French Dip Sandwich

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Each French Dip Sandwich is loaded with fall-apart tender beef topped with melty cheese in a toasted garlic-seasoned hoagie roll. The slow cooker does the work to get the meat ultra tender and the sandwiches come together quickly and easily! Dip the sandwiches in the juices leftover in the slow cooker -- no extra work required!

Course Dinner, Main Course

Cuisine American

Keyword French Dip Sandwich

Prep Time 25 minutes

Cook Time 8 hours

Total Time 8 hours 25 minutes

Servings sandwiches

Calories 449kcal

Author Chelsea Lords

Cost $17.42

Equipment

5 or 6-quart slow cooker

Ingredients

4 tablespoons olive oil, separated
2.5 pounds beef chuck roast (Note 1)
Fine sea salt & pepper
2 small yellow onions, very thinly sliced
1 tablespoon beef bouillon powder
2 teaspoons each: garlic powder, onion powder
1/4 teaspoon dried thyme
1/4 cup Worcestershire sauce (Note 2)
2 cups beef broth (Note 3)
1 bay leaf, optional
For serving: White sub rolls, softened butter, and slices of Provolone (or shredded Gruyere) cheese, for serving (Note 4)

US - Metric

Instructions

PREP BEEF: Remove beef from packaging and pat dry with a paper towel. Season the roast all over with salt and pepper to taste. I add 2 teaspoons fine sea salt (or 1 tablespoon Kosher salt) and 1 teaspoon pepper. Gently press seasonings into the meat.
CHAR BEEF: Warm 2 tablespoons of olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, load in the beef. Brown for about 5 minutes or until you get a nice crust and it releases easily from the pan when lifted. Flip and brown for another 5 minutes. Don't skip this step. We are adding layers of flavor here. Once the beef is nicely seared with a good crust, remove it from the Dutch oven and place it in the slow cooker.
ONIONS: Reduce heat to medium and add the remaining 2 tablespoons of olive oil. Add the thinly sliced onions and cook, stirring occasionally, until the onions are translucent, about 3-5 minutes. Sprinkle in the seasonings (1 tablespoon beef bouillon powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1/4 teaspoon thyme) and stir until fragrant, about 30 seconds. Add the Worcestershire sauce. Stir to combine. Pour in the beef broth and deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. (This is where we're going to get loads of flavor.)
SLOW COOK: Pour all the contents of the pot into the slow cooker, scraping the bottom of the pan. Add bay leaf. Cover and cook for 7-9 hours on low or until meat is fall-apart tender. I don't recommend cooking on high, as it doesn't get nearly as tender. (But if you do, about 5-7 hours is how long it will take on high.) Pull out some butter now too so it will be nice and soft come time to make the sandwiches!
MAKE SANDWICHES: Use a sharp bread knife to slice sub rolls in half. Butter the insides of both pieces and lightly sprinkle with garlic powder (optional, but yum!). Place on a sheet pan and broil for 20 seconds, watching to avoid burning. Remove. Use a slotted spoon to remove meat from the slow cooker (shake off excess liquid) and place it on the bottom half of the rolls. Add cheese on top. Return to the oven and broil for 30 seconds to a minute or two, until cheese is melted and tops are light golden brown. Watch very closely-- they can go from perfect to burnt in seconds! Sandwich the two sides together. Spoon out liquid from the slow cooker into bowls and serve alongside (for dipping) with the sandwiches. Enjoy promptly out of the oven.

Notes

Note 1: Beef chuck roast: We've tested this recipe using anywhere from 2.5 up to 3 pounds. If you use 3 pounds you'll need a bit more salt/pepper. Grab a well-marbled chuck roast for the best flavor.

Note 2: Worcestershire sauce: Yes, it's a lot, but adds so much flavor! Use a good Worcestershire sauce for best results; this is our favorite!

Note 3: Beef Broth: we love Swanson's beef broth. We use regular, but get the low-sodium version if you prefer. Just keep in mind, a chuck roast does need a good amount of salt!

Note 4: Cheese: We love the ultra-thin sliced Provolone cheese. Swiss is another favorite and for a truly indulgent French dip try freshly grated Gruyere cheese -- delish!

Nutrition information: Calories only take into account the beef, since the bread and cheese calories will vary! If desired, you can strain the sauce through a fat skimmer to reduce the fat content of the au jus.

Nutrition