Slow Cooker French Dip Sandwiches
Slow Cooker French Dip Sandwiches are the perfect weeknight dinner! These sandwiches are so flavorful, juicy, and filling! All you need is 10 minutes to prep the ingredients, and then let the slow cooker do all the work!
Friends. These are THE BEST French dip sandwiches I’ve ever had! And that’s saying something! I’ve eaten my fair share of French dip in my day, but nothing compares to these. Why?
The flavor. The meat is NOT lacking in flavor. We’re talking juicy, flavorful meat AND flavorful au juice.
You might have an experience with au juice being bland and quite frankly, flavorless. See, I remember having au juice that was fairly bland and I’m not a fan of it. My goal with these Slow Cooker French Dip Sandwiches was to have a juicy meat and flavorful au juice. So here’s what I did. I amped the flavors. I added a some beef bouillon cubes, soy sauce, and an array of spices to make this recipe one you’ll come back to time and time again.
How and why we sear meat
Searing the beef chuck roast is done to develop flavor. When you pan sear beef you’re quickly cooking the outer surface of the meat at a really high temperature so that it caramelizes and forms a crust.
When searing, use vegetable oil (not olive oil). Vegetable oil has a higher smoke point. Set a cast iron pan over medium high heat. Add the oil. When the oil begins to shimmer add the meat. Resist the urge to check on the meat. Meat takes a few minutes to properly sear.
How to make Slow Cooker French Dip Sandwiches
Once you’ve successfully seared the meat. Add the beef chuck roast to the crockpot. Add the remaining ingredients and set your slow cooker to low. After 4 hours, remove the meat and thinly slice it. Return the meat to the slow cooker for an hour longer. Remove the onion and bay leaf.
Strain the fat from the broth and serve!
I highly recommend toasting the hoagie buns before adding the meat. The crisp bread does wonders!
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Slow Cooker French Dip Sandwiches
- 3 lb beef chuck roast, excess fat trimmed
- 1 tablespoon oil
- 8-12 hoagie buns - if you place A LOT of meat in each bun you'll easily get 6 sandwiches. We got 10-12
- Provolone cheese
- 1/2 cup water
- 1/3 cup reduced sodium soy sauce
- 1 cup Coke
- 2-10.5 oz beef consommé cans
- 3 beef bouillon cubes, crushed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- pinch thyme
- 1 bay leaf
- quarter of an onion (not chopped, outside skin removed). - you'll place the whole quarter onion in the crock pot.
- In a large skillet set over medium high heat, heat the oil. Sear the roast on all sides until browned, about 2 minutes each side. Place the seared roast in the slow cooker.
- Add the remaining ingredients to the crock pot: water, soy sauce, coke, beef consommé, beef bouillon cubes, garlic powder, onion powder, oregano, salt, pepper, thyme, bay leaf, and onion.
- Cook on low for 4 hours.
- Remove roast from slow cooker and place on a cutting board. Cut the roast into thin slices. Return the sliced meat to the slow cooker and cook on low for another 1-2 hours. (I cooked ours for 1.5 hours).
- Remove onion and bay leaf. Strain the fat from the broth. You'll use this broth for dipping.
- Preheat the oven to 350°F. Line the hoagie rolls on a baking sheet. Place the buns in the oven for 5-6 minutes or until toasted. Then add meat to one side of the bun and then place 1-2 slices of provolone cheese atop the meat. Place the meat covered hoagies back in the oven until cheese is melty.
- Remove from the oven. Serve with the reserved au juice.
*note, the calories does not include the bun and cheese.