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Slow-Cooker French Dips

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These slow-cooker French dips are made with chuck roast simmered until fork-tender in a savory, herb-scented beef broth. Pile the shredded or sliced beef onto toasted rolls, top with melty provolone, and dunk each bite in the rich au jus. It’s an easy, hands-off dinner that feeds a crowd.

Ingredients

  • 3 lbs (1.4 kg) boneless beef chuck roast, trimmed of excess fat
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil or vegetable oil
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 cups (480 ml) beef broth
  • 1/2 cup (120 ml) water
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 6 hoagie rolls or French rolls, split
  • 2 tablespoons butter, softened
  • 12 slices provolone or Swiss cheese

Instructions

  1. Pat the roast dry and season all over with the salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned. Transfer to a 6-quart slow cooker.
  3. Add the sliced onion to the skillet and cook for 3 to 4 minutes, scraping up the browned bits. Stir in the garlic and cook for 30 seconds.
  4. Scatter the onion and garlic over and around the roast in the slow cooker.
  5. In a medium bowl, whisk together the beef broth, water, Worcestershire sauce, soy sauce, thyme, and oregano. Pour over the roast and tuck in the bay leaves.
  6. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork.
  7. Remove the roast to a cutting board and shred or thinly slice the meat. Discard the bay leaves.
  8. Strain the cooking liquid through a fine-mesh sieve into a bowl, skim off any excess fat, and keep warm. This is your au jus. Return the beef to the slow cooker with a splash of the jus to keep it moist.
  9. Preheat the broiler. Spread the cut sides of the rolls with butter and toast under the broiler for 1 to 2 minutes until golden.
  10. Pile the beef onto the bottom halves of the rolls, top with 2 slices of cheese each, and broil for 1 to 2 minutes until melted and bubbly. Add the roll tops and serve with small bowls of warm au jus for dipping.

Notes

  • Searing the roast is optional but adds deeper flavor to the au jus.
  • Low sodium beef broth and low sodium soy sauce keep the jus from becoming too salty as it reduces. Taste and adjust before serving.
  • For a more intense jus, simmer the strained liquid in a saucepan for 10 minutes.
  • Make ahead: cook the beef up to 2 days ahead and refrigerate in its juices. Reheat gently on the stovetop or in the slow cooker.
  • Storage: refrigerate leftover beef and jus separately in airtight containers for up to 4 days.
  • Freezing: freeze the beef in its jus for up to 3 months. Thaw overnight in the fridge before reheating.
  • Variations: add sauteed mushrooms or sliced bell peppers, swap the cheese for white cheddar, or spread the rolls with horseradish mayo.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-french-dips/