Description

These tender, flavorful French dip sandwiches are slow-cooked to perfection with garlic, onion, and a savory blend of broth, Worcestershire, and balsamic. Piled onto hoagie rolls with melty cheese and served with warm au jus for dipping, they make the ultimate comfort food meal with minimal effort.

Ingredients

Scale

For the Beef

2 lbs lean chuck meat (roast or steak), trimmed of all fat
½ tsp kosher salt
Fresh cracked black pepper, to taste
Olive oil spray

For the Au Jus

1 cup beef broth
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 beef bouillon cube
1 onion, quartered
3 cloves garlic, smashed
2 dried bay leaves

For Serving (not included in nutrition info)

Hoagie rolls or sandwich buns
Ultra-thin or light cheese slices (Swiss, provolone, or mozzarella)

Instructions

Sear the Meat (optional but recommended)
- Lightly spray a large skillet with olive oil.
- Season beef with salt and pepper. Sear on all sides over medium-high heat until browned.
Assemble in Slow Cooker
- Add seared beef to the slow cooker.
- Pour in beef broth, Worcestershire, balsamic vinegar, and Dijon mustard.
- Add bouillon cube, onion, garlic, and bay leaves.
Cook Low and Slow
- Cover and cook on Low for 8–9 hours or High for 4–5 hours, until beef is very tender and easily shreds.
Shred the Beef
- Remove bay leaves. Shred beef with two forks and return to the juices.
Assemble the Sandwiches
- Toast hoagie rolls if desired.
- Pile shredded beef onto rolls and top with cheese slices.
- Serve with a small bowl of the strained cooking liquid (au jus) for dipping.

Notes

Want extra richness? Add 1 tbsp of butter to the au jus after cooking.

Freeze the leftovers: Shredded beef and au jus freeze well for up to 3 months.

Make it low-carb: Serve in lettuce wraps or over cauliflower mash.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Keywords: French dip, slow cooker beef, sandwich recipe, easy crockpot dinner, beef au jus