Chuck roast french dip sandwiches start with a seared roast that slow cooks all day in a savory broth until it falls apart, then pile onto toasted hoagie rolls with melted provolone. The same cooking liquid becomes the au jus you dip each bite into, so one pot makes both the filling and the sauce.
Chuck roast is the right cut for this job. It has plenty of marbling and connective tissue, which melt into rich, tender beef over a long cook. The prep takes about 20 minutes, and the slow cooker handles the rest while you go about your day.
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Why This Chuck Roast French Dip Sandwiches Recipe Works
Searing the roast before it goes into the slow cooker builds a deep brown crust that dissolves into the broth and gives the au jus its savory flavor. Low-sodium beef broth and soy sauce provide salt and umami, so you control the seasoning and the sauce does not turn too salty.
Onion and garlic cook in the liquid until they are completely soft, which sweetens the au jus. A bay leaf adds a subtle, herby background note. Provolone melts under the broiler into a creamy blanket that stands up to the juicy beef.
Ingredients for Chuck Roast French Dip Sandwiches
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3 cups low-sodium beef broth
- 1/3 cup low-sodium soy sauce
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 bay leaf
- 6 crusty hoagie rolls, split
- 12 slices provolone cheese
- 1 bag (16 oz) frozen french fries, baked until crispy, for serving, optional
Look for a roast with good marbling. The soy sauce already adds plenty of salt, so the roast only needs a light seasoning.
How to Make Chuck Roast French Dip Sandwiches
1. Season the beef.
Pat the chuck roast dry and season it all over with the salt and pepper.
2. Sear the roast.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side, until deeply browned.
3. Fill the slow cooker.
Move the roast to the slow cooker. Add the beef broth, soy sauce, onion, garlic, and bay leaf.
4. Slow cook.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the roast shreds easily with a fork.
5. Shred the beef.
Lift the roast out of the slow cooker and let it rest for about 10 minutes. Discard the bay leaf and any large pieces of fat, then shred or slice the beef.
6. Make the au jus.
Strain the cooking liquid through a fine mesh sieve and skim off the fat. Pour it into small bowls for dipping.
7. Build the sandwiches.
Toast the rolls, pile on the beef, and top each sandwich with 2 slices of provolone. Broil briefly until the cheese melts and bubbles, then serve with the au jus.
How to Serve Chuck Roast French Dip Sandwiches
Serve each sandwich with a small bowl of hot au jus and a pile of crisp baked french fries. A creamy side such as this creamy coleslaw recipe balances the rich beef.
If you love this flavor combination, try other versions such as the slow cooker french dip sandwiches, the party friendly french dip sliders, or the french dip grilled cheese for a different take.
How to Store and Reheat Chuck Roast French Dip Sandwiches
Refrigerate the beef and the au jus within two hours of cooking. Store them separately in airtight containers and plan to eat them within 3 days. Keep the beef away from the rolls until you are ready to serve so the bread does not turn soggy.
Reheat the beef in a skillet or in the microwave with a splash of the au jus, until steaming hot and 165 degrees F. Do not reheat leftovers in the slow cooker, since it may not heat food quickly enough to be safe.
Tips and Variations for Chuck Roast French Dip Sandwiches
Slow cooker food safety matters for a long cook. The Clemson Cooperative Extension slow cooker food safety fact sheet advises against using a slow cooker to reheat leftovers and recommends heating food to 165 degrees F.
Always sear the roast first, since that browned crust is where much of the flavor comes from. If the roast is not shredding easily, give it more time. For more flavor, add sauteed mushrooms or sliced peppers to the sandwiches.
For a lighter version, use fewer slices of provolone and serve the sandwiches open faced. If you like a little heat, add a spoonful of horseradish to the roll or a pinch of red pepper flakes to the broth.
Frequently Asked Questions About Chuck Roast French Dip Sandwiches
How long do chuck roast french dip sandwiches take in the slow cooker?
A 3 pound chuck roast takes 7 to 8 hours on low or 4 to 5 hours on high. It is done when the beef pulls apart easily with a fork.
Can I make chuck roast french dip sandwiches with another cut of beef?
Brisket or rump roast can work, but chuck roast holds up best in the slow cooker. Leaner cuts can turn dry or stringy after a long cook.
How do I keep the rolls from getting soggy?
Toast the rolls first and serve the au jus on the side for dipping instead of pouring it over the sandwich.
Do I need to sear the roast?
Searing is optional for tenderness, but it adds a lot of flavor to the beef and the au jus, so it is worth the extra minutes.
Can I freeze the beef and au jus?
Yes. Cool them quickly, then freeze the beef in a sealed container with some of the au jus. Thaw in the refrigerator before reheating on the stove.
Slow Cooker Chuck Roast French Dip Sandwiches
Ingredients
Main Ingredients
- 3 lb beef chuck roast
- 2 tbsp olive oil for searing
- ½ tsp salt
- 1 tsp black pepper
- 3 cup low-sodium beef broth
- ⅓ cup low-sodium soy sauce
- 1 large yellow onion thinly sliced
- 4 cloves garlic minced
- 1 bay leaf
- 6 crusty hoagie rolls split
- 12 slices provolone cheese
- 1 bag (16 oz) frozen french fries baked until crispy, optional side, not in nutrition
Instructions
Cooking
- Pat the roast dry and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the roast for 3 to 4 minutes per side, until deeply browned.
- Move the roast to the slow cooker. Add the broth, soy sauce, onion, garlic, and bay leaf.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the roast shreds easily.
- Rest the roast for about 10 minutes, discard the bay leaf and large pieces of fat, then shred or slice the beef.
- Strain the cooking liquid, skim off the fat, and serve in small bowls as au jus.
- Toast the rolls, pile on the beef, top with 2 slices of provolone, and broil briefly until melted. Serve with the au jus.
