Crock Pot French Dip Sandwiches are one of those recipes that saved me countless times when I needed to feed a crowd without spending hours in the kitchen. The slow cooker does all the work while you go about your day.
I remember the first time my grandmother made French dip sandwiches for our family’s Sunday gathering at the farm. The aroma of beef simmering in savory broth filled the entire house, and we could hardly wait to dig in. She’d pile the tender, shredded beef high on crusty rolls and serve them with little bowls of that rich au jus for dipping. Now, using my trusty slow cooker, I can recreate those memories any day of the week. The beef becomes so tender it practically falls apart, and that dipping sauce is pure comfort in a bowl. Your kitchen’s about to smell incredible.
What Makes This French Dip So Special
I’ve been making slow cooker beef recipes for years, and these French dip sandwiches stand out because the meat practically melts in your mouth after hours of slow cooking. The combination of beef broth, Worcestershire sauce, and aromatic seasonings creates a depth of flavor that you just can’t rush.
- Set it in the morning and come home to a ready-made dinner
- The beef cooks low and slow until it’s fall-apart tender
- Perfect for feeding a crowd at game day parties or family gatherings
- That homemade au jus takes the sandwich from good to unforgettable
- Minimal hands-on time means less stress and more family time
- Leftovers work beautifully in tacos, over rice, or in salads
Key Players in This Recipe
Beef chuck roast is the star ingredient that becomes incredibly tender after slow cooking. I always choose a well-marbled chuck roast for the best flavor and texture.
Onion adds sweetness and depth as it cooks down in the broth, creating layers of savory flavor throughout the beef.
Beef broth provides the cooking liquid and becomes that delicious au jus for dipping. In my kitchen, I prefer using low-sodium broth so I can control the salt.
Worcestershire sauce adds a tangy, umami-rich flavor that complements the beef perfectly and deepens the overall taste.
Soy sauce brings a subtle saltiness and helps develop that rich, dark color in the au jus.
Garlic powder, onion powder, and dried thyme create the seasoning blend that infuses the meat with aromatic flavors as it cooks.
Hoagie rolls need to be sturdy enough to hold all that juicy beef and stand up to dipping in au jus without falling apart.
Provolone cheese melts beautifully over the hot beef and adds a creamy, mild flavor that doesn’t overpower the meat.
Betty’s Tested Technique
Step 1. Betty always starts by seasoning the beef generously with salt, pepper, garlic powder, onion powder, and dried thyme. If you have time, sear the beef in a hot skillet for 2-3 minutes per side before placing it in the slow cooker. This step adds extra depth of flavor.
Step 2. Place the sliced onions at the bottom of your slow cooker. I’ve found that this prevents the beef from sticking and adds extra flavor to the au jus.
Step 3. Lay the seasoned beef chuck roast on top of the onions in the slow cooker.
Step 4. Pour in the beef broth, Worcestershire sauce, and soy sauce around the roast. The liquid should come about halfway up the sides of the meat.
Step 5. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. Through trial and error, I learned that low and slow gives the most tender results. The beef is ready when it shreds easily with a fork.
Step 6. Once the beef is fully cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
Step 7. Return the shredded beef to the slow cooker to soak up those flavorful juices for at least 10 minutes before assembling sandwiches.
Step 8. Lightly toast your hoagie rolls before assembling. My family prefers when I place them under the broiler for a minute or two until the edges are golden brown.
Step 9. Using tongs, pile the shredded beef generously onto each toasted hoagie roll. Top with a slice of provolone cheese.
Step 10. Place the assembled sandwiches under the broiler for 1-2 minutes until the cheese melts and becomes bubbly.
Step 11. The key I discovered is to strain the cooking liquid through a fine-mesh strainer to remove the onions, then pour the remaining broth into small bowls for dipping.
Step 12. Serve each Crock Pot French Dip Sandwich with a side of that flavorful au jus.
Making the Most of Leftovers
I typically store the shredded beef and au jus separately in airtight containers in the refrigerator for up to 4 days. Keeping them separate prevents the meat from becoming too soggy.
Betty’s freezing method works well because the beef maintains its texture beautifully. Freeze the shredded beef and au jus in separate freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
For the best texture, I reheat the beef in a skillet over medium heat with a little of the au jus to keep it moist. Toast fresh hoagie rolls, assemble your sandwiches, and warm them under the broiler until the cheese melts. The au jus can be reheated in a small saucepan over low heat.
Perfect Partners for French Dip Sandwiches
These hearty sandwiches pair wonderfully with several complementary sides:
- Serve with creamy scalloped potatoes for a classic comfort food combination. The creamy potatoes balance the savory beef perfectly.
- Pair with crispy French fries or steak potato broccoli sheet pan for a complete meal. The crispy texture contrasts nicely with the tender beef.
- Try alongside easy baked potato soup for a warming winter dinner.
- Add a simple side salad with vinaigrette to cut through the richness of the sandwich.
- Serve with coleslaw for a tangy, crunchy contrast.
- For more slow cooker inspiration, check out my crockpot garlic butter steak bites for another tender beef option.
FAQs
I recommend using chuck roast, but brisket or rump roast also work well. The key is choosing a cut with good marbling that becomes tender with slow cooking.
Betty’s solution is to simmer the strained au jus in a saucepan over medium heat for 10-15 minutes to reduce it slightly. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Many home cooks find success with Swiss cheese or mozzarella. Both melt beautifully and have mild flavors that complement the beef.
Crock Pot French Dip Sandwiches
Ingredients
Equipment
Method
- Season the beef chuck roast with salt, pepper, garlic powder, onion powder, and dried thyme. If you have time, sear the beef in a hot skillet for 2-3 minutes per side before placing in the slow cooker.
- Place the sliced onions at the bottom of the slow cooker. Lay the seasoned beef chuck roast on top of the onions.
- Pour in the beef broth, Worcestershire sauce, and soy sauce around the roast.
- Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.
- Once the beef is fully cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
- Return the shredded beef to the slow cooker to soak up the flavorful juices for at least 10 minutes.
- Lightly toast the hoagie rolls before assembling sandwiches. Place them under the broiler for 1-2 minutes or toast in a dry skillet until golden brown.
- Using tongs, pile the shredded beef onto each toasted hoagie roll. Top with a slice of provolone cheese and place under the broiler for 1-2 minutes until the cheese melts and becomes bubbly.
- Strain the cooking liquid to remove the onions and pour the remaining broth into small bowls for dipping.
- Serve each sandwich with a side of the flavorful au jus.
