Slow Cooker French Dip

Name: Slow Cooker French Dip
Cuisine: European, American
Ingredients: 1 beef chuck roast (pat dried and salted on edges)2 tbsp soy sauce2 tbsp Worcestershire sauce2 cups beef broth (or stock)1 cup red wine (such as a cheap Merlot)1 whole onion (sliced or chopped)Garlic (as much as you like, minced or crushed)Beef bullion powder, garlic powder, salt, pepper, and granulated garlic; 2 tbsp soy sauce; 2 tbsp worcestershire sauce; 2 cups beef broth (or stock); 1 cup red wine (such as a cheap merlot); 1 whole onion (sliced or chopped); Garlic (as much as you like, minced or crushed); 1 medium onion (sliced); Mushrooms; Beef bullion powder, garlic powder, salt, pepper, and granulated garlic; Butter (for cooking); Pinch of salt or sugar; ½ cup mayonnaise; 3 tbsp cream-style horseradish; Salt and pepper (to taste); Pepper to taste; 1 large french baguette or french bread loaves; Swiss cheese slices

8 steps

Updated at: Mon, 28 Sep 2026 16:58:05 GMT

Nutrition balance score

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Instructions

Step 1

Sear the Beef: Season your dry chuck roast with salt on the edges. Sear it in an oiled pan over medium-high heat until a nice crust forms on all sides.

Step 2

Slow Cook: Transfer the seared roast to your slow cooker. Add the soy sauce, Worcestershire sauce, beef broth, red wine, garlic, onion, beef bullion powder, garlic powder, salt, and pepper. Cover and cook on low for 8 hours.

Step 3

Caramelize Onions: When the beef is almost done, melt butter in a skillet and slowly cook your sliced onions over medium-low heat with a pinch of salt or sugar until soft and caramelized.

Step 4

Shred and Mix: Remove the chuck roast from the slow cooker and shred it in a separate bowl. Stir the caramelized onions directly into the shredded beef.

Step 5

Reserve Au Jus: Strain all the remaining liquid from the slow cooker and set it aside in a bowl to use as your au jus dipping sauce.

Step 6

Make Spread: In a small bowl, mix together the mayonnaise, cream-style horseradish, salt, and pepper.

Step 7

Assemble and Bake: Preheat your oven to 325°F. Cut your large French baguette down the middle like a sub. Spread the horseradish mayo mixture on the bread, pile on the beef and onion mixture, and top with Swiss cheese.

Step 8

Melt and Serve: Close the sandwich and cover it tightly with foil. Bake at 325°F for 10 to 15 minutes until the cheese is completely melted. Slice into individual portions and serve hot with the warm au jus on the side for dipping.