Description

This Slow Cooker French Dip recipe features tender, flavorful beef chuck roast cooked low and slow with aromatic onions and garlic, infused with rich beef broth and Worcestershire sauce. Served on toasted French rolls or baguettes with optional melted provolone or Swiss cheese, and accompanied by a savory au jus for dipping, this comforting meal is perfect for an easy yet impressive sandwich dinner.

Ingredients

Beef and Seasonings

3 to 4 lbs Beef Chuck Roast
Salt, to taste
Black Pepper, to taste
1 tsp Italian Seasoning

Aromatics

3 to 4 Garlic Cloves, peeled
1 large Onion, sliced

Liquids

3 cups Beef Broth (preferably good quality)
2 tbsp Worcestershire Sauce

Serving

French Rolls or Baguette, enough for serving
Provolone or Swiss Cheese (optional), sliced

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Instructions

Preparing the Beef: Season the beef chuck roast generously with salt, black pepper, and Italian seasoning. For extra depth of flavor, sear the roast on all sides in a hot skillet until nicely browned, then transfer it to the slow cooker.
Layering Aromatics: Place the sliced onion and peeled garlic cloves at the bottom of the slow cooker. These aromatics will infuse the broth and meat with savory flavor as they cook.
Adding Liquids: Pour the beef broth and Worcestershire sauce over the beef and aromatics in the slow cooker, making sure there is enough liquid to create a flavorful au jus for dipping the sandwiches.
Slow Cooking: Cover the slow cooker and cook on low heat for 8 hours, or until the beef is fork-tender and easily shredded. This slow, gentle cooking breaks down connective tissues, resulting in juicy, tender meat.
Shredding and Serving: Carefully remove the roast from the slow cooker and slice or shred the beef. Pile the meat onto toasted French rolls or baguettes. If desired, top with sliced provolone or Swiss cheese and allow it to melt slightly. Serve the sandwiches with bowls of the rich au jus from the slow cooker for dipping.

Notes

Searing the beef before slow cooking adds deeper flavor but can be skipped for convenience.
Use good-quality beef broth for more savory au jus.
Optional cheese adds a creamy texture and flavor contrast; try provolone or Swiss.
Leftover au jus can be strained and refrigerated for up to 3 days or frozen for longer storage.
For a crustier sandwich, toast the rolls after assembling the sandwiches under a broiler to melt cheese and slightly crisp the bread.