This French Dip Sandwich is the kind of meal that makes comfort food feel gourmet. Tender, slow-cooked chuck roast infused with layers of beefy flavor and served on toasted French rolls with melty provolone cheese—each bite is juicy, rich, and savory. What takes it over the top is the side of warm au jus made right in the slow cooker, perfect for dunking every bite of your sandwich.
Whether you’re feeding a crowd, prepping for game day, or just want a hands-off slow cooker meal with restaurant-level taste, this sandwich delivers. The meat is incredibly tender after hours of cooking, and the onions simmer into the broth, infusing every drop with sweet, savory flavor. Toasty bread, gooey cheese, and a dip in the rich broth turn a simple sandwich into something special.
Why You’ll Love This Recipe
• Slow-cooked beef that’s fall-apart tender
• Deep, rich flavor in every bite
• Perfect for make-ahead meals and easy to serve to a crowd
Ingredients
3 lb chuck roast
1½ tablespoons vegetable oil
1 medium yellow onion, sliced
1 (10.5 oz) can condensed French onion soup
1 (10.5 oz) can condensed beef consommé
1 tablespoon beef bouillon powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
6 French rolls or hoagie rolls
12 slices Provolone cheese
Instructions
Brown the Roast
Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat. Sear the chuck roast for 2–3 minutes per side until nicely browned. This adds depth of flavor to the final dish.
Load the Slow Cooker
Transfer the browned roast to a crock pot. Add the sliced onions, French onion soup, beef consommé, beef bouillon powder, garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Stir gently to combine.
Cook the Beef
Cover and cook on low for 8 hours or high for 4 hours, until the roast is fork-tender and easy to shred.
Shred the Meat
Once cooked, remove the roast from the slow cooker and let it rest on a cutting board for 10 minutes. Slice or shred the beef. If not serving immediately, return the shredded meat to the crock pot to keep warm.
Toast and Assemble the Sandwiches
Split the French rolls and place them cut side up under the broiler until lightly toasted. Add 2 slices of provolone cheese to each roll and broil again briefly until melted.
Fill the rolls with a generous portion of shredded beef. Serve hot with a small bowl of au jus from the crock pot on the side for dipping.
Tips for Success
• Sear the meat first for the best flavor and texture
• Toast the rolls right before serving to avoid sogginess
• Use a strainer if you prefer a clear au jus
Storage Options
Store leftover shredded beef in its juices in an airtight container in the fridge for up to 4 days
Reheat in the slow cooker or on the stove over low heat
Freezes well—store cooled meat and broth separately in freezer-safe containers for up to 2 months
