Hey There, Pull Up a Chair

You know those days when you just want dinner to basically make itself so you can binge a bit more telly or, let's be honest, finally tackle that laundry mountain? That's when I whip out my slow cooker for French dip sandwiches with au jus sauce. Seriously, this is the recipe that made my notoriously picky cousin say, "Wait, can I have thirds?" (which, if you knew him, is a small miracle). Plus, it makes the whole house smell absolutely dreamy, like you wandered into a little bistro somewhere in France, but with way fewer tourists and no need to dress up.

Okay, slight confession: the very first time I tried this, I forgot to plug in the slow cooker. Whole house smelled like disappointment. But trust me, when it's done right, it's worth the wait. Anyway, let's get into it—I'm already hungry just thinking about these sandwiches.

Why I Keep Making This (And Maybe You Will Too)

I make this when I'm craving something incredibly comforting but don't want to fuss over a stovetop for hours. My family goes wild for it because, let's be honest, there's nothing like dunking a warm, crusty sandwich into rich, beefy broth—it's basically the food version of a bear hug. Sometimes, when I can't find good bread, I just use some old hoagie rolls and pretend it's all intentional. (No one’s called me out, yet!) Also, once I tried to make the au jus in a saucepan separately and almost set off the smoke alarm—lesson learned, stick with the slow cooker.

Gather Your Ingredients (But Don't Stress)

3 to 4 lbs beef chuck roast (sometimes I use brisket if it's on sale—who's judging?)
Salt and pepper, to taste (my grandmother always insisted on sea salt, but honestly, table salt is fine)
1 large sweet onion, sliced (red onion works too if that's what you’ve got in the pantry)
4 cloves garlic, smashed (I’ve used pre-minced garlic before, not the end of the world)
2 cups beef broth (I swear by Better Than Bouillon, but any store brand works)
¼ cup soy sauce (Worcestershire sauce also works, or even a splash of both for the overachievers)
1 tablespoon Dijon mustard (sometimes I skip this if I can't find it in the fridge—still tasty)
1 teaspoon dried thyme (fresh if you actually remember to buy herbs)
6-8 crusty rolls or baguette sections (my local bakery makes a killer sourdough, but store-bought is totally fine)
8 slices provolone or Swiss cheese (sometimes I just use whatever melty cheese is hanging around—cheddar, even!)

How I Actually Make These (With a Few Detours)

First things first, season both sides of your beef with salt and pepper. Not too precious—just get a good sprinkle on there. If you’ve got the time (and patience), brown it for a few minutes on each side in a hot skillet. I skip this if I'm already running late (or just feeling lazy), and honestly, it still tastes pretty fab.
Layer the sliced onions and garlic on the bottom of your slow cooker. Plop the beef right on top of that pile—don't overthink it.
Whisk together beef broth, soy sauce, Dijon, and thyme. Pour this over the beef. If it doesn’t completely cover the meat, that’s fine—just give it a little spoon basting halfway through. Or don’t. It's forgiving.
Pop on the lid. Cook on low for about 8 hours (I find it gets most tender this way) or crank it to high for 4-5 hours if you can't wait. I usually poke it with a fork around hour six, just to check. This is where I sneak a taste. Don’t worry if it looks a bit weird at this stage, it always does!
Remove the beef, let it rest for a few minutes, then shred it with two forks. (If you want to get all fancy, you can skim the fat off the liquid, but I’m not always that patient.)
Return the shredded beef to the slow cooker and let it soak up all that glorious juice while you prep your bread and cheese.
Split your rolls, pile them high with beef, top with a slice of cheese, and stick them under the broiler for a minute or so—just until melty. (Don't wander off like I did once, unless you want extra crispy sandwiches!)
Ladle the au jus into small bowls and serve alongside for dipping. If you want, strain out the onions, but honestly, they’re so good I usually just leave them in.

Some Notes—Learned the Slightly Hard Way

If your slow cooker runs hot, check early. Dry beef is the stuff of kitchen nightmares.
I used to think you absolutely had to brown the meat, but after a few rushed nights, I learned it’s good either way.
If your au jus tastes too salty, just add a splash of water (or, weirdly, a squeeze of lemon works wonders—thanks Aunt Gina for that tip!)

What I’ve Tried (And, Well, What Flopped)

With mushrooms: Pretty great, but my kids tried picking them out, so... maybe next time, finely chopped?
With Italian bread: Bit too soft, fell apart in the dip. Stick to crusty rolls.
Vegan version: I tried using jackfruit and veggie broth once. It was okay, just not the same magic—though maybe I'm too set in my ways.

What You’ll Need (But Here’s the Cheeky Truth)

Slow cooker (obviously, but I once used a Dutch oven in the oven at a low temp and it worked fine)
Broiler or toaster oven for melting cheese (if not, just slap the lid on and let steam do its thing)
Sharp knife and a couple forks (for tearing into that beef—don't use your hands, unless you’re a savage like my cousin)

Slow Cooker French Dip Sandwiches with Au Jus Sauce

How to Store (If You Somehow Have Leftovers)

You can stash the meat and au jus (separate or together, I’m not picky) in airtight containers in the fridge for about 3 days. Reheat gently to keep the beef tender. But honestly, it never lasts more than a day in my house, so what do I know?

How We Serve It (And an Odd Family Tradition)

I always serve these with a heap of kettle chips and some crunchy pickles. My uncle insists on a side salad, though, "to balance it out" (balance is questionable but it does look pretty on the plate). Sometimes we do a little hot sauce drizzle for a kick. Oh, and once my nephew dunked his sandwich in ranch—no comment.

Little Pro Tips (AKA My Past Mishaps)

Don’t rush the cooking time. I once tried to cut the time short by cranking it to high—it was...not great. Tough beef is nobody’s friend.
Use a good, sturdy roll. Soggy bread turns a dreamy dip into a sad, drippy mess—trust me, I’ve been there.
If you’re worried about the cheese sliding off, tuck it inside the roll before you broil. It’s like a cozy little cheese blanket.

FAQs I Actually Get Asked (Or Sometimes Just Imagine)

Can I make this ahead?: Yep! I think it tastes even better the next day, honestly. Just reheat on the stove or in the microwave, and you’re good.
What if I don’t have a slow cooker?: No problem, friend. Use a Dutch oven or heavy pot in the oven at 300°F for about 3-4 hours. (I found this tip on Serious Eats ages ago—super handy!)
Can I freeze leftovers?: Sure, just make sure to freeze the beef and au jus separate for best texture. Sometimes I forget and freeze them together—still fine, just maybe a bit mushy after defrosting.
Do I have to use chuck roast?: Nah, try brisket or even round roast if that’s what you’ve got. I read a great breakdown of beef cuts for slow cooking on The Kitchn if you want to geek out more than me.
Is there a shortcut for au jus?: Honestly, packet mixes work in a pinch, but I think homemade is just comforting in a way nothing else is. But hey, you do you!

Side note: If you find yourself with a little leftover au jus, don’t toss it—it makes a mean soup base or you can freeze it in ice cube trays for a flavor boost in future stews. (Random, but that’s how I roll.)

That’s pretty much it! Let me know if you try it, or if you find a better cheese combo. I’m always up for tweaking my so-called “signature” recipes. Also, for a deep dive on slow cookers and why they're magic for cuts like chuck roast, I found this fun read by Bon Appétit the other night. Happy dipping!

Slow Cooker French Dip Sandwiches with Au Jus Sauce