Description

This Slow Cooker French Dip Sandwich recipe features tender, slow-cooked chuck roast simmered in a flavorful broth of French onion soup, pepperoncini peppers, and au jus, served on toasted hoagie buns with melted provolone cheese. Perfectly juicy and easy to prepare, these sandwiches are ideal for a comforting meal with delicious dipping jus on the side.

Ingredients

Scale

Main Ingredients

3 pound chuck roast
Salt and Black Pepper, to taste
1 tablespoon olive oil
10.5 ounces can Campbell’s French Onion Soup
16 ounces jar sliced pepperoncini peppers
0.87 ounce au jus packet
1 ounce packet ranch dressing mix
8 ounces sliced mushrooms
4 tablespoons butter, sliced
1–2 tablespoons butter or oil, for toasting buns
6 hoagie buns
6 slices provolone cheese

Instructions

Sear the Roast: Heat olive oil in a large skillet over high heat. Season the chuck roast on both sides with salt and black pepper. Sear the roast for 2-3 minutes on each side until browned to lock in flavor. This step is optional but adds a deeper taste.
Prepare Slow Cooker Mixture: In a 6 quart or larger slow cooker, combine Campbell’s French Onion Soup, 1/2 cup of the pepperoncini juice (discard the remaining juice), sliced pepperoncini peppers, au jus packet, and ranch dressing mix. Stir well to mix.
Transfer and Add Roast: Place the seared chuck roast into the slow cooker with the mixture. Swirl 1/4 cup water in the skillet used for searing to deglaze and pour this liquid into the slow cooker for extra flavor. Top the roast with sliced butter and mushrooms.
Slow Cook the Roast: Cover the slow cooker and cook on low heat for 7-8 hours until the meat is tender and easily shredded.
Shred the Meat: Remove the cooked roast from the slow cooker, shred the meat using two forks, and return the shredded beef back to the slow cooker to soak in the juices.
Toast and Assemble Sandwiches: Butter the hoagie buns lightly. Broil or toast them until golden. Place a slice of provolone cheese on each bun to melt slightly. Pile the shredded beef and some of the cooked mushrooms and peppers onto the buns.
Serve with Dipping Jus: Serve the assembled sandwiches warm with the slow cooker juices on the side for dipping, enhancing the juicy French dip experience.

Notes

Searing the beef is optional but adds a richer flavor and better texture.
Discarding most of the pepperoncini juice prevents the dip from becoming too spicy or sour.
You can substitute provolone with Swiss or mozzarella cheese if preferred.
Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.
Adjust seasoning to taste before serving if preferred saltier or more peppery.

Prep Time: 15 minutes
Cook Time: 7 hours 30 minutes
Category: Sandwich
Method: Slow Cooking
Cuisine: American

Keywords: French Dip Sandwich, Slow Cooker French Dip, Chuck Roast Sandwich, Slow Cooker Sandwich, Comfort Food