There’s something special about Crockpot French Dip Sandwiches the way their rich aroma slowly fills the house, the gentle promise of tender beef that falls apart at the touch of a fork, and the small, satisfying ritual of dipping bread into warm au jus. These sandwiches feel like a hug on a busy evening, and they are quietly impressive without asking for much from you.
If you love recipes that do most of the work for you while you get on with your day, you are in the right place. While you let the slow cooker do its thing, you can tidy the kitchen, set the table, or even try a small, fun treat like an apple pie dip to nibble on while you wait try this apple pie dip a little something sweet to keep the family happy before dinner.
Why You’ll Love Making These Crockpot French Dip Sandwiches
These sandwiches are all about comforting, straightforward flavor. A simple beef roast, a packet of onion soup mix, and a couple of pantry cans join forces to create beef that is deeply savory and buttery soft. The slow cooker smooths out the edges and lets the spices seep into the meat, so when you shred it, each bite pulls apart with just the right amount of resistance and softness.
They are perfect for weeknights, casual weekends, or for feeding a crowd. You can prep in ten minutes, then let the slow cooker work while you take care of the rest of your day. The au jus is a natural bonus: salty, oniony, and ideal for dipping. Serve the sandwiches with crunchy pickles, a green salad, or some roasted potatoes and you have dinner done.
I’ve made this version in Clara’s kitchen many times. It is forgiving, simple to scale up or down, and welcomes small improvements like melted provolone or a swipe of horseradish for brightness. If you ever need to stretch dinner further or send guests home with something warm in a container, this recipe behaves beautifully.
Step-by-Step: How to Make Crockpot French Dip Sandwiches
“Cooking isn’t about perfection. It’s about enjoying every delicious step.”
Before we dive into the ingredients and the exact steps, here is a short overview so you know what to expect. You will season a roast, make a simple liquid with an onion soup mix and canned soups, and let the slow cooker transform the meat for about eight hours on low. When it is ready, you will shred the beef, return it to the slow cooker to soak up the juices, and then pile it on rolls with melted provolone. Heat the au jus, skim the fat if needed, and serve.
This method trusts time over technique. There is no need to sear the roast first unless you want a bit of extra caramelized flavor. The slow cooker will create a deep, comforting taste with minimal hands-on work.
Ingredients You’ll Need for Crockpot French Dip Sandwiches
- 2 lbs beef roast (chuck or brisket)
- Chuck is excellent for a rich, beefy flavor; brisket is lovely if you like a slightly firmer texture.
- 1 packet onion soup mix
- The packet adds a great onion and savory base. If you prefer lower sodium, use half and add salt to taste later.
- 1 can (10.5 oz) beef broth
- Use low-sodium if you plan to add extra salt elsewhere.
- 1 can (10.5 oz) French onion soup
- This deepens the onion flavor and adds a touch of sweetness.
- 1 cup water
- Use warm water if your slow cooker is cold to help the mix dissolve.
- French rolls or hoagie buns
- Choose sturdy rolls that will hold up to dipping.
- Sliced provolone cheese
- Melts beautifully; Swiss or mozzarella work as alternatives.
- Salt and pepper to taste
- Add cautiously; the soup mixes can be salty.
- Real butter (optional)
- Brush the rolls for a golden finish and a buttery smell.
- Horseradish (optional)
- A little gives the sandwiches a tangy kick and contrasts the rich beef.
Each ingredient is friendly and easy to find. If something is missing from your pantry, there are usually straightforward swaps you can make without losing the essence of the sandwich.
Directions: Cooking with Confidence
- Place the beef roast in the slow cooker and season it lightly with salt and pepper.
- Use a light hand with salt at first. If your soup mixes are on the salty side, you can always adjust after cooking.
- Position the roast fat side up so the juices baste the meat as it cooks, making it tender and flavorful.
- In a bowl, mix together the onion soup mix, beef broth, French onion soup, and water. Pour the mixture over the beef.
- Stir until the dry mix dissolves in the liquid. Pour slowly to evenly distribute the seasoning.
- If you like, add a smashed garlic clove, a bay leaf, or a sprig of thyme for subtle depth.
- Cover and cook on low for 8 hours or until the beef is tender.
- The magic is in the slow, steady heat. Low and slow gives the most tender texture.
- If you’re short on time, cook on high for about 4 to 5 hours, but check that the meat is fork-tender before shredding.
- Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker and stir well.
- Shred against the grain for the most tender strands.
- Return the meat to the juices so it soaks up that au jus flavor. Stir gently to coat.
- Serve the beef on French rolls or hoagie buns, topped with provolone cheese. Toast the sandwiches briefly under a broiler so the cheese melts.
- Place the shredded beef on the bottom half of the roll, then layer cheese on top and pop under the broiler just until the cheese becomes gooey and the edges brown slightly.
- If you like, lightly butter the tops of the rolls and toast them in a skillet until golden and crisp before assembling.
- Use the cooking liquid as an au jus dip. Skim off excess fat and heat gently before serving.
- Pour the liquid through a fine mesh strainer if you prefer a clearer jus.
- Warm the liquid in a small saucepan and taste for salt. Simmer gently and serve in small bowls for dipping.
Each step is straightforward and forgiving. If the roast is a bit larger or smaller, adjust time slightly and check tenderness with a fork. The goal is juicy, shreddable beef that soaks with flavor.
How to Serve Crockpot French Dip Sandwiches and Make It Shine
Presentation matters in a simple, comforting way. Start by slicing the rolls open but not all the way through so they stay cozy. Pile on plenty of shredded beef, then lay a slice or two of provolone over the top. A quick broil melts the cheese into a glossy blanket.
Pair the sandwich with a bowl of warm au jus and encourage dipping. The contrast between the soft bread, molten cheese, and savory dip is what makes the dish special. Add a side of crisp pickles or pepperoncini for acid and crunch. A simple green salad with a bright vinaigrette cuts through the richness and keeps the plate feeling balanced.
For sides, roasted carrots or a batch of oven fries are perfect and easy. If you want an appetizer, a small board of mixed olives, sliced salami, and crunchy breadsticks welcomes guests while the slow cooker finishes. Serve the sandwiches on a wooden board or individual plates, and keep the au jus in a nice small pitcher so everyone can ladle as they please.
How to Store Crockpot French Dip Sandwiches for Later
Leftovers are a gift with this recipe. Store shredded beef separately from the rolls in airtight containers. Keep the au jus in its own container in the fridge so the bread does not get soggy. This separation helps everything stay fresh and ready to reheat.
Refrigerator: The shredded beef and au jus will keep for 3 to 4 days when chilled promptly. Place the beef in a shallow container to cool quickly before refrigerating.
Freezer: For longer storage, freeze the beef and au jus together in a freezer-safe bag or container for up to 3 months. Squeeze out extra air from the bag to avoid freezer burn. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently to protect the texture. Warm shredded beef in a saucepan with a splash of au jus or beef broth over low heat, stirring occasionally until heated through. You can also reheat in the oven at 325 F in a covered dish for 20 to 30 minutes until warm. Toast or broil the rolls separately before assembling the reheated beef on them.
If you are thinking about preserving other items in your kitchen long term, there are some unexpected projects you might enjoy, like a fun guide to canning French fries that shows one way home cooks store extra food. It’s not necessary for this sandwich, but the idea of planning ahead and saving time later is a useful habit.
Clara’s Tips for Success
- Choose the right cut: Use chuck roast for a classic, beefy result. It has fat and connective tissue that become tender and gelatinous after slow cooking.
- If using brisket, be aware it tends to slice rather than shred. That is okay if you prefer chunkier pieces.
- Lightly season at first: Because onion soup mixes and canned soups can contain a fair amount of salt, add more salt only after the meat is cooked and you have tasted the au jus.
- Skim the fat: After cooking, tilt the slow cooker and skim off excess fat from the top of the liquid with a spoon or a fat separator. This keeps the jus flavorful without being greasy.
- Toast the rolls: Brushing rolls with a bit of butter and toasting them in a skillet creates a barrier so the bread does not become soggy when dipped.
- Make it ahead: The recipe actually improves slightly when it sits overnight in the refrigerator. The flavors meld, so if you have time, make it the day before and reheat gently.
Simple Variations to Try
- Horseradish kick: Mix a little prepared horseradish into a thin layer of mayonnaise and spread it on the roll before adding the beef. It brightens the sandwich and cuts through richness.
- Cheese options: Replace provolone with Swiss for a nuttier flavor, or try pepper jack if you like a bit of heat.
- Mushrooms and onions: For extra texture, sauté sliced mushrooms and onions and add them to the shredded beef before serving. They add an earthy note that pairs beautifully with the au jus.
- Garlic and herb: Add a few crushed garlic cloves and a sprig of rosemary or thyme to the cooking liquid. Remove the herbs before shredding for a subtle herb aroma.
- Slider size: Make mini sandwiches for parties using slider buns. They are easier to serve and great for mingling guests.
If you have a sweet tooth waiting after this savory feast, you can pair these sandwiches with a cozy dessert like a caramel apple cheesecake dip for something indulgent and familiar try this caramel apple cheesecake dip recipe after dinner. It is a little treat that contrasts nicely with the savory meal.
Crockpot French Dip Sandwiches
Ingredients
Method
- Place the beef roast in the slow cooker and season lightly with salt and pepper.
- In a bowl, mix together the onion soup mix, beef broth, French onion soup, and water. Pour the mixture over the beef.
- Cover and cook on low for 8 hours or until the beef is tender.
- Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker and stir well.
- Serve the beef on French rolls or hoagie buns, topped with provolone cheese. Broil briefly so the cheese melts.
- Use the cooking liquid as an au jus dip, warming and skimming off excess fat if needed.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About Crockpot French Dip Sandwiches
Can I make this ahead of time?
Yes. The flavors often get better after a day in the fridge. Reheat gently on the stove with some of the au jus before assembling. Keep the rolls separate until you are ready to serve.
Can I use a different roast or a smaller piece of meat?
Yes. A chuck roast or brisket are best, but a rump roast will work in a pinch. If your roast is smaller, reduce the cooking time slightly and check tenderness earlier. A larger roast may need more time.
How can I thicken the au jus if it feels watery?
If you prefer a slightly thicker jus, reserve a cup of the cooking liquid and bring it to a simmer in a saucepan. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the simmering liquid until it thickens. Add to taste, then return to a warm serving bowl. Keep it light; classic au jus is thin for dipping.
Do I need to sear the roast before slow cooking?
No, you do not need to sear the roast. Searing adds a bit of caramelized flavor and color, but the slow cooker will produce tender, flavorful meat without that step. If you are short on time, skip searing. If you want a little extra depth, sear quickly in a hot skillet before adding to the slow cooker.
What is the best way to melt the cheese without making the sandwich soggy?
Place the shredded beef on the roll first, top with cheese, and broil briefly until the cheese melts. Alternatively, toast the roll halves separately with butter in a skillet, then assemble with the hot beef. This keeps the bread pleasantly crisp.
Troubleshooting and Small Fixes
Too salty?
If your au jus tastes too salty, add a peeled, raw potato to the slow cooker for the last 30 minutes to absorb some salt. Remove the potato before shredding. You can also dilute the liquid with a little unsalted beef broth or water.
Meat not shredding easily?
If the roast resists shredding, it needs more time. Return it to the slow cooker and continue cooking on low, checking every 30 minutes. Sometimes a tougher cut needs another hour or two.
Gravy greasy?
Spoon off the fat after the meat has rested. Using a fat separator is quick and efficient. If you do not have one, refrigerate the liquid briefly; the fat will rise and solidify on top, making it easy to remove.
Bread too soggy?
Keep the au jus separate for dipping and toast the interior of the rolls lightly. A quick brush of butter and a warm skillet will create a barrier that keeps the bread from getting too soft.
A Few Wayward Questions I Hear Often
Q: Can I use homemade beef broth instead of canned?
A: Absolutely. Homemade broth adds lovely depth and reduces sodium. Replace the canned beef broth one-for-one.
Q: What if I do not eat beef?
A: This method works with shredded pork shoulder for a pork dip variation. Pulled turkey can also be used, but reduce the cooking time to avoid drying the meat.
Q: Is it okay to double the recipe?
A: Yes. Use a larger slow cooker or split between two cookers. Cooking time should be similar, but check the roast for tenderness as size increases.
Final Encouragement
Cooking this recipe is a great way to build confidence in the kitchen. It asks for a few simple moves and then rewards you with a deep, satisfying result. Trust the slow cooker, taste as you go, and don’t hesitate to personalize the sandwich with your favorite cheese or a smear of horseradish. You are doing something wonderful for the people you feed, and that counts for a lot.
Conclusion
If you want another take on a slow cooker version, I find it helpful to compare small tweaks, like different soup mixes and cooking liquids. For a well-loved alternative, check this version for ideas from House of Nash Eats at Slow Cooker French Dip Sandwiches – House of Nash Eats. For another clear, home-style approach with slightly different tips, see the recipe at Crockpot French Dip Sandwiches – Cooking in the Midwest.
I hope these Crockpot French Dip Sandwiches help you discover how simple and rewarding homemade cooking can be. You’ve got this.