Crockpot French Dip Sandwiches have always been my go-to when I want something that tastes like you spent all day in the kitchen without actually doing that. I remember the first time I made these on a blustery January Sunday, the kind where the fields outside were frozen and you just needed something warm to hold onto.
It was one of those afternoons when the whole family piled in after church, boots tracking snow across the entryway, and the slow cooker had been quietly doing its work since morning. The smell hit you the moment you walked through the door – that deep, savory aroma of beef slowly surrendering to broth and onion, filling every corner of the house. My grandma used to say you could tell a good cook by whether her kitchen smelled like something worth staying for. That day, nobody left early. We piled crusty rolls high with shredded beef, laid a slice of provolone on top, and slid them under the broiler until the cheese bubbled and the edges went golden. Then came the best part – dipping that sandwich into a little bowl of warm au jus and taking that first bite. Every single person at the table went quiet for a moment. That quiet is the real compliment. Your kitchen is about to smell incredible.
What Makes These Crockpot French Dip Sandwiches So Special
I have always believed that the best recipes are the ones that do the hard work for you, and this one absolutely delivers. There is a reason Crockpot French Dip Sandwiches have earned a permanent spot in my recipe rotation, and it comes down to honest, low-effort cooking that produces deeply satisfying results every single time.
- Only 15 minutes of prep time – you season, sear if you have a few extra minutes, and let the slow cooker take it from there, freeing you up for the rest of your day.
- Minimal hands-on effort – the low-and-slow cooking method does the heavy lifting, breaking down the chuck roast into tender, juicy, shreddable beef without any babysitting required.
- Rich, layered flavor – the combination of beef broth and dry onion soup mix creates a broth so savory and aromatic that it doubles as a restaurant-quality au jus right from the pot.
- Perfect for meal prep – the beef and broth reheat beautifully, making leftovers just as satisfying as the first serving.
- Freezer-friendly – you can freeze the beef and au jus separately for up to 3 months, giving you a ready-made comfort meal whenever you need it most.
- Crowd-pleasing versatility – equally at home on a weeknight dinner table, a game day spread, or a casual family gathering.
Ingredient Spotlight
Beef chuck roast is the true star of this recipe. I always choose a 2.5 to 3-pound chuck roast because its generous marbling melts into the meat during the long cook, creating that fall-apart tenderness that cannot be rushed. It shreds cleanly and soaks up every bit of flavor from the broth.
Dry onion soup mix is one of those pantry shortcuts I am completely unapologetic about. Two packets go into this recipe, and they form the backbone of the entire flavor profile – building a savory, slightly sweet, deeply aromatic broth that tastes far more complex than its humble origins suggest. In my kitchen, I prefer Lipton Classic Onion for consistency.
Beef broth provides the liquid base that concentrates as it cooks, transforming into a rich au jus. I often use Better-than-Bouillon dissolved in water when I do not have canned broth on hand – it gives even more depth of flavor.
Olive oil is used for searing the roast before it goes into the slow cooker. I always take this extra step when I have the time. That golden crust on the outside of the meat adds a layer of roasted, caramelized flavor that you simply cannot achieve any other way.
Kosher salt and freshly ground black pepper might seem basic, but I season the chuck roast generously on all sides. A thick cut like this needs plenty of seasoning to carry flavor all the way through to the center.
Crusty rolls – ciabatta or hoagie – are the unsung hero of a great French dip. I always reach for ciabatta because it has a sturdy, open crumb that holds up when dipped into the au jus without turning to mush.
Swiss or provolone cheese both melt well and offer that mild, slightly tangy creaminess that ties the sandwich together. In my kitchen, I lean toward provolone for its buttery richness, but Swiss is equally wonderful.
How to Make Crockpot French Dip Sandwiches
Step 1. Pat the beef chuck roast dry with paper towels. I have learned that a dry surface is what gives you that deep golden sear rather than a pale, steamed crust. Season generously on all sides with kosher salt and freshly ground black pepper.
Step 2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Sear the roast for 1 to 2 minutes per side until each surface is richly browned. This step is optional, but Betty always recommends it – the flavor difference is real.
Step 3. Transfer the seared beef and any pan drippings into your 6 to 7-quart slow cooker. Those drippings carry incredible flavor, so do not leave a drop behind.
Step 4. Sprinkle both packets of dry onion soup mix evenly over the top of the meat, then pour in the 2 cups of water and both cans of beef broth. The liquid should come about halfway up the roast.
Step 5. Cover and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. I have found that LOW gives you a slightly more tender, deeply flavored result if you have the time. The beef is done when it shreds easily with two forks.
Step 6. Transfer the cooked beef to a large bowl and shred using two forks, pulling the meat apart into generous, juicy strands. Taste and adjust seasoning if needed.
Step 7. Slice your crusty rolls and pile each one generously with shredded beef. Top with a slice of Swiss or provolone cheese.
Step 8. Arrange the sandwiches on a baking sheet and slide them under the broiler for 2 to 3 minutes, just until the cheese is melted and bubbly and the edges of the rolls are golden. Watch them closely – they brown faster than you would expect.
Step 9. While the sandwiches broil, ladle the warm cooking broth from the slow cooker into small individual bowls. If you have a fat separator, this is the moment to use it – it makes for a cleaner, lighter au jus.
Step 10. Serve each Crockpot French Dip Sandwich immediately with its own cup of warm au jus alongside for dipping.
Keeping These Sandwiches Fresh
I always store the shredded beef and the au jus separately in airtight containers in the refrigerator – this keeps both components at their best for up to 4 days. The beef stays moist and flavorful, and the broth maintains its depth without absorbing into the meat and becoming mushy. When I am ready to serve again, I reheat the beef gently in a skillet with a splash of the reserved au jus, which brings it right back to life.
For freezing, I have had great results packing the cooled beef and au jus into separate freezer-safe containers or zip-lock bags, pressing out as much air as possible before sealing. Stored this way, they keep well for up to 3 months. Betty’s freezing tip: label everything with the date. Thaw overnight in the refrigerator and reheat on the stovetop over low heat, adding a little extra broth if needed to loosen things up.
For reheating, I always skip the microwave for the beef when I can. A gentle warm-up in a saucepan with a splash of au jus keeps the meat tender and juicy rather than dry. The broiled rolls are best made fresh each time, which takes just a couple of minutes.
What to Serve with Crockpot French Dip Sandwiches
A sandwich this rich and savory pairs best with sides that either complement its depth or offer a fresh contrast. Here are some favorites from my own table:
- Crispy oven fries or shoestring fries – the crunch and saltiness are a natural match for the tender, juicy beef, and they are great for scooping up any extra au jus.
- Simple green salad with a tangy vinaigrette – the acidity cuts through the richness of the sandwich and refreshes the palate between bites. This Apple Walnut Cranberry Salad with Maple Dressing is a beautiful option.
- Creamy coleslaw – the cool, crisp crunch is a wonderful textural contrast to the warm, soft beef filling. This Sweet Spicy Pickle Slaw is a standout choice.
- Pickled vegetables or bread-and-butter pickles – the bright, briny pop against the deeply savory beef is one of those combinations that always works.
- Garlic Parmesan Baked Eggplant – a hearty, satisfying vegetable side that holds its own next to a rich sandwich without competing for attention.
- Slow Cooker Butternut Squash Sausage Soup – on a cold evening, pairing these sandwiches with a warm bowl of this cozy soup turns dinner into something truly special.
FAQs
Yes – the shredded beef and au jus actually taste even better the next day as the flavors continue to develop. I recommend making the beef a day in advance, storing it separately from the broth, and assembling the sandwiches fresh when ready to serve
Chuck roast is my top recommendation. It becomes the most tender and shreddable after long slow cooking, and its marbling keeps the meat moist and flavorful throughout.
Yes – a frozen chuck roast works just fine in the slow cooker. Increase the cooking time by approximately 2 hours to ensure the meat reaches fall-apart tenderness.
Crockpot French Dip Sandwiches
Ingredients
Equipment
Method
- Pat the beef chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 1 to 2 minutes per side until deeply browned on each surface. This step is optional but highly recommended for best flavor.
- Transfer the seared beef and any pan drippings to your slow cooker. Sprinkle both packets of dry onion soup mix evenly over the top of the meat.
- Pour in the 2 cups of water and both cans of beef broth. Cover and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours, until the beef is completely fork-tender.
- Transfer the cooked beef to a large bowl and shred using two forks, pulling into generous strands. Taste and adjust seasoning if needed.
- Slice the crusty rolls and pile each one generously with shredded beef. Top each sandwich with a slice of Swiss or provolone cheese.
- Place assembled sandwiches on a baking sheet. Broil for 2 to 3 minutes until the cheese is melted and bubbly and the rolls are golden. Watch closely – they brown fast.
