French Dip Sandwich – Tender beef, caramelized onions and melted cheese with au jus on the side for dipping. An easy recipe made in your slow cooker or crock pot. VIDEO BELOW!
I thought you might need a little comfort food. Tender meat, caramelized onions and melted cheese shoved into a big roll pretty much screams “eat me!”, don’t ya think?
Before the weather heats up and we have to start thinking about bathing suit season (cringe), let’s get cozy and let our slow cooker make a super easy, delicious and comforting meal. Who wants a French Dip Sandwich? Me, me, me!
French Dip Sandwich
- Tender meat
- Crusty bread
- Sweet onions
- Melty cheese
- Au jus!
This recipe continues to be one of my most popular. I mean, do you see that hearty sandwich diving into that bowl of au jus? Gah! What’s not to love?
Here’s what you do: Brown your meat and place it in the slow cooker, add sliced onions, garlic, beef broth and worcestershire (flavor town!), place the lid on the slow cooker and go about your day. By the time you’re ready for dinner, the meat will be falling apart, the onions will be sweet and tender and you will have plenty of savory and scrumptious au jus for dipping!
There’s so much to love about these French Dip Sandwiches. Comfort food to the max!
If you’re a fan of French Dip Sandwiches, you’ll love this easy slow cooker version. Check out my VIDEO BELOW to see how simple this recipe is.
Are you one of the many people who has made these French Dip Sandwiches? Leave me a comment and let me know what you think!
NEVER MISS A RECIPE!
More comfort food meals:
Slow Cooker French Dip Sandwiches
- 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
- 1/4 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.