These slow cooker french dip sandwiches are one of my families favorites, and I’m so happy to be able share this recipe with you. The roast comes out so melt in your mouth tender and super juicy, with a slightly crispy roll, ooey gooey cheese. I guarantee this will be devoured fast!
Only takes a few ingredients and you can set it and forget it until its time to chow. You may be surprised by the addition of the coke, but the sugars in it caramelize and add just a hint of sweetness. So if you’re looking for a quick and easy dinner to make that you’re family will love, this is the recipe.
Whats the best cheese for French Dip Sandwiches?
I like to use a mild cheese for these sandwiches. Provolone is always my first choice. Mozzarella or Monterey Jack would be close seconds for me.
What is au jus?
Au Jus simple means “with juice”. Served with a juice obtained from roasting, which is served on the side of food for dipping.
Looking for more easy slow cooker recipes?
- Slow Cooker Bean and Bacon Soup
- Slow Cooker Garlic Butter Chicken
- Slow Cooker Classic Pot Roast
- Slow Cooker Cheesy Chicken Burritoes
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Slow Cooker French Dip
Slow Cooker French Dip sndwich is tender and juicy and a meal the whole family will love.
Ingredients
- 1 boneless beef chuck roast ( about 4-5 pounds)
- 3 teaspoons vegetable oil
- 1 can (10-1/2 ounces) condensed French onion soup, undiluted
- 1 can (10-1/2 ounces) condensed beef consomme, undiluted
- 1 cup beef broth
- 1 can coke or cherry coke
- 1 medium onion sliced
- 1 tablespoon Worcestershire
- 12 slices Provolone cheese
- 6 (8 inch) french rolls
Instructions
- Season generously both sides of the meat with salt and pepper
- Heat oil in a large skillet over medium high heat, add the roast and sear for 3-4 minutes then flip and sear the other side.
- Place roast into slow cooker, add soup, consomme, coke, beef broth, Worcestershire sauce and onion.
- Cook on high 4-6 hours or low 6-8 hours. Remove and slice, and reserve juices and onions.
- Preheat the broiler. Split rolls in half. Place on a baking sheet and broil for 1-2 minutes or until golden brown. Top each half with beef, onions and 2 slices of cheese. Return to the oven and broil until cheese is melted.
- Serve with a little bowl of the cooking juices (au jus)...Enjoy!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 463Total Fat 25gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 11gCholesterol 58mgSodium 1047mgCarbohydrates 34gFiber 2gSugar 14gProtein 25g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Awww Thank you Kathy! That totally made my Sunday 🙂
Love love your recipes. Most every one of them! ❤️
Yay Sharon! I’m so glad you loved it 🙂
I tried this recipe and thought it was really good. I’m not crazy about chuck roast but in this recipe, in a sandwich, it was really good! This is one heavy sandwich and my husband and I split one. The dipping au jus was tasty. I did add a package of frozen little onions and I put the meat in the refrigerator overnight in order to be able to scrape the fat off, making the dipping jus less greasy and more flavorful. I would definitely try this one. I might add sliced mushrooms next time just for fun and texture–maybe put them in during the last 1/2 hour of the cooking.
I have never made this in an instant pot before, so I can’t say for sure. But I would imagine it would turn out fine 🙂
Do you know how this would work in an instant pot?
Omg Jane I am so glad you loved them. Thank you for coming back here to tell me! Happy Holidays 🙂
These are seriously the best french dips ever. Thank you so much for the lovely recipe!
Oh I am so glad you loved them Tim! They are my kids absolute favorite 🙂
These sandwiches turned out fantastic! Getting a good sear all around the outside was key to success as it not only added a nice crispy tasty carmelization to the roast but I feel helped “hold” the roast together over long cooking time in the crockpot. I often have to start my crock when I leave for work in the morning and so meals cook on low for 8 hrs before switching to warm-the lowest & shortest option on my crockpot. Too often this causes roasts to be “fall apart” good but doesn’t lend well to slicing. Happy to say I didn’t have this problem. So tasty I ate on the leftovers for lunch the next couple of days. Outstanding!