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Slow Cooked French Dip

Slow Cooked French Dip

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 16 4 oz servings
Calories 720kcal
Author Melissa Sperka


  • 1 4 lb chuck roast
  • 1 ½ Tbsp steak seasoning i.e. Kansas City, Chicago, Montreal your favorite
  • 2 cloves garlic finely minced
  • olive oil
  • ¼ 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.


Serving: 4ounces | Calories: 720kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 114mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg