Slow Cooker French Dip Sandwiches with Garlic Mushrooms (Print Version)
Slow Cooker French Dip Sandwiches feature tender beef, savory garlic mushrooms, and rich au jus. Effortless comfort food for a satisfying meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Hearty Roast & Umami Broth
01 -
3 lbs boneless beef chuck roast
02 -
1 large yellow onion, thinly sliced
03 -
4 cloves garlic, minced
04 -
4 cups low-sodium beef broth
05 -
2 tbsp Worcestershire sauce
06 -
1 tbsp low-sodium soy sauce
07 -
1 tsp dried thyme
08 -
1/2 tsp black pepper
09 -
Salt, to taste
→ Sautéed Earthy Topping
10 -
1 lb cremini mushrooms, sliced
11 -
2 tbsp unsalted butter
12 -
1 tbsp olive oil
13 -
4 cloves garlic, minced
14 -
1/4 cup fresh parsley, chopped (for garnish)
→ The Classic Assembly
15 -
8 hoagie rolls
16 -
8 slices provolone cheese
# Instructions:
01 -
Place 3 lbs boneless beef chuck roast in a 6-quart slow cooker. Season generously with salt and 1/2 tsp black pepper. Add 1 large yellow onion, thinly sliced, and 4 cloves garlic, minced, around the roast. This sets the base for your Slow Cooker French Dip Sandwiches with Garlic Mushrooms.
02 -
Pour 4 cups low-sodium beef broth, 2 tbsp Worcestershire sauce, and 1 tbsp low-sodium soy sauce over the roast. Sprinkle in 1 tsp dried thyme. Cover and cook on low for 6 hours, or until the beef is fork-tender, ensuring a rich flavor for your Slow Cooker French Dip Sandwiches.
03 -
Carefully remove the cooked beef chuck roast from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the cooking liquid (au jus) in the slow cooker and keep it warm.
04 -
In a large skillet, melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 1 lb sliced cremini mushrooms and 4 cloves minced garlic. Sauté for 5-7 minutes until mushrooms are tender and browned, creating the perfect topping for your Slow Cooker French Dip Sandwiches with Garlic Mushrooms.
05 -
Lightly toast 8 hoagie rolls. Layer shredded beef onto the bottom half of each roll, then top with 8 slices provolone cheese. Broil for 1-2 minutes, or until the cheese is melted and bubbly.
06 -
Spoon the sautéed garlic mushrooms over the melted cheese and beef. Garnish with 1/4 cup fresh parsley, chopped. Serve immediately with small bowls of the warm au jus from the slow cooker for dipping.
# Notes:
01 -
For an extra layer of flavor, sear the chuck roast in a hot pan with a little oil for 3-4 minutes per side before adding it to the slow cooker. This creates a delicious crust.
02 -
Leftover shredded beef and au jus can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
If you can't find cremini mushrooms, white button mushrooms or a mix of wild mushrooms would also work wonderfully for the sautéed topping.
04 -
Enhance your meal by serving these sandwiches with a side of crispy potato chips, a fresh green salad, or some homemade coleslaw.
# Tools You'll Need:
01 -
Slow cooker
02 -
Large skillet
03 -
Cutting board
04 -
Sharp knife
05 -
Measuring cups
06 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 841 kcal
Total Fat: 38 g
Total Carbohydrate: 56 g
Protein: 62 g