Step 1: Prepare the roast
Place the roast in a 5–7 quart slow cooker, fat-side up. Sprinkle the onion soup mix evenly over the top, pressing it lightly into the meat. Pour the beef broth around the sides.
Tip: Keeping the fat side up allows it to slowly melt and baste the meat as it cooks, helping keep it moist and flavorful.
Step 2: Cook low and slow
Cover and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours.
Visual cue: The beef is ready when it becomes very tender and easily pulls apart with a fork.
Step 3: Shred and soak
Transfer the beef to a bowl and shred with two forks. Skim excess fat from the cooking liquid, then return the shredded meat to the slow cooker. Let it sit on WARM for 10–15 minutes.
Tip: Letting the meat rest in the juices helps it absorb more flavor, making every bite rich and juicy.
Step 4: Assemble and finish
Pile the shredded beef onto the rolls. For added texture, place the sandwiches on a baking sheet and broil for 2–3 minutes until the edges are slightly crisp and the bread is lightly toasted.
Serve warm with a side of the au jus for dipping. Simple, hearty, and packed with flavor, these French dip sandwiches are an easy meal that feels anything but basic.
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