Prep Time: 25 mins | Cook Time: 5 hrs | Total Time: 5 hrs 25 mins | Servings: 4 – 6 sandwiches
Make these delicious French Dip Sandwiches in your trusty slow cooker or Instant Pot. Impress everyone with this comfort madness made with tender beef, caramelized onions, and gooey cheese stuffed into crusty rolls and served with au jus for dipping.
Ingredients
2 tbsp extra virgin olive oil
2-3 lb beef chuck roast or rump roast, trimmed of excess fat (I’ve also used a sirloin roast and boneless bottom round for a leaner option)
¼ c. Worcestershire sauce
3 c. low sodium beef broth
2 yellow onions, quartered and thinly sliced
4-6 rolls, nothing too soft or it will fall apart once dipped
8-12 slices cheese (provolone, swiss, Havarti, or Monterey Jack)
3 cloves of garlic, minced
1 bay leaf
salt/pepper
How to make Slow Cooker French Dip Sandwiches
Step 1: Generously sprinkle the roast with salt and pepper.
Step 2: Place the beef broth and Worcestershire sauce in a large glass measuring cup. Mix well until combined.
Step 3: Heat the oil in a large cast-iron skillet over medium-high heat for about 5 minutes. You can also use your Instant Pot and set it to “Saute” mode. Add the meat to the skillet/pot once the oil is hot and sear until both sides form a nice brown crust. Shift the meat into your slow cooker (if using) or set aside and continue with the recipe.
Step 4: Adjust the heat to medium. In the same pan, cook the sliced onions for about 5 minutes, adding more oil if needed. Now, add the chopped garlic and continue to cook for a minute or two more.
Step 5: Add a few tbsp of the beef broth mixture to the pot, then scrape the browned bits from the bottom of the pan using a wooden spoon.
Slow Cooker:
Step 1: Into your slow cooker, place the onion mixture with the meat along with all the accumulated juices. Pour in the rest of the broth, then add the bay leaf. Set to cook on high for 3 to 4 hours or 5 to 6 hours on low or until the meat is very tender. When done, transfer the meat on a cutting board, then slice it thinly against the grain. You can also shred it if desired. Set aside for now.
Step 2: Over a large bowl put a fine mesh strainer. Very carefully pour the juices from the slow cooker through the strainer. Set the onions aside and discard the bay leaf.
Step 3: Return the sliced meat and onions to the slow cooker, then pour over a bit of au just to moisten the meat. To taste, season with salt and pepper. Set the rest of the au jus aside for dipping. If desired, feel free to stir in a little amount of beef broth if you want more au jus.
Step 4: Fill the toasted rolls with meat and onions, then cover with your choice of cheese. Place in a 375 degrees oven or until the broiler until the cheese has melted.
Step 5: When done, serve right away with the reserved au jus for dipping.
Instant Pot:
Step 1: To the onion mixture in the IP, add the beef and the rest of the broth and bay leaf. Set to cook for 60 minutes on high pressure. When the timer beeps, do a 20-minute natural release of pressure.
Step 2: On a cutting board, transfer the beef, then slice it thinly against the grain. You can also shred the beef if desired. Set aside.
Step 3: Over a large bowl put a fine mesh strainer. Very carefully pour the juices from the slow cooker through the strainer. Set the onions aside and discard the bay leaf.
Step 4: Return the sliced meat and onions to the IP. To moisten the meat, pour a little amount of au just over and season with salt and pepper. Keep the rest of the au jus aside for dipping. If desired, feel free to stir in a little amount of beef broth if you want more au jus.
Step 5: Fill the toasted rolls with meat and onions, then cover with your choice of cheese. Place in a 375 degrees oven or until the broiler until the cheese has melted.
Nutrition Facts:
Calories: 610kcal | Carbohydrates: 27g | Protein: 44g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 143mg | Sodium: 883mg | Potassium: 923mg | Fiber: 1g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 4.2mg | Calcium: 320mg | Iron: 11.2mg
Ingredients
- 2 tbsp extra virgin olive oil
- 2-3 lb beef chuck roast or rump roast, trimmed of excess fat (I've also used a sirloin roast and boneless bottom round for a leaner option)
- ¼ c. Worcestershire sauce
- 3 c. low sodium beef broth
- 2 yellow onions, quartered and thinly sliced
- 4-6 rolls, nothing too soft or it will fall apart once dipped
- 8-12 slices cheese (provolone, swiss, Havarti, or Monterey Jack)
- 3 cloves of garlic, minced
- 1 bay leaf
- salt/pepper
Instructions
Step 1: Generously sprinkle the roast with salt and pepper.
Step 2: Place the beef broth and Worcestershire sauce in a large glass measuring cup. Mix well until combined.
Step 3: Heat the oil in a large cast-iron skillet over medium-high heat for about 5 minutes. You can also use your Instant Pot and set it to “Saute” mode. Add the meat to the skillet/pot once the oil is hot and sear until both sides form a nice brown crust. Shift the meat into your slow cooker (if using) or set aside and continue with the recipe.
Step 4: Adjust the heat to medium. In the same pan, cook the sliced onions for about 5 minutes, adding more oil if needed. Now, add the chopped garlic and continue to cook for a minute or two more.
Step 5: Add a few tbsp of the beef broth mixture to the pot, then scrape the browned bits from the bottom of the pan using a wooden spoon.
Slow Cooker:
Step 1: Into your slow cooker, place the onion mixture with the meat along with all the accumulated juices. Pour in the rest of the broth, then add the bay leaf. Set to cook on high for 3 to 4 hours or 5 to 6 hours on low or until the meat is very tender. When done, transfer the meat on a cutting board, then slice it thinly against the grain. You can also shred it if desired. Set aside for now.
Step 2: Over a large bowl put a fine mesh strainer. Very carefully pour the juices from the slow cooker through the strainer. Set the onions aside and discard the bay leaf.
Step 3: Return the sliced meat and onions to the slow cooker, then pour over a bit of au just to moisten the meat. To taste, season with salt and pepper. Set the rest of the au jus aside for dipping. If desired, feel free to stir in a little amount of beef broth if you want more au jus.
Step 4: Fill the toasted rolls with meat and onions, then cover with your choice of cheese. Place in a 375 degrees oven or until the broiler until the cheese has melted.
Step 5: When done, serve right away with the reserved au jus for dipping.
Instant Pot:
Step 1: To the onion mixture in the IP, add the beef and the rest of the broth and bay leaf. Set to cook for 60 minutes on high pressure. When the timer beeps, do a 20-minute natural release of pressure.
Step 2: On a cutting board, transfer the beef, then slice it thinly against the grain. You can also shred the beef if desired. Set aside.
Step 3: Over a large bowl put a fine mesh strainer. Very carefully pour the juices from the slow cooker through the strainer. Set the onions aside and discard the bay leaf.
Step 4: Return the sliced meat and onions to the IP. To moisten the meat, pour a little amount of au just over and season with salt and pepper. Keep the rest of the au jus aside for dipping. If desired, feel free to stir in a little amount of beef broth if you want more au jus.
Step 5: Fill the toasted rolls with meat and onions, then cover with your choice of cheese. Place in a 375 degrees oven or until the broiler until the cheese has melted.
