Slow Cooked French Dip

Servings 8
Author Melissa Sperka


  • 1 [4] 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.