I’m sharing my Easy Slow Cooker French Dip Sandwiches and the single trick I use to prevent the roast beef from drying out while building a deeply flavored au jus.

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I can never resist a sandwich that leaves me licking my fingers, and these toasty Slow Cooker French Dip Sandwiches do exactly that. With a tender boneless chuck roast trimmed of excess fat slow melting into craveable slices, and gooey provolone or Swiss cheese puddling over the edges, every bite is messy and incredible.

The Slow Cooked Roast Beef vibe is there, but honestly its the finish that draws people back for more. I used to think a plain roast was fine, but this turned me into a sandwich snob, in the best way possible.

Ingredients

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Rich in protein and collagen, makes tender beef and savory juices that coat the bun.
Adds natural sweetness and depth, also gives fiber and a mellow caramelized flavor.
Punchy, aromatic, small amount boosts savory umami, has antioxidants, not over powering when slow cooked.
Builds the au jus, supplies minerals and rich beef flavor, low sodium keeps its balanced.
Adds salty umami and color, helps tenderize meat, use low sodium to control saltiness.
Melts over shredded beef for creamy, slightly nutty finish, adds fat and protein.
Firm crust and soft crumb soak up jus, adds carbs and textural contrast to sandwich.

Ingredient Quantities

3 to 4 lb boneless chuck roast trimmed of excess fat

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 large yellow onion thinly sliced

4 cloves garlic minced

2 cups low sodium beef broth

1/4 cup soy sauce

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme or Italian seasoning

1 bay leaf

1 tablespoon brown sugar or a pinch of sugar (optional)

2 tablespoons cornstarch (optional, for thicker au jus)

6 to 8 crusty sandwich rolls or French rolls

8 to 10 slices provolone or Swiss cheese

2 tablespoons unsalted butter softened (for toasting rolls, optional)

2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry and rub with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet and brown the roast well on all sides, about 2 to 3 minutes per side, to lock in flavor.

2. Transfer the roast to the slow cooker and add 1 large thinly sliced yellow onion and 4 cloves minced garlic around it. Pour in 2 cups low sodium beef broth, 1/4 cup soy sauce and 2 tablespoons Worcestershire sauce.

3. Sprinkle in 1 teaspoon dried thyme (or Italian seasoning), add 1 bay leaf and 1 tablespoon brown sugar or a pinch of sugar if you want a little sweetness. Give everything a quick stir so the liquids surround the meat.

4. Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the roast is fork tender and falling apart. Don’t rush it, low and slow is the trick.

5. Remove the roast to a cutting board, let it rest 10 minutes, then shred with two forks or thinly slice against the grain for nicer texture. While it rests, skim excess fat from the cooking liquid in the slow cooker.

6. Make the au jus: pour the strained cooking liquid into a saucepan and bring to a simmer. Taste and adjust salt, pepper, or a splash more soy sauce if needed. If you want a thicker jus, mix 2 tablespoons cornstarch with cold water to make a slurry and whisk it into the simmering liquid until it thickens slightly.

7. Split the 6 to 8 crusty rolls, spread softened unsalted butter on cut sides if using, and toast under a broiler or in a hot skillet until golden and crisp. That little buttered toast makes them extra good.

8. Pile the shredded or sliced beef onto the toasted rolls, top with provolone or Swiss slices (8 to 10 total), then pop the open sandwiches briefly under the broiler or in a hot oven just until the cheese melts.

9. Serve hot with bowls of the savory au jus for dipping and garnish with 2 tablespoons chopped fresh parsley if you like. Leftovers keep in the fridge 3 to 4 days and the au jus freezes great for later.

Equipment Needed

1. Large heavy skillet or cast iron pan, for browning the roast (about 2 to 3 min per side)
2. Slow cooker (6 to 7 qt) or crockpot, for the low and slow cook
3. Cutting board, for resting then slicing or shredding the beef
4. Chef knife, for trimming and slicing the roast and onions
5. Tongs, to turn the roast while searing and transfer it safely
6. Two forks, for shredding the meat (or meat claws if you got em)
7. Saucepan, to simmer and reduce the au jus
8. Fine mesh strainer and a ladle, to skim, strain and serve the jus
9. Baking sheet or broiler-safe pan, for toasting rolls and melting the cheese

FAQ

How long should I cook a 3 to 4 lb chuck roast in the slow cooker? Cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the meat pulls apart with a fork. Every slow cooker is a little different so check earlier if yours runs hot.

Should I slice or shred the beef for the sandwiches? Let the roast rest 10 to 15 minutes, then slice against the grain for neat sandwiches, or shred with two forks if you want it fall-apart tender. Slices give cleaner bites, shredded soaks up more jus.

Can I use a different cut of beef or make this in the oven? Yes, chuck, brisket or beef shoulder all work because theyre tough cuts that become tender with slow cooking. For oven, cover and roast at 300 F about 3 to 4 hours, checking for fork tenderness.

How do I thicken the au jus if its too thin? Make a cornstarch slurry with 2 tablespoons cornstarch and equal cold water, stir that into simmering jus until it thickens. Dont add cornstarch straight into the hot pot or youll get lumps.

What if the jus tastes too salty? Using low sodium beef broth helps. Taste the jus after cooking and dilute with water or extra broth if needed, or cut the soy sauce to 3 tablespoons next time.

Can I make the roast ahead and how do I reheat leftovers? Yes, make-ahead is great. Refrigerate up to 3 days or freeze portions up to 3 months. Reheat gently on the stove with extra broth so it doesnt dry out, or warm covered in a 325 F oven until heated through.

Slow Cooker French Dip Sandwiches Recipe Substitutions and Variations

3 to 4 pound boneless chuck roast: swap for beef brisket, bottom round, or boneless short ribs. Brisket and short ribs give a richer fattier bite, bottom round is leaner and shreds fine if you cook it low and slow.
2 cups low sodium beef broth: use regular beef broth or beef stock, or dissolve 1 to 2 beef bouillon cubes in hot water. Bouillon is more concentrated so taste and thin with water if it seems too salty.
1 quarter cup soy sauce: replace with tamari for a gluten free option, or coconut aminos for a slightly sweeter lower sodium choice; reduce added salt a bit when using tamari or regular soy.
2 tablespoons cornstarch (optional): swap with arrowroot or tapioca starch at a one to one ratio, or whisk in a beurre manié made from equal parts soft butter and flour to thicken the au jus.

Pro Tips

1) Sear first and save the browned bits. Get the pan smoking hot and brown the roast well, scrape up all the fond with a splash of broth or a little water and add that liquid to the slow cooker, it contains a ton of flavor you dont want to lose.

2) Taste as you go and control the salt. Because you have soy and Worcestershire in there use low sodium broth and wait till the end before you add extra salt, those sauces can make it salty quick. A tiny splash of vinegar or a squeeze of lemon at the end will brighten the jus if it tastes flat.

3) Texture tricks for shredding and a clean jus. Cook until it pulls apart easily or hits about 195-205°F if you use a probe, rest 10 minutes before shredding so juices settle, then strain the liquid and chill it briefly if you want to remove fat cleanly. If you need thicker jus mix cornstarch with cold water first and whisk into simmering liquid, dont dump it in or it will clump.

4) Sandwich assembly and make-ahead hacks. Toast the buttered rolls so they stay crisp under the beef, melt the cheese just before serving, and store leftover meat with some jus so it doesnt dry out. Freeze small portions of the au jus in an ice cube tray for later, they thaw fast and make reheating way better.

Slow Cooker French Dip Sandwiches Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Easy Slow Cooker French Dip Sandwiches and the single trick I use to prevent the roast beef from drying out while building a deeply flavored au jus.

Servings

servings

Calories

1057

kcal

Equipment: 1. Large heavy skillet or cast iron pan, for browning the roast (about 2 to 3 min per side)
2. Slow cooker (6 to 7 qt) or crockpot, for the low and slow cook
3. Cutting board, for resting then slicing or shredding the beef
4. Chef knife, for trimming and slicing the roast and onions
5. Tongs, to turn the roast while searing and transfer it safely
6. Two forks, for shredding the meat (or meat claws if you got em)
7. Saucepan, to simmer and reduce the au jus
8. Fine mesh strainer and a ladle, to skim, strain and serve the jus
9. Baking sheet or broiler-safe pan, for toasting rolls and melting the cheese

Ingredients

3 to 4 lb boneless chuck roast trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large yellow onion thinly sliced
4 cloves garlic minced
2 cups low sodium beef broth
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme or Italian seasoning
1 bay leaf
1 tablespoon brown sugar or a pinch of sugar (optional)
2 tablespoons cornstarch (optional, for thicker au jus)
6 to 8 crusty sandwich rolls or French rolls
8 to 10 slices provolone or Swiss cheese
2 tablespoons unsalted butter softened (for toasting rolls, optional)
2 tablespoons chopped fresh parsley for garnish (optional)

Directions

Pat the 3 to 4 lb chuck roast dry and rub with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet and brown the roast well on all sides, about 2 to 3 minutes per side, to lock in flavor.
Transfer the roast to the slow cooker and add 1 large thinly sliced yellow onion and 4 cloves minced garlic around it. Pour in 2 cups low sodium beef broth, 1/4 cup soy sauce and 2 tablespoons Worcestershire sauce.
Sprinkle in 1 teaspoon dried thyme (or Italian seasoning), add 1 bay leaf and 1 tablespoon brown sugar or a pinch of sugar if you want a little sweetness. Give everything a quick stir so the liquids surround the meat.
Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the roast is fork tender and falling apart. Don’t rush it, low and slow is the trick.
Remove the roast to a cutting board, let it rest 10 minutes, then shred with two forks or thinly slice against the grain for nicer texture. While it rests, skim excess fat from the cooking liquid in the slow cooker.
Make the au jus: pour the strained cooking liquid into a saucepan and bring to a simmer. Taste and adjust salt, pepper, or a splash more soy sauce if needed. If you want a thicker jus, mix 2 tablespoons cornstarch with cold water to make a slurry and whisk it into the simmering liquid until it thickens slightly.
Split the 6 to 8 crusty rolls, spread softened unsalted butter on cut sides if using, and toast under a broiler or in a hot skillet until golden and crisp. That little buttered toast makes them extra good.
Pile the shredded or sliced beef onto the toasted rolls, top with provolone or Swiss slices (8 to 10 total), then pop the open sandwiches briefly under the broiler or in a hot oven just until the cheese melts.
Serve hot with bowls of the savory au jus for dipping and garnish with 2 tablespoons chopped fresh parsley if you like. Leftovers keep in the fridge 3 to 4 days and the au jus freezes great for later.

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.