Description
This Slow Cooker French Dip Sandwich recipe features tender, juicy chuck roast slow-cooked to perfection in a flavorful au jus made with red wine, beef broth, garlic, and aromatics. Served on toasted garlic butter rolls with melted provolone cheese, these sandwiches are the ultimate comfort food for any occasion.
Ingredients
Scale
Beef and Seasoning
- 2.5-pound chuck roast – Well-marbled for tenderness and flavor
- 2 teaspoons kosher salt – to taste
- ½ teaspoon freshly ground black pepper – to taste
- 1 tablespoon vegetable oil – for searing
Sauce and Aromatics
- 1 large onion – sliced thinly
- 1 cup red wine – adds depth and richness
- 2 cups low-sodium beef broth – keeps the sandwich moist and flavorful
- 2 garlic cloves – smashed for aroma
- 1 bay leaf – adds earthy flavor
Sandwich Assembly
- 6 sandwich rolls (French or hoagie rolls recommended)
- 3 tablespoons butter – melted, for brushing
- ½ teaspoon garlic powder – mixed with butter for flavor
- 6 slices provolone cheese – for melty, savory topping
- Fresh parsley – chopped, for garnish
Instructions
- Prepare the Chuck Roast: Pat the chuck roast dry using paper towels to ensure a good sear. Season all sides generously with kosher salt and freshly ground black pepper to allow the flavors to penetrate during cooking.
- Sear the Beef: Heat vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Sear the chuck roast on all sides for 3-4 minutes each until a deep golden-brown crust forms, locking in flavor.
- Sauté Onions and Reduce Wine: Remove the beef and add sliced onions to the skillet. Sauté for 2-3 minutes until softened. Pour in the red wine and scrape up browned bits from the skillet bottom. Simmer the wine until it reduces by half, about 3-5 minutes.
- Transfer to Slow Cooker: Place the seared roast into the slow cooker. Add the onion and wine mixture, then pour in the low-sodium beef broth. Add smashed garlic cloves and the bay leaf to build layers of flavor.
- Slow Cook the Roast: Cover and cook on high for 6 hours or low for 8 hours until the beef is fork-tender and easily shreds, letting the flavors meld beautifully.
- Prepare Garlic Butter Rolls: While beef cooks, melt butter and stir in garlic powder. Split rolls and place them on a baking sheet. Brush each roll generously with the garlic butter mixture. Broil in a preheated oven until rolls are lightly browned, a few minutes.
- Assemble Sandwiches: Shred the cooked beef using two forks, mixing it with the cooking juices. Divide the beef among toasted rolls. Top each sandwich with a slice of provolone cheese and return to the broiler until cheese melts and bubbles.
- Serve: Strain the cooking liquid from the slow cooker into a bowl or gravy boat for dipping. Garnish sandwiches with fresh chopped parsley and serve warm for a delicious French dip experience.
Notes
- Using a well-marbled chuck roast ensures tender, flavorful meat.
- Searing the meat is key to developing deep flavor and texture.
- Reducing the wine intensifies the sauce’s flavor without overpowering.
- Low-sodium beef broth helps control the saltiness of the dish.
- Broiling the rolls with garlic butter adds a crispy, flavorful crust.
- Provolone cheese melts well and complements the beef perfectly.
- Serving the au jus separately allows for dipping and keeps sandwiches from getting soggy.
