Slow Cooker 3-Ingredient French Dip Sandwiches
Tender chuck roast is slow cooked with dry onion soup mix and beef broth until fall-apart soft, then shredded into rich au jus for classic French dip sandwiches. This easy slow cooker recipe is savory, hearty, and perfect for casual dinners, game day, or weekend meals.
Ingredients
- 3 to 4 lb beef chuck roast excess fat trimmed, some fat left on
- 2 packets dry onion soup mix 1 oz each
- 3 cups low-sodium beef broth plus a splash more if needed
- 6 soft hoagie rolls or sub buns for serving
Instructions
- Place the chuck roast in the bottom of a 6-quart slow cooker, fat side up if one side has more fat.
- Sprinkle both packets of dry onion soup mix over the top and sides of the roast, pressing lightly so it sticks.
- Pour the beef broth around the sides of the roast, not directly over the top, so the seasoning stays in place.
- Make sure the liquid comes at least halfway up the sides of the roast, adding a splash more broth if needed.
- Cover and cook on low for 8–10 hours, until the beef is fall-apart tender.
- If the roast is not tender enough, cover and cook for another 30 minutes.
- Transfer the roast carefully to a cutting board and shred with two forks.
- Discard any large pieces of fat.
- Skim excess fat from the au jus in the slow cooker if desired.
- Return the shredded beef to the slow cooker and stir it into the au jus.
- Let the beef sit on warm for at least 15 minutes so it absorbs the liquid.
- Warm or lightly toast the hoagie rolls.
- Pile the shredded beef onto the rolls using tongs.
- Serve with small bowls of au jus for dipping.
- Optional: Broil the assembled sandwiches for 2–3 minutes to crisp the bread and edges of the beef, watching carefully.
Notes
Pour the broth around the roast so the onion soup mix stays on the meat. Letting the shredded beef rest in the au jus makes the sandwiches richer and juicier.
Nutrition
Calories: 590kcal
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