Who doesn’t love a good french dip sandwich? I am always tempted to order a french dip when I see it on the menu at a restaurant. I just found out that this is one of my grandpa’s favorite meals and I had no idea! I love to dunk my bite in the au jus and let the bread soak up all of that juicy goodness.
This meal is made in the crockpot which makes this recipe even better in my opinion. This gives ultimate “perfect sunday” vibes to me. I love nothing more than coming home from church with a meal in the crockpot, smelling the delicious roast cooking all day. I know I am obsessed with food but it makes me giddy every time I walk past a crockpot that is cooking up something delicious! The meat is so tender that it basically falls apart while you are trying to take it out of the crockpot when its finished. The Lipton onion soup mix, and the Italian dressing seasoning packet make the au jus so flavorful, and of course the soft onions add so much flavor!
This recipe can be customized to however you like your french dip sandwiches. Feel free to switch up the bread, and the cheese! I added horseradish aioli to our sandwiches and that took this recipe to the next level. I highly recommend that extra touch if you are a horseradish fan! I paired this with a quick and easy salad (out of a bag, don’t judge) and it was a super easy and delicious meal. This recipe is perfect for the fall and winter seasons coming up, I know this recipe is going to be on repeat in our kitchen!
Why You Should Make Juicy French Dip Sandwiches
Here’s what you’ll need:
Juicy French Dip Sandwich Tips
- Start early. Low and slow is the magic for tender beef. Start early and reap the rewards later.
- If you like horseradish, don’t skip the horseradish aioli. It is so yummy and adds a good tang to the sandwich.
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How To Make Juicy French Dip Sandwiches in the Crockpot
- Sear. To start we will sear the chuck roast. To a large skillet over medium high heat, drizzle a few tablespoons of neutral oil. Season both sides of the roast with cajun seasoning(or salt) and pepper. Once the oil is hot add the roast and sear undisturbed for 2 minutes. Check for a good crust we just want it golden brown. Flip and sear for another 2 minutes until both sides are seared. Transfer the seared roast the crockpot.
- Onions. To the same pot add in 1/2 cup of beef broth and the sliced onions. Sauté the onions for 2-3 minutes stirring to get the bits of the roast that stuck to the pan, we want all of that yumminess! Once the onions are a bit soft, transfer the onion and all of the juices into the crockpot. Stir.
- Seasonings. Sprinkle the onion soup mix and italian dressing packet on top of the roast. Pour in the rest of the beef broth and stir.
- Cook! Cook on low for 8-10 hours(my preferred method) or on high for 6ish hours. Stir occasionally if able.
- Assemble! Once the beef is done it is time to eat! Set your broiler on high. To the ciabatta bread add a healthy serving of beef to the bottom piece of bread. Add a slice of provolone cheese on top of the beef. Broil on high for 2 minutes, don’t walk away! Broil until the cheese is melted over the beef and the bread is warm and toasted. Once removed from the oven smear on some horseradish aioli to the top piece of toasted bread.
- Serve! Serve with a cup of the au jus (broth from the crockpot). Aggressively dip each bite in the au jus and enjoy (with plenty of napkins!).
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Ingredients
Equipment
Method
- To start we will sear the chuck roast. To a large skillet over medium high heat, drizzle a few tablespoons of neutral oil. Season both sides of the roast with cajun seasoning(or salt) and pepper. Once the oil is hot add the roast and sear undisturbed for 2 minutes. Check for a good crust we just want it golden brown. Flip and sear for another 2 minutes until both sides are seared. Transfer the seared roast the crockpot.
- To the same pot add in 1/2 cup of beef broth and the sliced onions. Sauté the onions for 2-3 minutes stirring to get the bits of the roast that stuck to the pan, we want all of that yumminess! Once the onions are a bit soft, transfer the onion and all of the juices into the crockpot. Stir.
- Sprinkle the onion soup mix and italian dressing packet on top of the roast. Pour in the rest of the beef broth and stir. Cook on low for 8-10 hours(my preferred method) or on high for 6ish hours. Stir occasionally if able.
- Once the beef is done it is time to eat! Set your broiler on high. To the ciabatta bread add a healthy serving of beef to the bottom piece of bread. Add a slice of provolone cheese on top of the beef. Broil on high for 2 minutes, don't walk away! Broil until the cheese is melted over the beef and the bread is warm and toasted. Once removed from the oven smear on some horseradish aioli to the top piece of toasted bread.
- Serve with a cup of the au jus (broth from the crockpot). Aggressively dip each bite in the au jus and enjoy (with plenty of napkins!).
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