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Slow Cooker French Dip Sandwiches

Slow cooker French dip sandwiches with slow-braised beef chuck roast and a rich au jus made from the cooking liquid. Shredded, tender beef piles onto toasted hoagie rolls with provolone melted until bubbly, then served for dipping.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Beef and braising liquid
  • 3 lb beef chuck roast
  • 2 cup beef broth
  • 1 can (10.5 oz) French onion soup
  • 2 tbsp Worcestershire sauce
  • 3 clove garlic, minced
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Sandwiches
  • 6 hoagie rolls, split and toasted
  • 12 provolone cheese slices

Equipment

  • 1 slow cooker
  • 1 fine mesh strainer
  • 1 sheet pan

Method
 

Braise the beef
  1. Place the beef chuck roast in the slow cooker. Spread it out in an even layer so it braises uniformly.
  2. Whisk together beef broth, French onion soup, Worcestershire sauce, garlic, thyme, onion powder, salt, and pepper. Pour the braising mixture over the beef and ensure it is mostly covered.
  3. Cook on low for 8–9 hours until beef is completely fall-apart tender. If using high, cook for 4–5 hours, then check for shreddability.
Make au jus and assemble
  1. Remove the beef from the slow cooker and shred with two forks. Keep shredding until the meat breaks into tender strands.
  2. Strain the braising liquid through a fine mesh strainer into a bowl to use as au jus dipping sauce. Discard solids and keep the liquid warm.
  3. Pile shredded beef onto toasted hoagie rolls and top with provolone cheese slices. Arrange the cheese so it covers the beef for melting down the sides.
  4. Broil the assembled sandwiches for 2–3 minutes until the cheese is melted and bubbly. Watch closely so the rolls toast without burning.
  5. Serve immediately with warm au jus for dipping. Spoon extra au jus over the meat if you want more sauce.

Notes

Pro tip: for extra silky au jus, strain the braising liquid while it is still hot so it flows smoothly through the fine mesh strainer. Refrigerate leftovers in an airtight container for up to 4 days; reheat beef and au jus together on low until steaming. Freezing: freeze shredded beef and au jus in separate containers for up to 3 months, then thaw overnight in the fridge and reheat. Dietary swap: use low-sodium beef broth and a low-sodium French onion soup to reduce overall sodium.