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Slow Cooker French Dip

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Slow-cooked beef chuck roast in a savory soy sauce and beef consommé broth, served on toasted French rolls with melted provolone and rich au jus for dipping.

Ingredients

3–4 lb beef chuck roast, trimmed of excess fat

1 tablespoon vegetable oil

6 French rolls or hoagie buns

6 slices provolone cheese

1/2 cup reduced sodium soy sauce

1 cup Coke (not diet)

1 can (10.5 oz) beef consommé

2 tablespoons dried minced onions

2 teaspoons beef bouillon granules

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1 bay leaf

Instructions

  1. Heat vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned.
  2. In the slow cooker, combine soy sauce, Coke, beef consommé, minced onions, bouillon, garlic powder, onion powder, oregano, salt, pepper, thyme, and bay leaf. Stir well.
  3. Add the seared beef to the slow cooker. Cover and cook on low for 8–10 hours or high for 4–6 hours, until beef is fork-tender.
  4. Remove beef and shred with two forks, discarding any large pieces of fat. Return shredded beef to the slow cooker to soak in juices until serving.
  5. Slice and lightly toast French rolls. Pile beef onto each roll, top with provolone, and melt under a broiler or in a toaster oven for 1–2 minutes.
  6. Ladle cooking liquid into small bowls for dipping. Serve sandwiches hot with au jus on the side.

Notes

Searing the beef before slow cooking adds deeper flavor, but you can skip this step if pressed for time.

Swap provolone for Swiss, mozzarella, or cheddar for a different twist.

For extra savory depth, add 1–2 teaspoons Worcestershire sauce to the broth.

To prevent soggy bread, toast rolls and drain beef slightly before assembling.

For a gluten-free version, use gluten-free rolls and soy sauce.

Nutrition

Find it online: https://justsosavory.com/slow-cooker-french-dip/