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French Dip Sandwich with a drop of au jus dripping back into a bowl of broth.
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4.78 from 9 votes

French Dip Sandwich Recipe

Tender slow cooker French Dip Sandwiches made with juicy chuck roast, melty Swiss cheese, toasted rolls, and rich homemade au jus for dipping.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner, lunch
Cuisine: American
Servings: 8
Author: Kellie
Cost: $15

Equipment

  • slow cooker or CrockPot
  • measuring cup
  • measuring spoons
  • large skillet
  • kitchen tongs
  • chef's knife
  • cutting board

Ingredients

  • 3 lb chuck roast
  • 2 tablespoons olive oil
  • 1 sweet onion peeled and thinly sliced
  • 3 garlic cloves crushed and peeled
  • 3 cups beef stock
  • 1/4 cup dry red wine or additional beef stock
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 8 long rolls or hoagie rolls toasted
  • 1 cup shredded Swiss cheese
  • 8 slices provolone cheese optional

Instructions

  • Trim excess fat from the chuck roast and season generously with salt and pepper.
  • Heat the olive oil in a large skillet over high heat.
  • Add the chuck roast and sear for 4–5 minutes per side, until browned on all sides.
  • Transfer the roast to the slow cooker.
  • Add the sliced onion and garlic on top of the beef.
  • In a bowl, whisk together the beef stock, red wine, Dijon mustard, Worcestershire sauce, salt, and pepper.
  • Pour the stock mixture over the beef. Add the thyme and bay leaf.
  • Cover and cook on HIGH for 4–5 hours or LOW for 6–8 hours, until the beef shreds easily with a fork.
  • Transfer the beef to a cutting board or serving platter. Discard large pieces of fat, then shred or thinly slice the beef.
  • Skim excess fat from the au jus and discard the thyme stems and bay leaf.
  • Arrange the beef in toasted rolls and top with Swiss cheese and provolone, if using.
  • Broil for 1–2 minutes, just until the cheese is melted.
  • Ladle the warm au jus into small bowls and serve with the sandwiches for dipping.

Video

Notes

  • If the beef does not shred easily, continue cooking until fork tender. Cooking time can vary depending on the size and shape of the roast.
  • To make this recipe without wine, replace the red wine with additional beef stock.
  • For sturdier sandwiches, toast the rolls before adding the beef.
  • For extra melty cheese, broil the assembled sandwiches for 1–2 minutes.
  • Store leftover beef and au jus together in an airtight container in the refrigerator for up to 4 days.
  • Freeze leftover beef with some au jus for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

Nutrition

Calories: 599kcal | Carbohydrates: 38g | Protein: 44g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 992mg | Potassium: 817mg | Fiber: 1g | Sugar: 7g | Vitamin A: 165IU | Vitamin C: 3.6mg | Calcium: 167mg | Iron: 14.9mg