Can I use frozen beef roast for this recipe?

Yes! You can add a frozen chuck roast directly to your slow cooker with the other ingredients. Just increase the cooking time by a couple of hours to ensure it becomes tender.

Is it necessary to sear the meat before slow cooking?

Searing the meat is optional, but I highly recommend it. It develops a richer flavor and helps seal in the juices for more tender results, though skipping it won’t ruin the sandwiches.

What type of bread works best for French dip sandwiches?

I prefer crusty rolls like ciabatta because they hold up well to the juicy beef and au jus dipping without falling apart. You want firm bread that soaks up flavor but maintains structure.

Tender French Dip Sandwiches - Easy Slow Cooker Recipe

Description

Slow Cooker French Dip Sandwiches are tender, flavorful shredded beef sandwiches perfect for a comforting meal. The beef chuck roast is slow-cooked with onion soup mix and beef broth to create a rich au jus, served on crusty rolls with melted Swiss or provolone cheese.

Ingredients

Scale

Beef and Seasoning

2 Tablespoons olive oil
2 ½ to 3 pounds beef chuck roast
1 ½ teaspoons kosher salt
1 teaspoon freshly ground pepper

Slow Cooker Liquid Base

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)

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Instructions

Season and Heat: Heat olive oil in a large skillet over medium-high heat. While heating, generously season all sides of the beef chuck roast with kosher salt and freshly ground pepper.
Sear the Roast: When the oil shimmers, place the roast in the hot skillet. Sear on all sides by letting it sit without moving for 1-2 minutes per side until browned, sealing in flavor and juices.
Prepare Slow Cooker: Transfer the seared roast and any pan juices to the slow cooker. Sprinkle the dry onion soup mix evenly over the roast. Pour in water and beef broth.
Cook the Beef: Cook on high for 6 hours or on low for 8-10 hours until the meat is fork-tender and easily shredded.
Shred the Meat: Remove the roast from the slow cooker and shred it using two forks. Return shredded beef to the slow cooker to keep warm in the juices.
Assemble Sandwiches: Slice the crusty rolls horizontally. Pile shredded beef onto the bottom half of each roll and top with a slice of Swiss or provolone cheese.
Toast the Sandwiches: Place assembled sandwiches under the broiler until the cheese melts and the tops of the rolls begin to toast, about 2-3 minutes. Watch carefully to avoid burning.
Serve: Serve the sandwiches hot with a side of the warm au jus from the slow cooker for dipping.

Notes

You can use a frozen chuck roast directly in the slow cooker; just increase cooking time by about 2 hours.
Searing the meat is optional but adds extra flavor and seals juices.
Leftovers keep well in the refrigerator for 3-4 days and can be repurposed for tacos, chimichangas, or beef gravy dishes.
The shredded meat and au jus freeze well separately for up to 3 months.
For Instant Pot preparation, sear the roast using the sauté function, deglaze with water, then cook on high pressure for 60 minutes with a 15-minute natural release.

Nutrition

Serving Size: 1 sandwich
Calories: 520 kcal
Sugar: 3 g
Sodium: 800 mg
Fat: 21 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 37 g
Cholesterol: 110 mg