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Slow Cooker French Dip Sandwich being dipped into a bowl of au jus on a blue background from TheSuburbansoapbox.com


  • 3 lb chuck roast
  • 2 tbsp olive oil
  • 1 sweet onion, peeled and sliced thin
  • 3 garlic cloves, crushed and peeled
  • 3 cups beef stock
  • 1/4 cup dry red wine
  • 2 tbsp dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 5 sprigs of fresh thyme
  • 1 bay leaf
  • 8 long rolls
  • 1 cup shredded Swiss cheese


  1. Trim the excess fat from the chuck roast. Season liberally with salt and pepper.
  2. Heat the olive oil in a large skillet over high heat.
  3. Add the chuck roast to the pan and cook for 4-5 minutes until brown. Flip the roast over and brown on the opposite side, approximately 4-5 minutes. Continue to flip and cook the roast until all sided are browned.
  4. Transfer the roast to the slow cooker.
  5. Place the onions and garlic on top of the roast.
  6. Whisk together the stock, wine, mustard, Worcestershire sauce, salt and pepper. Pour the stock mixture over the beef. Add the thyme and bay leaf.

  7. Cover and cook on high for 4 hours or low for 6 hours.
  8. When the roast is fork tender, transfer to a serving platter. 
  9. Skim the excess fat from the top of the stock mixture with a spoon. 
  10. Arrange the beef in long rolls and top with cheese. Serve the sandwiches with bowls filled with stock (au jus).

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