This slow-cooker French dip turns chuck roast into tender, shreddable beef swimming in savory au jus—with almost zero hands-on time. It’s perfect for busy weeknights, game-day sandwiches, or a casual dinner that feels special without the fuss. If you like set-it-and-forget-it comfort meals, this is your new go-to; for other slow-cooker ideas that travel the same lazy-delicious route, see this best crockpot BBQ chicken recipe.
Why you’ll love this dish
This recipe is the kind of crowd-pleaser that’s easy to scale and hard to mess up. A few inexpensive pantry staples and a good chuck roast are all you need for big, beefy flavor. It’s low-effort, high-reward: the slow cooker does the heavy lifting while flavors deepen over hours.
“We served these at a family reunion—everyone went back for seconds. The au jus is shockingly rich for such a simple ingredient list.” — real kitchen tester
Perfect occasions: weeknight dinners, weekend lazy lunches, casual parties, and a comforting game-day main. It’s wallet-friendly too: chuck roast is flavorful and usually cheaper than prime cuts, and the leftovers make excellent soups, tacos, or quesadillas.
How this recipe comes together
This is a straightforward braise in the slow cooker. The roast goes in whole with aromatics, broth, and a pair of umami boosters (Worcestershire and soy sauce). Low-and-slow cooking melts connective tissue, producing shreddable meat and a richly flavored cooking liquid. After shredding, you return the beef to the juices so every strand is coated. Serve on toasty rolls with optional provolone and dip into the au jus—classic French dip technique without the extra fuss of an oven roast.
What you’ll need
- 2–3 pounds beef chuck roast (look for some marbling)
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- Salt and freshly ground black pepper, to taste
- Sub rolls or a baguette, for serving
- Provolone cheese (optional)
Ingredient notes and swaps:
- Beef: chuck roast is ideal because it becomes tender and shreddable; brisket works too but may be fattier.
- Broth: use low-sodium beef broth if you want tighter salt control.
- Soy sauce adds depth—use tamari for gluten-free option.
- Cheese: provolone melts nicely; Swiss or cheddar are good alternatives.
Step-by-step instructions
- Pat the roast dry and season all over with salt and pepper. This helps flavor the meat’s exterior.
- Place the roast in the slow cooker. Scatter the sliced onion and minced garlic around and on top of the meat.
- Pour in the beef broth and water, then add Worcestershire and soy sauce. They provide deep savory notes and color.
- Cover and cook on low for about 8 hours, or until the meat easily shreds with two forks. (High setting will work in ~4–5 hours but low gives better tenderness.)
- Remove the roast to a cutting board and shred with two forks. Discard any large pieces of fat if desired.
- Return the shredded beef to the slow cooker and stir to combine with the cooking juices. Taste and adjust seasoning with salt and pepper.
- To assemble, pile shredded beef onto split sub rolls or sliced baguette. Add provolone if you like, and let it melt slightly before serving.
- Serve with small bowls of the hot au jus from the slow cooker for dunking.
Quick note: If you prefer thicker au jus for dipping, skim off some fat and simmer the strained liquid on the stove to reduce slightly, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and heat until thickened.
Best ways to enjoy it
These sandwiches are spectacular with a quick toast on the cut side of the roll so the bread holds up to the juices. Pair ideas:
- Classic sides: steak fries, potato chips, or a crisp green salad.
- Cozy pairings: roasted Brussels sprouts or creamy coleslaw.
- For a bowl-style meal: serve the shredded beef over mashed potatoes or rice and spoon over au jus.
- Want other slow-cooker comfort options? Try this easy crockpot chicken tortilla soup for another hands-off dinner that’s warm and crowd-pleasing.
Storage and reheating tips
- Refrigeration: Store leftover beef and au jus in separate airtight containers. Refrigerate up to 3–4 days.
- Freezing: Freeze shredded beef and au jus in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove in a saucepan with a splash of broth or reserved au jus to prevent drying. Microwave in short bursts, stirring between intervals.
- Safety: Reheat to 165°F (74°C) before serving. Cool leftovers quickly (within 2 hours) and refrigerate.
Pro chef tips
- Sear first for extra flavor: If you have time, sear the roast in a hot skillet for 2–3 minutes per side before adding to the slow cooker. It adds depth through caramelization.
- Layer aromatics: Put onions under and around the roast so their flavor infuses the meat.
- Control salt: Because soy and Worcestershire add sodium, start with modest added salt and adjust at the end after reducing juices if you thicken them.
- Fat management: If your au jus looks greasy, chill it briefly and skim off solidified fat, or blot fat with a paper towel.
Creative twists
- Italian-style: Add a splash of red wine and a teaspoon each of dried oregano and basil; swap provolone for mozzarella.
- Spicy version: Stir in a chopped chipotle in adobo or a dash of cayenne for heat.
- Slow-cooker au jus gravy: Reduce juices and whisk in a tablespoon of butter and a cornstarch slurry to coat the beef for a heartier gravy.
- Low-carb: Serve in lettuce wraps or on low-carb rolls.
- Vegetarian take: Use shredded jackfruit and mushroom broth for a plant-based “dip” sandwich.
Your questions answered
Q: How long does the roast need to cook for shredding?
A: Cook low for about 8 hours until it pulls apart easily with two forks. If you’re short on time, cook on high for 4–5 hours, but check earlier for tenderness.
Q: Can I make the au jus ahead of time?
A: Yes—strain and refrigerate or freeze the au jus separately. Reheat and reduce on the stovetop before serving for concentrated flavor.
Q: Is provolone necessary?
A: No—provolone is optional and melts nicely. Swiss, cheddar, or no cheese at all work fine depending on your preference.
Q: Can I use a different cut of beef?
A: Yes, but choose a cut suitable for slow, moist cooking (chuck, brisket, or shoulder). Lean cuts like sirloin can dry out over long cooking.
Q: How do I avoid soggy rolls?
A: Toast the cut sides briefly under a broiler or on a skillet before assembling. That helps create a barrier so the bread won’t collapse as quickly while dunking.
If you have other questions about timing, substitutions, or serving ideas, ask and I’ll help tailor the recipe to your kitchen and schedule.
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Slow-Cooker French Dip
- Total Time: 495 minutes
- Yield: 6 servings
- Diet: None
Description
A tender and flavorful slow-cooked French dip made with chuck roast, served with savory au jus for dipping.
Ingredients
- 2–3 pounds beef chuck roast
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- Salt and freshly ground black pepper, to taste
- Sub rolls or a baguette, for serving
- Provolone cheese (optional)
Instructions
- Pat the roast dry and season with salt and pepper.
- Place the roast in the slow cooker and scatter the sliced onion and minced garlic on top.
- Pour in the beef broth and water, then add Worcestershire sauce and soy sauce.
- Cover and cook on low for 8 hours or until meat shreds easily.
- Remove the roast, shred the meat, and return it to the slow cooker.
- Assemble by piling shredded beef onto sub rolls or baguette slices, adding provolone if desired.
- Serve with bowls of hot au jus for dipping.
Notes
For thicker au jus, reduce it on the stove or use a cornstarch slurry to thicken.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American