Slow Cooker French Dip Sandwich

This amazing sandwich is an incredible combination of slow-cooked beef, an amazing dipping sauce, melted Provolone, and wonderfully crusty French bread. Talk about the best of comfort foods! This drool-worthy sandwich takes the cake, or in this case, the sandwich.

Course Lunch, Main

Cuisine American

Prep Time 15

Cook Time 7

Resting Time 20

Total Time 7 35

Servings

Calories 1305kcal

Author Imma

Equipment

1 Slow cooker

Ingredients

The Roast Beef

1 3-pound (1.5kg) sirloin tip beef roast
½-1 tablespoon (9-12g) salt (¾-1 teaspoon of salt per pound is average)
2 cups (475ml) low-sodium beef broth
12 ounces (350ml) red wine (or sub with more broth)
¼ cup (60ml) Worcestershire sauce
2 teaspoons (10g) Creole seasoning
2 teaspoons (3g) Italian seasoning
1 teaspoon (3g) garlic powder
1 teaspoon (2g) onion powder
½ teaspoon (1g) black pepper
1 bay leaf

The Sandwich

8 French rolls (hoagie buns and baguettes also work)
2 tablespoons (28g) butter, softened
16 slices Provolone or Swiss cheese

Instructions

Slow Cooker Roast Beef

Trim excess fat from the sirloin roast if desired, season with salt, and place it in the crock of a slow cooker.
In a medium bowl, whisk the broth, wine, Worcestershire sauce, Creole seasoning, Italian seasoning, garlic and onion powder, black pepper, and bay leaf. Pour it over the roast, cover, and cook on low for 7-8 hours. You can speed it up on high for 4-5 hours.
Transfer the meat to a platter, allow it to rest for 15-20 minutes (even better if you have time to chill it for an hour or two), and slice it as thin as possible (mine was so tender it fell apart). Return it to the warm slow cooker for 30 more minutes.

The Sandwich

When ready to serve, split the rolls and spread them with butter. Place them under a broiler for 1-2 minutes until the butter is melted.
Remove buns from the oven and layer them with meat, then top with cheese. Return to the broiler for another 2-3 minutes to melt the cheese and toast the bread.
Add the top of the bun, strain some of the au jus, and serve it on the side for dipping.

Notes

A chilled roast is easier to slice, especially since you want it as thin as possible without shredding it. If you have a deli meat slicer, that will definitely help.
Feel free to use a pressure cooker for speed or the oven to roast beef for more flavor.
Please remember that nutritional information is approximate and can vary greatly depending on the ingredients used.

Nutrition