Description

Slow Cooker French Dip Sandwiches are a hearty and flavorful meal featuring tender, slow-cooked beef chuck roast seasoned with onion soup mix, served hot on crusty rolls with melted Swiss or provolone cheese. The rich au jus made from the cooking juices offers a perfect dipping sauce, making this recipe a comforting and easy sandwich ideal for casual dinners or gatherings.

Ingredients

Scale

Meat and Seasoning

2½ to 3 pounds beef chuck roast
Kosher salt, to taste
Freshly ground pepper, to taste

Cooking Liquids and Seasonings

2 tablespoons olive oil (for searing)
2 (1-ounce) packages dry onion soup mix
2 cups water
2 (14.5-ounce) cans beef broth

Sandwich Assembly

6-8 slices Swiss or provolone cheese
6-8 crusty rolls (such as ciabatta)

Additional Oil

2 tablespoons olive oil (optional, for toasting rolls)

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Instructions

Sear the Roast: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. Season the beef chuck roast generously with kosher salt and freshly ground pepper. Place the roast in the hot skillet and sear each side for 1-2 minutes until a rich brown crust forms, ensuring depth of flavor.
Slow Cook: Transfer the seared roast along with any pan juices into a slow cooker. Sprinkle both packets of dry onion soup mix evenly over the roast. Pour in 2 cups of water and both cans of beef broth. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-10 hours, until the beef is very tender and shreds easily with a fork.
Shred the Meat: Remove the fully cooked roast from the slow cooker and use two forks to shred the meat finely. Keep the cooking juices in the slow cooker for serving.
Assemble Sandwiches: Preheat the broiler. Place shredded beef generously onto crusty rolls such as ciabatta. Top each sandwich with a slice of Swiss or provolone cheese. Place sandwiches under the broiler just long enough to melt the cheese and lightly toast the bread, approximately 2-3 minutes—watch closely to prevent burning.
Serve with Au Jus: Pour the warm cooking juices (au jus) from the slow cooker into small bowls. Serve immediately alongside the sandwiches for dipping, enhancing each bite with moist, savory flavor.

Notes

For extra flavor, consider adding a splash of Worcestershire sauce or a few cloves of garlic to the slow cooker.
Toast the crusty rolls in a skillet with olive oil before assembling if you prefer extra crispness.
Use provolone cheese for a milder taste or Swiss for a nuttier flavor profile.
Leftover au jus can be refrigerated for up to 3 days or frozen for longer storage.
Ensure the beef is thoroughly shredded to maximize tenderness and to soak up the au jus better in the sandwiches.