This easy slow cooker French dip is made with seared chuck roast cooked low and slow in a savory au jus, then piled onto toasted rolls with melty provolone cheese. A no-fuss family dinner with a hearty dipping broth on the side.
Equipment
Ingredients
- 2.5-3 pounds beef chuck roast
- 1 Tablespoon olive oil
- 1 white onion, thinly sliced
- 4 cloves garlic, minced
- 3 cups low-sodium beef broth
- 3 Tablespoons Worcestershire sauce
- 1 Tablespoon soy sauce
- 2 Tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 deli rolls
- 4 slices provolone cheese
- 2 Tablespoons butter
- salt and pepper, to taste
Instructions
- Season the roast on all sides with salt and pepper, pressing it in gently. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side, including the edges, until browned.
- Place the seared roast in the slow cooker. Add the sliced onion and minced garlic around it.
- In a medium mixing bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, balsamic vinegar, thyme, and rosemary. Pour over the beef and add the bay leaf.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The beef is ready when it shreds easily.
- Remove the roast and shred with two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker, set to WARM, and let it sit for 10 minutes to soak up the juices.
- While the meat is resting, butter the inside of each roll and place on a baking sheet. Broil for about 1 minute, until lightly golden. Watch closely to prevent burning.
- Use tongs to remove beef and onions from the slow cooker. Pile onto the rolls and top each with provolone cheese. Broil for 1–2 minutes, just until the cheese is melted.
- Strain the au jus to remove any solids. Serve warm in small bowls alongside the sandwiches for dipping.
Notes
Cut: Chuck roast holds up best in the slow cooker. Brisket or rump roast also work. Round roast is traditional for French dip but tends to get stringy after 7 to 8 hours of slow cooking.
Storage: Keep the beef and au jus separate from the rolls in airtight containers. Refrigerate for up to 4 days. Reheat the meat in the microwave or on the stovetop with a splash of the au jus.
Freezer: Freeze the beef with some of the au jus for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 878kcal | Carbohydrates: 41g | Protein: 69g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 224mg | Sodium: 1412mg | Potassium: 1504mg | Fiber: 2g | Sugar: 8g | Vitamin A: 402IU | Vitamin C: 5mg | Calcium: 234mg | Iron: 18mg
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