An easy recipe for French Dip Sandwiches made in the slow cooker. Tender beef, caramelized onions and melted cheese with au jus on the side for dipping.
I’m stopping in today to share an old recipe with new photos. I’m in the process of updating the photos for some recipes in my archives. I first shared this Slow Cooker French Dip Sandwich recipe a couple years ago. I’m leaving the recipe the same because it’s great as-is, but the original photos were not so great (eeekkk). Fortunately, my photography and food styling skills are slowly but surely improving. I still have a long way to go, but I figure that if I can make a tasty recipe look a little better – why not?!
I took these pictures last month when we had these Slow Cooker French Dip Sandwiches on Super Bowl Sunday. These are always a hit! Cooking the meat in the slow cooker makes it super tender and gives the au jus tons of flavor. If you’re a fan of French Dip Sandwiches, you’ll love this easy slow cooker version.
Tender meat, crusty bread, sweet onions, melty cheese, and a bowl of au jus for dipping. Let’s dive in!
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- 2 pound beef chuck roast, trimmed of excess fat (I've also used a sirloin steak for a leaner option)
- 3 cups low sodium beef broth, plus a little more if needed
- ¼ cup worcestershire sauce
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions, halved and thinly sliced
- 3 cloves of garlic, minced
- 1 bay leaf
- 4 rolls (nothing too soft or it will fall apart once dipped)
- 8 slices cheese (provolone, swiss, havarti or monterey jack)
- Liberally salt and pepper your roast.
- In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
- In a large cast iron skillet or dutch oven, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker.
- Reduce the heat to medium and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). Transfer the onion mixture and all accumulated juices into the slow cooker and add in the remaining broth and the bay leaf.
- Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it with a fork and set aside.
- Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
- Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat (season to taste with salt and pepper). Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
- Toast your rolls, pile with meat and onions, cover with the cheese of your choice. If you want the cheese melted you can place it in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.