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
These Slow Cooker French Dip Sandwiches are so good if you can find a good whole-wheat baguette, but worth making no matter what bread you use.
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
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Place the roast in the bottom of the slow cooker. Mix together the spices in a small bowl and rub all over the meat.
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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.)
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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.
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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.
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Serve warm with a side of au jus (cooking liquid in the slow cooker) that's been seasoned with a little salt and pepper.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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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