French Dip Sandwich Slow Cooker Method

French Dip Sandwiches

French dip is one of my go to dinners for a number of reasons. First off – the flavor of course! The flavor of the rich beef combined with the well seasoned homemade au jus is the perfect match. And did I mention, there’s cheese and buttery buns? Other reasons I love these include the fact that they’re so easy to make, my whole family loves them, it uses ingredients I usually have on hand (I freeze the chuck roasts and buns), and it’s just a totally comforting homestyle meal that’s perfect for any day of the year.

Ingredients for French Dip

2 1/2 cups low-sodium beef broth 1/4 cup low sodium soy sauce 1 1/2 Tbsp Worcestershire sauce 1 1/2 tsp honey 3 lbs chuck roast Salt and freshly ground black pepper 1 1/2 Tbsp olive oil 1 sprig fresh rosemary and thyme 1 large yellow onion, sliced 6 cloves garlic, minced (2 Tbsp) 6 Crusty hoagie buns (smaller ones) or 2 crusty baguettes cut into thirds 3 Tbsp butter 6 deli slices provolone or swiss cheese halved

Scroll below for printable recipe.

How To Make French Dip Sandwiches

In a bowl (or large liquid measuring cup used to measure broth), whisk together broth, soy sauce, Worcestershire and honey, set aside. Heat olive oil in a large pot over medium-high heat. Dab both sides of roast dry with paper towels, season just lightly with salt and a fair amount of pepper. Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a 5 to 7 quart slow cooker, while leaving oil in pot. Add onion to pot and saute 3 minutes, add garlic and saute 30 seconds longer. Remove pot from heat, pour beef broth mixture into pot and scrape any browned bits from the bottom. Pour mixture into slow cooker over roast. Submerge rosemary and thyme spring into broth on sides of roast. Cover and cook on low 8 hours. Remove roast from slow cooker and transfer to a cutting board, while leaving behind onions and herbs. Shred roast with two forks. Pour broth mixture in slow cooker through a fine mesh sieve into a bowl and discard mixture in sieve. Return roast to now empty slow cooker, toss with 1/3 cup of the strained broth mixture.

How to Toast the Buns

Note that you can skip this step and just use un-toasted buns (just be sure to add cheese immediately after adding hot beef so it has a chance to melt. Then if desired you can toast without butter to cut back on fat a little.

For rolls, heat oven to 350 degrees (or a countertop toaster oven works great here if you have one). Cut buns through the center, place buns cut side up on a rimmed baking sheet. Spread butter on each side then toast in preheated oven 8 minutes, add cheese to one of of each bun and toast 2 minutes longer. Layer beef over buns and top with remaining half. Serve warm with remaining broth for dipping.

Can I Use Other Cuts of Beef?

I’ve also made this a several times with cross rib roast. It’s really good but just a little seems to be just a less tender and flavorful because cross rib doesn’t have as much marbling of fat throughout as a chuck roast does. But if cross rib is what’s on sale then feel free to use that.