Slow Cooker Garlic and Beer French Dips are an easy dinner or great game day meal!
French Dip Sandwiches were one of the first recipes that I made in my slow cooker years ago. I have many ways I like to make French dips, but I seem to always go back to adding beer with the beef. What’s great about making the French dip meat in the slow cooker is that the drippings are used for dipping the sandwiches in, that flavorful broth that’s made is call au jus. I like to degrease the drippings before serving, as a chuck roast can have a lot of fat.
Have a great week! I will have more recipes coming soon!
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 8
Calories: 451kcal
Equipment
- Slow Cooker - 5 quart or larger
Ingredients
- 4 lbs beef chuck roast
- 1 large white onion. sliced
- 10.5 oz. can French onion soup (do not add water)
- 12 oz. bottle beer (use your favorite)
- 10 garlic cloves
For serving
- rolls
- swiss cheese
Instructions
- Add the sliced white onion to the bottom of the slow cooker. Add the chuck roast on top.
- Add the garlic cloves on top of the roast. Pour over the French onion soup and beer.
- Cover and cook on low for 10 hours without opening the lid during the cooking time.
- When the cooking time is done, remove the roast on to plate. Shred the meat with 2 forks.
- I like to remove the grease from the drippings in the slow cooker. I do this by laying paper towels over the top and quickly remove. Discard paper towels.
- To serve, I like to toast the buns in the oven under the broiler, then add the meat and cheese and put back in the oven until the cheese melts. Don't forget the sandwiches in the oven, they will burn very quickly under the broiler. Serve the sandwiches with the drippings (au jus) in the slow cooker.
Video
Notes
Nutritional values are approximate. If you require a special diet, please use your own calculations. Value below are for 1/8 of recipe (beef and au jus). It does not include rolls or cheese.
Nutrition
Calories: 451kcal | Carbohydrates: 5g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 157mg | Sodium: 378mg | Potassium: 964mg | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 2.2mg | Calcium: 56mg | Iron: 4.8mg
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Sarah, sounds and looks great. I’m thinking about substituting pork for the the traditional beef. What would be the best cut of pork to use? Thanks!
Mike
Just finished my second sandwich. Absolutely wonderful. It was worth the 9 hour wait. I know you say 10 hours however I stopped it at 9. When it comes to roasts I am a huge fail. I tried a recipe with brisket and came out very dry. In my opinion, 9 was just right for me on this one. Put the buns in the toaster oven with meat, cheese and the onions that was in the sauce. Excellant!!! MY wife used Dijon Mustard. (gasp)
I used nothing and enjoyed the taste like it should be. Great recipe, I thank you.