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French dip sandwiches have carved out a beloved spot in the hearts of many food enthusiasts. Known for their juicy, tender beef served on a crusty roll, these sandwiches are a staple in delis and restaurants across the United States. Their popularity can be attributed to the combination of flavor, texture, and the comforting experience of dipping a warm sandwich into rich, savory broth. But what if you could enhance this classic dish even further? Enter the slow cooker method, which not only simplifies the cooking process but also allows for deeper flavor infusion, making each bite more satisfying.

Slow Cooker French Dip Sandwiches

Indulge in the ultimate comfort food with Savory Slow Cooker French Dip Sandwiches. This recipe transforms classic French dip sandwiches into a delightful, hands-off meal that’s perfect for busy days. Juicy beef roast slow-cooked to perfection melts in your mouth and pairs beautifully with fresh herbs and garlic. Serve it on crusty bread with rich au jus for dipping. Enjoy making this satisfying dish that will impress family and friends alike.
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Ingredients
  

3 to 4 pounds beef chuck roast

1 tablespoon olive oil

1 large onion, sliced

4 cloves garlic, minced

2 cups beef broth

1 cup additional beef broth (or dry red wine)

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon black pepper

1 teaspoon salt

6 to 8 French rolls or hoagie buns

Slices of provolone or Swiss cheese

Fresh parsley, chopped (optional, for garnish)

Instructions
 

Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Generously season the beef chuck roast with salt and black pepper. Carefully place the roast in the hot skillet, searing it on all sides until it develops a rich brown crust, approximately 4-5 minutes per side. This initial step locks in flavor, creating a deeply satisfying taste.

    Prepare the Slow Cooker: Layer the sliced onions and minced garlic at the bottom of your slow cooker. This foundation will infuse the beef with aromatic flavors as it cooks.

      Add Liquids and Seasoning: Once the roast is nicely browned, gently transfer it to the slow cooker, placing it atop the onion and garlic mixture. In a mixing bowl, whisk together the beef broth, additional beef broth (or red wine), Worcestershire sauce, soy sauce, dried thyme, dried rosemary, and black pepper. Pour this savory liquid over the roast in the slow cooker.

        Cook: Cover the slow cooker with its lid and set it to cook on low for 8-10 hours or on high for 4-6 hours. The goal is to have the meat incredibly tender, easily shreddable with a fork.

          Shred the Meat: Once the cooking time is up, carefully remove the roast from the slow cooker and let it rest for a few minutes on a cutting board. After resting, use two forks to shred the meat into bite-sized pieces, discarding any large chunks of excess fat.

            Prepare the Broth: Strain the cooking liquid through a fine mesh sieve to separate the solids. Reserve the flavorful broth in a bowl for dipping. If desired, skim off any surface fat for a cleaner broth.

              Assemble the Sandwiches: Slice each French roll or hoagie bun in half. Generously fill each roll with the shredded beef, then top with slices of provolone or Swiss cheese. To melt the cheese, place the open-faced sandwiches under a broiler for 2-3 minutes, watching closely until the cheese is perfectly melted and bubbly.

                Serve: Present the warm sandwiches with small bowls of the reserved broth for dipping. If desired, sprinkle freshly chopped parsley over the sandwiches for a touch of color and flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 8-10 hours | 6-8 servings