Are you already familiar with French dip? Or is this delectably simple hot sandwich of the thinnest, juiciest roast beef entirely new to you? Whichever camp you fall into, we think you’ll agree on two things: one, the end result is the perfect simple and satisfying meal to enjoy as the temperatures fall; and two, this recipe is the best because we’re making the beef in the SLOW COOKER.
I mean, think about: what other kitchen tool would we turn to for perfectly-cooked meat other than our absolute favorite, dependable slow cookers? Not only does it result in delicious meat, it naturally and easily produces the au jus that really makes this sandwich special. All you need to do is add some cheese, serve on a toasted roll, and you have sandwich heaven! Let us show you the way there, then read on for the full recipe.
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SLOW COOKER FRENCH DIP
Prep Time: 10 minutes
Total Time: 6 hours
- 2 pounds boneless beef chuck roast
- Kosher salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- ½ cup red wine
- 2 cups beef broth
- 1 bay leaf
- 3 cloves garlic
- Salt, to taste
- 6 French sandwich rolls
- 12 slices swiss cheese
- Pat the beef chuck roast dry, and season generously with the kosher salt and pepper on all sides.
- In a large skillet over medium-high heat, heat the olive oil. Add the roast and sear for 4 to 5 minutes per side, or until a brown crust has formed.
- Place the seared roast into the slow cooker.
- Return the skillet to medium-high heat. Add the sliced onion and sauté until translucent.
- Add the red wine to the skillet and deglaze the pan, scraping up any browned bits from the pan before adding the mix of onion, red wine, and browned bits to the slow cooker.
- Add the beef broth, bay leaf, garlic and salt to the slow cooker.
- Cover and cook on low for 4 hours.
- Remove the roast from the slow cooker and slice into thin pieces.TipHero
- Add the sliced beef back to the slow cooker and continue to cook another 2 hours.TipHero
- When the meat is close to being done, preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
- Place the French rolls open-faced on a sheet pan and toast until golden brown.
- Remove the meat from the slow cooker and strain the cooking liquid for au jus. Reserve the au jus for dipping later, and divide the meat among the prepared French rolls. Top with 2 slices of Swiss cheese.
- Increase the oven temperature to broil. Return the pan of sandwiches to the oven and broil, open-face, until the cheese has melted and begun to brown.
- Serve the sandwiches with the reserved au jus on the side for dipping.
- Slicing the chuck roast and returning it to the slow cooker allows the flavors of the broth to fully penetrate the meat.
Oh my goodness, how good does that sandwich look? The searing and the slow cooker process yields the juiciest, tastiest beef ever, and we love that all you need for delicious dipping is the juice. Nothing goes to waste, and everything just has the BEST FLAVOR. The Swiss cheese and the perfectly toasted French rolls? Just take it over the top in the simplest, most wonderful way.
Now you tell us: is this method how you make French dip sandwiches, or do you have a go-to recipe all your own? Do you think you’ll give this version a try? Tell us if you do and let us know how it turns out for you!
Recipe adapted from Carlsbad Cravings