Description
These slow cooker French dip sandwiches require minimal prep and yield delicious, tender beef. The rich au jus adds extra flavor to the already juicy meat, making it perfect for dipping!
Ingredients
For the Beef:
- 3–4 lbs beef chuck roast
- Salt and pepper, to taste
- 1 tablespoon butter or neutral oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves (optional)
For the Sandwiches:
- 6 crusty hoagie rolls or baguettes
- 6–12 slices of provolone, Swiss, or mozzarella cheese
- Butter (optional, for toasting rolls)
Instructions
- Season the beef chuck with salt and pepper on both sides.
- Heat the butter or neutral oil in a skillet over medium-high heat. Place the beef in the skillet and sear for about 2 minutes on each side.
- Place the beef chuck in your slow cooker. Add the sliced onion and minced garlic around the beef.
- Add the beef broth, soy sauce, Worcestershire sauce, vinegar, dried herbs, and bay leaves (if using) to the slow cooker.
- Cover and cook on low for 6-8 hours (or high for 4-6 hours) until the beef is tender and easily shredded.
- At the end of the cooking time, remove and discard the bay leaves.
- Remove the beef from the slow cooker and shred it using two forks. Discard any excess fat. Return the shredded beef to the slow cooker to soak up the juices.
- Use a mesh strainer to strain the cooking liquid (a.k.a. au jus) into a large bowl or saucepan.
- Assemble the Sandwiches. Preheat the oven to 350°F. Split the rolls and lightly butter the insides, if desired. Toast them in the oven for 5 minutes, until golden. Add 1-2 slices of cheese to each roll and put them back in the oven for 1-2 minutes. Pile on a generous amount of shredded beef.
- Serve the sandwiches warm with small bowls of au jus on the side for dipping.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: American