An easy recipe for Slow Cooker French Dip Sandwiches! These are filled with tender and flavorful beef, melty cheese and a beefy au jus for dipping!
You guys this is an insanely easy recipe for slow cooker french dip sandwiches that I have been making for years and thought it was high time I share it with you. It’s a family favorite, all the kiddos love it and I think it has to do with the fact they get to dip their sandwich in the au jus. Something about that just makes them smile.
I love it because it is so stinkin’ easy thanks to my handy dandy crockpot!! You just have to assemble the sandwiches and melt the cheese. See nothing to it. Oh and straining the au jus is entirely up to you. When we are just eating it ourselves I don’t usually strain it but if I make it for company then I do.
And since we are making this in the crockpot that au jus will be so flavorful and so will the meat. The meat will also be super tender making it perfect for a sandwich! I usually keep my french dip sandwiches pretty straight forward and simple. I have used other spices and seasonings in the past but always come back to making it this way.
Nothing super fancy just simple goodness with melted cheese and a crusty bun. Nothing better than that!!
To get this crazy tender I highly recommend cooking this low and slow for 8 hours. I have cooked on high for 5 hours but it just doesn’t turn out quite the same. I also choose to shred the meat instead of slice it. It’s so tender at the end of 8 hours it is nearly impossible to slice it anyway.
If I’m not straining the au jus then I just shred the meat right in the slow cooker (less dishes that way 🙂 ) Then when it’s time to assemble your sandwiches just give the meat a little squeeze to get rid of some of the liquid (that way the bottom of the bun doesn’t become too soggy) then layer on the cheese and place it under the broiler to melt away. Serve with a bowl of the beefy au jus and savor every moment. I promise you won’t be disappointed!!
- 1 3-4 pound chuck roast, trimmed of excess fat
- 3 cups beef stock
- 1 small to medium onion thinly sliced
- 6 cloves garlic minced
- 1 tablespoon bullion or 4 cubes beef bullion (I like better than bullion brand)
- 1 tablespoon Worcestershire sauce
- 6-8 french rolls or hoagie buns or something similar
- 18-24 slices provolone cheese I use 3 slices per sandwich
Place roast in bottom of slow cooker. Top with sliced onion and minced garlic. In a small bowl combine the stock, bullion and worcestershire sauce. Pour over beef. Cover and cook on LOW for 8 hours.
If you choose not to strain the au jus you can just shred the meat right in the slow cooker otherwise remove meat and shred. Strain au jus then return shredded meat and strained au jus to the slow cooker to keep warm.
When ready to assemble the sandwiches give the meat a little squeeze with your hands to drain off some of the liquid (that way the bottom of the sandwich doesn't become to soggy before you're ready to eat it) and place on your buns. Top each sandwich with 3 slices of cheese. Place sandwiches on a baking tray then broil until cheese is melted. Serve with au jus.
I recommend only cooking this on low for the 8 hours to achieve really tender beef.