French Dip Sandwiches
Savor the ultimate comfort food with these tender, flavor-packed French Dip Sandwiches, a classic recipe that's perfect for a cozy family dinner or an elevated game-day treat. Slow-cooked beef chuck roast is infused with a savory blend of beef broth, garlic, onion, soy sauce, and Worcestershire sauce, creating ultra-juicy, fall-apart-tender meat. Toasted baguettes or hoagie rolls are layered with the succulent shredded beef and gooey provolone cheese, then baked to golden perfection. The rich and aromatic au jus, made from the slow-cooker drippings, takes this dish to the next level as a dipping sauce that enhances every bite. With minimal hands-on prep and all the indulgence of a bistro favorite, these sandwiches deliver big flavor with ease. Perfect for anyone seeking an easy, crowd-pleasing meal that feels restaurant-quality at home.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 4 cups Beef broth
- 1 large Onion
- 4 Garlic cloves
- 0.33 cup Soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 4 Baguettes or hoagie rolls
- 8 Provolone cheese slices
- 2 tablespoons Butter
Instructions
Peel and thinly slice the onion and mince the garlic cloves.
In a slow cooker, add the beef chuck roast. Pour the beef broth over the roast.
Add the sliced onion, minced garlic, soy sauce, Worcestershire sauce, salt, black pepper, and dried thyme to the slow cooker.
Cover and cook on low for 6-7 hours, or until the beef is tender and can be shredded easily with forks.
Remove the chuck roast from the slow cooker and place it on a cutting board. Shred the meat using two forks.
Strain the remaining liquid in the slow cooker to remove solids, reserving the broth as the au jus for dipping.
Preheat your oven to 375°F (190°C).
Slice the baguettes or hoagie rolls lengthwise and lightly butter the insides.
Place the baguettes open-faced on a baking sheet and toast them in the oven for about 5 minutes, or until lightly golden.
Layer shredded beef onto the bottom half of each toasted baguette. Top the beef with 2 slices of provolone cheese per sandwich.
Return the open-faced sandwiches to the oven for 3-5 minutes, or until the cheese melts.
Close the sandwiches and serve each one with a small bowl of au jus for dipping.
Nutrition Facts
Calories |
5570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.8 g | 448% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1135 mg | 378% | |
| Sodium | 13640 mg | 593% | |
| Total Carbohydrate | 271.8 g | 99% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 16.2 g | ||
| Protein | 359.0 g | 718% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2040 mg | 157% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 5658 mg | 120% | |
*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.
