Indulge in the savory delight of Slow Cooker French Dip Sandwiches, a culinary masterpiece that tantalizes the taste buds and warms the soul. This recipe promises melt-in-your-mouth beef, seasoned to perfection and enveloped in rich au jus, all nestled between crusty rolls and gooey cheese. Whether it’s a cozy family dinner or a casual gathering with friends, these sandwiches are sure to steal the spotlight.
In our household, Slow Cooker French Dip Sandwiches aren’t just a meal; they’re a tradition. Every time I prepare this dish, I’m transported back to the first time my husband took a bite and exclaimed, “This is it! This is the best French dip I’ve ever had!” From that moment on, it became a regular request at our dinner table. I still remember the joy on my children’s faces as they eagerly assembled their sandwiches, their anticipation palpable as they waited for the cheese to melt under the broiler. Now, it’s not just a recipe; it’s a cherished memory, a symbol of warmth and togetherness for our little family.
Why This Slow Cooker French Dip Sandwiches Recipe Stands Out:
Savor the succulent tenderness of slow-cooked beef, infused with the flavors of dry onion soup mix and savory beef broth. Experience the convenience of a set-it-and-forget-it meal, perfect for busy weekdays or lazy weekends. Elevate your sandwich game with the irresistible combination of gooey Swiss or provolone cheese and crusty ciabatta rolls. Impress your guests with a dish that’s both comforting and elegant, guaranteed to leave them craving more.
Ingredients:
- 2 Tablespoons (30g) olive oil
- 2 ½ to 3 pounds (1134g to 1361g) beef chuck roast
- Kosher salt and freshly ground pepper, to taste
- 2 (1-ounce) packages dry onion soup mix
- 2 cups (480ml) water
- 2 (14.5-ounce) cans beef broth
- 6-8 slices Swiss or provolone cheese
- 6-8 crusty rolls (such as ciabatta)
Directions:
- Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
- When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won’t take very long – you just want to quickly brown the roast to add flavor and seal in the juices.
- Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.
- When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the juices from the slow cooker as au jus for dipping.
Notes:
- For added flavor, consider adding garlic powder, Worcestershire sauce, or thyme to the slow cooker.
- If you prefer a richer au jus, you can reduce the cooking liquid on the stovetop after removing the meat from the slow cooker.
- Feel free to customize your sandwiches with your favorite toppings, such as caramelized onions or horseradish sauce.
- Leftover meat and au jus can be stored in the refrigerator for up to 3 days or frozen for future use.
