Description

These Slow Cooker French Dip Sandwiches are a comforting and easy-to-make meal featuring tender, slow-cooked chuck roast simmered in a rich beef broth with onion, garlic, and Worcestershire sauce. Served on toasted hoagie rolls with melted provolone or Swiss cheese and a side of flavorful au jus, these sandwiches make for a perfect hearty lunch or dinner.

Ingredients

Scale

Meat and Broth

3–4 lb chuck roast
4 cups beef broth
2 tablespoons Worcestershire sauce

Vegetables and Seasoning

1 large onion, sliced
4 garlic cloves, minced
1 teaspoon Italian seasoning or 2 sprigs fresh thyme (optional)

For Serving

6 hoagie rolls or sandwich baguettes
6 slices provolone or Swiss cheese

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Instructions

Sear the Chuck Roast: Heat a skillet over medium-high heat with a little oil and sear the chuck roast on all sides until browned. This step is optional but recommended to enhance the flavor.
Prepare Slow Cooker: Place sliced onion, minced garlic, beef broth, Worcestershire sauce, and Italian seasoning or thyme in the slow cooker. Add the seared roast, submerging it in the broth mixture.
Cook the Roast: Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and falls apart easily.
Shred Beef: Remove the beef from the slow cooker and transfer it to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker to absorb the juices.
Toast the Rolls: Toast the hoagie rolls or baguettes until they are golden brown.
Assemble Sandwiches: Pile the shredded beef onto the toasted rolls and top each sandwich with a slice of provolone or Swiss cheese.
Broil the Sandwiches: Place the assembled sandwiches under a broiler for 1–2 minutes, or until the cheese melts and becomes bubbly.
Serve with Au Jus: Serve the sandwiches hot alongside a small bowl of the cooking broth (au jus) for dipping.

Notes

Searing the beef before slow cooking enhances the depth of flavor but can be skipped for convenience.
You can substitute the Italian seasoning with fresh thyme for a slightly different aroma.
Leftover au jus can be refrigerated and reused for soups or gravies.
For a spicier kick, add a pinch of crushed red pepper flakes to the broth.
Use sturdy bread like hoagie rolls or baguettes to hold the juicy fillings without getting soggy quickly.