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It’s Sunday. There’s a game on TV, the house is loud with half-hearted cheers and snack breaks, and your kitchen smells like comfort. Not just any comfort—the kind that makes your stomach grumble even though you just ate. That’s what happened the first time I made these slow cooker French Dip sandwiches. Honestly, I only did it because I had a chuck roast that needed to be used and zero energy for a fussy dinner. Eight hours later, my husband looked at me like I was some kind of wizard. That roast basically fell apart on its own, and the au jus? Let’s just say there wasn’t a single leftover drip.
These sandwiches are a whole vibe. Minimal effort, maximum flavor, and they practically serve themselves. You need these in your life—especially if you’re feeding a crew or just want something that makes you feel like you’ve got it all together (even if you’re wearing mismatched socks and haven’t folded laundry in a week).
Why You’ll Love These (Besides the Obvious)
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No babysitting—just let the slow cooker do its thing.
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Super tender, juicy beef that practically melts in your mouth.
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Broiled provolone = stretchy cheese happiness.
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That au jus dipping sauce? It’s like a beefy love letter.
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Feeds a hungry crowd or a couple with enough leftovers for killer sandwiches tomorrow.
What You’ll Need (and What You Can Wing)
Here’s what goes into this delicious mess:
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Beef chuck roast (4 lbs): Don’t cheap out here—fat equals flavor.
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Olive oil: Just a glug for searing.
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Salt & pepper: You know the drill.
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1 large onion & 4 garlic cloves: Sliced, smashed, whatever—just get ‘em in there.
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Beef broth, soy sauce, Worcestershire sauce: These are your flavor MVPs.
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Bay leaf & dried thyme: If you’ve got fresh thyme, even better.
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Hoagie rolls: Soft but sturdy.
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Provolone cheese: Sliced nice and thick, melts like a dream.
Swaps & Fixes:
No provolone? Use Swiss, mozzarella, or even cheddar.
Want less salt? Go low-sodium on the broth and soy.
Gluten-free? Use your favorite GF rolls—it all works.
Alright, Let’s Make This Happen
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Sear that roast.
Heat up some oil, salt and pepper the beef, and get a good crust on all sides. This part smells amazing—just warning you. -
Onions and garlic go in first.
They’ll cook down and add all that sweet, mellow flavor to your jus. -
Tuck the beef in like a baby.
Right on top of the onions, snug and ready for a long nap. -
Pour the magic.
Mix your broth, soy sauce, Worcestershire, thyme, and bay leaf. Pour it over the roast and walk away. -
Slow cook, no peeking.
Low for 8 hours (best flavor), or high for 4–5 if you’re in a rush. Either way, your house is gonna smell amazing. -
Shred time.
Pull the beef out, shred it with two forks. Skim the fat off the jus (or not—no judgment), and fish out that bay leaf. -
Assemble and broil.
Load up your hoagies with beef and cheese, then broil for 1–2 minutes. Watch closely or you’ll end up with burnt buns. (Ask me how I know.) -
Serve with the jus.
That glorious beefy broth? Pour it into little bowls and dunk like there’s no tomorrow.
Wanna Switch Things Up?
Yes, you absolutely can:
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Add a splash of red wine to the broth for deeper flavor.
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Toss in mushrooms with the onions for an earthy twist.
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Like it spicy? A dash of crushed red pepper flakes does the trick.
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Feeling fancy? Horseradish sauce on the bun gives it a little zing.
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Want cleaner au jus? Chill it first, then scoop off the fat. Boom—restaurant style.
Leftovers? Don’t Mind If I Do
You’re lucky if you have any, but just in case:
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Fridge: Meat and jus keep 3–4 days. Reheat gently with a splash of broth.
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Freezer: Freeze the beef (with a little juice) in a zip bag for up to 3 months.
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Reheat Tip: Heat it low and slow—stovetop or microwave with some jus. Then build your sandwich like a pro.
P.S. Leftover meat makes incredible grilled cheese. Just saying.
One Last Bite…
If you’ve never made French Dip at home, this is your sign. Whether you’re hosting game night, need a no-fuss Sunday dinner, or just want something that makes you feel like a kitchen rockstar—this is the one.
Try it. Share it. Make it your own. And hey—if you do make it, come back and tell me. I want to know if your house smelled as good as mine did. ❤️
Got a twist you tried? A cheese you swear by? Drop it in the comments or send me a message—I read every single one, even if I’m elbow-deep in laundry or stirring soup with one hand and holding the dog leash in the other.
‘Til next time—happy cooking, friend.
Easy Slow Cooker French Dip Sandwiches
Ingredients
- 4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion thinly sliced
- 4 cloves garlic minced
- 1 cup beef broth
- 1/2 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 6-8 hoagie rolls
- 8-12 slices provolone cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef roast with salt and pepper, then sear on all sides until golden brown, about 3-4 minutes per side.
- Place sliced onions and minced garlic in the bottom of a slow cooker.
- Place seared beef roast on top of onions and garlic in the slow cooker.
- In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, bay leaf, and thyme. Pour over the beef in the slow cooker.
- Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fork-tender.
- Remove beef from the slow cooker and shred using two forks.
- Skim fat from cooking juices, discard bay leaf, and reserve the juices as au jus for dipping.
- Preheat broiler. Split hoagie rolls, fill with shredded beef and top with provolone slices. Broil until cheese is melted and bubbly.
- Serve immediately with small bowls of warm au jus on the side for dipping.
Notes