French Dip Sandwich

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Preparation & Serving


  • Prep: 10 Minutes
  • Cook/Bake: 5 Hours
  • Serves: 6


  • 3 lbs. Bonless Beef Chuck Shoulder Roast, trimmed
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Ground Black Pepper
  • 2 tbsp. Olive Oil
  • 1 Large White Onion, halved and sliced
  • 4 Sprigs Fresh Rosemary
  • 2 14.5 oz. cans Less-Sodium Beef Broth
  • 2 Large Loaves Baguette Bread, each cut crosswise into thirds then cut horizontally in half
  • 4 tbsp. Unsalted Butter, softened (1/2 stick)
  • 1/4 cup + 2 tbsp. Horseradish Sauce


  • Step 1
    Sprinkle roast with salt and pepper; in large skillet, heat oil over medium-high heat. Add roast to skillet and cook 10 minutes or until outside is seared, turning to sear all sides.
  • Step 2
    Place onion in 5- to 6-quart slow cooker; top with roast, rosemary and broth. Cover and cook on high 5 to 6 hours or on low 10 to 12 hours or until beef is tender.
  • Step 3
    Preheat oven to 350°; spread cut sides of bread with butter and place cut side up on rimmed baking pan. Bake bread 6 minutes or until toasted.
  • Step 4
    Remove and discard rosemary; transfer roast to cutting board and use 2 forks to pull apart. Strain onion and juices in slow cooker through fine-mesh strainer into bowl, reserving onion and juices.
  • Step 5
    Evenly top bottom halves of bread with horseradish sauce, beef and onion; spoon about 2 tablespoons strained juices over onion on each sandwich. Serve sandwiches with small bowls of remaining juices for dipping.

Approximate nutritional values per serving: 897 Calories, 33g Fat (11g Saturated), 158mg Cholesterol, 1770mg Sodium, 82g Carbohydrates, 1g Fiber, 69g Protein