I use one unexpected ingredient in this French Dip Sandwich that makes it effortless for a busy weeknight and begs you to find out what it is.

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I can’t resist a French Dip when it’s made with a big beef chuck roast and plenty of provolone or Swiss cheese. It looks like something you’d only get at a weekend dinner but somehow turns into the easiest weeknight win, and I love that little trick.

The aroma fills the house and you keep thinking, does this really come out this good without standing over the stove? If you like Slow Cooker Dinner shortcuts, this one proves you don’t have to sacrifice taste for convenience.

I always say, bring napkins, because I never can wait to dive in.

Ingredients

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Beef chuck roast: Rich in protein and iron, makes the sandwich hearty, deeply savory and satisfying
Yellow onion: Adds sweet savory depth when caramelized, offers a little fiber and natural sweetness
Garlic: Pungent, adds umami and warmth, tiny calories, may help immune health a bit
Beef broth: Base for the au jus, imparts salty rich flavor, collagen and minerals
Worcestershire sauce: Tangy savory punch with anchovy umami, a touch of sweetness and salt
Soy sauce: Boosts savory saltiness and umami, adds depth, but watch the sodium level
French rolls and cheese: Carbs from rolls give structure and energy, cheese melts for fat and calcium

Ingredient Quantities

3 lb beef chuck roast, trimmed of excess fat, or 1.5 lb thinly sliced deli roast beef if youre short on time

1 tbsp olive oil for searing (optional but helps flavor)

1 large yellow onion, thinly sliced

4 cloves garlic, smashed

4 cups low sodium beef broth

2 tbsp Worcestershire sauce

1 tbsp soy sauce

2 bay leaves

1 tsp dried thyme or 3 sprigs fresh thyme

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1 tbsp cornstarch plus 1 tbsp cold water, optional for thicker au jus

4 to 6 French rolls or hoagie rolls, split

6 to 8 slices provolone or Swiss cheese

2 tbsp butter, softened for toasting rolls

Fresh parsley for garnish, optional

How to Make this

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1. Trim excess fat from the chuck roast and season with 1 tsp kosher salt and 1/2 tsp black pepper; if you’re short on time use the
1.5 lb thinly sliced deli roast beef and skip the heavy prep.

2. Optional but worth it for flavor: heat 1 tbsp olive oil in a large skillet over medium-high, sear the roast 2 to 3 minutes per side until browned, then transfer to a slow cooker. If using deli roast beef, skip searing and set the meat aside.

3. In the slow cooker add 1 large thinly sliced yellow onion, 4 smashed garlic cloves, 4 cups low sodium beef broth, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 2 bay leaves and 1 tsp dried thyme or 3 sprigs fresh thyme; nestle the roast in the liquid.

4. Cook chuck roast on low for 8 hours or high for 4 hours until fork tender and shreddable. If using deli roast beef instead, simmer the onions, garlic and broth mixture on the stove 15 to 20 minutes to build flavor, then add the deli slices just to warm for 5 to 10 minutes.

5. Remove bay leaves and thyme stems, transfer the roast to a cutting board and shred with two forks, or slice thinly if you used deli roast; return shredded meat to the cooker so it soaks up the au jus.

6. If you want thicker au jus, mix 1 tbsp cornstarch with 1 tbsp cold water, stir into the hot liquid and cook on high or on the stove for a few minutes until it thickens; taste and adjust salt if needed.

7. Split 4 to 6 French rolls, spread 2 tbsp softened butter on cut sides and toast buttered sides in a hot skillet or under the broiler until golden, then pile warm beef on the bottom halves.

8. Top each sandwich with 1 or 2 slices provolone or Swiss, let the heat melt the cheese (cover skillet briefly or pop under broiler for 30 seconds), close sandwiches, garnish with chopped fresh parsley if you want and serve with bowls of au jus for dunking.

Equipment Needed

1. Large cutting board for trimming, resting and shredding the roast
2. Sharp chef knife for trimming and slicing (or cutting deli slices if needed)
3. Large skillet for searing the roast and toasting the buttered rolls
4. Slow cooker (or a large heavy pot with lid if you want to simmer on the stove)
5. Two forks for shredding the beef and a pair of tongs for moving it
6. Measuring cups and measuring spoons for broth, Worcestershire, soy and seasonings
7. Wooden spoon or heatproof spatula for stirring the onions and garlic
8. Small bowl and whisk or fork to mix the cornstarch slurry
9. Ovenproof baking sheet or broiler-safe pan (or the same skillet) to melt the cheese on the sandwiches

FAQ

Q: How long do I cook a 3 lb chuck roast so it falls apart?

A: Cook low and slow. Oven at 300 F for 3 to 3 1/2 hours covered, or slow cooker on low 8 hours (high 4 to 5). For Instant Pot, 60 to 75 minutes high pressure with a 15 minute natural release. Let it rest 10 to 15 minutes then shred or thinly slice against the grain.

Q: Can I use thinly sliced deli roast beef instead of cooking a roast?

A: Yes. It's the fastest route. Warm the slices briefly in the hot au jus so they dont dry out, then pile on the rolls. You lose some of that slow-cooked flavor but it’s super quick and still delicious.

Q: How do I thicken the au jus if its too thin?

A: Make the cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), whisk it into a small amount of hot jus off the heat, then return to the pot and simmer until slightly thickened. Or simmer the jus down to concentrate flavor. Add slurry slowly, it thickens fast.

Q: How should I slice the roast so the meat is tender?

A: Rest the roast 10 to 15 minutes so juices settle, then slice thinly against the grain. Against the grain shortens the muscle fibers so each bite feels more tender.

Q: Best way to toast rolls and melt the cheese?

A: Butter the cut sides, toast in a hot skillet or under the broiler until golden, then add provolone or Swiss and broil a few seconds until melty. Works great to assemble open-faced, dip bottom half in jus, then top with meat and cheese.

Q: How do I store and reheat leftovers?

A: Store meat and au jus separately in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove in the jus so meat stays moist. Microwave works too, just add a splash of jus and heat in short bursts.

French Dip Recipe Substitutions and Variations

Beef chuck roast: swap with brisket, short ribs, or top round. Brisket and short ribs give richer, fattier jus but need longer braise; top round is leaner and faster. Or use 1.5lb thinly sliced deli roast beef if youre in a hurry.
Beef broth: use low sodium chicken broth or vegetable broth plus a splash of soy sauce or Worcestershire to add beefy depth, or dissolve beef bouillon (2 cubes or 2 tsp granules) into 4 cups hot water.
Worcestershire sauce: replace with 1 Tbsp soy sauce plus 1 tsp balsamic vinegar, or a few drops of fish sauce or a dab of anchovy paste for umami; steak sauce (A1) works in a pinch.
Provolone or Swiss cheese: swap with fontina or mozzarella for meltiness, Gruyere for a nuttier note, or mild cheddar if you want a sharper flavor.

Pro Tips

– Sear the roast if you can, it really adds that deep beefy flavor, but if you’re rushing and using deli beef dont bother searing — just warm it gently so it doesn’t get chewy. Browning = flavor, but dont overcook while searing or you’ll dry the edges.

– When you want thicker au jus, make the cornstarch slurry with cold water first and whisk it smooth, then drizzle it into the hot liquid while stirring so you dont get lumps, let it simmer a couple minutes to lose that raw starch taste. Taste after thickening, broth reduces and gets saltier so only add more salt at the end.

– Toast the rolls good and hot so they stand up to the juices, butter the cut sides and toast until golden, not just warm. Put the cheese on the meat and cover the pan or pop the open sandwiches under the broiler for 20 to 30 seconds to melt fast, that avoids soggy bread.

– Let the roast rest a bit before shredding, then pull it with two forks or a hand mixer for an even shred, leave some bigger pieces for texture. Return the meat to the au jus so it soaks up flavor, and save extra jus in the fridge or freeze in small portions to heat later — reheated sandwiches are way better when you add a splash of hot au jus.

French Dip Recipe

Recipe by Francis Mead

0.0 from 0 votes

I use one unexpected ingredient in this French Dip Sandwich that makes it effortless for a busy weeknight and begs you to find out what it is.

Servings

servings

Calories

950

kcal

Equipment: 1. Large cutting board for trimming, resting and shredding the roast
2. Sharp chef knife for trimming and slicing (or cutting deli slices if needed)
3. Large skillet for searing the roast and toasting the buttered rolls
4. Slow cooker (or a large heavy pot with lid if you want to simmer on the stove)
5. Two forks for shredding the beef and a pair of tongs for moving it
6. Measuring cups and measuring spoons for broth, Worcestershire, soy and seasonings
7. Wooden spoon or heatproof spatula for stirring the onions and garlic
8. Small bowl and whisk or fork to mix the cornstarch slurry
9. Ovenproof baking sheet or broiler-safe pan (or the same skillet) to melt the cheese on the sandwiches

Ingredients

3 lb beef chuck roast, trimmed of excess fat, or 1.5 lb thinly sliced deli roast beef if youre short on time
1 tbsp olive oil for searing (optional but helps flavor)
1 large yellow onion, thinly sliced
4 cloves garlic, smashed
4 cups low sodium beef broth
2 tbsp Worcestershire sauce
1 tbsp soy sauce
2 bay leaves
1 tsp dried thyme or 3 sprigs fresh thyme
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tbsp cornstarch plus 1 tbsp cold water, optional for thicker au jus
4 to 6 French rolls or hoagie rolls, split
6 to 8 slices provolone or Swiss cheese
2 tbsp butter, softened for toasting rolls
Fresh parsley for garnish, optional

Directions

Trim excess fat from the chuck roast and season with 1 tsp kosher salt and 1/2 tsp black pepper; if you're short on time use the
5 lb thinly sliced deli roast beef and skip the heavy prep.
Optional but worth it for flavor: heat 1 tbsp olive oil in a large skillet over medium-high, sear the roast 2 to 3 minutes per side until browned, then transfer to a slow cooker. If using deli roast beef, skip searing and set the meat aside.
In the slow cooker add 1 large thinly sliced yellow onion, 4 smashed garlic cloves, 4 cups low sodium beef broth, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 2 bay leaves and 1 tsp dried thyme or 3 sprigs fresh thyme; nestle the roast in the liquid.
Cook chuck roast on low for 8 hours or high for 4 hours until fork tender and shreddable. If using deli roast beef instead, simmer the onions, garlic and broth mixture on the stove 15 to 20 minutes to build flavor, then add the deli slices just to warm for 5 to 10 minutes.
Remove bay leaves and thyme stems, transfer the roast to a cutting board and shred with two forks, or slice thinly if you used deli roast; return shredded meat to the cooker so it soaks up the au jus.
If you want thicker au jus, mix 1 tbsp cornstarch with 1 tbsp cold water, stir into the hot liquid and cook on high or on the stove for a few minutes until it thickens; taste and adjust salt if needed.
Split 4 to 6 French rolls, spread 2 tbsp softened butter on cut sides and toast buttered sides in a hot skillet or under the broiler until golden, then pile warm beef on the bottom halves.
Top each sandwich with 1 or 2 slices provolone or Swiss, let the heat melt the cheese (cover skillet briefly or pop under broiler for 30 seconds), close sandwiches, garnish with chopped fresh parsley if you want and serve with bowls of au jus for dunking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.