French Dip Sandwich

5 from 3 votes

These French Dip Sandwiches are packed with tender, slow-cooked beef and melty cheese, then served in toasted garlic hoagies. Just dip in the slow cooker juices—easy and delicious!

Prep Time25

Cook Time8

Total Time8 25

Course: Dinner

Cuisine: American

Keyword: French Dip Sandwich

Servings: sandwiches

Author: Chelsea Lords

Cost: $17.42

Equipment

Large Dutch oven or oven-safe heavy-bottomed pot
Crock-Pot 5 or 6-quart
Sheet pan

Ingredients

4 tablespoons olive oil divided
2-1/2 pounds beef chuck roast see note 1
Salt and pepper
2 small yellow onions very thinly sliced
1 tablespoon beef bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon dried thyme
1/4 cup Worcestershire sauce see note 2
2 cups beef broth see note 3
1 bay leaf optional
White sub rolls with softened butter, for serving
Slices of provolone cheese or shredded Gruyere, for serving, see note 4

US - Metric

Instructions

Remove beef from packaging and pat dry with a paper towel. Season the roast all over with salt and pepper. I add 2 teaspoons fine sea salt (or 1 tablespoon Kosher salt) and 1 teaspoon pepper. Gently press seasonings into the meat.
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 and place it in the slow cooker.
Reduce heat to medium and add the remaining 2 tablespoons of olive oil. Add the thinly sliced onions and cook, stirring occasionally, until onions are translucent, about 3–5 minutes. Sprinkle in the seasonings: beef bouillon powder, garlic powder, onion powder, thyme) and stir until fragrant, about 30 seconds. Add Worcestershire sauce. Stir to combine. Pour in beef broth and deglaze the pan by scraping up the browned bits at the bottom with a wooden spoon or spatula as it bubbles. (This is where we get loads of flavor.)
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.) Pull out some butter now too so it will be nice and soft come time to make the 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 2, until cheese is melted and tops are light golden brown. Watch very closely—they can go from perfect to burned in seconds! Sandwich the 2 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: I’ve tested this recipe using 2.5 up to 3 pounds of beef chuck roast. 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 it adds so much flavor! Use a good Worcestershire sauce for best results; this is my favorite!

Note 3: I love Swanson’s beef broth. I use regular, but get reduced-sodium if you prefer. Just keep in mind, a chuck roast needs a good amount of salt!

Note 4: I love the ultra-thin sliced provolone cheese. Swiss is another favorite, and for a truly indulgent French dip, try freshly shredded Gruyere cheese—delish!

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

Storage: Store the components separately before assembling. They can last for up to 3–4 days in the fridge.

Nutrition