Slow Cooker French Dip Recipe

Beef chuck roast: A cut of beef that becomes tender and flavorful when slow-cooked.

Dry onion soup mix: A seasoning mix that adds a rich, savory flavor to the dish.

Beef broth: Provides moisture and enhances the beefy flavor of the roast.

Hoagie rolls: Soft rolls perfect for holding the shredded beef and melted cheese.

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

To enhance the flavor of your beef chuck roast, consider searing it in a hot pan with a bit of oil before placing it in the slow cooker. This caramelizes the surface of the meat, adding a depth of flavor to your French dip. Additionally, toast the hoagie rolls lightly in the oven before assembling the sandwiches to give them a nice crunch that complements the tender, juicy shredded meat.

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

• beef chuck roast - Substitute with boneless short ribs: Boneless short ribs are also well-marbled and become tender when slow-cooked.

• 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 for a homemade version.

• dry onion soup mix - Substitute with beef bouillon cubes and onion powder: Dissolve beef bouillon cubes in water and add onion powder for a similar flavor profile.

• beef broth - Substitute with chicken broth: Chicken broth can be used in a pinch, though it will have a slightly different flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter, vegetarian-friendly option.

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

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls are sturdy and have a nice crust, making them a good alternative.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella has a mild flavor and melts well, similar to provolone.

• provolone cheese - Substitute with Swiss cheese: Swiss cheese has a slightly nutty flavor and also melts well, providing a different but complementary taste.

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

• Transfer the shredded beef and its juices into an airtight container. Make sure to include enough of the beef broth to keep the meat moist.

• Store the container in the refrigerator if you plan to consume the leftovers within 3-4 days. For longer storage, place the container in the freezer.

• When freezing, consider dividing the shredded beef and juices into smaller portions. This makes it easier to thaw only what you need.

• Label the containers with the date to keep track of freshness. This is especially useful for frozen portions.

• To reheat, transfer the desired amount of shredded beef and juices to a saucepan. Heat over medium-low heat until warmed through, stirring occasionally.

• Alternatively, you can reheat in the microwave. Place the beef and juices in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until hot.

• For the best texture, avoid reheating the hoagie rolls in the microwave. Instead, warm them in the oven at 350°F for about 5-7 minutes or until they are slightly crispy.

• If you have leftover provolone cheese, store it in an airtight container or resealable plastic bag in the refrigerator. It should last for up to 2 weeks.

• When ready to serve, assemble the French dip sandwiches as usual, placing the warmed shredded beef on the hoagie rolls and topping with a slice of provolone cheese. Use the reheated juices as a dipping sauce.

• Preheat your oven to 350°F. Place the hoagie rolls with the shredded beef and provolone cheese on a baking sheet. Bake for 10-15 minutes until the cheese is melted and bubbly.

• For a quick reheat, use the microwave. Place the shredded beef on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, or until warmed through. Toast the hoagie rolls separately to maintain their texture.

• If you prefer stovetop reheating, add the shredded beef to a skillet over medium heat. Stir occasionally until the meat is heated through, about 5-7 minutes. Toast the hoagie rolls in a separate pan or in the toaster.

• For a more flavorful option, reheat the shredded beef in its juices. Pour the juices and meat into a saucepan and heat over medium-low heat until warmed through, about 10 minutes. This method keeps the meat moist and enhances the flavor.

• If you have an air fryer, preheat it to 350°F. Place the hoagie rolls with the shredded beef and provolone cheese inside. Air fry for 5-7 minutes, or until the cheese is melted and the rolls are crispy.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, allowing for unattended cooking.

• Measuring cups: Used to measure the volume of liquid or bulk solid cooking ingredients such as beef broth.

• Measuring spoons: Used to measure smaller quantities of ingredients like the dry onion soup mix.

• Forks: Used to shred the cooked beef chuck roast into smaller pieces.

• Knife: Used to slice the hoagie rolls if they are not pre-sliced.

• Cutting board: Provides a safe surface for slicing the hoagie rolls.

• Serving tongs: Used to handle and serve the shredded beef onto the hoagie rolls.

• Cheese slicer: Optional tool to slice the provolone cheese if not pre-sliced.

• Ladle: Used to scoop the juices from the slow cooker to use as a dipping sauce.

• Serving platter: Used to arrange the hoagie rolls and shredded beef for serving.

• Serving bowls: Used to serve the dipping sauce separately.

Pre-slice the rolls: Slice the hoagie rolls in advance to save time when assembling the sandwiches.

Use pre-shredded cheese: Opt for pre-shredded provolone cheese to eliminate the need for slicing.

Prep the night before: Assemble the beef chuck roast, dry onion soup mix, and beef broth in the slow cooker the night before. Just turn it on in the morning.

Double the recipe: Cook a larger batch and freeze half for a quick meal later.

Use a slow cooker liner: This makes cleanup a breeze, saving you time after cooking.