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: Boneless beef chuck roast, condensedbeef consomme, condensedbeef broth, condensed French onion soup, red wine (optional), pepper to taste, french rolls and cheese slices (optional, mozzarella, provolone, Swiss).
To make: 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!
FAN FAVORITE SLOW COOKER RECIPES (RAVE REVIEWS)
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
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.
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!
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.
Sharing this recipe at Weekend Potluck.
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