Name: Slow Cooker French Dip Sandwiches with Garlic Mushrooms
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3 pounds chuck roast; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon balsamic vinegar; 1 tablespoon tamari or coconut aminos; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 cup sliced onions; 3 cups beef broth; 6 hoagie or French rolls; 2 tablespoons butter; 8 ounces mushrooms, sliced; 3 cloves garlic, minced; Provolone or Swiss cheese slices (optional)

Tender, juicy beef slowly cooked in a flavorful broth, piled onto toasted hoagie rolls, and finished with buttery garlic mushrooms—these Slow Cooker French Dip Sandwiches are everything I want in a comforting, satisfying meal. The rich au jus on the side is perfect for dipping and adds an extra punch of savory goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 pounds chuck roast

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon balsamic vinegar

1 tablespoon tamari or coconut aminos

1/2 cup sliced onions

1 teaspoon garlic powder

1 teaspoon onion powder

3 cups beef broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

6 hoagie or French rolls

2 tablespoons butter

8 ounces mushrooms, sliced

3 cloves garlic, minced

Provolone or Swiss cheese slices (optional)

Directions

I start by seasoning the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.

In a large skillet over medium-high heat, I sear the roast on all sides in olive oil until it’s nicely browned.

Then, I transfer the roast to my slow cooker and add the onions, balsamic vinegar, tamari, and beef broth.

I cover and let it cook on low for 7–8 hours or high for 4–5 hours, until the beef is fall-apart tender.

Once done, I shred the beef directly in the slow cooker so it soaks up all the flavorful juices.

While the beef rests, I sauté the mushrooms in butter for 5–6 minutes, then stir in the garlic and cook for another minute or two.

I preheat the oven to 375°F (190°C), then open up the hoagie rolls on a baking sheet.

Then I load them up with shredded beef, top with garlic mushrooms, and a slice of cheese if I’m using it.

I bake them for 5–7 minutes until the bread is crisp and the cheese is melted.

I serve each sandwich with a bowl of the strained au jus from the slow cooker for dipping.

Servings and timing

Servings: 6 sandwiches

Prep Time: 15 minutes

Cook Time: 8 hours (on low)

Total Time: 8 hours 15 minutes

Calories: Approximately 485 kcal per serving

Variations

I sometimes swap the provolone for Swiss, or skip the cheese altogether for a dairy-free version.

To add some heat, I like to include sliced banana peppers or a dash of crushed red pepper in the beef mixture.

If I’m avoiding gluten, I serve the beef and mushrooms over mashed potatoes instead of using rolls.

I’ve also tried using ciabatta rolls or sourdough for a different bread texture.

Storage/Reheating

To store leftovers, I place the shredded beef and mushrooms in an airtight container along with some of the cooking liquid. It keeps well in the fridge for up to 4 days. For longer storage, I freeze the beef and jus separately in freezer-safe containers for up to 2 months. When I’m ready to reheat, I thaw in the fridge overnight and warm it gently on the stovetop or in the microwave. The mushrooms can be reheated in a skillet to retain their texture.

FAQs

How can I make this recipe gluten-free?

I use gluten-free tamari instead of soy sauce and serve the beef on gluten-free rolls or over mashed potatoes. Just make sure the beef broth is gluten-free too.

Can I cook the beef on high instead of low?

Yes, I cook it on high for 4–5 hours when I’m short on time. The beef still turns out tender, though low and slow brings out the best flavor.

What cut of beef works best for French dip?

Chuck roast is my go-to because it’s well-marbled and gets super tender. I’ve also tried brisket or bottom round in a pinch.

Can I prepare this ahead of time?

Absolutely. I often cook the beef a day ahead and store it in its juices. Then, I reheat and assemble the sandwiches fresh when I’m ready to serve.

What’s the best way to strain the au jus?

I use a fine mesh strainer or slotted spoon to remove the solids from the slow cooker liquid, so I’m left with a smooth, savory dipping sauce.

Conclusion

These Slow Cooker French Dip Sandwiches with Garlic Mushrooms are a reliable comfort meal that I keep coming back to. Whether I’m feeding the family or prepping for a casual gathering, the rich flavors, tender beef, and buttery mushrooms always impress. Plus, the au jus takes it over the top. It’s simple, hearty, and full of savory goodness—definitely worth making again and again.

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