How do you cook a simple beef dip in a slow cooker?

When I make a beef dip in the slow cooker, I usually start by searing the roast to lock in flavor. Then I add onions, garlic, beef broth, Worcestershire sauce, and a bay leaf. I set it on low for 5-6 hours or high for 3-4 hours. The slow cooker does all the work, turning the meat tender and flavorful, while the onions and au jus develop a rich, savory taste that makes every bite special.

How to heat up a French dip sandwich?

I like to reheat my French dip sandwiches in the oven or toaster oven rather than the microwave. Just wrap the sandwich in foil and bake at 350° for about 10 minutes until warmed through. If you want melted cheese, I pop it under the broiler for a minute or two—careful, though, it melts fast! Serve with a side of au jus for dipping, and it tastes almost as good as freshly made.

What do I need for French dip sandwiches?

From my experience, the essentials are a good cut of beef like chuck or rump roast, onions, garlic, beef broth, Worcestershire sauce, and a bay leaf for the au jus. Don’t forget sturdy rolls and your favorite cheese to melt on top. These few ingredients come together to make something far more flavorful than the sum of its parts, and the simplicity is what makes it so comforting.

How long is a French dip sandwich good for in the fridge?

After making the sandwiches, I usually store the meat and au jus separately in airtight containers in the fridge. They stay fresh for about 3-4 days. The rolls are best toasted fresh when you’re ready to eat, but the beef and au jus can easily be reheated on the stove or in the microwave for a quick meal that tastes nearly as good as the first day.

Slow Cooker French Dip Sandwiches Recipe

Description

Savor the ultimate comfort food with this Slow Cooker French Dip Sandwiches recipe. Tender, juicy roast beef cooked to perfection, layered with caramelized onions, melted cheese, and served with rich, flavorful au jus for dipping.

Ingredients

2-3 pound 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)

3 cups low sodium beef broth

¼ cup worcestershire sauce

2 tablespoons extra virgin olive oil

2 yellow onions, quartered and thinly sliced

3 cloves of garlic, minced

1 bay leaf

salt/pepper

4-6 rolls, nothing too soft or it will fall apart once dipped

8-12 slices cheese (provolone, swiss, havarti or monterey jack)

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Instructions

Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it (against the grain) or shred it, set aside.

Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.

Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you’d like more au jus, you can stir in a little beef broth to make it stretch farther.

Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

Prep Time: 15 min
Cook Time: 3–4 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Homemade