Slow Cooker French Dip Recipe

Beef chuck roast: A flavorful cut of beef that becomes tender and easy to shred after slow cooking.

Dry onion soup mix: Adds a savory depth of flavor to the cooking liquid and the beef.

Beef broth: Provides the liquid base for cooking the beef and creates a delicious dipping sauce.

Hoagie rolls: Soft, long rolls that hold the shredded beef and cheese perfectly.

Provolone cheese: A mild, creamy cheese that melts beautifully over the hot beef.

For an extra depth of flavor, sear the beef chuck roast in a hot skillet before placing it in the slow cooker. This caramelizes the surface of the meat, enhancing the overall taste of your French dip.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar texture and fat content, making it a good alternative for slow cooking.

• dry onion soup mix - Substitute with homemade onion soup mix: Combine dried onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper to create a similar flavor profile.

• beef broth - Substitute with chicken broth: Chicken broth can be used in a pinch, though it will slightly alter the flavor. Adding a bit of soy sauce can help mimic the beefy taste.

• hoagie rolls - Substitute with French baguette: A French baguette has a similar texture and can hold up well to the juicy filling.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella has a mild flavor and melts well, making it a good alternative to provolone.

• Allow the beef chuck roast to cool completely before storing. This helps prevent condensation, which can lead to soggy hoagie rolls and spoilage.

• For storing in the refrigerator:

  • Transfer the shredded beef into an airtight container.
  • Pour the cooking liquid into a separate airtight container.
  • Store both containers in the refrigerator for up to 3-4 days.

• For freezing:

  • Place the shredded beef in a freezer-safe bag or container.
  • Pour the cooking liquid into a separate freezer-safe container or bag.
  • Label both containers with the date and contents.
  • Freeze for up to 3 months.

• When ready to reheat:

  • Thaw the beef and cooking liquid in the refrigerator overnight.
  • Reheat the beef in a skillet over medium heat until warmed through.
  • Warm the cooking liquid in a saucepan over low heat.

• To serve:

  • Place the reheated beef on fresh hoagie rolls.
  • Top with slices of provolone cheese.
  • Serve with a small bowl of the reheated cooking liquid for dipping.

• Preheat your oven to 350°F (175°C). Wrap the hoagie rolls with shredded beef and provolone cheese in aluminum foil. Place them in the oven for about 10-15 minutes until the cheese is melted and the sandwich is heated through.

• Use a microwave-safe dish to reheat the shredded beef. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 1-2 minutes, stirring halfway through, until the beef is heated evenly.

• For a stovetop method, place the shredded beef in a skillet over medium heat. Add a splash of the cooking liquid to keep the meat moist. Stir occasionally until the beef is thoroughly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the hoagie rolls with shredded beef and provolone cheese in the air fryer basket. Heat for about 5-7 minutes until the cheese is melted and the sandwich is warmed through.

• To reheat the cooking liquid for dipping, pour it into a small saucepan and heat over medium-low heat until it reaches a simmer. Alternatively, you can microwave it in a microwave-safe bowl for 1-2 minutes until hot.

• Slow cooker: Used to cook the beef chuck roast slowly over 8 hours, ensuring it becomes tender and flavorful.

• Measuring cups: Needed to measure the beef broth accurately.

• Forks: Used to shred the beef after it has been cooked.

• Knife: Useful for slicing the hoagie rolls if they are not pre-sliced.

• Cutting board: Provides a safe surface to slice the hoagie rolls.

• Tongs: Handy for removing the beef from the slow cooker.

• Serving bowls: Used to serve the cooking liquid for dipping.

• Cheese slicer: Optional, but can be used to slice the provolone cheese if it is not pre-sliced.

Pre-cut the beef: Ask your butcher to cut the beef chuck roast into smaller pieces to reduce cooking time.

Use pre-shredded cheese: Save time by using pre-shredded provolone cheese instead of slicing it yourself.

Prepare rolls in advance: Slice the hoagie rolls ahead of time and store them in an airtight container.

Quick broth option: Use pre-made beef broth to skip the step of making it from scratch.

Double the recipe: Cook a larger batch and freeze portions for quick future meals.