This French Dip Sandwich is so easy to make and so delicious.

Beef chuck roast slow cooks all day until falling-apart tender. Caramelized onions, beef broth, and herbs like rosemary and thyme cook alongside the roast, giving depth of flavor to the au jus. Later, the beef is shredded, then piled onto toasty, buttery buns, sandwiched in provolone cheese, and toasted until hot and melted.

This slow cooker meal is a winter-time favorite in my house. It's also a great crowd-pleaser, making it perfect for parties. Super Bowl food anyone?

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What Do I Need To Make A French Dip Sandwich?

This recipe uses only pure ingredients, no cheats like onion soup mix, lunch meats, or beef consommé (which often contain hidden unwanted ingredients.)

Beef chuck roast
Yellow onions
Rosemary (Fresh or Dried)
Thyme (Fresh or Dried)
Butter - This makes the Au Jus luscious and rich
Worcestershire sauce
Beef broth
Rolls that are good for toasting. Tip: If possible; use a nice crusty bread to prevent soggy-bottomed rolls. French baguettes or slightly stale Hoagie rolls are best.
Provolone cheese (or Swiss, depending on preference)
Optional: Red wine or sherry, if you're feeling fancy

Are French Dip Sandwiches Gluten-Free?

French Dip Sandwiches typically aren't gluten-free. However, this recipe is gluten-free (all of the recipes on this blog are). If dining gluten-free, be sure to check the label on your Worcestershire Sauce. I use the brand Lea & Perrins, which also doesn't contain corn syrup.

Also, make sure to buy a pack of gluten-free rolls. I like to use Canyon Bakehouse's Burger Buns, as they are gluten-free and don't contain corn starch.

Note: Corn products have nothing to do with gluten - I just eat only organic corn products as I have developed a sensitivity in addition to gluten.

What Is Au Jus?

Au Jus simply means "with juice", a term derived from French culinary practices. Traditionally, meat is cooked and served alongside the juices it's cooked in/has produced. It's a light broth full of flavor that's perfect for dipping the tender meat into, or in this case a toasty sandwich.

While this term may sound fancy and complicated, rest assured that our slow cooker does all the work in this recipe.

Do I Have To Sear The Roast First?

You don't necessarily have to sear the roast first, but I highly recommend it in this recipe. It gives the roast a gorgeous color and adds depth of flavor to the finished product. I also use the pan afterward to caramelize the onions, which also increases the flavor. This step ensures flavor is entering the crockpot right from the very start.

How To Make A French Dip Sandwich:

Season both sides of the roast with salt, pepper, and (optional) seasoned salt.
Heat a large cast iron skillet or frying pan along with 1 tbsp. oil over medium heat on the stovetop.

Once the pan is hot, sear both sides of the roast until golden, about 3-5 minutes per side. Tip: The meat should release easily from the pan once seared; do not pull at it prematurely.
Meanwhile, slice onions.
Transfer roast to the slow cooker once golden.

Turn the heat down to medium-low. Sear onions in the skillet with the pan juices, stirring frequently to prevent burning, for about 5 minutes. Tip: If the pan is too dry, you may need to add another tbsp. of oil.
Add 1 tbsp. of beef broth and a couple of dashes of Worcestershire sauce to the onions. This will de-glaze the pan. Scrape the bottom of the pan to release any bits.

Pour the onion mixture overtop of the roast in the slow cooker.
Add in the beef broth, Worcestershire Sauce, butter, rosemary, thyme, and (optional) sherry or red wine.
Cook on HIGH for 4 hours or LOW for 6-8 hours, until the meat is falling-apart tender. Tip: If you want to be able to slice the meat, you will need to cook an hour or so less.

Carefully remove the roast from the slow cooker and set it on a plate. Shred, using two forks.

For the Au Jus:

Place a mesh strainer over a large bowl and pour the broth from the slow cooker through the mesh and into the bowl. This step ensures a smooth au jus. Set aside the bowl of onions. Discard sprigs of fresh herbs, if any.
Transfer the shredded beef and onions back into the slow cooker. Pour over 1-2 tbsp. of the Au Jus to moisten the meat. Set aside the remaining Au Jus for dipping.

To Assemble:

Brush rolls with melted butter, then toast in the oven buttered-side down at 375 F or under the broiler for 5 minutes, or until golden brown. Remove from oven, then pile the shredded beef and onions on top of one half of the roll. Then, place a slice or two of cheese on top. Place the top bun on the sandwich. Bake another 5 minutes, or until the cheese has completely melted.

Serve with the Au Jus on the side for dipping. Enjoy!

What to Serve with French Dip Sandwiches:

Potato chips
French fries/curly fries/tater tots
Sweet potato fries/sweet potato
Onion rings
Homemade pickles or cucumber salad
Simple garden salad
Coleslaw like my Vinegar Slaw with Craisins - Easy Old Fashioned Coleslaw Without Mayo

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French Dip Sandwich - Easy Slow Cooker Method - Gluten Free

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Prep Time: 1

Cook Time: 8

Total Time: 9

Yield: sandwiches

Beef chuck roast slow cooks all day until falling-apart tender. Caramelized onions, beef broth, and herbs like rosemary and thyme cook alongside the roast, giving depth of flavor to the au jus. Later, the beef is shredded, then piled onto toasty, buttery buns, sandwiched in provolone cheese, and toasted until hot and melted.

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Equipment

Ingredients

3 lb. beef chuck roast
2 small yellow onions, or one large sliced into rings or slices
3 cups beef broth
¼ cup Worcestershire Sauce
¼ cup Red wine, or Cooking Sherry
4 tbsp. butter
2 tbsp. vegetable oil
½ teaspoon dried rosemary or 1-2 sprigs of fresh
½ teaspoon dried thyme or 1-2 sprigs of fresh
salt, pepper & (optional) seasoned salt to taste

For the Sandwiches:

rolls for toasting, like a French baguette or slightly stale Hoagie rolls I used gluten-free hamburger buns from Canyon Bakehouse
provolone or Swiss cheese 2 slices per sandwich
butter for spreading on rolls

Instructions

Heat a large cast iron skillet or frying pan along with 1 tbsp. oil over medium heat. Season both sides of the roast with salt, pepper, and (optional) seasoned salt.
Once the pan is hot, sear both sides of the roast until golden, about 3-5 minutes per side. Tip: The meat should release easily from the pan once seared; do not pull at it prematurely.
Meanwhile, slice onions.
Transfer roast to the slow cooker once golden.
Turn the heat down to medium-low. Sear onions in the skillet with the pan juices, stirring frequently to prevent burning, for about 5 minutes. Tip: If the pan is too dry, you may need to add another tbsp. of oil. Add 1 tbsp. of beef broth and a couple of dashes of Worcestershire sauce to the onions. This will de-glaze the pan. Scrape the bottom of the pan to release any bits.
Pour the onion mixture over top of the roast in the slow cooker. Add in the beef broth, Worcestershire Sauce, butter, rosemary, thyme, and red wine or cooking sherry.
Cook on HIGH for 4 hours or LOW for 6-8 hours, until the meat is falling-apart tender. Tip: If you want to be able to slice the meat, you will need to cook an hour or so less.
Carefully remove the roast from the slow cooker and set it on a plate. Shred, using two forks.
For the Au Jus: Place a mesh strainer over a large bowl and pour the broth from the slow cooker through the mesh and into the bowl. This step ensures a smooth Au Jus. Set aside the bowl of onions. Discard sprigs of fresh herbs, if any. Note: You may need to add more salt and pepper to the Au Jus. Season to taste.
To Assemble: Brush rolls with melted butter, then toast in the oven buttered-side down at 375 F or under the broiler for 5 minutes, until golden brown. Remove from oven. Pile the shredded beef and onions on top of one half of the roll. Then, place a slice or two of cheese on top. Place the top bun on the sandwich. Bake another 5 minutes, or until the cheese has completely melted. Serve with the Au Jus on the side for dipping. Enjoy!

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