Can I use a frozen roast for this recipe?

Yes! You can cook the chuck roast right from frozen—just add it to the slow cooker with all the other ingredients and increase the cooking time by at least a couple of hours. This is a handy shortcut if you forget to thaw your meat in advance.

Do I have to sear the meat first?

Searing the meat first isn’t absolutely necessary, but it really helps lock in flavor and juices. If you're pressed for time, you can skip it, season the roast, and put it straight in the slow cooker. The end result will still be deliciously tender and perfect for French dip sandwiches.

Can I make this recipe in an Instant Pot?

Absolutely! Follow the same searing process using the sauté function, then add the liquids and pressure cook on high for about 60 minutes, followed by a natural release. It’s a fantastic faster alternative that still results in tender, shreddable beef.

How long will leftovers keep in the fridge?

Leftover shredded beef and au jus can be refrigerated in airtight containers for 3-4 days. They maintain their flavor and texture well, making them perfect for easy meals later in the week.

Tender Slow Cooker French Dip Sandwiches

Description

Slow Cooker French Dip Sandwiches are a comforting and flavorful meal featuring tender, shredded beef chuck roast cooked slowly with onion soup mix and beef broth. Served on crusty rolls with melted Swiss or provolone cheese and accompanied by flavorful au jus for dipping, these sandwiches are perfect for a hearty lunch or dinner.

Ingredients

Scale

Meat and Seasoning

2 ½ to 3 pounds beef chuck roast
Kosher salt
Freshly ground pepper
2 Tablespoons olive oil

Broth and Flavorings

2 (1-ounce) packages dry onion soup mix
2 cups water
2 (14.5-ounce) cans beef broth

Assembly

6-8 slices swiss or provolone cheese
6-8 crusty rolls (ciabatta recommended)

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Instructions

Season and Heat Oil: Heat olive oil in a large skillet over medium-high heat. While heating, generously season all sides of the beef chuck roast with kosher salt and freshly ground pepper.
Sear the Beef: When the oil shimmers, place the roast in the hot skillet and sear on all sides for about 1-2 minutes per side to brown the roast and seal in juices.
Transfer to Slow Cooker: Transfer the seared roast along with pan juices to the slow cooker. Sprinkle the dry onion soup mix evenly over the roast. Add water and beef broth to the slow cooker.
Slow Cook the Roast: Cover and cook on high for 6 hours or on low for 10 hours, until the meat is very tender and shreds easily with a fork.
Shred the Meat: Remove the roast from the slow cooker and shred it using two forks. Keep the au jus in the slow cooker for serving.
Assemble Sandwiches: Pile shredded beef onto sliced crusty rolls. Top each with a slice of Swiss or provolone cheese.
Broil the Sandwiches: Place assembled sandwiches under the broiler until the cheese melts and the top of the bun is toasted, about 2-3 minutes. Watch closely to prevent burning.
Serve: Serve the sandwiches hot with a small bowl of au jus from the slow cooker for dipping.

Notes

You can use a frozen chuck roast without thawing; add seasoning and increase cooking time by at least 2 hours on low.
Searing the meat is optional, but it enhances flavor and seals in juices.
Leftovers keep in the fridge for 3-4 days and can be used in other dishes like tacos or chimichangas.
Freeze cooked shredded beef and au jus separately for up to 3 months in airtight containers and reheat before serving.
For Instant Pot preparation, sear roast using sauté function, add ingredients, cook on high pressure for 60 minutes with 15 minutes natural release.

Nutrition

Serving Size: 1 sandwich
Calories: 480 kcal
Sugar: 3 g
Sodium: 920 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg