Description

These Crockpot French Dip Sandwiches feature tender, slow-cooked beef chuck roast infused with rich onion soup flavors and served on crusty rolls with melted Swiss or provolone cheese. The sandwich is complemented by a savory au jus made from the cooking juices, making it a perfect comforting meal for chilly days or family dinners with minimal prep and maximum deliciousness.

Ingredients

Beef and Cooking Liquid

2 tablespoons olive oil
2½ to 3 pounds beef chuck roast
Kosher salt, to taste
Freshly ground black pepper, to taste
2 (1-ounce) packets dry onion soup mix
2 cups water
2 (14.5-ounce) cans beef broth (or Better-than-Bouillon)

Sandwich Assembly

6–8 slices Swiss or provolone cheese
6–8 crusty rolls (ciabatta or hoagie)

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Instructions

Heat oil and sear beef: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the beef chuck roast generously with kosher salt and freshly ground black pepper. Sear the beef on all sides until nicely browned, about 1 to 2 minutes per side, to develop flavor and lock in juices.
Transfer to slow cooker and add seasoning: Place the seared beef and any pan drippings into the slow cooker. Sprinkle both packets of dry onion soup mix evenly over the beef.
Add liquids and cook: Pour in 2 cups of water and two 14.5-ounce cans of beef broth into the slow cooker to create the cooking liquid (au jus). Cover and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours, until the beef is tender and easily shredded.
Shred the beef: Remove the cooked beef from the slow cooker and use two forks to shred it into bite-sized pieces. Return some juices to the meat to keep it moist if desired.
Assemble sandwiches: Slice the crusty rolls (ciabatta or hoagie style) and pile shredded beef onto each roll. Top each hot sandwich with a slice of Swiss or provolone cheese.
Broil sandwiches: Place the assembled sandwiches under the oven broiler until the cheese melts and the rolls are toasted and slightly crispy, about 2 to 4 minutes. Watch carefully to prevent burning.
Serve with au jus: Serve the French Dip sandwiches immediately with a bowl of the slow cooker’s cooking juices (au jus) on the side for dipping each bite, enhancing the rich flavor experience.

Notes

You can substitute brisket for chuck roast; if using brisket, slice it thinly if it does not shred easily.
Skipping the sear step shortens prep time but may reduce depth of flavor.
If using a frozen roast, increase cooking time by approximately 2 hours to ensure tenderness.
Using a fat separator for the cooking juices helps make a cleaner, less greasy au jus for dipping.
Soft hoagie rolls, ciabatta, or crusty artisan rolls all work well for these sandwiches.
Consider using crockpot liners for easier cleanup after cooking.