Can I use a frozen roast for French dip sandwiches?

I prefer thawing the roast first. A thawed roast cooks more evenly and lets the seasoning stick to the surface better. If the center is still frozen, the outside may cook faster while the middle takes much longer to become tender.

Do I need to sear the roast before putting it in the slow cooker?

Not for this version. Searing can add extra flavor, but the recipe is built to stay simple. The au jus mix, brown gravy mix, and long cooking time give the beef enough depth for a weeknight meal without adding another pan to wash.

Can I use beef broth instead of water?

Yes. Beef broth gives the au jus a little more body and flavor. Water still works because the mixes bring plenty of seasoning, but broth is a good choice if you want a richer dipping liquid.

What should I do if the liquid gets too low?

Add up to 1 cup more water or beef broth around the sides of the slow cooker. This is more likely with a leaner roast, especially a rump roast. Try not to pour directly over the beef, so the seasoning stays where it belongs.

What is the difference between a beef dip and a French dip?

They’re often used to mean the same kind of sandwich: sliced or shredded beef on bread served with warm jus for dipping. Some versions use sliced roast beef, while this slow cooker recipe uses shredded beef because it’s easier for home cooking.

French Dip Sandwiches: Easy Slow Cooker Favorite

Description

Tender slow cooker french dip sandwiches made with shredded beef, melted cheese, toasted rolls, and warm au jus for dipping.

Ingredients

Scale

3-5 lbs chuck beef roast or beef rump roast
1 packet au jus mix
1 packet brown gravy mix
1 1/2 to 2 cups water or beef broth
8 baguette buns or hoagie rolls
16 slices provolone or Swiss cheese

Cook Mode Keep your screen awake while you cook

Instructions

In a small bowl, mix together the au jus mix and brown gravy mix.
Place the roast inside the slow cooker crock.
Sprinkle half of the mix over the top and gently rub it into the beef.
Flip the roast over, sprinkle with the remaining mix, and rub it into the beef.
Pour the water or beef broth around the sides of the crock.
Cook on low for 8 hours or high for 6 hours, until the beef is tender enough to shred.
Remove the roast and place it on a large plate or cutting board.
Cut away and discard any unwanted fat.
Using two forks, pull apart the beef into shreds.
Place the shredded beef back into the au jus and keep on warm until ready to serve.
When ready to serve, lightly toast the cut baguette slices in a pan over medium heat.
Place a good helping of beef onto the bottom toasted baguette and spread it out to the sides with a fork.
Lay two slices of cheese over the beef, then place the top toasted baguette on top and press down gently.
Once all beef is removed from the slow cooker, ladle the remaining au jus into small bowls.
Serve the sandwiches warm with au jus on the side for dipping.

Notes

Watch the liquid level while the roast is cooking. You can add up to 1 cup more water or beef broth if your roast is lean.
Chuck roast usually shreds more easily, while rump roast may need closer attention because it is leaner.
Store leftover shredded beef with the au jus so it stays moist when reheated.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 620
Sugar: 3
Sodium: 1250
Fat: 32
Saturated Fat: 14
Unsaturated Fat: 15
Trans Fat: 1
Carbohydrates: 39
Fiber: 2
Protein: 42
Cholesterol: 135