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French Dip Sandwiches

Slow cooked shredded beef and au jus make the most delicious grilled French Dip Sandwiches ever!

Yield: 8 Sandwiches 1x
Prep: 10 minCook: 8 hoursTotal: 8 hours 10 minutes
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Ingredients

  • 3 cups low-sodium beef broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dried minced onion
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon ground thyme
  • 1 bay leaf
  • Pinch of red pepper flakes
  • 2 1/23 lbs boneless beef chuck roast, trimmed of excess fat
  • 4 tablespoons butter, at room temperature
  • 16 slices of sourdough bread
  • 8 slices Provolone cheese

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Instructions

  1. In the crockpot, whisk together the broth, soy sauce, minced onion, garlic powder, salt, black pepper, oregano, thyme, bay leaf, and red pepper flakes. 
  2. Place the roast in the cooker and season lightly with salt and black pepper on all sides. Spoon the sauce over the top.
  3. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds. Transfer the roast to a cutting board and shred with two forks. Return the meat to the cooker and stir it into the au jus (leftover juice).
  4. Spread a thin layer of butter over one side of each slice of bread. Place a slice of cheese on the unbuttered side of half the slices of bread. Using a slotted spoon, add a layer of the shredded meat (be sure to drain the liquid first). Top a second slice of bread, buttered-side up. (Optional: You can always add another slice of cheese to each sandwich if you really want to go for it!)
  5. Heat a large skillet or griddle over medium heat. Cook the sandwiches for a few minutes on each side, until the bread is golden brown and the cheese has melted.
  6. Serve the sandwiches warm, with the warmed juices from the cooker in small bowls alongside for dipping.

Freeze for Later: Add the ingredients from Step 1 into a gallon-sized freezer bag. Season the roast lightly with salt and black pepper on all sides and add to the bag along with the sauce. Seal and freeze. Place the bread and cheese in separate freezer bags or containers. Seal and freeze alongside the roast for a meal kit.

Prepare From Frozen: Note: You will need to have butter on hand to complete this meal. Thaw. Place the roast and sauce in the slow cooker. Follow steps 3 through 6.


Notes/Tips

Instant Pot Directions: Find the Instant Pot French Dip Sandwiches recipe here.

Quick Tip: If you don’t have time to turn these into grilled cheese sandwiches, then simply serve on toasted ciabatta rolls with a slice of Provolone cheese.

Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves.

© Author: Thriving Home
Method: Slow Cooker