One of my favorite sandwiches, this Slow Cooker French Dip Panini, just got miniaturized in these fun French Dip Sliders! The shredded beef is incredibly flavorful, thanks to the flavors of red wine, beef broth, plenty of garlic and onions, bay leaf and thyme. It cooks up so easily in the slow cooker, too.
These cheesy sandwiches are perfect for entertaining and are a crowd pleasing recipe. For a social gathering, such as tailgating or potlucks, I recommend preparing the meat the day before so it is no-fuss to make.
First, you’re going to season and sear your roast. This gets a nice crust on the outside of the meat and really develops the flavors. All the crusty bits left behind in the pan will enhance the taste. After that, sauté onion and garlic. Then deglaze the pan with some red wine and beef broth.
In the slow cooker, you’ll add the beef, the onion mixture, and the remaining ingredients for the beef. Let it cook until it is tender and shreds easily. Make sure to reserve the sauces left behind because you’ll serve that as a dipping sauce.
If you’re wondering how to shred a roast, it is basically the same method as how to shred chicken.
You can use two forks to pull the meat apart, your hands (after the meat has cooled), or – my favorite way – throw the whole thing in a stand mixer and mix on low speed.
For the sauce, I like to chill the liquid until the fat solidifies and is easy to scoop out and discard, then reheat it just before serving.
The assembly for the sandwiches is a breeze, too. Just place all the rolls on your Good Cook AirPerfect Baking sheet, spread some Garlic and Herb Boursin, top with meat, then provolone, and then the top of the roll. Bake. And done! I like to serve the sliders with the French Dip sauce as well as pepperocini peppers to add on to the sandwiches. Those are best served on the side, though, so individuals can customize according to their liking.Print
French Dip Sliders
Party sized French Dip sliders so good, no one will be able to resist them.
- Prep Time: 20
- Cook Time: 480
- Total Time: 8 hours 20 minutes
- Yield: 6
- 3 lb beef chuck roast, trim extra fat off
- salt and pepper
- 1 Tbsp olive oil
- 2 medium yellow onions, chopped
- 8 cloves garlic, minced
- 2 bay leaves
- 4 tablespoons Worcestershire sauce
- 1/4 cup red wine
- 2 Tbsp tomato paste
- 1 3/4 cup beef broth
- 2 sprigs fresh thyme or 3/4 teaspoon dried thyme
Add the oil in your slow cooker’s insert if it is stove top safe, if it is not stove top safe, then heat the oil in a cast iron pan or dutch oven. Heat the oil over medium-high heat. Season the beef chuck roast on all sides with salt and pepper. Sear all sides of the meat in the oil over medium-high heat until each side has a nice brown crust. Remove and set aside on a plate. In the same pan, saute the onion for 3 – 5 minutes, until golden, adding more oil if necessary. Then add the garlic and saute for 1 minute. Add the meat and any juices that have collected on the plate along with the onion and garlic to the slow cooker. Add the bay leaves, Worcestershire, red wine, tomato paste, beef broth to the pan (or slow cooker insert if using). If you’re using fresh thyme, add the sprigs during the last 30 – 60 minutes of cooking. If you’re using dried thyme, add it at the same time as the beef broth. Cover with a lid and cook on low for 6-8 hours, or until the meat easily shreds using a fork. Remove the meat and shred it or cut in into thin slices, however you prefer. Set aside in a bowl. Ladle off excess fat from the top of the au jus and discard the fat. To make this easier, you can chill the liquid until the fat solidifies. Discard the bay leaves and thyme sprigs. Keep the remaining au jus in the slow cooker to keep warm while you prepare the sandwiches. If desired, you can thicken the jus with flour or cornstarch. After adding flour or cornstarch and whisking to combine, bring the mixture to a rolling boil. Then lower heat to keep warm.
- Serving Size: 12