Can I use a frozen roast in this recipe?

Absolutely! You don’t have to thaw the chuck roast before cooking. Just increase the cooking time by a couple of hours, and it will still come out perfectly tender.

Is searing the meat really necessary?

While searing isn’t mandatory, it adds a fantastic depth of flavor and seals in juices, making your sandwiches taste even better. If you’re short on time, you can skip it and still have great results.

Can I make this recipe in an Instant Pot?

Yes! You can use the sauté function to sear the roast, then cook on high pressure for 60 minutes followed by a 15-minute natural release. It’s a faster alternative with equally tender results.

What kind of rolls work best for French dip sandwiches?

Sturdy, crusty rolls like ciabatta or baguettes work best because they hold up to the juicy meat and dipping au jus without falling apart.

French Dip Sandwiches | Juicy, Tender Slow Cooker Favorites

Description

This Slow Cooker French Dip Sandwiches recipe features tender, juicy beef chuck roast cooked low and slow with onion soup mix and beef broth to enhance flavor. The shredded meat is piled onto crusty rolls, topped with melted Swiss or provolone cheese, and served with savory au jus for dipping. Perfect for an easy and delicious main course that satisfies hearty appetites.

Ingredients

Scale

Meat and Seasoning

2 ½ to 3 pounds beef chuck roast
Kosher salt, to taste
Freshly ground pepper, to taste
2 Tablespoons olive oil

Broth and Soup Mix

2 (1-ounce) packages dry onion soup mix
2 cups water
2 (14.5-ounce) cans beef broth

Sandwich Assembly

6-8 slices Swiss or provolone cheese
6-8 crusty rolls (such as ciabatta)

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Instructions

Season and Sear the Roast: Generously season all sides of the beef chuck roast with kosher salt and freshly ground pepper. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, sear the roast on all sides, letting it sit without moving for 1-2 minutes per side until nicely browned to seal in the juices and develop flavor.
Transfer to Slow Cooker: Place the seared roast along with any pan juices into the slow cooker. Sprinkle the dry onion soup mix over the roast, then add the water and beef broth to the slow cooker.
Slow Cook the Beef: Cook on high for 6 hours or on low for 10 hours until the meat is tender and shreds easily with a fork.
Shred the Meat: Carefully remove the roast from the slow cooker and shred it using two forks. Return shredded beef to the juices in the slow cooker to keep it moist.
Assemble the Sandwiches: Slice the crusty rolls and pile with shredded beef. Top each sandwich with a slice of Swiss or provolone cheese. Place sandwiches under the broiler just long enough to melt the cheese and toast the buns lightly.
Serve with Au Jus: Serve the sandwiches hot with the flavorful juices from the slow cooker on the side for dipping.

Notes

Using a frozen roast: You do not need to thaw the chuck roast; add it frozen to the slow cooker with seasonings and broth, but increase cooking time by 2 hours.
Searing is optional: To save time, skip searing. Season the roast and add ingredients directly to the slow cooker for a great result.
Storage: Leftover shredded beef and au jus keep well in the refrigerator for 3-4 days and work great for other recipes like tacos or chimichangas.
Freezing: Freeze meat and au jus separately in airtight containers for up to 3 months and reheat before serving.
Instant Pot alternative: Sear using sauté function, add liquids, then pressure cook on high for 60 minutes with 15 minutes natural release.
This recipe is featured on page 160 of the cookbook "House of Nash Eats Everyday!"

Nutrition

Serving Size: 1 sandwich
Calories: 520 kcal
Sugar: 3 g
Sodium: 980 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 115 mg