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Slow Cooker French Dip Sandwiches Recipe

Slow Cooker French Dip Sandwiches Recipe
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★★★★★

5.1 from 28 reviews

These Slow Cooker French Dip Sandwiches feature tender, juicy beef roast cooked slowly with onions, garlic, and flavorful beef broth. Served on toasted rolls and topped with melted cheese, they come with a savory au jus for dipping. Perfect for an easy, comforting meal that melts in your mouth.

Ingredients

Scale

Meat and Broth

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

Vegetables and Seasonings

  • 2 yellow onions, quartered and thinly sliced
  • 3 cloves garlic, minced
  • Salt and pepper, to taste

Additional Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4–6 sandwich rolls (firm to hold the filling)
  • 8–12 slices cheese (provolone, swiss, havarti, or monterey jack)

Instructions

  1. Season the Meat: Liberally salt and pepper your beef roast on all sides to enhance flavor.
  2. Prepare Broth Mixture: In a large glass measuring cup, combine the low sodium beef broth and Worcestershire sauce; set aside.
  3. Sear the Meat: Heat olive oil in a large cast iron skillet, Dutch oven, or Instant Pot on sauté mode over medium-high heat. Add the roast and sear all sides until browned and crusty. Transfer the meat to your slow cooker or remove it from the Instant Pot to continue the recipe.
  4. Sauté Onions and Garlic: Reduce heat to medium. In the same pan, add sliced onions and cook for 5 minutes, adding more oil if needed. Add the minced garlic and cook for 1-2 more minutes. Pour a couple tablespoons of the beef broth mixture into the pan and use a wooden spoon to scrape up browned bits from the bottom for extra flavor.
  5. Slow Cooker Method: Transfer the onion mixture and all juices into the slow cooker with the meat. Add the remaining broth and bay leaf. Cook on high for 3-4 hours or low for 5-6 hours until the meat is very tender.
  6. Slice or Shred Meat: Remove the meat from the slow cooker, slice thinly against the grain or shred, and set aside.
  7. Strain Au Jus: Place a fine mesh strainer over a large bowl and carefully strain the juices from the slow cooker, separating the liquid (au jus) from the onions and solids. Discard the bay leaf and set the onions aside.
  8. Combine Meat and Onions: Return the sliced meat and onions to the slow cooker. Pour a little au jus over to moisten. Season with salt and pepper to taste. Reserve remaining au jus for dipping. Add extra beef broth if more au jus is desired.
  9. Assemble Sandwiches: Toast the rolls. Fill each with meat and onions, then top with your cheese choice.
  10. Melt Cheese: Place sandwiches on a baking sheet and either bake in a 375°F oven or broil until cheese is melted and bubbly.
  11. Serve: Serve sandwiches hot with the reserved au jus for dipping on the side.
  12. Instant Pot Method: After sautéing onions and garlic, add the beef roast back into the Instant Pot with remaining broth and bay leaf. Seal and cook on high pressure for 60 minutes, then allow a 20-minute natural pressure release.
  13. Finish Instant Pot Preparation: Remove meat, slice or shred, then strain au jus as described above. Return meat and onions to the Instant Pot, moisten with au jus, season, and proceed to assemble and melt cheese on sandwiches as above.

Notes

  • Use firm rolls to prevent sogginess when dipped in au jus.
  • For a richer flavor, sear the meat thoroughly to form a good crust.
  • Feel free to customize the cheese to your preference or omit for a dairy-free option.
  • Au jus can be strained and refrigerated for up to 3 days or frozen for longer storage.
  • If you want more au jus, simply add extra beef broth and reheat before serving.
  • Serve hot for the best taste and texture.

Nutrition

Keywords: French dip sandwich, beef sandwich, slow cooker recipes, Instant Pot recipes, au jus sandwich, comfort food, easy dinner

Find it online: https://servedbynora.com/slow-cooker-french-dip-sandwiches-recipe/