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Slow Cooker French Dip Sandwiches

These Slow Cooker French Dip Sandwiches are a comforting and easy-to-prepare dish that combines tender beef, earthy mushrooms, and zesty garlic, making them perfect for busy days or casual gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 8 sandwiches
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Beef & Jus
  • 1 tablespoon vegetable oil
  • 3 to 4 pounds beef chuck roast
  • 1.5 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2.5 cups water
  • 1 cup low-sodium beef broth
  • 1 tablespoon beef bouillon paste or powder
  • 1 leaf bay leaf
  • 2 packets dry onion soup mix
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 4 to 6 cloves garlic, minced or lightly crushed
  • 8 to 12 ounces mushrooms, sliced
For the Sandwiches
  • 6 to 8 pieces crusty sandwich rolls
  • 0.5 cup butter, softened (optional)
  • 0.5 teaspoon garlic powder (optional)
  • 16 ounces sliced provolone, mozzarella, or Monterey Jack cheese
  • to taste prepared horseradish sauce

Method
 

Preparation
  1. Heat a large skillet over medium-high heat. Pat the beef dry with paper towels and season all sides with kosher salt.
  2. Add the vegetable oil to the hot skillet and sear the roast for 1 to 2 minutes per side until browned. This step is key to lock in the juices.
  3. Transfer the beef to your slow cooker and season with ground black pepper.
  4. Pour in the water, beef broth, and beef bouillon in the same skillet, scraping the bottom to lift browned bits. Once dissolved, pour this mixture over the beef.
  5. Add the bay leaf, garlic, and sliced mushrooms around the roast and sprinkle the onion soup mix on top. Finish with dried thyme and rosemary.
Cooking
  1. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 1 hour followed by 7 to 9 hours on LOW.
  2. Once cooked, transfer the roast to a cutting board and let it rest before slicing thinly against the grain.
Assembly
  1. Preheat your broiler and place rolls cut-side up on a baking sheet. Optionally mix softened butter with garlic powder and spread on rolls. Broil until golden.
  2. Top the rolls with cheese and broil just until melted.
  3. Spread horseradish sauce on the melted cheese, add sliced beef and mushrooms, and close the sandwiches. Serve hot with small bowls of the cooking jus.

Notes

For the best results, don’t skip the searing step to enhance flavor. Adjust cooking times based on your slow cooker model. Store leftovers separately to maintain crunch.