Savory Slow Cooker French Dip Sandwiches

$To make savory slow cooker French dip sandwiches, gather these key ingredients: - 2 pounds beef chuck roast - 1 tablespoon olive oil - 1 large onion, thinly sliced - 3 cloves garlic, minced - 4 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon black pepper - 6 French rolls or hoagie buns - 6 slices provolone cheese - Fresh parsley, chopped (for garnish) These ingredients create a rich and flavorful sandwich that is sure to satisfy. While the main dish stands out on its own, you can elevate the experience with these extras: - Sliced jalapeños for some heat - Creamy horseradish sauce for a zesty kick - Crispy fried onions for added crunch - A side of coleslaw or potato salad for balance Adding these garnishes or sides gives your meal a personal touch. Choosing the right beef cut is key. Here’s how to select the best one: - Beef Chuck Roast: This is ideal due to its rich flavor and tenderness when cooked slowly. - Brisket: Another good option that provides a smoky taste. - Round Roast: A leaner choice that can still work, but may need extra moisture. Look for cuts with good marbling. This fat adds flavor and keeps the meat moist during cooking. When in doubt, ask your butcher for recommendations. {{ingredient_image_2}} To start, I heat the olive oil in a large skillet over medium-high heat. While the oil heats, I season the beef chuck roast with salt and black pepper. I carefully place the roast in the skillet and sear it on all sides. This takes about 4-5 minutes per side. Searing brings out rich flavors and makes the beef tasty. Once the beef is nicely browned, I remove it and set it aside on a plate. In the same skillet, I add the thinly sliced onions and minced garlic. I do not clean the skillet because I want to keep all that flavor. I sauté the onions and garlic for about 5 minutes, stirring often. They should become soft and translucent. This step builds the base flavor for my French dip. Next, I transfer the sautéed onions and garlic to the slow cooker. I place the seared beef roast right on top of the onion and garlic mix. This ensures the beef absorbs all the great flavors. I then pour the beef broth over the roast to cover it well. I add Worcestershire sauce, dried thyme, and a pinch of salt and pepper. It's important that the roast is submerged in the savory liquid. I seal the slow cooker lid and set it to cook on low for 8 hours or high for 4-5 hours. The beef is ready when it is fork-tender and shreds easily. After cooking, I take the beef out and place it on a cutting board. Using two forks, I shred it into bite-sized pieces. I return the shredded beef to the slow cooker and stir it in the flavorful cooking liquid. To make your French dip sandwiches shine, use simple seasonings. I recommend adding Worcestershire sauce and dried thyme to the beef. These enhance the meat's natural taste. You can also sprinkle some extra salt and pepper for balance. Don’t forget to sauté onions and garlic before adding them to the slow cooker. This step brings out their sweetness and deep flavor. For the best sandwich, start with a toasted roll. Toasting adds crunch and keeps the bread from getting soggy. Place a generous amount of shredded beef on the bottom half. The beef should be moist and flavorful from the cooking liquid. Then, add a slice of provolone cheese on top. If you want melted cheese, pop the assembled sandwiches in the oven for a few minutes. Once the beef is cooked, let it rest for a few minutes. This helps keep the juices inside. Use two forks to shred the beef into bite-sized pieces. It should fall apart easily. After shredding, return the beef to the slow cooker. Mixing it back into the cooking liquid ensures every bite is juicy and tasty. Pro Tips Choose the Right Cut: For the best flavor and tenderness, use a well-marbled beef chuck roast. The fat will render during cooking, keeping the meat moist and flavorful. Enhance the Broth: Consider adding a splash of red wine or a few sprigs of fresh rosemary to the broth for an extra layer of flavor. Make Ahead: This recipe can be made a day in advance. Simply store the shredded beef and broth separately in the fridge, then reheat before serving. Customize Your Toppings: Feel free to add sautéed mushrooms, peppers, or even jalapeños to the sandwiches for extra flavor and texture. {{image_4}} You can switch out the beef for other meats. Pork shoulder works great in this dish. It gives a nice, juicy flavor. Chicken is another option. Use boneless chicken thighs for best results. You can also try different cheeses. Swiss cheese melts well and adds a nice touch. Pepper jack cheese gives a spicy kick. Feel free to mix and match! You can create a vegetarian version too! Use hearty mushrooms as a meat substitute. Portobello mushrooms are perfect for this. Cook them in the same way as the beef. Use vegetable broth instead of beef broth. Add some sautéed onions and garlic for flavor. You can also use roasted vegetables for added texture. Don’t forget to top with your favorite cheese! You can change up the sauces for your dip. Try adding some barbecue sauce for a sweet twist. A bit of hot sauce can spice things up. You can also mix in some herbs like rosemary or basil. For toppings, consider fresh arugula or sliced jalapeños. These add crunch and flavor. Experiment with flavors until you find what you love! After enjoying your delicious sandwiches, let any leftovers cool. Place the shredded beef and broth in an airtight container. Store the French rolls separately to keep them fresh. Proper storage helps maintain flavor and texture. When it's time to enjoy your leftovers, reheat the beef in a pot over low heat. Add a splash of beef broth to keep it moist. Stir often until heated through. For rolls, wrap them in foil and warm them in a 350°F oven for about 5 minutes. You can freeze the shredded beef and broth for later. Use a freezer-safe container or bag. Make sure to remove as much air as possible. When ready to eat, thaw it overnight in the fridge. Then reheat on the stove or in the microwave, just like before. The best cut of beef for French dip sandwiches is beef chuck roast. This cut has good fat content, which keeps the meat tender during slow cooking. Another option is brisket, which also offers great flavor and tenderness. Yes, you can make Slow Cooker French Dip Sandwiches ahead of time. Cook the beef and store it in the fridge for up to three days. When you're ready to eat, just reheat the meat in the slow cooker or on the stove. You can also freeze the beef for up to three months. To keep the rolls from getting soggy, toast them before adding the beef. This creates a barrier that helps maintain their crispiness. Avoid soaking the rolls in the au jus before serving. Instead, serve the dipping sauce on the side. This way, you can dip as you like! In this post, I covered key ingredients, cooking steps, and tips for the perfect French dip sandwich. You learned how to choose beef cuts and enhance flavors. I shared ideas for variations, including vegetarian options. Proper storage and reheating methods ensure your meal stays fresh. Remember to experiment with flavors and toppings to fit your taste. Enjoy your cooking journey, and relish every bite of your delicious French dip sandwich!$

Savory Slow Cooker French Dip Sandwiches

Delicious and hearty French dip sandwiches made with slow-cooked beef chuck roast, served with provolone cheese and toasted rolls.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

2 pounds beef chuck roast
1 tablespoon olive oil
1 large onion, thinly sliced
3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
6 pieces French rolls or hoagie buns
6 slices provolone cheese
to taste fresh parsley, chopped (for garnish)

Instructions

Sear the Beef: Begin by heating the olive oil in a large skillet over medium-high heat. While the oil heats, generously season the beef chuck roast with salt and black pepper. Carefully place the roast in the skillet and sear it on all sides until deeply browned, which should take about 4-5 minutes per side. Once seared, remove the beef from the skillet and set it aside on a plate.
Sauté Onions and Garlic: In the same skillet, without cleaning it, add the thinly sliced onions and minced garlic. Sauté for approximately 5 minutes, stirring frequently, until the onions become soft and translucent. This step enhances the flavor base for your dip.
Prepare the Slow Cooker: Transfer the sautéed mixture of onions and garlic to the bottom of your slow cooker. Place the seared beef roast directly on top of the onion-garlic mixture for maximum flavor infusion.
Add Remaining Ingredients: Carefully pour the beef broth over the roast, ensuring it covers the meat well. Add the Worcestershire sauce, dried thyme, and an extra pinch of salt and pepper to taste. Adjust the seasoning if necessary, ensuring the roast is submerged in the savory liquid.
Cook: Seal the slow cooker lid and set it to cook on low for 8 hours or high for 4-5 hours. The beef is cooked when it is fork-tender and shreds easily.
Shred the Beef: After cooking, remove the beef from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker and stir it back into the flavorful cooking liquid to soak up all those delicious juices.
Toast the Rolls: Preheat your oven to 350°F (175°C). Slice the French rolls in half lengthwise and arrange them cut-side up on a baking sheet. Toast the rolls in the preheated oven for about 5 minutes, or until they are lightly golden and crispy.
Assemble the Sandwiches: For each toasted roll, layer a generous portion of the shredded beef on the bottom half. Place a slice of provolone cheese directly on top of the beef. Cap it with the top half of the roll to create a hearty sandwich.
Melt the Cheese: (Optional) Return the assembled sandwiches to the oven for an additional 3-5 minutes, allowing the cheese to melt and become beautifully bubbly for an extra layer of flavor.
Serve: Ladle some of the rich cooking liquid (au jus) into small bowls for dipping each sandwich. For an added pop of color, garnish the sandwiches with freshly chopped parsley before serving.

Notes

For extra flavor, serve with freshly chopped parsley as a garnish.

Keyword beef, French dip, sandwich, slow cooker