Sink your teeth into these juicy Slow Cooker French Dip Sandwiches—packed with fork-tender chuck roast, melty provolone cheese, garlicky toasted rolls, and served with a rich, red wine au jus for dipping.

Whether it’s Sunday dinner or a comforting weeknight meal, this recipe is simple, satisfying, and seriously flavorful.

Why You’ll Love This Recipe

Tender, juicy beef made effortlessly in the slow cooker

Flavorful au jus from red wine, garlic, and beef broth

Toasted garlic butter rolls that hold everything together

Melty provolone cheese on every sandwich

Great for feeding a crowd, meal prepping, or game day!

Ingredient Highlights

Chuck Roast: The perfect cut for slow cooking—rich and marbled for flavor.

Red Wine: Deepens the flavor of the broth and enhances the beef.

Beef Broth (low-sodium): Balances the richness and forms the base of the au jus.

Garlic & Bay Leaf: Bring a warm, savory aroma to the roast.

Onion: Caramelizes in the slow cooker for sweet, tender bites.

Provolone Cheese: Melts beautifully over the beef.

Sandwich Rolls: Soft but sturdy rolls that toast to golden perfection.

Garlic Butter: A quick broiler toast with butter and garlic powder takes these over the top.

Fresh Parsley: For a pop of color and freshness.

Pro Tips Before You Start

Dry the roast well to get a perfect sear—this adds deep flavor.

Use a good red wine you’d actually drink (Cabernet or Merlot work well).

If you’re low on time, skip searing, but the flavor payoff is worth it.

Toasting the rolls prevents sogginess from the au jus.

Strain the broth after cooking for a silky smooth dipping sauce.

How to Make Slow Cooker French Dip Sandwiches

Step 1: Season and Sear the Beef
Pat the chuck roast dry with paper towels.

Season generously with kosher salt and black pepper.

Heat vegetable oil in a cast iron skillet over medium-high heat.

Sear the roast on all sides until browned.

Step 2: Deglaze and Add to Slow Cooker
Transfer the seared roast to your slow cooker.

In the same skillet, add sliced onions and sauté for 2–3 minutes.

Pour in red wine and simmer until it reduces by half, scraping up any browned bits.

Step 3: Build the Flavor Base
Pour the wine-onion mixture into the slow cooker.

Add beef broth, smashed garlic, and bay leaf.

Cover and cook on low for 8 hours or high for 6 hours, until the beef is fork-tender and shreds easily.

Step 4: Shred and Strain
Remove the roast and shred it with two forks.

Strain the cooking liquid and reserve it as au jus for dipping.

The softened onions can be added to the sandwiches if you’d like.

Step 5: Toast the Rolls
Preheat your oven broiler.

Split the sandwich rolls and place them on a baking sheet.

Brush each with garlic butter (melted butter + garlic powder).

Broil until lightly golden.

Step 6: Assemble the Sandwiches
Pile shredded beef onto each toasted roll.

Top with provolone slices and return to the broiler until the cheese is melted and bubbly.

Step 7: Serve with Au Jus
Sprinkle with chopped parsley and serve hot, with a ramekin of warm au jus on the side for dipping.

What to Serve It With

Crispy oven fries or sweet potato wedges

A simple green salad with vinaigrette

Pickles or coleslaw for a refreshing crunch

A bold red wine or icy cold beer to sip alongside

Variations & Substitutions

Swap provolone for Swiss, mozzarella, or smoked gouda

Add sautéed mushrooms or peppers for a Philly twist

Use Hawaiian rolls or hoagie rolls for different textures

Replace red wine with additional beef broth if needed

Make it spicy with pepper jack cheese or sliced jalapeños

Storage & Leftovers

Store beef and au jus separately in airtight containers in the fridge for up to 4 days

Reheat beef gently on the stovetop or in the microwave

Freeze cooked beef in portioned freezer bags for up to 3 months

Always toast the rolls fresh for best texture when reheating

FAQs

Do I have to use red wine?
No, you can use extra beef broth or a splash of balsamic vinegar for a similar depth of flavor.

What cut of beef works best?
Chuck roast is ideal—it becomes tender and flavorful during slow cooking.

Can I use a pressure cooker or Instant Pot?
Yes! Pressure cook on high for 60–70 minutes and allow natural release.

Can I make this ahead of time?
Absolutely. Cook the beef, shred, and store in the fridge with the au jus.

Toast and assemble when ready.

What’s the best cheese for French Dip?
Provolone is classic, but Swiss or mozzarella work great too.

Can I skip searing the meat?
You can, but searing adds important flavor and texture—highly recommended!

How much meat per sandwich?
Roughly ½ cup shredded beef per roll works well for hearty portions.

Final Thoughts

These Slow Cooker French Dip Sandwiches are everything I love in comfort food—slow-cooked richness, melty cheese, and the simple joy of dunking into warm, savory au jus.

They’re perfect for weekend meals or whenever you need something satisfying with minimal hands-on time. Make a big batch, because they disappear fast!