Slow Cooker French Dip Sandwiches Recipe

Introduction

Slow Cooker French Dip Sandwiches are a comforting and flavorful meal perfect for any day of the week. Tender, juicy beef paired with melted cheese on toasted rolls and served with a rich au jus makes for a satisfying, easy-to-make sandwich that everyone will love.

Ingredients

• 2-3 pound beef chuck roast or rump roast
• 3 cups low sodium beef broth
• ¼ cup Worcestershire sauce
• 2 tablespoons extra virgin olive oil
• 2 yellow onions (quartered and thinly sliced)
• 3 cloves of garlic (minced)
• 1 bay leaf
• Salt and pepper, to taste
• 4-6 rolls (choose sturdy rolls to hold up to dipping)
• 8-12 slices cheese (provolone, Swiss, Havarti, or Monterey Jack)

Instructions

1. Step 1: Liberally salt and pepper the beef roast on all sides.
2. Step 2: In a large glass measuring cup, combine the beef broth and Worcestershire sauce; set aside.
3. Step 3: Heat olive oil in a large skillet, Dutch oven, or Instant Pot on sauté mode over medium-high heat. Sear the roast on all sides until browned, then transfer the meat to the slow cooker or remove from the Instant Pot.
4. Step 4: Reduce heat to medium and add sliced onions to the same pot. Cook for 5 minutes, adding more oil if needed. Add minced garlic and cook for another 1-2 minutes.
5. Step 5: Pour a few tablespoons of the broth mixture into the pot and scrape up any browned bits with a wooden spoon to add flavor.
6. Step 6 (Slow Cooker): Transfer the onion mixture and juices to the slow cooker with the meat. Add remaining broth and the bay leaf. Cook on high for 3-4 hours or low for 5-6 hours, until the meat is very tender.
7. Step 7 (Slow Cooker): Remove the meat and thinly slice or shred it. Strain the juices through a fine mesh strainer into a bowl, reserving the onions and discarding the bay leaf.
8. Step 8 (Slow Cooker): Return the meat and onions to the slow cooker. Pour some au jus over the meat to moisten and season with salt and pepper. Reserve the remaining au jus for dipping.
9. Step 9 (Slow Cooker): Toast the rolls. Fill each with meat and onions, top with cheese, and melt under a 375° oven or broiler until the cheese is bubbly.
10. Step 10 (Instant Pot): Add the beef back to the onion mixture in the Instant Pot along with the remaining broth and bay leaf. Cook on high pressure for 60 minutes, then allow a 20-minute natural release.
11. Step 11 (Instant Pot): Remove and slice or shred the meat. Strain the juices, reserving onions and discarding bay leaf.
12. Step 12 (Instant Pot): Return meat and onions to the pot, add some au jus to moisten, and season to taste. Reserve remaining au jus for dipping.
13. Step 13 (Instant Pot): Toast the rolls, fill with meat and onions, top with cheese, and melt in a 375° oven or under the broiler until melted and bubbly.
14. Step 14: Serve sandwiches hot with the au jus on the side for dipping.

Tips & Variations

• Use firm rolls like French baguettes or hoagie rolls to avoid sogginess when dipped.
• For extra flavor, add a splash of dry red wine to the broth mixture.
• Try different cheeses such as fontina or Gruyère for varied tastes.
• If you prefer shredded beef, use two forks to pull the meat apart after cooking.
• Add a few sprigs of fresh thyme to the slow cooker or Instant Pot for herbal notes.

Storage

Store leftover meat and au jus separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of broth or water if the meat seems dry. Toast fresh rolls before assembling leftover sandwiches to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, cuts like brisket or rump roast work well because they become tender after slow cooking. Avoid lean cuts that may dry out.

Is it necessary to brown the meat before slow cooking?

Browning the meat enhances the flavor through caramelization and helps develop a rich au jus, but you can skip this step if short on time.

Slow Cooker French Dip Sandwiches Recipe

---

★★★★★

4.8 from 124 reviews

• Author: Simon
• Total Time: 3 hours 20 minutes to 6 hours 20 minutes (slow cooker) or 1 hour 40 minutes (Instant Pot)
• Yield: 4–6 sandwiches 1x

Pin Recipe

Print Recipe

Description

These Slow Cooker French Dip Sandwiches are a savory and tender beef delight, perfect for a hearty meal. Featuring a succulent beef chuck roast slow-cooked to perfection with onions, garlic, and a rich broth infused with Worcestershire sauce, then layered onto toasted rolls with melted cheese. Served with flavorful au jus for dipping, these sandwiches offer a deliciously satisfying comfort food experience.

---

Ingredients

Scale 1x2x3x

Beef and Broth

• 2–3 pound beef chuck roast or rump roast
• 3 cups low sodium beef broth
• ¼ cup Worcestershire sauce
• 1 bay leaf
• salt and pepper to taste

Aromatics and Seasoning

• 2 yellow onions, quartered and thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil

Sandwich Components

• 4–6 sturdy sandwich rolls (avoid very soft rolls to prevent falling apart)
• 8–12 slices cheese (provolone, Swiss, Havarti, or Monterey Jack)

---

Instructions

1. Season the Beef: Generously salt and pepper the beef roast on all sides to enhance flavor before cooking.
2. Prepare Broth Mixture: In a large glass measuring cup, combine the low sodium beef broth and Worcestershire sauce, then set aside for later use.
3. Sear the Meat: Heat the extra virgin olive oil over medium-high heat in a large cast iron skillet, Dutch oven, or your Instant Pot on sauté mode. Sear the beef roast on all sides until a rich brown crust forms to lock in flavors. Transfer the seared meat to your slow cooker or remove from the Instant Pot if using pressure cooking.
4. Sauté Onions and Garlic: Reduce heat to medium. Using the same pot or skillet, add the sliced onions and cook for about 5 minutes until softened, adding more oil if needed. Stir in the minced garlic and cook an additional 1-2 minutes until fragrant. Add a few tablespoons of the broth mixture to deglaze the pan, scraping up browned bits to intensify flavor.
5. Slow Cooker Method: Transfer the onion mixture and pan juices into the slow cooker with the meat. Pour in the remaining broth mixture and add the bay leaf. Cook on high for 3-4 hours or low for 5-6 hours, until the beef is tender and easy to shred. Remove the beef and slice thinly against the grain or shred it. Strain the cooking liquid through a fine mesh strainer into a bowl to serve as au jus, discard the bay leaf. Return the sliced meat and onions back to the slow cooker, add a little au jus to moisten, and season with salt and pepper. Reserve remaining au jus for dipping.
6. Instant Pot Method: Add the beef back to the sautéed onion mixture in the Instant Pot, pour in the remaining broth and add the bay leaf. Seal the lid and cook on high pressure for 60 minutes followed by a 20-minute natural release. Remove the meat and slice thinly or shred, strain the cooking juices through a fine mesh sieve into a bowl (au jus), and discard the bay leaf. Return meat and onions to the Instant Pot, moisten with some au jus, season with salt and pepper, reserving the rest for dipping.
7. Assemble the Sandwiches: Lightly toast the rolls until firm but not overly browned. Fill each roll with a generous portion of the beef and onion mixture. Top with slices of your choice of cheese (provolone, Swiss, Havarti, or Monterey Jack).
8. Melt the Cheese: Place the assembled sandwiches on a baking sheet and put them in a 375°F oven or under the broiler. Heat until the cheese is melted and bubbly, about 3-5 minutes, watching carefully to avoid burning.
9. Serve: Serve the hot sandwiches with the reserved au jus on the side for dipping to add extra moisture and flavor with every bite.

Notes

• Use firm sandwich rolls to prevent them from becoming soggy when dipped in au jus.
• You can add a splash of extra beef broth to thin the au jus if you prefer more liquid for dipping.
• Searing the beef is crucial for developing deep flavor and a rich crust on the meat.
• For best texture, slice the roast against the grain.
• The slow cooker method results in very tender meat but requires several hours, while the Instant Pot method is quicker but produces similar results.
• Keep an eye on the sandwiches while melting cheese under the broiler to avoid burning the bread or cheese.

• Prep Time: 20 minutes
• Cook Time: 3-6 hours (slow cooker) or 1 hour 20 minutes (Instant Pot)
• Category: Sandwiches
• Method: Slow Cooking
• Cuisine: American

Keywords: French dip, slow cooker, beef sandwich, au jus, comfort food, easy dinner, pressure cooker