I remember the first time I ordered a French Dip sandwich at a restaurant. When the waitress brought the crusty hoagie bun layered with tender cuts of beef and the delicious au jus sauce, all of the family’s eyes got as big as our cat’s eyes (and we have a BIG cat). Suddenly they all felt the grass was greener on the other side of the table. And I have to agree it was scrumptious. I couldn’t wait to try my hand in the kitchen and share the goodness at home with the sons and the husband. I opted for the slow cooker because it makes my life easier, and not to mention it makes the chuck roast crazy, tender good. I let the guys choose their choice of cheese, and wouldn’t you just know it…I usually have one order of swiss, one hot pepper and one provolone. All of this melty cheese is surrounded by the optional roasted red peppers and dipped in the delicious au jus (French for “with its own juice”). See…four years of high school French class finally paid off. And that family of mine, well they just can’t get enough of these yummy sandwiches!
Slow Cooker French Dip Sandwiches
Savory tender chuck roast is slow cooked to perfection and seeped in flavorful spices. Topped with melty swiss cheese and served on a crusty, fluffy hoagie roll and a side of delicious au jus sauce!
- 6 Hoagie rolls
- 8 slices swiss or hot pepper, or provolone
- 6 roasted red peppers optional
- 3 lb beef chuck roast trimmed of excess fat*
- 1/2 teaspoon dried thyme
- 2 teaspoons garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion quartered
- 1 bay leaf
- 1/3 cup reduced sodium soy sauce
- 1 cup Coke
- 2 cups beef stock
- 1/2 cup water
Place roast in slow cooker. Sprinkle dried thyme, garlic, salt and pepper over roast. Add quartered onion and the bay leaf.
In a separate bowl whisk together soy sauce, Coke, beef stock, and water. Pour into slow cooker. Cover and cook on high 4 hours or on low 8 hours
When ready to serve, remove roast and drain juices from the slow cooker. Discard onions and bay leaf. If there is any fat, strain it from broth. Transfer the broth to a serving bowl.
Split rolls and line the bottoms on a baking tray. Top each half with beef followed by slices of cheese and red pepper. Place the opened rolls under the broiler for about 3-5 minutes until the cheese is melted and bubbly. Serve with reserved au jus.
Recipe slightly adapted from Carlsbad Cravings.