Why You’ll Love This Recipe

I enjoy how the beef cooks low and slow until it’s unbelievably tender, making it perfect for slicing. I appreciate the deep, savory flavor the broth develops while the roast cooks, and I love how easily these sandwiches crisp up under the broiler with gooey cheese and optional garlic butter. It’s the kind of meal that feels special but is simple to prepare.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the meat and au jus
1 tablespoon vegetable oil, or any neutral oil with high smoke point
3 to 4 pound chuck roast*
1 and 1/2 teaspoons kosher salt, use 1 teaspoon if you have table salt
1 teaspoon black pepper
2 and 1/2 cups water
1/4 cup beef broth
1 tablespoon Better Than Bouillon Beef Base
1 bay leaf
2 (1 oz) packets dry onion soup mix
1/2 teaspoon dried thyme, or 1 sprig fresh thyme
1/2 teaspoon dried rosemary, or 1 sprig fresh rosemary

For the sandwiches
6 to 8 crusty rolls, something that crisps up well, like ciabatta, good quality sub rolls, etc
1/2 cup butter, softened (optional)
1/2 teaspoon garlic powder, (optional)
16 ounces provolone cheese, sliced (or monterey jack or mozzarella)
1 batch Horseradish Sauce

Directions

1. I heat a wide skillet over medium-high heat. While it heats, I pat the roast dry and sprinkle the salt evenly over its surface.

2. I add the oil to the hot pan and sear the roast on all sides until nicely browned, about 5–6 minutes total.

3. I transfer the roast to my slow cooker and sprinkle black pepper all over it.

4. I return the skillet to medium heat, add the water, broth, and beef base, scraping up any browned bits until dissolved. I pour this into the slow cooker.

5. I add the bay leaf, then sprinkle the onion soup mix directly onto the roast and rub it in. I add the thyme and rosemary.

6. I cover and cook on low for 8–10 hours until the meat is fork-tender.

7. When done, I lift the roast out, let it rest briefly, then slice it against the grain, keeping the slices as intact as possible.

8. I keep the beef and broth warm while prepping the rolls. I turn the broiler on and move the oven rack to the highest position.

9. I slice the rolls and arrange them open-faced on a baking sheet. If I’m feeling fancy, I spread them with garlic butter.

10. I broil the rolls for 2–3 minutes until lightly golden, flip them, and broil another 2–4 minutes until crisp.

11. I flip them back over, layer provolone on both sides, and broil again until the cheese just melts.

12. To assemble, I spread horseradish sauce on the rolls, add slices of beef, and close the sandwich.

13. I ladle the hot au jus into a bowl and dip the sandwich generously before enjoying.

Servings and Timing

Servings: 8
Prep time: 20 minutes
Cook time: 8 hours
Total time: 8 hours 30 minutes

Variations

I sometimes switch up the cheese and use mozzarella or Monterey Jack. I add more herbs if I want a stronger herbal flavor. When I want a spicier kick, I mix some horseradish into the sandwich rather than just the sauce. I’ve also enjoyed making the rolls extra crispy by extending the broil time slightly while watching closely.

Storage/Reheating

I store leftover beef and au jus separately in airtight containers for 4–5 days in the refrigerator. For long-term storage, I freeze each in zip-top bags for up to 4–5 months. To reheat, I warm the au jus on the stove and heat the beef in the oven with a splash of the broth so it stays tender. I always use fresh rolls when serving reheated meat.

FAQs

Can I use a cut of meat other than chuck roast?

I can swap in top round, eye of round, or brisket, but I may need to adjust the cook time since chuck roast is ideal for slow cooking.

Do I have to slice the beef instead of shredding it?

I prefer slicing because it gives the sandwich a great texture, but the meat is tender enough that it may naturally shred a bit.

Can I cook the roast on high the whole time?

I avoid doing this because the meat won’t become as tender. I only use high for the first hour if I’m in a rush.

What if my rolls burn quickly under the broiler?

I stay close and set a timer since broiling happens fast and can burn in seconds.

Can I use different cheeses?

Yes, I like experimenting with mozzarella, Monterey Jack, or even a sharper cheese depending on my mood.

How can I make extra au jus?

I simmer water with beef base and add it to the existing broth when I want extra dipping liquid.

Can I prepare this in the Instant Pot?

Yes, I use the sauté function to sear the meat, add the adjusted liquid amount, and cook on manual for 120 minutes with natural release.

What type of rolls work best?

I like using sturdy rolls such as ciabatta or sub rolls because they hold up well when dipped.

Can I freeze the leftovers?

Yes, I freeze the beef and au jus separately for up to several months and reheat gently to keep the meat tender.

How do I reheat the beef without drying it out?

I cover it and add a splash of au jus while warming it slowly in the oven.

Conclusion

I love how comforting and satisfying these Slow Cooker French Dip Sandwiches are. The tender beef, rich au jus, crusty rolls, and melty cheese come together perfectly, making this a hearty meal I look forward to every time I make it.