French Dip Sliders
These slow-cooked French Dip Sliders are the ultimate comfort food. Tender beef simmers all day until it’s perfectly juicy and flavorful, then gets piled onto soft slider rolls with melty provolone and a creamy horseradish sauce. Perfect for game day, parties, or a no-fuss weeknight dinner.
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Everyone loves a hearty sandwich, and these French Dip Sliders deliver. Don’t be fooled by their small size. They’re packed with slow-cooked roast beef, provolone cheese, and spicy horseradish sauce, then topped with a garlic & parsley melted butter sauce that makes them just that much better. Serve them with the au jus from the pot!
If sandwiches are your thing, be sure to check out these Sloppy Joe Sliders and these Hot Honey Chicken Sandwiches!
Dutch Oven vs. Slow Cooker
I like to make this in a large Dutch oven so that I can sear the meat and brown the onions all in the same pot they’ll cook in. Once everything is in the Dutch oven, I can just pop it in the oven and let it cook until it’s ready.
However, if you’d like to use a slow cooker instead, I still recommend searing the meat first. Then, place everything in the slow cooker and set it to high for 3 to 4 hours or low for 6 to 8 hours.
French Dip Sliders
Ingredients
Chuck Roast
- 2 pounds chuck roast excess fat removed
- 1 tablespoon olive oil
- sea or kosher salt
- 1 large yellow onion diced
- 2 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 4 cups beef broth
- 1 bay leaf
Creamy Horseradish Sauce
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish drained and packed
- 2 teaspoons juices from prepared horseradish
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 1 1/2 tablespoons fresh chives thinly sliced
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Sliders
- 12 slider style buns preferably brioche
- 12 slices provolone cheese thinly sliced
- 4 tablespoons salted butter
- 2 cloves garlic finely minced
- 2 tablespoons fresh parsley finely chopped
Instructions
Make The Roast Beef
- Preheat the oven to 325 degrees F. Liberally salt all sides of the chuck roast.
- In a Dutch oven or other oven-safe pot with a lid, heat the oil over medium heat. Once hot, add the chuck roast and sear one side for 2 to 3 minutes or until deeply browned. Rotate the meat to sear another side. Continue until all sides are deeply browned. Remove and set aside.
- Add the onions to the pot and sauté until they begin to caramelize, about 5 minutes. Add the minced garlic and sauté for another minute.
- Pour in the Worcestershire sauce and stir to incorporate it into the onions. Add the flour and dried thyme and stir until the flour is absorbed and cooked.
- Pour in the beef broth and add the bay leaf. Cover the pot and place it in the oven to bake for about 3.5 hours or until the meat is fall-apart tender.
- When the meat is done cooking, pull it out of the pot and shred it with 2 forks. Reserve the liquid to serve with the sliders. You can strain the liquid or leave it as is.
Make the Creamy Horseradish Sauce
- While the beef is cooking, add all of the horseradish sauce ingredients to a bowl and stir to combine.
- Cover the sauce and place it in the fridge to chill.
Make the Sliders
- If the buns are not already precut, use a serrated knife to cut them in half. Place the bottom half in the bottom of a 9×13 baking dish or on a parchment-lined baking sheet.
- Lay 6 of the provolone slices out so that most of the bottom bun is covered with cheese. Top with the shredded roast beef. Then, top with the other 6 slices of cheese.
- Spread half of the horseradish sauce on the inside of the top half of the buns and place them on top.
- In a small bowl, microwave the butter until melted, about 30 seconds. Mix in the garlic and the parsley. Then, spread the butter mixture over the top of the buns.
- Bake for 15 to 20 minutes. Serve with the rest of the horseradish sauce and the reserved liquid from cooking the meat.
These were so good! I loved how the meat turned out and everyone has plenty to eat! Definitely recommend!
Love hearing that! Thanks for trying them out and I’m glad you enjoyed them!