Why You’ll Love This Recipe
This Slow Cooker French Dip Sandwich takes all the effort out of making a delicious, hearty meal. The beef is cooked low and slow, allowing all the spices and flavors to seep in, making the meat incredibly tender. After being sliced, it soaks up all the delicious juices, ensuring every bite is packed with flavor. Topped with melted provolone cheese and served on a soft, toasted bun, this sandwich is everything you could want in a comfort food. And the au jus for dipping? It’s the perfect finishing touch, adding a deep, savory richness to each bite. Plus, it’s all made in the slow cooker for easy prep and minimal cleanup.
Ingredients
- 3 lb beef chuck roast (trimmed of excess fat)
- 1 tablespoon vegetable oil
- 6 French rolls or hoagie buns
- 12 slices provolone cheese
For the Slow Cooker:
- 1/3 cup reduced sodium soy sauce
- 1 cup Coke (NOT diet)
- 2 (10.5 oz) cans beef consommé (or beef broth if consommé is unavailable)
- 1/4 cup dried minced onions
- 1 tablespoon beef bouillon
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Sear the Beef
Heat vegetable oil over medium-high heat in a cast-iron skillet. Using two forks or tongs, hold the roast and sear it on all sides until lightly browned. This step helps lock in the juices and enhances the flavor of the beef.
2. Slow Cook the Beef
Transfer the seared beef to the slow cooker and top with all the remaining slow cooker ingredients (soy sauce, Coke, beef consommé, dried minced onions, beef bouillon, garlic powder, onion powder, oregano, salt, pepper, thyme, and bay leaf). Cover and cook on LOW for 4 hours.
3. Slice and Soak the Beef
After 4 hours, remove the roast from the slow cooker and place it on a cutting board. Thinly slice the roast across the grain. Return the sliced beef to the slow cooker and continue to cook on LOW for an additional 1-2 hours to let the beef soak up all the delicious juices.
4. Toast the Rolls and Melt the Cheese
Once the beef is done, remove it from the slow cooker and strain any fat from the broth (this will be used as the au jus for dipping). Preheat your oven to 350°F (175°C). Split the French rolls or hoagie buns and place them on a baking tray. Top each roll with a generous amount of sliced beef and two slices of provolone cheese. Bake in the oven for about 5-7 minutes, or until the cheese is melted and bubbly.
5. Serve
Remove the sandwiches from the oven. Serve with the reserved au jus on the side for dipping. Enjoy your delicious, melt-in-your-mouth French dip sandwiches!
Servings and Timing
- Servings: 6 sandwiches
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
Variations
- Different Cheeses: While provolone is the classic choice, you can also use Swiss cheese or mozzarella for a different flavor profile.
- Additions: Feel free to add sautéed onions, bell peppers, or mushrooms to the sandwiches for extra flavor and texture.
- Spicy Twist: Add a bit of hot sauce or chili flakes to the beef mixture for a spicy kick.
Storage/Reheating
- Storage: Store any leftover beef and au jus in airtight containers in the refrigerator for up to 3 days.
- Reheating: To reheat, simply warm the beef and au jus in a pot on the stove or in the microwave. You can also reassemble the sandwiches and toast them again for a fresh, crispy exterior.
FAQs
1. Can I use a different cut of beef?
While chuck roast is ideal for slow cooking, you can also use brisket or round roast as alternatives. These cuts are also great for slow cooking and will yield tender results.
2. Can I cook this on HIGH instead of LOW in the slow cooker?
Yes, if you’re short on time, you can cook the roast on HIGH for 3-4 hours instead of 4 hours on LOW. However, cooking on LOW gives the beef a more tender texture.
3. Can I freeze the leftover beef and au jus?
Yes, you can freeze the leftover beef and au jus for up to 3 months. Just store the beef in an airtight container with the juices and reheat when ready to serve.
4. Can I use regular beef broth instead of consommé?
Yes, beef broth is a suitable substitute for beef consommé if you can’t find it. However, consommé is richer in flavor, so the broth may make the au jus a bit milder.
5. Can I use diet soda for the Coke?
For the best flavor, it’s recommended to use regular Coke, as the sweetness from the soda balances the savory flavors of the beef. Diet soda may alter the taste.
6. Can I skip the searing step?
While you can skip searing the beef, it’s highly recommended as it adds extra depth of flavor to the roast.
7. Can I make this without a slow cooker?
Yes, you can make this in a Dutch oven or large pot on the stovetop. Cook the beef on low heat, covered, for 4-6 hours, and be sure to check occasionally to avoid burning or drying out the meat.
8. How do I know when the beef is done?
The beef is done when it’s fork-tender and easily shreds when sliced or pulled apart. The slow cooking time ensures that the beef absorbs the flavors and becomes tender.
9. Can I make this recipe ahead of time?
Yes, you can make the beef and au jus ahead of time and store it in the refrigerator. Just reheat before serving.
10. What should I serve with these sandwiches?
French dip sandwiches pair wonderfully with crispy fries, potato chips, or a light salad to balance out the richness of the sandwich.
Conclusion
Slow Cooker French Dip Sandwiches are the ultimate comfort food—tender, flavorful beef, melty cheese, and a rich au jus for dipping, all served on a warm, toasted bun. Whether you’re feeding the family or serving up a delicious party spread, these sandwiches are sure to impress. The slow cooker does all the hard work, making this recipe as easy as it is delicious. Enjoy!
Slow Cooker French Dip Sandwich
These Slow Cooker French Dip Sandwiches are a perfect combination of melt-in-your-mouth beef, provolone cheese, and a rich au jus for dipping. Cooked low and slow for maximum flavor, these sandwiches are an easy, hearty meal.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 sandwiches
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
3 lb beef chuck roast (trimmed of excess fat)
1 tablespoon vegetable oil
6 French rolls or hoagie buns
12 slices provolone cheese
For the Slow Cooker:
1/3 cup reduced sodium soy sauce
1 cup Coke (NOT diet)
2 (10.5 oz) cans beef consommé (or beef broth if consommé is unavailable)
1/4 cup dried minced onions
1 tablespoon beef bouillon
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 bay leaf
Instructions
- Heat vegetable oil over medium-high heat in a cast-iron skillet. Sear the beef on all sides until lightly browned. This step locks in juices and enhances flavor.
- Transfer the beef to the slow cooker. Add soy sauce, Coke, beef consommé, minced onions, beef bouillon, garlic powder, onion powder, oregano, salt, pepper, thyme, and bay leaf. Cover and cook on LOW for 4 hours.
- Remove the beef and slice it thinly across the grain. Return the beef to the slow cooker and continue cooking on LOW for an additional 1-2 hours to soak up the juices.
- Preheat your oven to 350°F (175°C). Split the French rolls or hoagie buns and place them on a baking tray. Top each roll with sliced beef and two slices of provolone cheese. Bake for 5-7 minutes until the cheese is melted and bubbly.
- Serve the sandwiches with the reserved au jus for dipping. Enjoy!
Notes
For best results, avoid skipping the searing step, as it adds extra flavor.
If you prefer a different cut of beef, brisket or round roast are also good options for slow cooking.
You can make this recipe ahead of time and store the beef and au jus in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 7g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 100mg
