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Slow Cooker French Dip Sandwiches with Melted Provolone

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Tender, juicy beef slow-cooked in a savory broth, piled onto toasted rolls and topped with gooey melted provolone cheese. Served with rich au jus for dipping, these sandwiches are a comforting, hands-off dinner perfect for family gatherings or cozy nights in.

Ingredients

Scale
  • 2.5–3 lbs chuck roast or rump roast
  • 1 large yellow onion, sliced
  • 3 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar (optional)
  • 1 tsp dried thyme (or 2 tsp fresh thyme)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 6–8 sturdy sandwich rolls or hoagie buns (French bread or ciabatta, gluten-free if needed)
  • 12 slices provolone cheese (about 8 oz)
  • Butter, for toasting rolls (optional)
  • Horseradish sauce or spicy mayo (optional, for serving)
  • Pickled peppers or caramelized onions (optional, for topping)
  • Fresh herbs (parsley or chives, for garnish)

Instructions

  1. Pat the beef roast dry with paper towels and trim excess fat if desired. Season both sides with kosher salt and pepper.
  2. Layer sliced onions and minced garlic in the bottom of the slow cooker. Place the seasoned beef roast on top.
  3. Pour in beef broth, soy sauce, Worcestershire sauce, and balsamic vinegar. Sprinkle thyme over everything and add the bay leaf.
  4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender.
  5. Transfer the roast to a cutting board and shred with two forks, discarding large fat pieces.
  6. Strain the cooking liquid (au jus) through a mesh strainer into a bowl. Skim off excess fat and adjust seasoning if needed.
  7. Slice sandwich rolls and lay them on a baking sheet. Butter the cut sides if desired and broil for 1-2 minutes until lightly toasted.
  8. Pile shredded beef onto the bottom halves of the rolls. Spoon a little au jus over the meat. Top with 1-2 slices of provolone cheese per sandwich.
  9. Broil sandwiches for 1-2 minutes until cheese is bubbly and melted.
  10. Serve hot with bowls of au jus for dipping and optional toppings like horseradish sauce, pickled peppers, caramelized onions, or fresh herbs.

Notes

For gluten-free, use tamari and GF rolls. Chuck roast is best for tenderness. Toast rolls to prevent sogginess. Broil cheese carefully—watch closely to avoid burning. Strain au jus for a smooth dipping liquid. The beef and au jus can be made ahead and reheated. Leftovers freeze well. For variations, try different cheeses, add caramelized onions, or serve on lettuce wraps for low-carb.

Nutrition

Keywords: French dip, slow cooker, beef sandwiches, melted provolone, comfort food, easy dinner, crockpot, au jus, family meal, potluck

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