French Dip sandwiches are a classic crowd-pleasing dish that I’d never attempted before now because I always thought it would be challenging to find “good bread” (part of what makes it so yummy!) that’s also REAL. Sadly, most of the bread at the grocery store is full of unwanted additives, even if it looks like they are making it right there in the store (hint: they’re just baking pre-made dough in the store, not actually MAKING it there).
But, thanks to a local bakery here in South Charlotte, who very easily said yes to my special order request for whole-wheat baguettes, we got to enjoy this super easy and SUPER DELICIOUS meal! Hey, never hurts to ask. :)
The best part is, I bought two baguettes for this meal and also got two extras for our freezer! Bread freezes really well, and one thing I learned when we first cut out processed food is to consider buying an extra freezer for when you work hard to find or make the good stuff (i.e. locally grown meat at the farmers’ market, from-scratch bread, homemade soups, etc.). This makes eating real food so much easier, and you can read more in my Big Freezer Clean Out post!
No matter what bread you use, I hope you end up giving these Slow Cooker French Dip Sandwiches a try because I have a feeling you will not regret it!
Other Dinner Sandwiches You Might Enjoy
Slow Cooker French Dip Sandwiches
Ingredients
- 2 1/2 pounds chuck roast
- 1/4 cup dried minced onion found in the spice aisle
- 1 1/2 teaspoons onion powder
- 1 1/4 teaspoons garlic powder plus extra for the bread
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 12 ounces dark beer we used Guinness
- 2 cups beef broth
For Serving
- 2 whole-wheat baguettes
- 8 slices provolone cheese I buy it pre-sliced
- butter for the bread
- salt and pepper to taste
Instructions
- Place the roast in the bottom of the slow cooker. Mix together the spices in a small bowl and rub all over the meat.
- Pour in the beer and broth, and cook on low until the meat can easily be shredded with a fork, 8 to 10 hours. (Be sure to retain some of the cooking juices for the au jus.)
- When you're ready to serve, preheat the oven to 450 degrees F. Cut the baguettes into quarters, split open the pieces, spread with a thin layer of butter, and sprinkle lightly with garlic powder.
- Divide up the shredded meat and pile it onto half of the bread pieces. Top the meat with folded over slices of provolone cheese, place all bread (both with and without meat) on a baking sheet, and bake until the cheese melts, 3 to 5 minutes.
- Serve warm with a side of au jus (cooking liquid in the slow cooker) that's been seasoned with a little salt and pepper.
It’s even better with horseradish cheese! :)
Everyone loved it. I used all beef broth (couldn’t find a single can of beer).
Definitely recommend letting the liquid sit and skim the fat off before eating. We tried it without and it was a little greasy.
Glad to hear everyone loved it! – Nicole
This was a home run in our house. Followed the recipe exactly. Easy and delicious.
Yay! Glad everyone loved it. – Nicole
Delicious! Used Non alcoholic amber beer and diced a small onion instead of using dried onion. Superb dish! Thanks Lisa!
Glad to hear it turned out great for you!
So I was looking for Guinness Beer and so far have found “Stout” and “Smooth and Creamy”. Are they both dark or do I choose one over the other?
I would use the Stout. – Nicole
Any recommendation for those that need to avoid alcohol ? What’s a good beer substitute?
You could sub for beef broth, but you’ll lose a little of that flavor … or some have said there are non-alcoholic beers but it might not have the same flavor, as well. – Nicole
This looks like a great recipe. Do you know how you would do it with an Instant Pot? I don’t have a slow cooker.
Your Instant Pot should have a slow cook feature. Look for the “Slow Cook” button on it.
Would there be an alternative to the beer that could be used?
You could do beef broth. – Nicole