Slow Cooker French Dip Sandwiches With Pepperoncini delivers fork-tender shredded beef seasoned with ranch and onion soup mix, served on garlic bread with melted provolone and a rich au jus for dipping. The pepperoncini peppers add a tangy, spicy kick that sets this version apart from traditional french dips.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place the chuck roast in the bottom of a slow cooker.
Sprinkle the dry onion soup mix and dry ranch seasoning mix evenly over the roast.
Pour the entire jar of pepperoncini peppers, including the juice, over the roast.
Add the chicken stock, minced garlic, salt, and pepper.
Cover the slow cooker and cook on high for 4-5 hours, or until the beef is tender.
While the beef cooks, prepare the caramelized onions. In a large skillet over medium heat, add the sliced onions, butter, sugar, and a pinch of salt and pepper.
Cook the onions, stirring occasionally, until they are deeply browned and sweet, about 20-30 minutes.
Once the beef is cooked, use two forks to shred it directly in the slow cooker, mixing it with the juices.
Preheat your broiler. Slice the loaf of garlic bread in half lengthwise and place it on a baking sheet.
Spread the caramelized onions over one half of the bread, then top with the shredded beef and provolone cheese slices.
Broil for about 2 minutes, or until the cheese is melted and bubbly. Keep a close eye on it to prevent burning.
Remove from the broiler, place the top half of the bread on the sandwich, and slice into individual portions.
Ladle some of the cooking liquid from the slow cooker into small bowls to serve as au jus for dipping.
Store shredded beef and au jus separately in airtight containers for up to 4 days in the fridge, or freeze for up to 3 months. Reheat gently in a slow cooker or stovetop with extra broth to restore moisture.
slow cooker (5-quart or larger) · kitchen shears or two forks (for shredding) · skillet (optional, for searing)
Yes. Beef brisket or bottom round work well, though cooking time may vary slightly. Chuck roast is ideal because its marbling keeps the meat tender during the long, slow cook.
The roast should shred easily with two forks after 8–10 hours on low. It's done when it falls apart at the slightest pressure.
Yes, reduce cooking time to 4–5 hours on high, but low heat produces more tender, evenly cooked meat.
You can omit them, or substitute roasted red peppers, banana peppers, or a splash of apple cider vinegar for tanginess.
Yes. Increase proportionally: use a 5 lb roast, 4 packets soup mix, and cook in two slow cookers or a large batch cooker.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
5 Paleo Recipes From Michelle Tam
45 min
Easy Canapés
15 min
Canapes
30 min
