French Dip Sliders
This recipe creates savory French Dip sliders featuring a boneless chuck roast slow-cooked until incredibly tender in a rich au jus made from beef broth and French onion soup. The succulent shredded beef is piled onto Hawaiian rolls with melted Provolone cheese, then baked to perfection. Serve these satisfying sliders with the flavorful au jus for an authentic dipping experience.
Equipment
- 1 Slow Cooker (6-quart or larger) For tenderizing the chuck roast
- 1 9x13 inch Baking Dish For assembling and baking the sliders
- 1 Cutting Board For preparing the roast and rolls
- 1 Carving Knife or Shredding Forks To slice or shred the cooked beef
Ingredients
Main
- 1 2- 2.5 lb Boneless Chuck Roast
- 1 10.5 ounce can of Beef Broth
- 1 10.5 ounce can of French Onion Soup Condensed
- 12 Hawaiian Rolls
- 1 package of Provolone Cheese
Instructions
- Place the boneless chuck roast into a slow cooker (optional: sear roast in a hot pan first for deeper flavor).
- Pour the can of beef broth and the can of condensed French onion soup over the chuck roast in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chuck roast is fork-tender.
- Carefully remove the cooked roast from the slow cooker and shred or thinly slice it against the grain. Strain the cooking liquid through a fine-mesh sieve into a bowl to create the au jus, discarding any solids.
- Preheat your oven to 350°F (175°C).
- Slice the Hawaiian rolls horizontally, keeping them connected if possible, to create a top and bottom layer.
- Place the bottom halves of the rolls in a 9x13 inch baking dish. Layer generously with the shredded beef, followed by the slices of Provolone cheese.
- Cover the beef and cheese with the top halves of the Hawaiian rolls.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly and the tops of the rolls are lightly golden.
- Remove from the oven, separate into individual sliders, and serve immediately with the warm au jus for dipping.
Notes
To elevate the flavor of your French Dip sliders, consider searing the chuck roast on all sides in a hot pan before transferring it to the slow cooker. This caramelizes the exterior, adding significant depth (Maillard reaction) to the final dish. Ensure the roast is mostly submerged in the liquid for maximum tenderness and flavor infusion. When assembling, lightly toast the Hawaiian rolls before adding the fillings to prevent sogginess. For an extra touch, brush the tops of the assembled sliders with melted butter mixed with a pinch of garlic powder before baking; this creates a beautiful golden crust and enhanced aroma. Always serve the sliders immediately with the hot, strained au jus on the side for dipping.