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. I make pot roast and veggies in my slow cooker all 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.
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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  lb chuck roast
- 1 1/2 Tbsp steak seasoning [i.e Kansas City Chicago, Montreal your preference]
- 2 clove 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.