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Slow Cooker French Dips
Tender roast beef with melted provolone on toasted hoagie rolls, served with hot au jus for dipping. Simple, comforting, and perfect for feeding a crowd.
Course: Entrée
Cuisine: American
Servings: 8
Ingredients
- 3-4 lb. beef chuck roast trim excess fat
- salt and pepper to taste
- 1 envelope onion soup mix
- 1 envelope Au Jus gravy mix
- 4 c. low sodium beef broth
- 8 Hoagie rolls or French rolls
- 2 T. softened butter for spreading on the rolls
- 8 slices provolone cheese cut in half
Instructions
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Season the roast on all sides with salt and pepper, then place it in the slow cooker.
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In a pitcher, whisk together the onion soup mix, Au Jus gravy mix, and beef broth. Pour the mixture over the roast so it is mostly submerged.
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Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the meat is fork-tender.
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Carefully transfer the roast to a cutting board. Slice or shred the beef, then loosely cover it with foil to keep warm while you prepare the rolls.
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Preheat the broiler. Slice the rolls lengthwise, leaving a hinge if you like, and arrange them open-face on a baking sheet. Spread a thin layer of softened butter on the insides and place provolone on the top halves.
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Broil until the cheese melts and the rolls are lightly toasted, about 2–3 minutes—watch closely so they don’t burn.
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Remove the rolls from the oven. Pile the sliced or shredded roast beef onto the bottom halves, close with the cheesy top halves, and slice sandwiches in half on the diagonal. Serve immediately with the hot au jus from the slow cooker for dipping. If you prefer a clearer dipping sauce, strain the cooking liquid through a fine-mesh sieve before serving.
Notes
For a loaded version, add a spoonful of sour cream and a sprinkle of sliced green onions on the top bun before closing the sandwich. This adds a bright, creamy contrast to the rich beef and melted cheese.