This easy recipe for Slow Cooked French Dip will have dinner on the table in no time flat. Sear the seasonings onto the roast, place into the slow cooker and let it do the rest.
Slow Cooked French Dip
There isn’t one season of the year that I don’t use my slow cooker, I use it year-round. There’s nothing like coming home after a busy day and having the house filled with the smell of supper ready and waiting to be enjoyed, it’s fabulous. At the holidays, I use it for pineapple brown sugar glazed ham and Dr Pepper barbecue beef for sandwiches during the week. I make classic chuck roast and vegetables in my slow cooker all of the time, as I’m sure many of you do. It’s a natural transition to use a similar technique for making a slow cooked french dip sandwich.
Slow Cooker French Dips are Idea for Any Day of the Week
- I highly recommend taking the time to sear the seasoning onto the beef prior to placing it into the slow cooker to simmer all day.
- The best steak seasoning to use is the one that you enjoy most.
- After assembling the roast into the crock, let the slow cooker do the rest turning this inexpensive cut of beef into tender perfection.
- Another classic you can make in your slow cooker is this recipe for French Onion Soup from Spend with Pennies.
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Helpful Kitchen Items:
- 6 Quart Programmable Slow Cooker
- Onion/Vegetable Chopper
- Serving Set
- Insulated Slow Cooker Travel Case and Carrier
Slow Cooked French Dip
- 1 4 lb chuck roast
- 1 1/2 Tbsp steak seasoning i.e. Kansas City, Chicago, Montreal your favorite
- 2 cloves garlic finely minced
- olive oil
- 1/4 cup Worcestershire sauce
- 2 cup beef broth or french onion soup
- 1 large sweet onion sliced
- 2 sprig fresh thyme
- 1 bay leaf
- 16 thick slices Provolone cheese
- 8 french baguettes or kaiser rolls split
- Drizzle lightly with olive oil. Rub the chuck roast with steak seasoning and minced garlic on all sides.
- Heat a few drizzles of olive oil in a large skillet and sear the roast on all sides. Spritz the slow cooker with cooking spray and arrange the sliced onion on the bottom.
- Center the roast on top of the onion.
- Drizzle the Worcestershire sauce over the roast.
- Add the beef broth, bay leaf and thyme to the pan to deglaze the pan scraping any brown bits from the bottom of the pan.
- Pour the broth over the roast in the slow cooker.
- Cook on low for for 6-8 hours or until the meat is falling apart tender.
- Remove the roast from the slow cooker and slice or shred the meat removing visible fat.
- Use a large spoon to skim the fat from the top of the jus.
- After slicing or shredding return the meat to the jus and keep warm.
- To assemble and serve: Warm the rolls or butter and toast. Fill the roll with beef and onions, then cover with 2 slices of provolone cheese
- Place onto a pan and place under the broiler until the cheese has melted.
- Serve with the au jus for dipping.