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My Slow Cooker French Dip Sandwiches fill the house with the most incredible aroma all day long. I started making these when I needed something special but simple for Sunday family dinners. The beef gets so tender it practically falls apart and those crusty rolls soaked in rich au jus make everyone come running to the kitchen. Its comfort food at its finest and the slow cooker does all the work.
Set It and Forget It
The magic of this recipe happens while you go about your day. That tender juicy beef develops such amazing flavor in the slow cooker. I love that I can get everything started in the morning and come home to a dinner thats practically ready. The best part is watching everyone dip their sandwiches in that golden au jus.
What You Need
- Beef Chuck Roast: Three to four pounds with good marbling makes it extra tender.
- Onion Soup Mix: One packet adds wonderful savory flavor.
- Beef Broth: Three cups creates our dipping sauce.
- Olive Oil: Two tablespoons for a good sear.
- Salt & Pepper: Season generously.
- Cheese: Eight slices provolone or Swiss get perfectly melty.
- Rolls: Six to eight crusty ones ready for dipping.
Lets Get Cooking
- Start with a Sear
- Get your pan nice and hot add oil and brown that roast on all sides until its gorgeous and golden.
- Into the Slow Cooker
- Place your seared beef in sprinkle with that onion soup mix and pour in your broth and water.
- Low and Slow
- Let it cook all day on low or half day on high until its falling apart tender.
- Build Your Sandwiches
- Pile that tender beef on your rolls top with cheese and give them a quick trip under the broiler.
- Time to Enjoy
- Serve everyone their sandwiches with little bowls of that liquid gold au jus.
My Best Tips
Never skip that searing step it adds so much flavor. I always use my fat separator for the au jus nobody wants greasy broth. Look for really crusty rolls they need to stand up to all that dipping.
Make It Your Own
Sometimes I add caramelized onions on top. Smoked gouda makes an amazing cheese choice. When I want to switch things up I use pork shoulder instead of beef. A splash of red wine in the broth takes it to another level.
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Keep It Fresh
Leftover beef stays good in the fridge for about four days. Keep the meat and au jus separate and reheat them together. If you want to freeze some it lasts three months just keep the components separate.
Serving Ideas
We love these with crispy french fries on the side. A fresh coleslaw adds nice crunch and balance. Sometimes I serve them with tomato soup for an extra cozy meal. Pickles on the side are always a hit.
What You Need
Your skillet for searing and slow cooker are the stars here. Keep your fat separator handy for perfect au jus. Good tongs help build those sandwiches without making a mess.
Frequently Asked Questions
- → Why sear the meat first?
- Searing creates a flavorful crust and seals in juices, though the recipe will still work if you skip this step. It adds extra depth to the final flavor.
- → Can I use frozen meat?
- Yes, frozen roast can be used but will require longer cooking time. Add 2-3 hours for high setting or 3-4 hours for low setting.
- → How do I know when the meat is done?
- The meat should be easily shreddable with a fork. If it's still tough, it needs more time to break down the connective tissues.
- → What's the best bread to use?
- Crusty rolls like French rolls or hoagie buns work best as they hold up to dipping without falling apart.
- → Can this be made in an Instant Pot?
- Yes, it can be adapted for pressure cooking. Use the same ingredients but adjust cooking time according to your Instant Pot's manual.