Slow Cooker French Dip Sandwiches

Out of all the french dip sandwiches I’ve ever eaten, these are literally the best I’ve ever had:  Slow Cooker French Dip Sandwiches.

Sign up for my free email subscription and never miss a recipe!

And I’m ever so serious.  This was the first french dip I’ve eaten that I didn’t have to gnaw on the meat to get it to separate when biting into the sandwich.  Sorry if that sounds gross but it’s true!  

This meat is so incredibly tender, you guys… but not so tender that it shreds.  It’s just right.  I used a 2-1/2 pound chuck roast, so if you use a larger one you’ll probably need to adjust your cooking time.  But this recipe is absolutely perfect using a 2-1/2 pound roast and yields 4 generous sandwiches.

I’ve made them “somewhat” homemade at home using roast beef purchased from the deli and packaged au jus mix (I can call that homemade, right?!) but never from a roast in my crock pot.  I used recipes from From Valerie’s Kitchen and Carlsbad Cravings (2 awesome bloggers that I trust!) and used ingredients and methods from each to make it my own.

Enjoy!

Slow Cooker French Dip Sandwiches

---

• Prep Time: 5 mins
• Cook Time: 6 hours
• Total Time: 6 hours 5 mins
• Yield: 4 1x
Scale 1x2x3x

Print Recipe

Pin Recipe

Description

Slow Cooker French Dip Sandwiches – The most flavorful and tender french dip sandwich you’ll ever eat!

---

Ingredients

• 2–1/2 pound chuck roast
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 (10-ounce) can condensed French onion soup
• 1–1/2 cups beef broth
• 1 cup root beer
• 1/4 cup soy sauce
• 1 teaspoon garlic powder
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 french rolls or hoagie buns
• 8 slices provolone cheese

---

Instructions

1. Trim excess fat from roast. Season roast with salt and pepper. Heat olive oil in a large skillet over medium high heat. Brown roast on all sides (about a minute each side).
2. Place roast in slow cooker and add French onion soup, beef broth, root beer, soy sauce, garlic powder, bay leaf, thyme and oregano.
3. Cover and cook on low heat for 4 hours. Remove roast, place on a cutting board and thinly slice across the grain. Place sliced meat back in slow cooker.
4. Cover and cook on low for an additional 1-2 hours (until desired tenderness). Discard bay leaf.
5. Preheat your oven to 375 degrees F. Slice buns and place on a rimmed baking sheet. Place sliced beef on buns and top with 2 slices of provolone cheese. Bake until cheese is melted (about 3 minutes).
6. Serve with au jus from slow cooker.

Notes

Adapted from From Valeries Kitchen and Carlsbad Cravings