Slow Cooker French Dip

Craving a meal that’s effortless yet packed with bold flavors? This Slow Cooker French Dip is the perfect hands-off recipe for tender, juicy beef piled onto soft rolls with melty cheese. The magic happens in the slow cooker, where savory herbs and spices create a rich, flavorful jus for the ultimate dipping experience. Whether it’s a cozy weeknight dinner or a casual get-together, this crockpot French dip is sure to be a crowd-pleaser!

Course Main

Cuisine American

Keyword easy

Prep Time 15

Cook Time 8 11

Total Time 8 26

Servings

Calories 483kcal

Author Wendy Polisi

Equipment

Ingredients

2-3 pounds chuck roast beef eye round roast, rump roast, or picanha roast
1 tablespoon sea salt
½ teaspoon black pepper
2 tablespoons butter
1 large onion sliced thin
1 tablespoon sugar
1 clove garlic
3-4 springs fresh thyme
4 ½ cups beef broth
1 tablespoon Worcestershire sauce
For Serving
6 - 8 hoagie rolls
12 slices swiss cheese
Horseradish mayonnaise or mayonnaise optional

US Customary - Metric

Instructions

Sprinkle the roast with salt and pepper. Heat a large skillet to medium-high heat and add the butter. Add the roast and cook for 3 to 5 minutes per side, until brown.
Transfer the meat to your slow cooker.
Add the onion to the skillet and cook for 5 minutes. Sprinkle with the sugar and add garlic. Cook for 1 more minute. Transfer the onion to the slow cooker on top of the meat. Add the thyme, broth, and Worcestershire sauce to your slow cooker.
Cook on low for 8 hours or high for 4 hours, until the beef is tender.
Transfer the roast to a cutting board. Strain the jus, reserving the onions for the sandwiches if you like.
Place the juice in a gravy boat or bowl.
Let the meat rest for 15 minutes, and then shred.
Toast your hoagie rolls and spread with mayonaise.
Divide the meat between the buns and top with the cheese.
Heat under the broiler for 2 minutes, until the cheese melts.
Serve with the warm jus.

Nutrition