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Slow Cooker French Dip Beef Sandwiches with Sweet Potato Fries

Slow-cooker French Dip Beef Sandwiches with Sweet Potato Fries are a hearty and comforting meal, perfect for when you crave something rich and filling. The meat is a tender chuck roast, slow cooked for hours in a savory bath of beef stock, stout beer and soy sauce. As the beef simmers, it soaks up the deep, umami flavors from the garlic, oregano and caramelized onions, resulting in juicy, melt-in-your-mouth, tender meat.

The sandwich is layered with a mix of provolone and muenster cheese, adding a creamy richness that balances the savory depth of the beef. The French rolls, toasted to perfection, are slathered with a zesty and creamy garlic aioli that brings a fresh tang to each bite. Dip the sandwich into the warm, flavorful au jus for that whole French dip experience.

Paired with crisp, slightly sweet, oven-baked sweet potato fries, this meal is satisfying and perfectly balanced. The fries are seasoned with sea salt and paprika, giving them a subtle smoky kick that complements the sandwich's richness. Each bite from this sandwich is juicy and flavorful, making this meal ideal for a cozy weekend or a relaxed date night at home.

Prep Time: 20 minutes   |   Cook Time: 5-8 hours in slow cooker   |   Total Time: 8 hours, 20 minutes   |   Number of Servings: 4

Ingredients

French Dip Beef:  

  • 2 tablespoons Carlini Vegetable Oil
  • 2 1/2 pound USDA Choice Black Angus Chuck Roast
  • 2 yellow onion, sliced
  • 2 cups of Chef's Cupboard Beef Stock
  • 1 bottle of Maguires Stout Beer
  • 1 cup Burman's Soy Sauce
  • 1 teaspoon Stonemill Oregano Leaves
  • 1 teaspoon Stonemill Garlic Powder

Sweet Potato Fries:  

  • 3 sweet potatoes, cut in 1/3 inch wedges
  • 3 tablespoons Carlini Extra Virgin Oilive Oil
  • 1/4 teaspoon Stonemill Paprika
  • 1 teaspoon of ground, Stonemill Sea Salt Grinder

Garlic Aioli:

  • 2 1/2 tablespoons fresh lemon juice
  • 3/4 teaspoon of ground Stonemill Sea Salt Grinder
  • 1/2 teaspoon Stonemill Ground Black Pepper

Au Jus:

  • 3 cups of Chef's Cupboard Beef Stock
  • 2 teaspoons of Burman's Soy Sauce
  • 1/4 teaspoon Stonemill Garlic Powder
  • 4 French Rolls
  • 2 slices Happy Farms Deli-Slices Provolone Cheese
  • 2 slices Happy Farms Deli-Slices Muenster Cheese

Directions:

  1. For French dip beef: In a skillet over high heat, heat the oil. Add the beef and sear. Transfer to slow cooker pot.
  2. Add remaining ingredients and cook for 5 hours on high or 8 hours on low.
  3. At the end of cooking time, use 2 forks or a meat shredding tool and shred meat. Put shredded meat back into pot until you are ready to serve.
  4. For sweet potato fries: Place sweet potato wedges in a rimmed sheet tray and drizzle olive oil. Bake at 425° for 18-24 minutes. Sprinkle with paprika and sea salt.
  5. For the Garlic Aioli: Combine all ingredients in a bowl, set aside.
  6. For the Au Jus: Place beef broth in a small pot and bring to a boil. Reduce heat to low and whisk in the rest of the ingredients. Set aside.
  7. To assemble sandwich: Cut French rolls into half. Spread the garlic aioli on each side of the bread. Add the beef, provolone cheese and muenster cheese. Serve with a side of Au Jus for dipping and sweet potato fries.

Recipe Courtesy of Chef Mari, ALDI Test Kitchen