SLOW COOKER FRENCH DIP SANDWICHES (EASY)
Chuck roast slow cooked in beefy broth until tender, served on a french roll with ooey gooey melted cheese with a fantastic side of au jus for dipping. This wonderful classic is a family favorite, perfect for a busy day, parties, game day or when you’re craving some good old comfort food.
Read rave reviews from people who tried this recipe on Pinterest!
WHAT YOU NEED TO MAKE SLOW COOKER FRENCH DIP SANDWICHES
Boneless beef chuck roast, condensed beef consomme, condensed beef broth, condensed French onion soup, red wine (optional), pepper to taste, french rolls and cheese slices (optional, mozzarella, provolone, Swiss).
HOW TO MAKE SLOW COOKER FRENCH DIP SANDWICHES
Brown roast (optional – see tip section below), pepper to taste. Place beef in slow cooker that has been lightly sprayed with non-stick cooking spray. In a large bowl mix soups and wine (wine is optional, see tip below) then pour over beef. Cover and cook on low for 6 to 8 hours or on high for 4 hours.
When beef is ready, remove and place on cutting board. Slice beef with a knife or shred using two forks. Reserve juice (au jus) in cooker, keeping warm to serve with sandwiches. Split rolls, place them on a non-stick baking sheet. Use desired amount of beef and top with cheese. Place in preheated oven at 400 degrees f until cheese starts to bubble and melts. Remove and serve with a bowl of au jus for dipping. Enjoy!
Pinnable Image
FAVORITE SLOW COOKER RECIPES (RAVE REVIEWS)
Slow Cooker Smothered Fritos Taco Bowls
Slow Cooker Queso Chicken Tacos
Slow Cooker Shredded Chicken Tacos, Burritos or Bowls
Favorite Slow Cooker Pot Roast
Easy Slow Cooker Smothered Chicken
Easy Slow Cooker Smothered Pork Chops
Easy Slow Cooker Root Beer BBQ Chicken (3 Ingredients)
Pulled Pork Sandwiches (Sweet & Smoky)
Easy Slow Cooker BBQ Country-Style Ribs
Creamy Ranch Chicken (Slow Cooker or Oven)
Please Note – This is NOT a sponsored post. I have no affiliation with any of products used in this recipe.
Easy Slow Cooker French Dip Sandwiches
- 4 pound beef chuck roast, boneless
- 1 (10.5 ounces) can condensed beef broth
- 1 (10.5 ounces) can condensed beef consomme
- 1 (10.5 ounces) can condensed French onion soup
- 1/2 cup red wine (optional but highly recommended)
- 8 to 10 French rolls or Italian rolls, split
- package of mozzarella, provolone or Swiss cheese, sliced (optional, but highly recommended)
- Pepper to taste
Directions
Lightly spray slow cooker with non-stick cooking spray.
On a large cutting board, trim excess fat from roast.
Browning Roast (optional, but highly recommended)
In a large skillet or dutch oven, add 2 tablespoons of cooking oil over medium high heat – add roast, pepper to taste and brown each side for several minutes.
Place roast in slow cooker. In a large bowl add soups and wine, mix well and pour over roast. Cook on low for 6 to 8 hours or on high for 4 hours. Cooking times will vary depending on how fast or slow your cooker cooks. When ready, remove roast from cooker, slice beef with a knife or shred using two forks on cutting board. Do not discard the broth (au jus) in the cooker – reserve it, keeping it warm in the cooker to serve with sandwiches.
Assemble Sandwiches
Split rolls, place on non-stick baking sheet. Add desired amount of beef, top with cheese and place in preheated 400 degree F oven or use your broiler. When cheese starts to bubble and melts, remove and serve with a small bowl of au jus (broth) for dipping. Enjoy!
Tips
Browning is not necessary but adds great flavor and helps seal in the juices. Red wine is optional too, but I always add it if I have some in the house – same as browning, it adds wonderful flavor to the au jus.
Many people like to add a cup or more of beer – omit the wine if you use beer.
When there are leftovers I like to make French Dip Bagel Sandwiches – so good. Adding an egg is an awesome addition.
Thanks so much for stopping by!
Cheers!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
This recipe sounds amazing and I’m making them for supper tonight…can’t wait
What if my chuck roast is a little under 3lbs? Should I cook it in the slow cooker for a shorter time on low?
Hi Tim,
I would cook on low and check around 7 hours, depending on your cooker, it may be ready in less than 8 hours.
I didn’t have time to brown the meat but I rubbed some Dijon mustard and a little yellow mustard all over the roast after salt and pepper. Then I added some fresh garlic and Worchester sire sauce! I think that plus the wine made a perfect balance. 8 hours later we had the most amazing sandwiches!!!
Can you use red cooking wine instead of red wine?
Do you use dry or sweet red wine
I use dry wine, Charlene, not sweet.
Made these for dinner, everyone loved them so much, I was hoping to have leftovers! But we ate it all gone! This will go into my favorite! I browned the roast in butter and olive oil, then slow cooked in crock pot for 10 hours, the meat just fell apart! ( don’t skip on the wine it gave it such wonderful flavor!!
Have you made this easy recipe in a Instant Pot before? If so which do you like best? Is there anyway to get the correct times for cooking in my IP.
Thank you 😊
Anynidea how to adjust this to an instant pot for cooking?
Can’t wait to try the French dip sandwiches.
Fabulous. Omit the can of broth-too much
Works on the stove as well Cut roast in half and it’s about 3 hours.
Sooooo GOOD!!
this is how I make it but add juice from a jar of peppercini
would love to see nutritional information for recipes.
Can’t wait to try the “dip sandwich”..
This is just getting up to temp in the crock pot as we speak!!! I can’t wait for supper!
What about the Italian seasoning and garlic?
That would be Italian beef dip sandwiches then. Nothing wrong with that or make it how ever you wish.
No water…just the beef broth, Beef consomme and French onion soup and the optional red wine. Just mix and pour over the roast.
Do you add water to the soups? Or just straight out of the can?
The red wines I like to use are Merlot, Cabernet Sauvignon and Shiraz (what I usually have in the house)…inexpensive red wine works well!
The wine pictured is Marques De Caceres Crianza Rioja.
What type of red wine works best with this recipe? Thank you.