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Slow Cooker French Dip Sandwiches with Garlic & Mushrooms

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Slow Cooker French Dip Sandwiches with Garlic & Mushrooms are a cozy and savory meal featuring tender shredded beef simmered with mushrooms, garlic, and herbs. Served on toasted rolls with melted cheese and a rich au jus for dipping, they’re the ultimate comfort food.

Ingredients

  • 3–4 lbs chuck roast or rump roast
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 large yellow onion, sliced
  • 8 oz mushrooms (cremini or button), sliced
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 6 hoagie rolls or sandwich buns
  • 6 slices provolone or Swiss cheese
  • Optional: fresh parsley, chopped (for garnish)

Instructions

  1. Season the beef with salt and pepper. Heat olive oil in a skillet and sear beef on all sides until browned (optional but recommended).
  2. Place the seared beef in the slow cooker. Add garlic, onions, mushrooms, beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf.
  3. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until beef is fork-tender.
  4. Remove beef from slow cooker and shred with two forks. Return shredded beef to the cooker to soak in juices for 10–15 minutes.
  5. Preheat broiler. Place hoagie rolls on a baking sheet and top with cheese slices. Broil until melted and golden.
  6. Assemble sandwiches by piling shredded beef and mushrooms onto rolls. Serve with small bowls of strained au jus for dipping.

Notes

  • Add a splash of red wine to the broth for a richer flavor.
  • For a spicy twist, include red pepper flakes or hot sauce.
  • Caramelize onions before slow cooking for a French onion variation.
  • Use leaner beef or lettuce wraps for a lighter version.
  • Leftovers freeze well—store beef and broth separately for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/slow-cooker-french-dip-sandwiches-with-garlic-mushrooms/