Slow-Cooker French Dip Sandwiches

Slow-Cooker French Dip Sandwiches

Today I’m talking about these incredibly good Slow-Cooker French Dip Sandwiches. This sandwich could possibly be my favorite hot sandwich.

Definition: “French dip” — a sandwich made of thinly sliced or shredded roast beef on a French roll, usually served with au jus (Meaning: “with [its own] juice”).

Despite its name, this sandwich isn’t French at all. The name comes from the type of bread used to make the sandwich: a French Baguette or roll. There are two restaurants in Los Angeles that claim to be the birthplace of this sandwich: “Philippe’s” and “Cole’s”. They both opened up in 1908 and both claim to be the eatery where the French dip sandwich was first served, and they both offer explanations as to how the sandwich came to be. The birth of this simple sandwich has been one of modern history’s longest-running culinary disputes.

French Dip Sandwiches | TheMountainKitchen.com

The legend associated with Philippe’s has two main versions: One states that a server or chef accidentally dropped a dry roast beef sandwich into a pan of meat drippings. The other version of the story states that restaurant founder Philippe “Frenchy” Mathieu himself deliberately immersed a sandwich into meat juice in order to appease a customer who complained about a stale roll.
The founding legend associated with Philippe’s rival Cole’s is that the French dip sandwich happened 10 years before Philippe’s version of the story. The concoction created at Cole’s as a favor to a patron who suffered from sore gums.

Regardless of the origin of this sandwich, the French dip has now expanded well beyond Los Angeles and is on the menu of countless restaurants throughout the U.S.

Good slow cooker recipes are few and far between, but this slow-cooker version of the French Dip Sandwich nearly melts in your mouth. Besides the fact that it was really good, I loved this recipe because it uses REAL ingredients and very few of them. This simple recipe is something that can easily be tossed together in the morning and have a flavorful delicious supper in just a few minutes when you get home.

Tender and juicy Slow-Cooker French Dip Sandwiches make for a wonderful meal. The beef is slow cooked for hours, served on toasted hoagie rolls with melted cheese and a side of warm cooking broth (au jus) for dipping. They’re delicious and dripping with goodness!

Here’s how I made them:

French Dip Sandwiches | TheMountainKitchen.com

Season the roast with salt and pepper, set aside.

Heat the oil in a heavy cast iron skillet over medium-high heat. Add the roast to the pan. Sear the meat on both sides; about 3 minutes per side, or until the meat releases from the pan.

French Dip Sandwiches | TheMountainKitchen.com

Remove the roast from the pan and place into a 6-quart slow cooker.

French Dip Sandwiches | TheMountainKitchen.com

Add the onions into the same pan. Cook until lightly browned; about 5 minutes.

French Dip Sandwiches | TheMountainKitchen.com

Add the broth Worcestershire sauce, garlic powder to the pan of onions and season with salt and pepper to taste. Pour the onion mixture over the roast in the slow cooker. Cover and set the slow cooker on low for about 8 hours.

French Dip Sandwiches | TheMountainKitchen.com

When the beef has cooked, preheat the oven to 350 degrees F. Remove the beef from the slow cooker and let it rest on a carving board. Reserve the onions and broth.

French Dip Sandwiches | TheMountainKitchen.com

Slice the rolls in half, horizontally, and place them cut side up onto a sheet pan. Lay 2 to 3 slices of cheese onto the rolls. Bake 5 minutes, or until the cheese has melted.

French Dip Sandwiches | TheMountainKitchen.com
The beef was so tender, cutting was out of the question. I ended up shredding it apart with two forks. So freakin’ tender!

Divide the beef evenly into 4 portions. Place onto the cheese topped rolls. Then top with onions and place the top of the roll onto the prepared bottoms.

French Dip Sandwiches | TheMountainKitchen.com

Secure with a toothpick and cut at an angle in half.

Ladle some of the broth through a sieve into ramekins for dipping.

Serve immediately.

French Dip Sandwiches | TheMountainKitchen.com

French Dip Sandwiches | TheMountainKitchen.com

These sandwiches are so good! I hope this will be a recipe that will help you out on a busy day when you don’t have time to come home and cook.

I served these sandwiches with an Apple-Cabbage Slaw. A wonderful combination!

Slow-Cooker French Dip Sandwiches

Dripping with goodness the beef for these Slow-Cooker French Dip Sandwiches is slow cooked for hours, served on toasted rolls with melted cheese and au jus.
Course Main Course
Cuisine American
Keyword au jus, beef, chuck roast, French Dip, sandwich, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 828kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 pound boneless chuck roast
  • Kosher salt and fresh cracked black pepper to taste
  • 3 small onions sliced
  • 2 cups beef broth
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 4 hoagie rolls
  • 6-8 slices Swiss cheese

Instructions

  • Season the roast with salt and pepper, set aside.
  • Heat the oil in a heavy cast iron skillet over medium-high heat. Add the roast to the pan. Sear the meat on both sides; about 3 minutes per side, or until the meat releases from the pan.
  • Remove the roast from the pan and place into a 6-quart slow cooker.
  • Add the onions into the same pan. Cook until lightly browned; about 5 minutes.
  • Add the broth Worcestershire sauce, garlic powder to the pan of onions and season with salt and pepper to taste. Pour the onion mixture over the roast in the slow cooker. Cover and set the slow cooker on low for about 8 hours.
  • When the beef has cooked, preheat the oven to 350 degrees F.
  • Remove the beef from the slow cooker and let it rest on a carving board. Reserve the onions and broth.
  • Slice the rolls in half, horizontally, and place them cut side up onto a sheet pan. Lay 2 to 3 slices of cheese onto the rolls. Bake 5 minutes, or until the cheese has melted.
  • Divide the beef evenly into 4 portions. Place onto the cheese topped rolls. Then top with onions and place the top of the roll onto the prepared bottoms.
  • Secure with a toothpick and cut at an angle in half.
  • Ladle some of the broth through a sieve into ramekins for dipping.
  • Serve immediately.

Notes

Recipe adapted from Taste of the South Magazine

Nutrition

Calories: 828kcal | Carbohydrates: 46g | Protein: 62g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 195mg | Sodium: 1132mg | Potassium: 1090mg | Fiber: 2g | Sugar: 9g | Vitamin A: 380IU | Vitamin C: 7.8mg | Calcium: 417mg | Iron: 16.6mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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