On chilly nights when everyone wants something cozy and hands-on, these slow-cooked French dip sandwiches hit the spot. Tender shredded chuck roast braised in simple aromatics becomes juicy, shreddable beef that soaks up rich au jus — perfect for dunking and folding into rolls for an easy family dinner or casual weekend gathering. If you like finishing a meal with an indulgent dip, try pairing this sandwich night with a seasonal spread like pumpkin dip with Cool Whip for dessert.
Why you’ll love this dish
This version of French dip is low-effort and high-reward. The slow cooker does the heavy lifting—no babysitting, no special equipment, and very little hands-on time. It’s budget-friendly (chuck roast is inexpensive relative to flavor), crowd-pleasing (cheesy, juicy sandwiches everyone digs into), and flexible for weeknights, game day, or a simple dinner party.
“Tender, flavorful, and melts in your mouth — the au jus makes it impossible to eat just one sandwich.” — a backyard-test kitchen favorite
Why make it at home instead of ordering in? You control the salt, the seasoning, and the quality of the bread and cheese. Plus, the leftovers are excellent for tacos, pasta, or a beefy breakfast hash.
Step-by-step overview
Before you start: the process is straightforward. Place the chuck roast in the slow cooker, layer the onion and garlic, whisk a simple broth mixture, pour it over the beef, and cook low and slow. After about eight hours, shred the meat, mix it into the juices, pile onto hoagie rolls, top with provolone, and dunk into the au jus.
This approach gives you predictable timing and little to no last-minute prep: you can start it in the morning and come home to dinner ready to assemble.
What you’ll need
- 2 pounds beef chuck roast (see notes below on cuts)
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and freshly ground pepper, to taste
- 4 hoagie rolls (or other sturdy sandwich rolls)
- 4 slices provolone cheese
Ingredient notes and substitutions:
- Beef: chuck roast is ideal for shredding because of its marbling. Bottom round works in a pinch but will be leaner and may be slightly drier.
- Broth: use low-sodium beef broth if you want tighter control over salt. For extra depth, substitute half the water with store-bought au jus or a splash of red wine.
- Cheese: provolone is classic, but Swiss, mozzarella, or cheddar are fine swaps.
Step-by-step instructions
- Pat the chuck roast dry and season both sides lightly with salt and pepper.
- Place the roast in the slow cooker.
- Scatter the sliced onion and minced garlic evenly over the meat.
- In a bowl, whisk together beef broth, water, Worcestershire sauce, and dried thyme. Taste and season gently — keep in mind the broth will concentrate during cooking.
- Pour the liquid over the roast so it’s mostly covered.
- Cover and cook on low for approximately 8 hours, or until the beef falls apart when probed with two forks. (High setting can be used for ~4–5 hours, but low is more forgiving.)
- Remove the roast to a cutting board and use two forks to shred the meat against the grain. Discard large pieces of fat.
- Return shredded beef to the slow cooker and stir it into the juices to absorb flavor. If you want a slightly thicker au jus, remove about 1 cup of cooking liquid, simmer it on the stove with a small slurry of cornstarch and water until it thickens, then stir back in.
- Spoon generous portions of beef onto hoagie rolls. Top each with a slice of provolone and, if desired, place under a broiler for 30–60 seconds to melt.
- Serve immediately with small bowls of hot au jus alongside for dipping.
Best ways to enjoy it
These sandwiches shine when served hot and slightly messy. Serve with:
- Crisp fries, potato wedges, or a simple green salad for contrast.
- Pickles or pickled jalapeños to cut the richness.
- A crisp beer or a full-bodied red wine complements the beef.
For a fun twist, offer horseradish mayo, caramelized onions, or sautéed mushrooms as optional toppings.
You can also create party-sized sliders by using small rolls and making the beef the centerpiece of a buffet. For a lighter pairing or seasonal menu, include a sweet dip like the pumpkin whipped feta dip on the table for guests to graze while sandwiches are assembled.
Storage and reheating tips
- Refrigerator: Store leftover shredded beef in an airtight container with some cooking liquid to keep it moist. It will keep 3–4 days.
- Freezer: Freeze portioned beef and au jus in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop in a covered skillet with a splash of broth or au jus to prevent drying, or microwave in short intervals, stirring between each. To reheat sandwiches, assemble and briefly bake at 350°F (175°C) until cheese melts.
Food safety: reheat leftovers to at least 165°F (74°C) before serving.
Pro chef tips
- Searing the roast first in a hot pan (2–3 minutes per side) layers in extra flavor through the Maillard reaction, but it’s optional if you’re short on time.
- Skim excess fat after cooking if desired: tilt the slow cooker slightly and spoon away fat floating on the surface.
- Shred against the grain: this makes the meat more tender and easier to bite through.
- For deeper flavor, add a couple of smashed bay leaves or a splash of soy sauce to the braising liquid.
- If your roll is soft, toast it lightly to avoid sogginess from the au jus.
Creative twists
- Mushroom & onion: sauté mushrooms and extra onions and add them to the shredded beef for an earthy variation.
- Cheesy au gratin: after assembling, top sandwiches with extra cheese and bake until bubbly.
- Spicy variation: stir in a spoonful of chipotle in adobo or cayenne to the au jus for heat.
- BBQ-style: mix shredded beef with your favorite barbecue sauce and serve with coleslaw for a hybrid sandwich.
- Vegetarian option: swap shredded beef for shredded jackfruit or seitan, and use vegetable broth for the au jus.
Common questions
Q: How long does the roast need to cook in the slow cooker?
A: Cook on low for about 8 hours for fall-apart tender beef. You can cook on high for 4–5 hours, but low and slow yields more consistent tenderness.
Q: Can I use a different cut of beef?
A: Yes. Chuck roast is ideal because of its marbling and shredding properties. Bottom round or brisket can work, but brisket has a different texture and may need slightly longer.
Q: How do I make extra au jus?
A: Save the braising liquid after shredding the beef. Strain it and simmer on the stove to reduce and concentrate flavor. Add a little beef base or soy sauce to deepen the taste if needed.
Q: Can I prepare this in advance?
A: Absolutely. Cook and shred the beef up to two days ahead, store in its juices, then reheat gently before assembling sandwiches.
Q: Is this gluten-free?
A: The beef and au jus are naturally gluten-free if you use gluten-free Worcestershire sauce and broth. Substitute gluten-free rolls and check labels on any added sauces.
If you want variations or sides that shift the menu toward lighter, seasonal flavors or indulgent party fare, I can suggest pairings or a make-ahead plan to simplify dinner prep.
Slow-Cooked French Dip Sandwiches
Ingredients
For the Beef
- 2 pounds beef chuck roast Ideal for shredding due to marbling
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth Use low-sodium for better control over salt
- 1 cup water Can substitute part with au jus or red wine for depth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt to taste Freshly ground is preferred
- Pepper to taste Freshly ground is preferred
For Serving
- 4 slices provolone cheese Classic choice; can also use Swiss, mozzarella, or cheddar
- 4 hoagie rolls (or other sturdy sandwich rolls)
Instructions
Preparation
- Pat the chuck roast dry and season both sides lightly with salt and pepper.
- Place the roast in the slow cooker.
- Scatter the sliced onion and minced garlic evenly over the meat.
- In a bowl, whisk together beef broth, water, Worcestershire sauce, and dried thyme. Taste and adjust seasoning as necessary.
- Pour the liquid over the roast so it’s mostly covered.
Cooking
- Cover and cook on low for approximately 8 hours, or until the beef falls apart easily.
Shredding and Serving
- Remove the roast to a cutting board and shred the meat with two forks.
- Return shredded beef to the slow cooker and stir it into the juices to absorb flavor.
- To thicken au jus, remove some cooking liquid, simmer it on the stove, and add a small slurry of cornstarch and water.
- Spoon generous portions of beef onto hoagie rolls, top with a slice of provolone, and optionally broil for 30–60 seconds to melt the cheese.
- Serve immediately with small bowls of hot au jus for dipping.