French Dip for Sandwiches
Transport your taste buds to a cozy bistro with this mouthwatering French Dip for Sandwiches recipe! Tender, slow-cooked beef chuck roast is infused with the savory flavors of soy sauce, Worcestershire sauce, garlic, onion, and aromatic thyme, creating a melt-in-your-mouth filling that's utterly irresistible. Paired with buttery, toasted baguettes topped with gooey provolone cheese, these sandwiches are a perfect balance of crispness and creaminess. Served alongside a warm and flavorful au jus for the ultimate dipping experience, this classic French dip recipe is a crowd-pleasing favorite perfect for hearty lunches, game-day gatherings, or comforting dinners. Simple yet indulgent, it's ready to impress with its rich taste and easy preparation in just one slow cooker.
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Recipe Information
Ingredients
- 4 cups Beef broth
- 2 pounds Beef chuck roast
- 1 large Onion, thinly sliced
- 3 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 2 tablespoons Worcestershire sauce
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 4 rolls Baguette or French rolls
- 4 slices Provolone cheese
- 2 tablespoons Butter
Instructions
In a slow cooker, combine the beef broth, soy sauce, Worcestershire sauce, minced garlic, sliced onion, black pepper, and dried thyme.
Add the beef chuck roast to the slow cooker, ensuring it is submerged in the liquid.
Cover and cook on low for 6-8 hours or on high for 4-6 hours, until the beef is tender and easily shredded.
Once the beef is fully cooked, remove it from the slow cooker and shred using two forks.
Strain the liquid left in the slow cooker into a medium pot to create the au jus. Keep the au jus warm over low heat.
Preheat the oven to 400°F (200°C).
Slice the baguettes or French rolls in half lengthwise and spread butter on the cut sides.
Toast the buttered bread in the oven for 5-7 minutes, until golden and slightly crisp.
Place the shredded beef on the bottom halves of the toasted bread. Top with a slice of provolone cheese, then place the bread back in the oven for another 2-3 minutes, until the cheese melts.
Close the sandwiches with the top halves of the bread and cut each sandwich in half, if desired.
Serve the sandwiches with warm au jus in small bowls for dipping.
Nutrition Facts
Calories |
4141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.4 g | 309% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 8656 mg | 376% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 17.4 g | ||
| Protein | 243.9 g | 488% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1140 mg | 88% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 4202 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
