Name: Slow Cooker French Dip Sandwiches with Garlic & Mushrooms
Prep time: 10 min
Cook time: PT-491601H58M24S
Total time: 8 h 10 min
Cuisine: American
Ingredients: 3–4 lb chuck roast or beef shoulder; 4 garlic cloves, minced; 8 oz mushrooms, sliced; 1 onion, sliced (optional); 4 cups beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce or tamari; 1 teaspoon dried thyme; Salt and black pepper, to taste; 6 sandwich rolls or hoagie buns; 6 slices provolone or mozzarella cheese (optional); Butter or olive oil, for toasting rolls

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These Slow Cooker French Dip Sandwiches with Garlic & Mushrooms are my go-to when I want a comforting, savory meal that practically cooks itself. I slow-cook tender beef with garlic, mushrooms, and flavorful broth until it’s melt-in-your-mouth delicious. Then I pile it onto toasted rolls with melty cheese and serve it with warm au jus for dipping.

Why You’ll Love This Recipe

I love how hands-off and satisfying this recipe is. The slow cooker does all the work, and the result is a sandwich packed with flavor and juicy tenderness. The garlic and mushrooms add depth, and dipping the sandwich into the rich, savory broth takes it to the next level. It’s great for weekend dinners, game days, or feeding a crowd. Slow Cooker French Dip Sandwiches with Garlic & Mushrooms

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chuck roast or beef shoulder
garlic cloves
mushrooms (sliced)
onion (optional)
beef broth
Worcestershire sauce
soy sauce or tamari
dried thyme
salt and pepper
sandwich rolls or hoagie buns
provolone or mozzarella cheese (optional)
butter or olive oil (for toasting rolls)

Directions

I season the beef with salt and pepper, then place it in the slow cooker.
I add sliced mushrooms, garlic, and onion (if using) on top.
I pour in the beef broth, Worcestershire sauce, soy sauce, and sprinkle in thyme.
I cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is fall-apart tender.
I remove the beef, shred it with two forks, and return it to the juices to soak up more flavor.
I toast the sandwich rolls with a little butter or olive oil in a skillet or oven.
I pile the shredded beef and mushrooms onto the rolls, top with cheese if using, and broil until melty.
I serve the sandwiches with a small bowl of the broth (au jus) for dipping.

Servings and timing

This recipe makes about 6 sandwiches.

Prep time: 10 minutes
Cook time: 8 hours (low) or 4-5 hours (high)
Total time: 8 hours 10 minutes (low) or 4-5 hours 10 minutes (high)

Variations

Sometimes I add a splash of red wine to the broth for a richer flavor. I’ve also used Swiss cheese or a horseradish mayo spread for an extra kick. For a low-carb version, I serve the beef over sautéed greens or cauliflower mash instead of bread.

storage/reheating

I store leftover beef and broth in an airtight container in the fridge for up to 4 days. To reheat, I warm the beef in a pot with some of the broth to keep it moist. The assembled sandwiches are best fresh, but the components reheat well separately. Slow Cooker French Dip Sandwiches with Garlic & Mushrooms

FAQs

Can I use a different cut of beef?

Yes, I’ve used brisket or bottom round, but chuck roast gives the most tender results.

Do I have to use mushrooms?

No, but I love the umami they add. I sometimes swap them for bell peppers or leave them out.

Can I make this ahead of time?

Absolutely. I often make the beef a day ahead and reheat it in the broth before serving.

What bread works best?

I like using hoagie rolls or crusty sandwich buns that can hold up to the juicy filling.

Is this freezer-friendly?

Yes, I freeze the shredded beef and broth in portions. It reheats well for future sandwiches.

Conclusion

Slow Cooker French Dip Sandwiches with Garlic & Mushrooms are the ultimate comfort food I can make with minimal effort. The slow-cooked beef, flavorful broth, and melty cheese come together in every bite. Whether I’m cooking for my family or prepping ahead, these sandwiches always hit the spot.