dipped
- 8–12 slices cheese (provolone, swiss, havarti or monterey jack)
Instructions
- Liberally salt and pepper your roast.
- In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
- In a large cast iron skillet, dutch oven or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.
- Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor).
- Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth, the thyme sprigs & the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it (against the grain) or shred it, set aside.
- Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf & thyme.
- Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you’d like more au jus, you can stir in a little beef broth to make it stretch farther.
- Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.
Keywords: Sandwich, French Dip, Slow Cooker