Mohamed Shili This savory Pioneer Woman Slow Cooker French Dip is prepared using beef chuck roast, rosemary, pepperoncini, beef broth, and onions. This Slow Cooker French Dip recipe is a hearty dinner that takes about 8 hours to prepare and can serve up to 6 people.
Pioneer Woman Slow Cooker French Dip Ingredients
Beef:
- 4 pounds beef chuck roast
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- One 16-ounce jar of pepperoncini
- 2 cups beef broth
Caramelized Onions:
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper to taste
Sandwich Assembly:
- 6 soft hoagie rolls, split
- 6 tablespoons salted butter, softened
- 12 slices provolone cheese
- Potato chips, for serving
How To Make Pioneer Woman Slow Cooker French Dip
- Prepare the Beef: Place the beef chuck roast in a 6- to 8-quart slow cooker. Sprinkle it with minced fresh rosemary, 1/2 teaspoon kosher salt, and generously add black pepper.
- Add Pepperoncini and Broth: Pour the entire contents of a 16-ounce jar of pepperoncini, including its liquid, into the slow cooker. Add 2 cups of beef broth, then cover and cook on low for 7 to 8 hours.
- Caramelize the Onions: About 20 minutes before the beef finishes cooking, start caramelizing the onions. In a large skillet, melt 2 tablespoons of salted butter with 2 tablespoons of olive oil over medium-high heat.
- Cook Onions Until Golden: Add the sliced onions, sprinkle with 1/4 teaspoon kosher salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 to 30 minutes.
- Shred the Beef: Once the beef is tender, transfer it from the slow cooker to a bowl. Using two forks, shred the beef into pieces, then return it to the slow cooker to keep warm.
- Toast the Rolls: Set your broiler to a medium setting. Butter each split hoagie roll with a tablespoon of salted butter. Arrange the rolls on a baking sheet and broil for about 2 minutes until golden.
- Assemble the Sandwiches: Load each toasted roll with a generous amount of shredded beef. Spoon some of the cooking liquid over the beef. Add a few pepperoncini from the slow cooker and top with caramelized onions.
- Add Cheese and Melt: Place two slices of provolone cheese on each sandwich. Broil the sandwiches again, just until the cheese melts, about 1 minute.
- Serve: Serve the sandwiches hot, accompanied by potato chips. Offer the extra cooking liquid as a dip for the sandwiches.
Recipe Tips
- Choose the Right Cut: Select a high-quality beef chuck roast for optimal tenderness and flavor in your French Dip sandwiches.
- Deglaze the Skillet: After caramelizing the onions, deglaze the pan with a splash of beef broth to capture all the flavorful bits for your sandwich.
- Layering the Cheese: Place the cheese directly on the hot, shredded beef before broiling to ensure it melts perfectly and envelopes the meat.
- Broth for Dipping: Enhance the dipping broth by simmering it with a bay leaf and a splash of Worcestershire sauce for deeper flavor.
What To Serve With French Dip
Serve your hearty French Dip with roasted garlic and rosemary potato wedges, a tangy coleslaw, baked sweet potato fries, pickled vegetables, and a crisp apple celery salad.
You can also pair it with stuffed mushrooms, and marinated artichoke hearts for a burst of unexpected flavor.
How To Store French Dip
To Refrigerate: Place any leftover French Dip beef and broth in an airtight container. Refrigerate for up to 3 days. Ensure the beef is submerged in broth to maintain moisture and flavor.
To Freeze: It’s best not to freeze the assembled sandwiches as the bread may become soggy. Instead, freeze the shredded beef and broth separately in airtight containers for up to 3 months.
How To Reheat French Dip
In The Oven: Place the leftover French Dip in an oven-safe dish, cover with aluminum foil, and reheat at 350°F for about 10-15 minutes or until heated through; this method keeps the beef moist.
In The Microwave: To reheat, place the beef and a small amount of broth in a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through for even heating.
In The Air Fryer: Reheat the beef by placing it in the air fryer at 360°F for about 3-4 minutes. This method revives the edges of the beef, adding a slight crispness.
Frequently Asked Questions
How long should the beef cook in the slow cooker?
The beef should be cooked on low heat in the slow cooker for 7 to 8 hours. This slow cooking process ensures that the meat becomes tender and easy to shred.
Can I use a different type of cheese for the sandwiches?
Yes, while provolone is recommended for its mild flavor and excellent melting qualities, you can also use Swiss, mozzarella, or Gouda for a different taste profile.
Pioneer Woman Slow Cooker French Dip Nutrition Facts
- Calories: 530 kcal
- Carbohydrates: 32g
- Protein: 48g
- Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 145mg
- Sodium: 890mg
- Potassium: 740mg
- Fiber: 2g
- Sugar: 5g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Slow Cooker Chicken And Dumplings
- Pioneer Woman Slow Cooker Ham And Beans
- Pioneer Woman Turkey Brine
Pioneer Woman Slow Cooker French Dip
Description
This savory Pioneer Woman Slow Cooker French Dip is prepared using beef chuck roast, rosemary, pepperoncini, beef broth, and onions. This Slow Cooker French Dip recipe is a hearty dinner that takes about 8 hours to prepare and can serve up to 6 people.
Pioneer Woman Slow Cooker French Dip Ingredients
Beef:
Caramelized Onions:
Sandwich Assembly:
How To Make Pioneer Woman Slow Cooker French Dip
- Prepare the Beef: Place the beef chuck roast in a 6- to 8-quart slow cooker. Sprinkle it with minced fresh rosemary, 1/2 teaspoon kosher salt, and generously add black pepper.
- Add Pepperoncini and Broth: Pour the entire contents of a 16-ounce jar of pepperoncini, including its liquid, into the slow cooker. Add 2 cups of beef broth, then cover and cook on low for 7 to 8 hours.
- Caramelize the Onions: About 20 minutes before the beef finishes cooking, start caramelizing the onions. In a large skillet, melt 2 tablespoons of salted butter with 2 tablespoons of olive oil over medium-high heat.
- Cook Onions Until Golden: Add the sliced onions, sprinkle with 1/4 teaspoon kosher salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 to 30 minutes.
- Shred the Beef: Once the beef is tender, transfer it from the slow cooker to a bowl. Using two forks, shred the beef into pieces, then return it to the slow cooker to keep warm.
- Toast the Rolls: Set your broiler to a medium setting. Butter each split hoagie roll with a tablespoon of salted butter. Arrange the rolls on a baking sheet and broil for about 2 minutes until golden.
- Assemble the Sandwiches: Load each toasted roll with a generous amount of shredded beef. Spoon some of the cooking liquid over the beef. Add a few pepperoncini from the slow cooker and top with caramelized onions.
- Add Cheese and Melt: Place two slices of provolone cheese on each sandwich. Broil the sandwiches again, just until the cheese melts, about 1 minute.
- Serve: Serve the sandwiches hot, accompanied by potato chips. Offer the extra cooking liquid as a dip for the sandwiches.
