French Dip Sandwich (Slow Cooker Or Instant Pot) Recipe

I’m sharing my slow cooker French Dip Sandwich that stars a 3 lb beef chuck roast, sliced onions, garlic, beef broth and a splash of red wine, finished with provolone on toasted rolls and optional horseradish mayo. Want the full family-friendly recipe and jus tips? Keep reading.

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I like making a French Dip Sandwich that feels luxe but is stupid easy, especially for busy family meals. I start with a 3 to 4 lb beef chuck roast, season it with kosher salt and freshly ground black pepper, then sear in a bit of olive oil to lock in flavor.

Toss it in the Slow Cooker or Instant Pot with a yellow onion, garlic, beef broth and a splash of dry red wine plus Worcestershire sauce, and the house starts smelling like a restaurant. Sometimes I stir in a little brown sugar to round things out, and if the jus is thin I thicken it with a cornstarch slurry.

Pile the shredded beef on toasted French rolls, add provolone, maybe a swipe of quick horseradish mayo, and you’ve got a sandwich that solves dinner and everyone asks for seconds. I’ll show you the shortcuts and the few mistakes I always learn from.

Why I Like this Recipe

– I love this because the beef turns insanely tender, shred-it-with-two-forks kind of tender, and searing first plus a splash of wine or extra broth gives the jus real depth you can’t fake.

– I like how low-effort it is, you can throw it in the slow cooker and go about your day or use the Instant Pot if I’m impatient, just remember the natural release or the meat gets stringy.

– I like that the jus is fixable and fancy, you can skim the fat, taste and adjust salt since soy and Worcestershire are salty, and thicken it quick with a cornstarch slurry if it’s too thin.

– I love the finishing touches, toasted buttery rolls and melted provolone with a hit of horseradish mayo makes it feel like special occasion food but still totally family friendly.

Ingredients

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Beef chuck roast: rich in protein, give savory depth and tender shredding when slow cooked.
Yellow onion: adds natural sweetness and body, gives caramelized flavor as it cooks down.
Garlic: pungent provides aroma and umami, small amount packs lots of flavor punch.
Beef broth and red wine: builds savory, slightly acidic jus and helps tenderize beef.
Worcestershire and soy: add salty, umami complexity, deepen meaty flavor without overpowering.
Bay leaves and thyme: subtle herbal notes, make the jus aromatic and more layered.
Brown sugar or honey: tiny sweet counterpoint, balances acidity and rounds savory edges.
French rolls and cheese: sturdy rolls soak jus, gooey cheese melts for rich mouthfeel.

Ingredient Quantities

- 3 to 4 lb beef chuck roast, trimmed (3 lb works fine if you want less)

- 2 tsp kosher salt, plus more to taste

- 1 tsp freshly ground black pepper

- 1 tbsp olive oil or vegetable oil, for searing

- 1 large yellow onion, thinly sliced

- 4 cloves garlic, minced

- 2 cups low sodium beef broth

- 1/2 cup dry red wine or extra beef broth, optional but recommended

- 1/4 cup Worcestershire sauce

- 2 tbsp soy sauce (use low sodium if you prefer)

- 2 bay leaves

- 1 tsp dried thyme or 2 sprigs fresh thyme

- 1 tbsp brown sugar or 1 tsp honey, optional to balance flavors

- 2 tbsp cornstarch + 2 tbsp cold water, for a slurry to thicken the jus, optional

- 6 to 8 French rolls or hoagie rolls (depending on size)

- 6 to 8 slices provolone or Swiss cheese

- 2 tbsp unsalted butter, softened for toasting rolls

- Optional quick horseradish mayo: 1/2 cup mayonnaise + 2 tbsp prepared horseradish + 1 tsp lemon juice

How to Make this

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1. Pat the roast dry, rub with 2 tsp kosher salt and 1 tsp pepper. Heat 1 tbsp oil in a skillet or use the Instant Pot sauté, then sear the roast on all sides until nicely browned, about 3 to 4 minutes per side. Don’t skip searing if you can help it, it adds real flavor.

2. Using the same pan or the IP sauté, add the thinly sliced onion and cook until soft and starting to brown, 5 to 7 minutes. Add the minced garlic and cook 30 seconds. Deglaze with 1/2 cup dry red wine or extra beef broth, scraping up browned bits.

3. Pour in 2 cups low sodium beef broth, 1/4 cup Worcestershire sauce, 2 tbsp soy sauce, add 2 bay leaves and the thyme. Stir in 1 tbsp brown sugar or 1 tsp honey if you want a touch of balance. Put the roast back in and nestle it in the liquid.

4. Cook: Slow cooker method set on low 8 to 10 hours or high 4 to 5 hours until fork tender. Instant Pot method seal and cook on high pressure about 75 minutes for a 3 to 4 lb roast, then natural release for 15 minutes. If you skip the natural release in IP you might get stringier meat, so dont rush it.

5. Remove the roast to a cutting board, tent with foil and let rest 10 minutes. Remove and discard bay leaves and any thyme stems from the cooking liquid.

6. Shred the beef with two forks or chop coarsely. Taste the jus and adjust salt carefully since broth, soy and Worcestershire can be salty.

7. Strain the cooking liquid into a saucepan or fat separator and skim excess fat. Bring the jus to a simmer. For a thicker dipping jus whisk together 2 tbsp cornstarch with 2 tbsp cold water to make a slurry, then slowly whisk into simmering jus until it thickens to your liking.

8. Split rolls, spread 2 tbsp softened butter on cut sides and toast in a skillet or under the broiler until golden brown. Optional: spread quick horseradish mayo (mix 1/2 cup mayo, 2 tbsp prepared horseradish, 1 tsp lemon juice) on the rolls for a punch.

9. Pile shredded beef onto toasted rolls, spoon hot jus over the meat, top with provolone or Swiss, then briefly broil or cover the sandwich so the cheese melts. Serve immediately with small bowls of jus for dipping.

Equipment Needed

1. Large heavy skillet or cast iron pan (for searing and toasting)
2. Instant Pot or pressure cooker with sauté function (optional alternative to skillet and slow cooker)
3. Slow cooker (if not using Instant Pot)
4. Tongs (for turning the roast)
5. Chef knife
6. Cutting board
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula (for onions and deglazing)
9. Small bowl and whisk or fork (for cornstarch slurry)
10. Saucepan or gravy pan (to heat and reduce jus)
11. Fine mesh strainer and/or fat separator
12. Two forks (for shredding the beef)
13. Ladle (for serving jus)
14. Baking sheet or ovenproof pan or broiler pan (to melt cheese under the broiler)
15. Butter knife or spreader (for butter and mayo)
16. Aluminum foil (for tenting the roast)
17. Small mixing bowl (for quick horseradish mayo)
18. Meat thermometer (optional, recommended for checking doneness)

FAQ

Q: How long do I cook this in a slow cooker vs an Instant Pot? A: In a slow cooker cook on low for about 8 hours or on high for 4 to 5 hours until fork tender. In an Instant Pot sear, then pressure cook on high for about 60 to 75 minutes depending on roast size, then let natural release for 10 to 15 minutes. If your roast is smaller use the shorter time, bigger roasts need more.

Q: Do I really need to sear the roast first? A: No, you dont have to, but searing gives much better flavor and color. If you skip searing things will still be tasty just a bit paler and maybe less caramelized. If you skip it season well and cook the same amount of time.

Q: How do I get a rich jus and make it thicker? A: Strain the cooking liquid and skim fat, then simmer it on the stove to concentrate flavor. For thicker jus mix 2 tbsp cornstarch with 2 tbsp cold water, whisk into simmering jus and cook 1 to 2 minutes until glossy. Taste and add salt, pepper or a splash of Worcestershire if it needs more punch.

Q: What is the best way to slice the beef for sandwiches? A: Let the roast rest 10 to 15 minutes so juices settle, then slice as thin as you can against the grain with a sharp knife. You can also shred with two forks if you prefer pulled beef. Thin slices give the best mouthfeel and soak up jus without falling apart.

Q: Can I make this ahead or freeze leftovers? A: Yes, store meat and jus separately in airtight containers for up to 3 days in the fridge. Freeze up to 3 months. Reheat gently in a pot with extra broth or jus so it doesnt dry out. Toast rolls and melt cheese just before serving for best texture.

Q: Any quick swaps or add ins to change the flavor? A: Use provolone or Swiss for classic taste, cheddar will work but changes the vibe. Swap red wine for extra beef broth if you want non alcoholic. Stir in horseradish mayo or pickled peppers for heat, or add a splash of balsamic for a touch of sweetness if you like.

French Dip Sandwich (Slow Cooker Or Instant Pot) Recipe Substitutions and Variations

Beef chuck roast: swap for brisket for richer, fattier flavor (cook until fork tender), or use top round or sirloin tip roast if you want leaner meat but add a bit more broth since those get drier.
Dry red wine: just use extra low sodium beef broth or stock if you avoid alcohol, or try a non alcoholic red wine; for a little tang you can add 1 tbsp red wine vinegar or balsamic to broth.
Worcestershire sauce: use extra soy sauce plus a splash of lemon or vinegar for acidity, or A1 steak sauce in a pinch — taste as you go since these are saltier.
Provolone or Swiss cheese: swap with mozzarella for a mild melty top, cheddar for sharper flavor, or fontina/gruyere if you want extra creamy, nutty notes.
French rolls or hoagie rolls: ciabatta, baguette sections, kaiser rolls, or even soft brioche buns all work; just toast them with butter so they hold up to the jus.

Pro Tips

1) Sear hard and don’t rush it. Let the roast sit at room temp 30–60 minutes, get your pan screaming hot, and brown every side without crowding the pan; that crust is where most of the flavor comes from. If you use the Instant Pot, sear in batches and really scrape the browned bits when you deglaze.

2) Salt smart. A dry brine 30–60 minutes ahead (or overnight in the fridge) gives deeper seasoning, but because you’ve got broth, soy and Worcestershire in the pot, wait to finish-salt the shredded beef until after you’ve reduced the jus so you don’t over-salt it.

3) Make shredding effortless and juicy. Cook low and slow or use the IP with a full natural release, then shred with two forks and toss the meat with a few spoons of hot jus so it stays moist. If you prefer slices, cut against the grain while it’s warm for the most tender bites.

4) Jus and assembly hacks. Strain and skim the fat, then reduce the jus to concentrate it, or thicken just a little with a cornstarch slurry so it still dips easily. Toast the buttered rolls until golden, put the horseradish mayo under the cheese so the melt doesn’t make the bread soggy, and always serve extra warm jus on the side for dunking.

French Dip Sandwich (Slow Cooker Or Instant Pot) Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

924

kcal

Equipment: 1. Large heavy skillet or cast iron pan (for searing and toasting)
2. Instant Pot or pressure cooker with sauté function (optional alternative to skillet and slow cooker)
3. Slow cooker (if not using Instant Pot)
4. Tongs (for turning the roast)
5. Chef knife
6. Cutting board
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula (for onions and deglazing)
9. Small bowl and whisk or fork (for cornstarch slurry)
10. Saucepan or gravy pan (to heat and reduce jus)
11. Fine mesh strainer and/or fat separator
12. Two forks (for shredding the beef)
13. Ladle (for serving jus)
14. Baking sheet or ovenproof pan or broiler pan (to melt cheese under the broiler)
15. Butter knife or spreader (for butter and mayo)
16. Aluminum foil (for tenting the roast)
17. Small mixing bowl (for quick horseradish mayo)
18. Meat thermometer (optional, recommended for checking doneness)

Estimated nutrition per sandwich (approx): 700 to 900 kcal, 45 to 60 g protein, 30 to 50 g fat, sodium varies a lot with broth, soy and Worcestershire so adjust; numbers are rough, dont take as exact.

Ingredients

3 to 4 lb beef chuck roast, trimmed (3 lb works fine if you want less)
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 tbsp olive oil or vegetable oil, for searing
1 large yellow onion, thinly sliced
4 cloves garlic, minced
2 cups low sodium beef broth
1/2 cup dry red wine or extra beef broth, optional but recommended
1/4 cup Worcestershire sauce
2 tbsp soy sauce (use low sodium if you prefer)
2 bay leaves
1 tsp dried thyme or 2 sprigs fresh thyme
1 tbsp brown sugar or 1 tsp honey, optional to balance flavors
2 tbsp cornstarch + 2 tbsp cold water, for a slurry to thicken the jus, optional
6 to 8 French rolls or hoagie rolls (depending on size)
6 to 8 slices provolone or Swiss cheese
2 tbsp unsalted butter, softened for toasting rolls
Optional quick horseradish mayo: 1/2 cup mayonnaise + 2 tbsp prepared horseradish + 1 tsp lemon juice

Directions

Pat the roast dry, rub with 2 tsp kosher salt and 1 tsp pepper. Heat 1 tbsp oil in a skillet or use the Instant Pot sauté, then sear the roast on all sides until nicely browned, about 3 to 4 minutes per side. Don’t skip searing if you can help it, it adds real flavor.
Using the same pan or the IP sauté, add the thinly sliced onion and cook until soft and starting to brown, 5 to 7 minutes. Add the minced garlic and cook 30 seconds. Deglaze with 1/2 cup dry red wine or extra beef broth, scraping up browned bits.
Pour in 2 cups low sodium beef broth, 1/4 cup Worcestershire sauce, 2 tbsp soy sauce, add 2 bay leaves and the thyme. Stir in 1 tbsp brown sugar or 1 tsp honey if you want a touch of balance. Put the roast back in and nestle it in the liquid.
Cook: Slow cooker method set on low 8 to 10 hours or high 4 to 5 hours until fork tender. Instant Pot method seal and cook on high pressure about 75 minutes for a 3 to 4 lb roast, then natural release for 15 minutes. If you skip the natural release in IP you might get stringier meat, so dont rush it.
Remove the roast to a cutting board, tent with foil and let rest 10 minutes. Remove and discard bay leaves and any thyme stems from the cooking liquid.
Shred the beef with two forks or chop coarsely. Taste the jus and adjust salt carefully since broth, soy and Worcestershire can be salty.
Strain the cooking liquid into a saucepan or fat separator and skim excess fat. Bring the jus to a simmer. For a thicker dipping jus whisk together 2 tbsp cornstarch with 2 tbsp cold water to make a slurry, then slowly whisk into simmering jus until it thickens to your liking.
Split rolls, spread 2 tbsp softened butter on cut sides and toast in a skillet or under the broiler until golden brown. Optional: spread quick horseradish mayo (mix 1/2 cup mayo, 2 tbsp prepared horseradish, 1 tsp lemon juice) on the rolls for a punch.
Pile shredded beef onto toasted rolls, spoon hot jus over the meat, top with provolone or Swiss, then briefly broil or cover the sandwich so the cheese melts. Serve immediately with small bowls of jus for dipping.

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.