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

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

Season the Beef: Generously salt and pepper the beef roast on all sides to enhance flavor before cooking.
Prepare Broth Mixture: In a large glass measuring cup, combine the low sodium beef broth and Worcestershire sauce, then set aside for later use.
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.
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.
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.
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.
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).
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.
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