Slow Cooker French Dip Sandwiches with Garlic Mushrooms (Print Version)
Tender slow cooker French Dip sandwiches feature savory beef and melted cheese, elevated with flavorful garlic mushrooms. Perfect for an easy weeknight dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Rich Au Jus & Tender Beef Base
01 -
3 lbs boneless beef chuck roast
02 -
4 cups low-sodium beef broth
03 -
1/4 cup Worcestershire sauce
04 -
1 tbsp low-sodium soy sauce
05 -
1 large yellow onion, thinly sliced
06 -
4 cloves garlic, minced
07 -
1 tsp dried thyme
08 -
1 bay leaf
09 -
Salt and freshly ground black pepper, to taste
→ Umami-Rich Garlic Mushrooms
10 -
1 lb cremini mushrooms, sliced
11 -
2 tbsp unsalted butter
12 -
3 cloves garlic, minced
13 -
1/4 cup fresh parsley, chopped, for garnish
→ Hearty Sandwich Build
14 -
6 hoagie rolls
15 -
12 slices provolone cheese
# Instructions:
01 -
Season the 3 lbs boneless beef chuck roast generously with salt and freshly ground black pepper. Place the seasoned roast into your slow cooker. Add the 1 large yellow onion, thinly sliced, and 4 cloves garlic, minced, around the beef.
02 -
Pour in 4 cups low-sodium beef broth, 1/4 cup Worcestershire sauce, and 1 tbsp low-sodium soy sauce. Add 1 tsp dried thyme and 1 bay leaf. This liquid forms the rich au jus for your Slow Cooker French Dip Sandwiches with Garlic Mushrooms.
03 -
Cover the slow cooker and cook on low for 6 hours, or on high for 3-4 hours, until the beef chuck roast is incredibly tender and easily shredded with a fork. This slow cooking process is key for the best Slow Cooker French Dip Sandwiches with Garlic Mushrooms.
04 -
Carefully remove the cooked beef from the slow cooker and shred it using two forks. Skim any excess fat from the au jus in the pot. Return the shredded beef to the au jus to keep warm and absorb more flavor while you prepare the mushrooms.
05 -
In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add the 1 lb cremini mushrooms, sliced, and 3 cloves garlic, minced. Sauté for 7-10 minutes until the mushrooms are tender and nicely browned. Stir in 1/4 cup fresh parsley, chopped.
06 -
Preheat your broiler. Split 6 hoagie rolls and fill each with a generous portion of the shredded beef and 12 slices provolone cheese (2 per sandwich). Place on a baking sheet and broil for 1-2 minutes, until the cheese is melted and bubbly.
07 -
Serve these delicious Slow Cooker French Dip Sandwiches with Garlic Mushrooms immediately. Provide individual small bowls of the warm au jus for dipping, alongside a hearty serving of the umami-rich garlic mushrooms.
# Notes:
01 -
For an even deeper flavor, consider searing the beef chuck roast in a hot pan for 3-4 minutes per side before adding it to the slow cooker.
02 -
Leftover shredded beef and au jus can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Feel free to substitute provolone with Swiss or Gruyere cheese for a different flavor profile that still complements the rich beef.
04 -
These sandwiches pair wonderfully with a simple green salad or crispy french fries for a complete meal.
# 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: 1060 kcal
Total Fat: 58 g
Total Carbohydrate: 63 g
Protein: 88 g