Slow-Cooker French Dip Sandwich is roast and onions slow cooked in seasoned stock until tender. Serve on a toasted cheese roll with a side of broth for dipping.
There’s not a season, or event, or circumstance where fix it and forget meals aren’t welcomed and enjoyed. A lot of folks feel like they meet themselves coming and going these days. Regardless of the hustle and bustle of your everyday life, Slow-Cooker French Dip Sandwich is the answer to a fine meal made easy.
I served this for dinner recently when my daughter and grandchildren visited. I assembled everything and got the roast on to cook in the morning. Then, we were free to enjoy each other’s company and paddle around doing first one thing and then the other. One of my daughter’s friends joined us for dinner along with her little boy.
Around our dinner table that evening, sat a mix of young and young-at-heart, thirty-somethings, sophisticated palates and picky eaters. Every person loved their sandwich. To say this meal has broad appeal is an understatement.
For a side dish, I served carrot and celery sticks with Ranch dressing. That’s a great side for almost any meal.
Choose a chuck roast for this recipe. A leaner cut of meat might be dry and chewy. You need fat to keep the meat tender. You can always remove the fat after it’s cooked but you can’t put it in if it wasn’t there to begin with. One of of the laws of physics applies here but I’m at a loss as to which one.
Try out this recipe and let me know what you think about it. I think you’ll think this is a good thing to think about.
Worcestershire sauce is a key ingredient in this recipe. How about homemade? Here’s a great recipe for homemade Worcestershire Sauce .
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Slow-Cooker French Dip Sandwich
yield: 8 sandwiches
A fix-it-and-forget-it slow-cooker meal that has broad appeal to all ages and taste preferences. Be sure to choose a chuck roast to insure the final product is juicy and tender.
1 large sweet onion, thinly sliced
1 (4 pound) chuck roast
mustard
3 cups beef broth or stock
1/4 cup Worcestershire sauce
1 bay leaf
a few sprigs of fresh thyme
8 French rolls – baguette style
16 slices Provolone cheese
Place onion in the bottom of a slow-cooker.
Brush entire roast with mustard. Sprinkle generously with 4-1-1 seasoning.
Sear both sides of seasoned roast in a hot skillet. Place roast atop onions in slow-cooker.
Pour a little bit of the beef stock in the hot skillet. Deglaze the pan by stirring until all the bits are unstuck. Pour over roast in slow-cooker.
Pour in remaining stock.
Add Worcestershire sauce, bay leaf, and thyme.
Cover and cook on low for 8 hours or until the roast is falling apart tender.
Remove and discard bay leaf and thyme sprigs.
Place the roast on a cutting board. Remove fat. Shred meat and place it back in the slow-cooker to keep warm until ready to serve.
When it’s time to eat, remove the onions and meat with a slotted spoon and set aside.
Split open the hoagie rolls and place on a large baking sheet.
Cover the insides of the rolls with cheese slices. Place under a broiler under the cheese melts.
Remove from the oven and add meat and onions to each roll.
Serve each sandwich with a small bowl of the broth for dipping.
Slow-Cooker French Dip Sandwich
Ingredients
- 1 large sweet onion thinly sliced
- 1 4 pound chuck roast
- mustard
- 4-1-1- seasoning
- 3 cups beef broth or stock
- 1/4 cup Worcestershire sauce
- a few sprigs of fresh thyme
- 8 French rolls - baguette style
- 16 slices Provolone cheese
Instructions
- Place onion in the bottom of a slow-cooker.
- Brush entire roast with mustard. Sprinkle generously with 4-1-1 seasoning.
- Sear both sides of seasoned roast in a hot skillet. Place roast atop onions in slow-cooker.
- Pour a little bit of the beef stock in the hot skillet. Deglaze the pan by stirring until all the bits are unstuck. Pour over roast in slow-cooker.
- Pour in remaining stock.
- Add bay leaves and thyme.
- Cover and cook on low for 8 hours or until the roast is falling apart tender.
- Remove and discard bay leaf and thyme sprigs.
- Place the roast on a cutting board. Remove fat. Shred meat and place it back in the slow-cooker to keep warm until ready to serve.
- When it's time to eat, remove the onions and meat with a slotted spoon and set aside.
- Split open the hoagie rolls and place on a large baking sheet.
- Cover the insides of the rolls with cheese slices. Place under a broiler under the cheese melts.
- Remove from the oven and add meat and onions to each roll.
- Serve each sandwich with a small bowl of the cooking liquid for dipping.
Christy says
What kind of mustard ?
Jackie Garvin says
Christy,
Use you favorite kind of mustard. I use yellow but you can use any one you’d like.
Lynne says
What a great slow cooker recipe!
Jackie Garvin says
Thank you, Lynne. I hope you give it a try.
Karin S Gall says
This recipe looks awesome. I can’t wait to try it.
Jackie Garvin says
Thank you, Karin! I hope you enjoy it.