- Season the roast generously with salt and pepper. Optional: sear in a hot skillet with avocado oil for 2-3 minutes per side for extra flavor.
- Place the roast in the slow cooker. Add sliced onions, beef broth, soy sauce, Worcestershire sauce, Dijon mustard, bay leaf, and thyme.
- Cover and cook on LOW for 8-10 hours, or HIGH for 4-6 hours, until the beef is fork-tender.
- Remove the roast and shred or slice the beef. Remove bay leaf from the au jus.
- Optional: For a cheesy sandwich, top beef with provolone or Swiss and place under the broiler for 1-2 minutes until melted.
- Slice hoagie rolls and optionally brush with butter. Place shredded beef on rolls and serve with warm au jus for dipping.
Serving and Storage:
Serve these French Dip sandwiches hot with a side of au jus for dipping. Leftover beef and au jus can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Bread is best served fresh.
Tips:
- Use a thick hoagie roll to prevent sogginess from the au jus.
- Searing the roast before slow cooking enhances flavor but is optional.
- For extra flavor, skim fat from au jus or add a splash of red wine.
- Add caramelized onions for a sweeter, richer sandwich.
Conclusion:
These Easy Slow Cooker French Dip Sandwiches are tender, flavorful, and perfect for a no-fuss weeknight dinner or casual gathering. The slow-cooked beef, combined with savory au jus and melted cheese, makes this dish a guaranteed crowd-pleaser.
FAQ:
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce or tamari and a gluten-free Worcestershire sauce, and serve on gluten-free rolls.
Can I use a different cut of beef?
Yes, Bottom Round Roast or Rump Roast will work well. Avoid lean cuts that may dry out during slow cooking.
How do I store leftovers?
Store beef and au jus separately in airtight containers in the fridge for up to 4 days. Reheat slowly to maintain tenderness.
Can I make this in an Instant Pot?
Yes, use the “Slow Cook” or “Pressure Cook” settings, adjusting cooking time to 60-90 minutes on high pressure for tender results.