Can I use a frozen roast for this Slow Cooker French Dip Sandwiches Recipe?

Absolutely! You don’t need to thaw the chuck roast before adding it to the slow cooker. Just season it well and increase the cooking time by a couple of hours. This hands-off approach still yields tender, shreddable beef.

Is searing the beef necessary?

Searing isn’t mandatory, but it definitely adds an extra layer of flavor and caramelization to the roast. If you’re in a hurry, you can skip it and just pop the roast directly into the slow cooker with seasoning and broth—you’ll still end up with delicious sandwiches.

What can I do with leftover shredded beef?

Leftover shredded beef is incredibly versatile. You can use it as filling for tacos, enchiladas, chimichangas, or even mix it into mashed potatoes for a comforting twist. It tastes great reheated with gravy or in sandwiches again on busy nights.

French Dip Sandwiches Recipe | Juicy & Easy Slow Cooker Delight

Name: Delicious Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 ½ to 3 pounds beef chuck roast; Kosher salt, to taste; Freshly ground pepper, to taste; 2 Tablespoons olive oil; 2 (1-ounce) packages dry onion soup mix; 2 cups water; 2 (14.5-ounce) cans beef broth; 6-8 slices Swiss or provolone cheese; 6-8 crusty rolls (ciabatta recommended)

Description

Slow Cooker French Dip Sandwiches feature tender, juicy beef chuck roast cooked low and slow with onion soup mix and beef broth, served on crusty rolls with melted Swiss or provolone cheese. This hearty American main course is perfect for an easy, comforting meal with flavorful au jus for dipping.

Ingredients

Scale

Meat and Seasonings

2 ½ to 3 pounds beef chuck roast
Kosher salt, to taste
Freshly ground pepper, to taste
2 Tablespoons olive oil

Broth and Flavoring

2 (1-ounce) packages dry onion soup mix
2 cups water
2 (14.5-ounce) cans beef broth

Sandwich Assembly

6-8 slices Swiss or provolone cheese
6-8 crusty rolls (ciabatta recommended)

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Instructions

Prepare and Season: Heat olive oil in a large skillet over medium-high heat. Generously season all sides of the chuck roast with kosher salt and freshly ground pepper while the oil heats.
Sear the Meat: Once the oil shimmers, place the roast in the hot pan and sear all sides by letting it sit without moving for 1-2 minutes per side to brown and seal in juices.
Transfer to Slow Cooker: Move the seared roast and pan juices to the slow cooker. Sprinkle the dry onion soup mix evenly over the roast, then add water and beef broth.
Cook the Roast: Cook on high for 6 hours or on low for 10 hours until the meat is tender and shreds easily with a fork.
Shred the Beef: Remove the roast from the slow cooker and shred it using two forks. Keep the juices (au jus) warm for serving.
Assemble Sandwiches: Pile shredded beef onto sliced crusty rolls and top each with a slice of Swiss or provolone cheese.
Melt the Cheese: Place the assembled sandwiches under the broiler until the cheese melts and the buns start toasty.
Serve: Serve sandwiches hot with a side of the au jus from the slow cooker for dipping.

Notes

Frozen roast can be used without thawing; increase cooking time by at least 2 hours.
Searing the meat is optional but enhances flavor and seals juices.
Leftover shredded beef keeps 3-4 days refrigerated and can be used in other dishes like tacos or chimichangas.
Freeze shredded beef and au jus separately in airtight containers for 2-3 months.
For an Instant Pot version, sear roast using sauté function, deglaze with water, then cook on high pressure for 60 minutes plus 15 minutes natural release.
This recipe is featured on page 160 of the cookbook House of Nash Eats Everyday!

Nutrition

Serving Size: 1 sandwich
Calories: 480 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 90 mg