These toasty Slow Cooker French Dip Sandwiches are made with slow cooked roast beef and served on crusty rolls with melty cheese and savory au jus. So good!
There is something so good and right and true about savory, shredded beef on a crusty ciabatta roll with melted cheese dipped in an individual serving of au jus sauce on the side. It makes my mouth water just thinking about it. And what makes it even better is that these are slow cooker french dip sandwiches so 90% of the work is done in the morning and then you don’t have to worry about what’s for dinner later in the day!
What is it about the 5 o’clock hour when I don’t have dinner planned in advance that makes my brain shut off completely? Problem solved when I can just get dinner started in the morning when I’m fresh and focused. And I love using these crockpot liners in my slow cooker to make cleanup ridiculously easy. I also use them when making Sweet & Spicy Slow Cooker Pulled Pork Sandwiches. And if you like using your slow cooker, check out my slow cooker archives for even more recipe ideas!
The meat cooks in a savory au jus made of beef broth and french onion soup mix, adding it’s own delicious meat juices, and then once it is fall-apart-tender you pull it out and shred it. Pile your roast beef up thick on your roll and top with swiss or provolone cheese (whatever floats your boat) and stick them under the broiler for a minute or two to melt the cheese and toast the roll. Oh my. It’s the stuff dreams are made of. At least my dreams.
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- 2 tablespoons olive oil
- 2 1/2 to 3 pounds beef chuck shoulder roast
- Kosher salt
- Freshly ground pepper
- 2 1-ounce packages dry onion soup mix
- 2 cups water
- 2 14.5-ounce cans beef broth
- 6-8 slices swiss or provolone cheese
- 6-8 crusty rolls, like ciabatta
- Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
- When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won't take very long - you just want to quickly brown the roast to add flavor and seal in the juices.
- Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.
- When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the juices from the slow cooker as au jus for dipping.
Amount Per Serving: Calories: 207 Saturated Fat: 4g Cholesterol: 19mg Sodium: 270mg Carbohydrates: 20g Protein: 9g