Slow Cooker French Dip Sandwiches
Chuck roast slowly turns tender in a soy-and-herb broth that becomes the dipping jus. Pile the shredded beef onto toasted French rolls so each sandwich holds up to a generous dunk.
Recipe link
Prep time20 min
Cook time9 hours 10 minutes on LOW; 5–6 hours plus toasting on HIGH
Total timeAbout 9 hours 35 minutes on LOW
- Course
- Sandwiches
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 390
Ingredients
French Dip Beef
- 1 beef chuck roast — about 3 pounds, trimmed of excess surface fat and fully thawed
- 2 cups water
- ½ cup soy sauce
- 1 teaspoon rosemary — dried
- 1 teaspoon thyme — dried
- 1 teaspoon garlic powder
- 1 bay leaf
- 4 whole black peppercorns
Sandwiches
- 8 French rolls — split
Instructions
- Build the Broth: Place the fully thawed chuck roast into a 5- to 6-quart slow cooker. Add the water, soy sauce, rosemary, thyme, garlic powder, bay leaf, and peppercorns.48 oz chuck roast, 2 cups water, ½ cup soy sauce, 1 tsp rosemary, 1 tsp thyme, 1 tsp garlic powder, 1 bay leaf, 4 black peppercorns
- Slow Cook the Beef: Cover and cook on HIGH for 5–6 hours or LOW for 8–9 hours without lifting the lid, until a fork twists easily in the thickest part and the beef pulls apart without resistance.
- Shred the Beef: Using tongs, transfer the roast to a large shallow dish and let it stand for 5 minutes. Remove and discard the bay leaf and any visible peppercorns from the broth. Skim excess fat from the surface and strain the broth through a fine-mesh strainer if desired. Shred the beef with two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker, stir to coat it with the broth, cover, and set the cooker to WARM.shredded beef, broth
- Toast the Rolls: Preheat the oven to 350°F. Arrange the split French rolls cut sides up on a baking sheet. Bake for 8–10 minutes, until the cut sides are lightly golden and dry to the touch.8 French rolls
- Assemble the Sandwiches: Use a slotted spoon to divide the hot shredded beef among the toasted rolls, leaving most of the broth in the slow cooker.shredded beef, 8 toasted French rolls
- Serve: Ladle the hot broth into small heatproof bowls or ramekins and serve the sandwiches immediately.hot au jus
Notes
- Beef: Chuck roast is the best choice here because its connective tissue softens during slow cooking and the meat shreds easily. Trim only the thick exterior fat; the interior marbling helps keep the beef moist.
- Cooking Time: Slow cookers vary. Use tenderness rather than the clock alone. The roast is ready when a fork twists easily and the meat pulls apart without resistance.
- Au Jus: The soy sauce supplies all the salt this recipe needs. Taste the finished broth after skimming. If it is too salty or concentrated for dipping, stir in hot water ¼ cup at a time until it tastes balanced.
- Rolls: Use sturdy French rolls and toast them well enough that the cut surfaces feel dry and lightly crisp. Soft, untoasted bread absorbs the au jus too quickly.
- Make Ahead: Prepare the beef up to 1 day ahead and refrigerate it in its broth. Remove the firm layer of fat from the chilled surface, then reheat the beef and broth together before serving.
- Storage and Reheating: Refrigerate leftovers in shallow airtight containers within 2 hours and use within 4 days. Reheat the beef and broth together until the beef reaches 165°F, then toast fresh rolls just before serving.
- Serving Suggestions: Serve with Creamy Dill Red Potato Salad, Classic Macaroni Salad, or Garlic Broccoli Salad.
- Optional Additions
- provolone
- caramelized onions
- horseradish
Nutrition (Approximate Per Serving)
Yield
8 sandwiches — Serving size: 1 sandwich with au jus
- Calories
- 390
- Carbohydrates
- 32.5 g
- Protein
- 45 g
- Fat
- 9 g
- Saturated Fat
- 3.5 g
- Cholesterol
- 110 mg
- Sodium
- 1370 mg
- Fiber
- 1.5 g
- Total Sugars
- 3 g
Equipment
- 5- to 6-quart slow cooker
- Tongs
- Forks (2)
- Large shallow dish
- Fine-mesh strainer (Optional)
- Slotted spoon
- Small heatproof bowls or ramekins
- Baking sheet