Slow-Cooker French Dip Sandwiches from Simply Scratch

Delicious Slow Cooker Recipes

Slow-Cooker French Dip Sandwiches Ingredients

There really isn’t anything you can’t prepare in a slow-cooker. From spoon bread to zucchini lasagna, when you’re using a slow-cooker you get to just set it and forget it.

My all-time favorite recipe to make in my slow cooker is French Dip Sandwiches. There’s minimal prep work and the end result tastes as if you slaved over the stove, slowly braising the beef until fork tender; but in all actuality it only took 4 short hours!

French Dip in Slow-Cooker

Searing the beef in a hot pan before placing it in the slow-cooker is crucial, by browning it on both sides it will additional flavor you definitely won’t want to leave out. I guarantee your home will fill up with the slow roasting aromas of beef and onions, leaving your stomach growling and your eyes locked on the clock waiting for dinnertime. Don’t forget to serve this sandwich alongside a ramekin of the au jus for dipping your sandwich in before each and every glorious bite.

Slow-Cooker French Dip Sandwiches

Slow-Cooker French Dip Sandwiches:

Serves: 8


5 pound Beef Chuck Roast

2 medium Onions, halved and sliced

4 Garlic Cloves, smashed and peeled

2 tablespoons Olive Oil

Kosher Salt & Black Pepper

1/2 cup Dry Red Wine {may be substituted with Beef Broth}

4 cups Beef Broth

1-1/2 cups Water

1 bottle of Beer

4 packets All Natural Beef Concentrate {or four teaspoons bullion granules}

1 tablespoon Soy Sauce

8 crusty Hoagie Rolls


Pull out the roast thirty minutes before searing, to bring it up in temperature a bit.

Heat the two tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of the roast with salt and pepper. Once the pan is hot sear each side of the roast for 3-4 minutes. Turn off the heat and deglaze the pan with the half cup of red wine, scraping the browned bits up with a wooden spoon. Beef stock may be substituted.

To a large five quart slow cooker; add the seared roast, onions, garlic, wine reduction, broth, water, beer, beef concentrate and soy sauce. Secure the lid and set the temp to high for 4 hours. {or low for 7-8 hours}

Once cooked, remove the roast and shred with a couple of forks. Remove any large garlic pieces before returning the shredded roast back into the crock pot. Serve the shredded beef and onions on a sliced hoagie. Spoon some of the au jus in little bowls to dunk the sandwiches.

Laurie McNamara is the blogger behind Simply Scratch, a site devoted to creating recipes with fresh, healthy, ingredients.

[photos via Laurie McNamara, Simply Scratch]