Slow Cooked French Dip
This slow-simmered French Dip sandwich brings together tender, seasoned beef with rich, savory broth for dipping, layered on crusty rolls and finished with melted cheese. The result is a comforting, flavorful dish that combines the ease of slow cooking with restaurant-quality results.
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Servings: 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried thyme leaves
- 1 teaspoon freshly ground black pepper
- 1 bay leaf whole
- 1 tablespoon Worcestershire sauce
- 1 packet approximately 1 ounce of dehydrated onion soup seasoning
- 4 cups of reduced-sodium beef stock
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons granulated garlic
- 2 teaspoons onion granules
- 1 teaspoon fine salt adjust according to preference
- 3 to 4 pounds of boneless beef chuck roast
- 12 slices of provolone cheese or Swiss, if preferred
- 6 to 8 French-style rolls or hoagie sandwich buns
Instructions
- In a skillet set over medium-high heat, warm the olive oil. Sear the beef chuck roast for 2 to 3 minutes on each side until a golden-brown crust develops. Once browned, transfer the meat to the basin of your slow cooker.
- Drizzle the Worcestershire sauce and soy sauce over the roast, then pour in the beef stock. Sprinkle the dry onion soup mix evenly over the liquid, followed by garlic powder, onion powder, black pepper, dried thyme, and salt. Add the bay leaf to the mixture.
- Secure the lid and cook on High for 4 to 5 hours, or set to Low for 8 to 10 hours, until the meat becomes tender enough to shred easily with forks.
- Carefully remove the roast from the slow cooker. Trim away any excess fat, then shred the beef using two forks. Return the shredded meat to the broth in the slow cooker and let it soak on the Warm setting for an additional 20 to 30 minutes.
- Meanwhile, preheat the oven broiler. Arrange the sandwich buns, cut-side up, on a baking tray. Heap the warm shredded beef onto the bottom halves, then layer with provolone slices. Broil for 2 to 3 minutes, just until the cheese is melted and the rolls begin to toast.
- Transfer sandwiches to plates and pour the cooking broth into individual serving bowls for dipping. Present hot with au jus on the side.
Notes
Swiss cheese may be used in place of provolone, if desired. Adjust salt levels depending on broth and soy sauce sodium content.