If you love a hot sandwich as much as I do, your mouth is sure to water over this recipe, French dip worth waiting for! Chuck Roast in the slow cooker with beef broth and onions makes a perfect sandwich for a happy belly after a long day at work. Melt in your mouth tender and full of flavor, but then you dip it in the jus, and your sure to exhale the stress of the day while tasting this deliciousness.
French dip is traditionally served on French bread, that’s where it gets the name French Dip from. However, you can certainly choose a different bread type. Anything baguette or hoagie style will work. I used wheat hoagie buns because I prefer it to white, and it was on sale. (Can you pass up a discount? I normally can’t.) Any bread that is dense enough to hold all the meat and stand up to being dipped in the jus will work. Onion rolls, kaiser rolls, heavy burger buns are all great options too!
It’s most common to use beef chuck or rump roast. If you’re slicing, it doesn’t matter as much, but I find that chuck shreds better.
In French, au jus means “with juice”. This is the beef broth in the slow cooker that’s helping cook the beef. Be generous with your onions, they’re adding to the flavor of the jus and will also be added to your sandwiches in the last step before the oven. A sprig of rosemary can really kick the flavor up a notch. Thyme isn’t a bad idea either.
We love cheese in my house. I chose to use provolone but swiss is also a great option for our sandwiches. While this is optional, I feel like the sandwich is missing flavor when the cheese is missing from the flavors of a French dip.
Brush the top of the bread with butter. Slicing your bread open, place a generous layer of shredded or sliced beef. Top meat with onions from your jus. Then use two slices of cheese and brush your bottom bread with butter.
Preheat the oven to 350°F. Place sandwich(s) on the center rack for about 10 min. or until heated through and the bread is golden brown
Serve with a cup of jus for dipping.
French Dip Worth Waiting For
- Baking Sheet
- Bread Knife
- Slow Cooker
- 3 lb Beef Chuck Roast
- 12 oz Beef Broth
- 1 Onion
- 2 tbsp Worcestershire Sauce
- Fresh Ground Black Pepper
- Salt to taste
- 6 French bread or Hoagie Rolls
- Sliced Provolone
- melted butter
- In the slow cooker, place sliced onion and garlic. pour in beef broth
- Place beef chuck roast in center of the cooker.
- Secure the lid, place on low for 6 hours, until the beef is tender.
- Transfer beef to cutting board and slice or shred with a fork
- Save jus (French for juice) for dipping.
- Preheat oven to 350°F
- Split French bread or Hoagie buns, spread with butter. Top with meat and cheese. Heat until cheese is melted and bread is golden brown
- Serve with sauce for dipping
- Add a sprig of rosemary and/or season with thyme in your slow cooker (remove rosemary before serving.)
- Add flour or 2-3 teaspoons of arrowroot to jus on the stove after cooking in the slow cooker for a thicker dipping sauce
- Slice sandwich in two through the middle at a diagonal.
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