Description
This Slow Cooker French Dip Sandwich recipe offers tender, flavorful shredded beef cooked low and slow in a savory broth, served on toasted rolls with melted provolone cheese and a garlicky butter finish. Perfect for an easy, comforting meal with delicious au jus for dipping.
Ingredients
Beef and Broth
- 2.5 lb beef chuck roast
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 3 cups low-sodium beef broth (halal-certified if possible)
- 2 cloves garlic, smashed
- 1 bay leaf
Sandwiches
- 6 slices provolone cheese (optional, halal-certified if needed)
- 6 sandwich rolls
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
- Fresh parsley, chopped, for garnish
Instructions
- Season and Sear the Beef: Pat the chuck roast dry with paper towels, then season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, sear the roast on both sides until browned, approximately 3-4 minutes per side. This develops flavor and locks in juices.
- Prepare the Slow Cooker: Transfer the seared roast to the slow cooker. Add the sliced onions to the same skillet and sauté for 2 to 3 minutes until slightly softened and fragrant, then transfer them to the slow cooker.
- Add Broth and Aromatics: Pour 3 cups of low-sodium beef broth into the slow cooker over the roast and onions. Add the smashed garlic cloves and bay leaf to infuse the broth with flavor.
- Slow Cook the Beef: Cover and cook on Low for 8 hours (or High for 6 hours) until the beef is fork-tender and easy to shred. The low and slow method ensures melt-in-your-mouth texture.
- Shred and Prepare Au Jus: Remove the beef from the slow cooker and shred it using two forks. Strain the cooking liquid to remove solids, reserving the flavorful broth (au jus) for dipping. You may add some softened onions back into the shredded beef if desired.
- Make Garlic Butter: Preheat the oven broiler. In a small bowl, melt the butter and stir in the garlic powder to create garlic butter.
- Toast the Rolls: Slice sandwich rolls open and arrange them on a baking sheet. Brush the cut sides generously with the garlic butter, then broil until lightly golden, about 1-2 minutes—watch carefully to avoid burning.
- Assemble and Melt Cheese: Layer shredded beef and onions onto each toasted roll. Top each with a slice of provolone cheese. Return the assembled sandwiches to the broiler just until the cheese melts, about 1-2 minutes.
- Garnish and Serve: Sprinkle fresh chopped parsley over the sandwiches and serve warm with the reserved au jus broth on the side for dipping.
Notes
- You can use low-sodium or regular beef broth depending on your salt preference.
- For a halal version, ensure your beef and broth are certified halal.
- Use sandwich rolls sturdy enough to hold the juicy beef without becoming soggy.
- Broil on high and watch carefully to prevent burning the bread or cheese.
- Leftover au jus can be refrigerated and reheated for dipping or added flavor in other dishes.
