Slow Cooker French Dip Recipe

Beef chuck roast: A cut of beef that becomes tender and flavorful when slow-cooked.

Dry onion soup mix: Adds a savory and slightly tangy flavor to the dish.

Beef broth: Provides a rich, beefy base for the cooking liquid and dipping sauce.

French rolls: Soft and crusty rolls perfect for holding the shredded beef.

Provolone cheese: Mild and creamy cheese that melts beautifully over the beef.

To enhance the flavor of your beef chuck roast, consider searing it in a hot pan with a bit of oil before placing it in the slow cooker. This will create a caramelized crust that adds depth to the overall taste. Additionally, to ensure your provolone cheese melts perfectly, place the assembled sandwiches under a broiler for a minute or two until the cheese is bubbly and golden.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder is also a well-marbled cut that becomes tender and flavorful when slow-cooked, similar to beef chuck roast.

• beef chuck roast - Substitute with boneless short ribs: Boneless short ribs have a similar texture and richness, making them a good alternative for slow cooking.

• dry onion soup mix - Substitute with homemade onion soup mix: Combine dried onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper to replicate the flavor of the store-bought mix.

• dry onion soup mix - Substitute with beef bouillon cubes and dried minced onion: Dissolve beef bouillon cubes in water and mix with dried minced onion to achieve a similar flavor profile.

• beef broth - Substitute with chicken broth: Chicken broth can be used in place of beef broth, though it will have a slightly lighter flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option that can replace beef broth, though it will alter the flavor slightly.

• french rolls - Substitute with hoagie rolls: Hoagie rolls are similar in texture and size, making them a suitable replacement for French rolls.

• french rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar crusty exterior and soft interior, making them a good alternative.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella has a mild flavor and melts well, making it a good substitute for provolone.

• provolone cheese - Substitute with Swiss cheese: Swiss cheese has a slightly nutty flavor and melts nicely, providing a different but complementary taste.

• Allow the beef chuck roast to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the shredded beef and any remaining broth into separate airtight containers. This keeps the flavors intact and prevents the bread from becoming too soggy.
• Label the containers with the date to keep track of freshness. The beef can be stored in the refrigerator for up to 4 days.
• For longer storage, place the shredded beef in a freezer-safe bag or container. Ensure you remove as much air as possible to prevent freezer burn. The beef can be frozen for up to 3 months.
• When ready to use, thaw the beef in the refrigerator overnight. Reheat gently in a saucepan over low heat, adding a bit of broth to keep it moist.
• Store the french rolls separately at room temperature in a bread box or airtight container. If you need to store them longer, freeze the rolls in a freezer-safe bag for up to 3 months.
• To reheat the french rolls, wrap them in aluminum foil and place them in a preheated oven at 350°F for about 10 minutes, or until warm.
• Keep the provolone cheese in its original packaging or a resealable plastic bag in the refrigerator. It will stay fresh for up to 2 weeks.
• When assembling the French Dip, reheat the broth separately in a saucepan until it reaches a simmer. This will be your dipping sauce.
• For a quick meal, pre-assemble the French Dip sandwiches and wrap them individually in aluminum foil. Store them in the refrigerator for up to 2 days. When ready to eat, simply reheat in the oven at 350°F for about 15 minutes.

• Preheat your oven to 350°F (175°C). Wrap the French rolls in aluminum foil and place them in the oven for about 10 minutes to warm them up.

• Meanwhile, transfer the shredded beef and broth into a saucepan. Heat over medium-low heat, stirring occasionally, until the beef is warmed through and the broth is simmering.

• If you prefer using a microwave, place the shredded beef in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring in between, until the beef is hot. Heat the broth separately in a microwave-safe bowl for about 2 minutes or until hot.

• For a stovetop method, place the shredded beef and broth in a skillet over medium heat. Stir occasionally until the beef is thoroughly heated and the broth is simmering.

• Once the French rolls are warmed, assemble your sandwiches by placing the shredded beef on the rolls and topping with provolone cheese. If you like your cheese melted, you can place the assembled sandwiches back in the oven for a few minutes until the cheese is gooey and delicious.

• Serve immediately with a small bowl of the hot broth on the side for dipping. Enjoy your reheated French dip sandwiches!

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods.

• Measuring cup: Used to measure the beef broth accurately.

• Forks: Used to shred the beef after it has been cooked.

• Knife: Used to slice the rolls if they are not pre-sliced.

• Cutting board: Provides a safe surface to slice the rolls.

• Tongs: Useful for handling the hot beef when transferring it from the slow cooker to the rolls.

• Serving platter: Used to arrange the assembled French dip sandwiches.

• Ladle: Used to scoop out the remaining broth for dipping.

• Small bowls: Used to serve the dipping broth alongside the sandwiches.

• Cheese slicer: Optional, but useful if you need to slice the provolone cheese.

Pre-slice the rolls: Slice the french rolls ahead of time to save a few minutes when assembling the sandwiches.

Use pre-shredded cheese: Opt for pre-shredded provolone cheese to eliminate the need for slicing.

Prep the night before: Place the beef chuck roast and other ingredients in the slow cooker insert the night before and refrigerate. In the morning, just place the insert in the cooker and turn it on.

Double the recipe: Cook a larger beef chuck roast and freeze half for a quick meal later.

Use a liner: Use a slow cooker liner for easy cleanup, saving you time on washing dishes.