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When it comes to comfort food, few dishes can rival the savory allure of French dip sandwiches. Originating from the United States, this classic meal features thinly sliced roast beef nestled in a crusty baguette, accompanied by a rich, flavorful broth for dipping. Its roots can be traced back to the early 20th century in Los Angeles, where it quickly gained popularity for its satisfying combination of flavors and textures. Today, French dip sandwiches remain a beloved choice for casual dinners, gatherings, and even game day feasts.

Slow Cooker French Dip Sandwiches

Indulge in the ultimate comfort food with savory slow cooker French dip sandwiches! This irresistible dish features tender, thinly sliced roast beef piled high on a crusty baguette, paired with a rich dipping broth. Perfect for busy weeknights or gatherings, the slow cooker makes preparation a breeze, transforming meat into succulent bites. With simple ingredients like beef chuck roast, olive oil, and aromatic onions, you'll create a mouthwatering meal that will impress family and friends. Enjoy the perfect blend of flavors and textures—your taste buds will thank you!
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Ingredients
  

3 to 4 pounds beef chuck roast

1 tablespoon olive oil

1 large onion, sliced

4 cloves garlic, minced

2 cups beef broth

1 cup dry red wine (or additional beef broth)

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon black pepper

1 teaspoon salt

6 to 8 French rolls or hoagie buns

Provolone or Swiss cheese, sliced

Fresh parsley (optional, for garnish)

Instructions
 

Sear the Roast: In a large skillet over medium-high heat, add olive oil. Season the beef chuck roast with salt and pepper and sear on all sides until browned (about 4-5 minutes per side). This step enhances the flavor of the meat.

    Prepare the Slow Cooker: Place the sliced onion and minced garlic at the bottom of the slow cooker. This will add a lovely base flavor as the roast cooks.

      Add Liquids and Seasoning: Carefully place the seared roast on top of the onions and garlic. In a bowl, combine the beef broth, red wine, Worcestershire sauce, soy sauce, thyme, rosemary, and black pepper. Pour the mixture over the roast in the slow cooker.

        Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is extremely tender and easily shredded with a fork.

          Shred the Meat: Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before shredding it into bite-sized pieces. Discard any excess fat.

            Prepare the Broth: Strain the cooking liquid to remove the solids, reserving the broth for dipping. You can skim off any excess fat from the broth if desired.

              Assemble the Sandwiches: Slice the French rolls or hoagie buns in half. Layer the shredded beef inside the rolls, top with slices of provolone or Swiss cheese, and place the open sandwiches under a broiler for 2-3 minutes, or until the cheese is melted and bubbly.

                Serve: Serve the sandwiches warm with small bowls of the reserved broth for dipping. Garnish with fresh parsley if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 8-10 hours | 6-8 servings