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Pioneer Woman Slow Cooker French Dip Sandwiches

Pioneer Woman Slow Cooker French Dip Sandwiches - recipe card
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Tender, juicy shredded beef simmered in a rich, savory au jus, served on toasted hoagie rolls with melted provolone. The slow cooker does all the work, delivering deep flavor and melt-in-your-mouth texture perfect for a hearty weeknight dinner.

Ingredients

Scale
  • 3 pounds beef chuck roast, trimmed of excess fat
  • 2 tablespoons canola oil
  • 1 large yellow onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup Worcestershire sauce
  • 1 cup beef broth, low-sodium
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1 tablespoon brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 4 hoagie rolls (about 6 inches each), split lengthwise
  • 8 slices provolone cheese (about 4 ounces total)
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season generously on all sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. This initial seasoning builds the flavor base for the entire dish.
  2. Heat 2 tablespoons canola oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil shimmers and ripples, carefully add the roast. Sear undisturbed for 4-5 minutes per side until a deep brown crust forms. Do not crowd the pan or move the meat too soon or it will steam instead of sear.
  3. Transfer the seared roast to the slow cooker. Reduce heat under the skillet to medium, then add the sliced onions. Cook, scraping up any browned bits from the bottom of the pan, for 3-4 minutes until the onions soften and begin to turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Pour in 1/2 cup soy sauce, 1/2 cup Worcestershire sauce, and 1 cup beef broth. Stir to combine, lifting any remaining fond from the skillet. Add 1 tablespoon dried thyme, 2 bay leaves, and 1 tablespoon brown sugar. Bring the liquid to a simmer, then pour the entire mixture over the beef in the slow cooker.
  5. Cover the slow cooker and cook on low heat for 7-8 hours, or on high for 4-5 hours, until the beef is fork-tender and easily shreds. The internal temperature should reach at least 200°F / 93°C for shreddable texture. Do not open the lid during cooking unless necessary.
  6. About 15 minutes before serving, preheat your oven broiler to high with a rack about 6 inches from the heating element. Spread the cut sides of the hoagie rolls with softened butter, then arrange them on a baking sheet, cut side up.
  7. Place the rolls under the broiler for 1-2 minutes, watching closely, until the edges are golden and the butter is melted. Remove from the oven and set aside.
  8. Using tongs, transfer the cooked beef to a cutting board. Remove and discard the bay leaves. Shred the beef with two forks into bite-sized pieces. Return the shredded beef to the slow cooker and stir to coat with the au jus.
  9. Using a slotted spoon, pile a generous portion of shredded beef onto the bottom half of each toasted roll. Top each with 2 slices of provolone cheese, overlapping them to cover the meat.
  10. Place the open-faced sandwiches back on the baking sheet and broil for 2-3 minutes until the cheese is melted and bubbly. Watch carefully to prevent burning. Remove from the oven and press the top half of the roll onto each sandwich.
  11. Strain the remaining au jus through a fine-mesh sieve into a serving bowl or small cups for dipping. Discard the solids. Serve the sandwiches hot with the au jus alongside for dipping.
  12. For best texture, serve immediately. If preparing ahead, store components separately and assemble just before serving to keep the bread crisp. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Notes

Store leftover shredded beef and au jus separately in airtight containers in the refrigerator for up to 3 days. To freeze, place cooled beef and juice into a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator. Reheat beef and au jus together in a saucepan over medium-low heat, stirring occasionally, until steaming. To maintain bread texture, toast fresh rolls before assembling. The slow cooker method keeps the beef moist, but reheating on the stovetop ensures the best consistency.

Nutrition

Keywords: french dip sandwiches, slow cooker french dip, pioneer woman recipe, roast beef sandwich, au jus, shredded beef sandwich, American comfort food, slow cooker sandwich, provolone hoagie, weeknight dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-slow-cooker-french-dip-sandwiches/