Slow Cooker French Dip Sandwiches

Molly LaFontaine

These slow cooker French dip sandwiches are made with a beef roast cooked low and slow all day in a from-scratch au jus. After cooking, the tender beef is shredded and placed on our favorite French bread, topped with melty provolone cheese, and served with savory au jus for dipping.

5 from 1 vote

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Prep Time 5

Cook Time 7

Total Time 7 5

Course Dinner

Cuisine Slow Cooker

Servings 6 sandwiches (approximately)

Ingredients

2-3 pound beef roast (chuck or sirloin tip)
1/2 of a yellow onion
3 Tbsp melted butter (or avocado oil)
3 cups beef broth or stock (low sodium)
2 tsp salt
1 1/2 tsp ground black pepper
2 tsp onion powder
1/2 tsp garlic powder
2 Tbsp balsamic vinegar

Sandwiches

french bread cut into small rolls
provolone cheese slices

Instructions

Dice onion into small chunks and add to the bottom of the slow cooker.
Season roast on all sides with salt and pepper then place into slow cooker on top of onions.
In a bowl whisk together melted butter (or avocado oil), beef broth, onion powder, garlic powder, and balsamic vinegar.
Pour into slow cooker on the side of the roast. Then cover slow cooker with a lid.
Cook on low for 6-7 hours or on high for 3-4 hours. Don’t open the lid during cooking time.
When finished cooking, take the beef out of the slow cooker and shred it with forks.
Place shredded beef back into the slow cooker full of au jus. Let beef sit in the au jus, covered with the lid, for 5 minutes to moisten and become full of flavor.
After 5 minutes, strain au jus out of the beef and onions and serve in small bowls for dipping the sandwiches.
If you haven’t yet, cut the French bread down into smaller rolls and slice each one 3/4 of the way through horizontally. Place shredded beef inside and a slice of provolone cheese.
Serve sandwiches on a plate with a bowl of au jus for dipping. Enjoy!

Notes

Storing Leftovers

I store leftover meat a little differently than most people. I like to freeze it even if it's just for overnight and we're eating it the next day. By freezing leftover meat, it keeps it moist and full of flavor. It will also last 3-4 months in the freezer.

To do this, I place parchment paper in a freezer-safe glass storage bowl and then add in the cooled-down leftover French dip meat without the au jus. Then, cover with the airtight lid and place it in the freezer until ready to reheat. I place the au jus in a separate bowl in the fridge.

Reheating Leftovers

My favorite way to reheat leftover French dip beef is to transfer it to a glass or ceramic baking dish. Then reheat it in the oven at 375 degrees until warm. I add about 1/2 cup of au jus to it to keep the meat moist while reheating. This is so much better than the microwave!

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