Name: Slow Cooker French Dip Sandwich
Prep time: 15 min
Cook time: PT-491740H53M42S
Total time: PT-491740H53M42S
Ingredients: 2.5-pound chuck roast – A well-marbled cut that becomes tender and flavorful when slow-cooked.; Kosher salt – 2 teaspoons, to taste.; Freshly ground black pepper – ½ teaspoon, to taste.; 1 tablespoon vegetable oil – For searing the beef.; 1 large onion – Sliced thinly.; 1 cup red wine – Adds depth and richness to the jus.; 2 cups low-sodium beef broth – To keep the sandwich moist and flavorful.; 2 garlic cloves – Smashed for added aroma.; 1 bay leaf – For subtle earthy flavors.; 6 sandwich rolls – Any sturdy roll works, but French or hoagie rolls are ideal.; 3 tablespoons butter – Melted for brushing.; ½ teaspoon garlic powder – Mixed with butter for added flavor.; Fresh parsley – Chopped for garnish.; 6 slices provolone cheese – For a melty, savory topping.

Description

A comforting Slow Cooker French Dip Sandwich featuring savory beef and rich flavors.

Ingredients

Scale

2.5-pound chuck roast – A well-marbled cut that becomes tender and flavorful when slow-cooked.
Kosher salt – 2 teaspoons, to taste.
Freshly ground black pepper – ½ teaspoon, to taste.
1 tablespoon vegetable oil – For searing the beef.
1 large onion – Sliced thinly.
1 cup red wine – Adds depth and richness to the jus.
2 cups low-sodium beef broth – To keep the sandwich moist and flavorful.
2 garlic cloves – Smashed for added aroma.
1 bay leaf – For subtle earthy flavors.
6 sandwich rolls – Any sturdy roll works, but French or hoagie rolls are ideal.
3 tablespoons butter – Melted for brushing.
½ teaspoon garlic powder – Mixed with butter for added flavor.
Fresh parsley – Chopped for garnish.
6 slices provolone cheese – For a melty, savory topping.

Instructions

Begin by patting your chuck roast dry using paper towels. This is crucial as it helps achieve a beautiful sear. Generously season all sides with kosher salt and freshly ground black pepper. If your roast is larger, adjust the salt accordingly. Seasoning early allows the flavors to penetrate as it cooks.
In a large cast iron skillet over medium-high heat, add your vegetable oil. Once the oil is shimmering, carefully place the beef into the skillet. Sear each side for about 3-4 minutes until a deep, golden-brown crust forms. This step is essential as it locks in flavor and enhances the overall dish.
After removing the beef, toss in your sliced onions. Sauté them for 2-3 minutes until they soften. Then, pour in the red wine; this is where you can scrape any flavorful brown bits off the bottom of the skillet. Simmer the wine until it reduces by half, roughly 3-5 minutes, for a rich flavor layer.
Carefully transfer the seared roast into the slow cooker, followed by the onion and wine mixture. Then, pour in the low-sodium beef broth, add the smashed garlic cloves, and toss in the bay leaf. This combination will develop a sumptuous au jus as everything cooks!
Cover the slow cooker and set it to cook on high for 6 hours or on low for 8 hours. You’re looking for that iconic fork-tender texture; the beef should shred effortlessly when done. This is when the magic truly happens, as all the flavors meld together.
While the beef is cooking, you can prepare the rolls. Melt the butter and mix in garlic powder for extra flavor. Preheat your oven’s broiler, then split your rolls open and arrange them on a baking sheet. Brush the garlic butter mixture generously over each roll and broil until they start to brown, which typically takes just a few minutes.
When the beef is done, shred it using two forks, ensuring every piece is coated in that delicious cooking liquid. Divide the shredded beef among the toasted rolls, then top each with a slice of provolone cheese. Place the sandwiches back under the broiler; the goal is to melt that cheese beautifully.
For presentation and taste, strain the cooking liquid from the slow cooker into a bowl or gravy boat for dipping. Serve each sandwich warm, with a drizzle of fresh parsley on top for color and flavor. Your Slow Cooker French Dip Sandwiches are now ready to impress!

Notes

Store any leftover beef and au jus in airtight containers in the refrigerator for up to four days.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Dinner

Nutrition

Calories: 550 kcal
Sodium: 800 mg
Protein: 40 g