Crock Pot French Dip sandwiches have tender beef and caramelized onions topped with melted cheese. Serve on a toasted roll with au jus for dipping.
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Everybody will love these delicious French dip sandwiches with tender beef cooked in a flavorful fluid that makes au jus using your slow cooker.
Make these economical sandwiches for the family or a party with these easy step-by-step photo instructions using a chuck roast and simple ingredients.
Easy to make ahead and store. Serve on a hoagie bun after topping with cheese and browning under the broiler with Au Jus on the side for dipping.
See other crock pot sandwich recipes, like our Crock Pot Shredded Pork Tenderloin, Crock Pot BBQ Chicken, and Crock Pot Pulled Pork Butt.
🐄Ingredients
- Beef roast—chuck roast that is well marbleized and trimmed of excess fat
- Aromatics—onions, garlic
- Beef Broth—low sodium
- Pantry ingredients—low sodium soy sauce, low sodium Worcestershire sauce, black pepper, and salt only after taste testing
- Serving—sub buns, cheese (Provolone, Swiss, Havarti, or Monterey Jack)
👨🍳How to Make Crock Pot French Dip Sandwiches
- Trim a beef chuck roast of trimmable fat, then sear over medium-high heat.
- Prep onions, then brown over medium-high heat.
- Add all ingredients to the crock pot.
- Cook on low for 7 hours, but 5 hours into cooking, remove the beef roast, cut across the grain, and then return to the crock pot to finish cooking.
- At the end of cooking, shred the beef more to make serving easier.
- Serve on toasted hoagie rolls with melted cheese and au jus for dipping.
🐄Options and variations
- A nice chuck roast is a good choice. My favorite is an English cut chuck roast. The beef roast needs to have good marbling to be tender. Top sirloin, bottom round, and rump roasts are commonly recommended but may be a bit lean.
- The onions can be standard yellow or white onions. But, instead of chopping the onions, cut them into rings and then cut them in half.
- It uses a short browning of the meat to enhance the flavor with a Maillard reaction and caramelizes the onions to enhance the flavor.
- The cooking fluid combines beef broth, caramelized onions, and garlic. The soy sauce and Worchishire sauce are added to enhance the beef taste. After cooking, it has the meat juices and is the au jus for dipping.
❓FAQs
Use a mild creamy cheese for French Dip Sandwiches like provolone, Swiss, Havarti,, or Monterey Jack.
Monterey Jack or mozzarella cheese would also be good choices but avoid intensely flavored cheeses like sharp cheddar, which will mask the flavor of your sandwich.
The beef must be cut across the grain to make it tenderer and easier to shred after it is cooked a few hours more. You don't want long strands of beef.
Some cuts of beef are very lean and are harder to shred. But cutting across the grain and cooking in the liquid will usually help the issue.
French Dip is made with thinly sliced or shredded beef braised in a cooking sauce and served with au jus.
Italian Beef is also braised but has Italian herbs and spices for a distinctive Italian taste.
🍴How to serve French dip
After cooking, shred the beef and remove the cooking juices for serving and reheating. Serve on toasted French bread, hoagie, or sub buns topped with provolone or other cheese, then melt under a broiler.
The au jus for dipping is the cooking fluid. Au jus is French for “with juice” and refers to the cooking fluid and juice from the beef.
Sever with a small bowl of au jus for dipping. Serve with a salad, soup, Baked French Fries, potato chips, Stovetop Mac and Cheese, or Microwave Corn on the Cob.
❄️What to do with leftover French dip
Store shredded meat and au Jjus separately in airtight containers. Store in the refrigerator for 4 days or in the freezer for 3 months.
Reheat after thawing,, if frozen, in a saucepan with the Au Jus cooking liquid or beef broth.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Start with a nicely trimmed, well-marbleized beef roast—salt and pepper to taste.
In a large skillet over medium-high heat, add two teaspoons of oil, and when hot, brown the roast for about 3 minutes per side. Then move the roast to the crock pot.
Add 2 large sliced onions with the rings cut in half to the pan and cook for a few minutes until browning some. Then add 2 cloves of crushed garlic and cook one more minute. Move to the crock pot.
Add 2 cups low-sodium beef broth, ¼ cup low-sodium soy sauce, and 2 tablespoons Worcestershire sauce—mix well.
Cook on low for 7 hours but at the 5-hour mark, remove meat and slice across the grain into ½ inch slices.
Return to the crock pot to cook for the final 2 hours.
Break up the slices at the end of cooking to make serving easier.
To serve, cut hoagie rolls into half and briefly toast. Top the bottom half with meat and provolone cheese—cook under a broiler for a few minutes until the cheese is nicely brown.
Serve with the cooking solution as au jus for dipping.
📖 Recipe
Crock Pot French Dip
Ingredients
- 2-3 pounds chuck roast
- 2 onions - large sliced
- 4 teaspoons oil - for bowning
- 2 cloves garlic - crushed
- 2 cups beef broth - low sodium
- ¼ cup soy sauce - low sodium
- 2 tablespoons Worcestershire sauce
- salt and pepper to taste
To serve
- Hoagie buns
- Provolone cheese
Instructions
- Start with a nicely trimmed, well-marbleized chuck roast—salt and pepper to taste.
- In a large skillet over medium-high heat, add two teaspoons of oil, and when hot, brown the roast for about 3 minutes per side. Then move the roast to the crock pot.
- Add 2 large sliced onions with the rings cut in half to the pan and cook for a few minutes until browning some. Then add 2 cloves of crushed garlic and cook one more minute. Move to the crock pot.
- Add 2 cups low-sodium beef broth, ¼ cup low-sodium soy sauce, and 2 tablespoons Worcestershire sauce—mix well.
- Cook on low for 7 hours but at the 5-hour mark, remove meat and slice across the grain into ½ inch slices.
- Return to the crock pot to cook for the final 2 hours.
- Break up the slices at the end of cooking to make serving easier.
- To serve, cut hoagie rolls into half and briefly toast. Top the bottom half with meat and provolone cheese—cook under a broiler for a few minutes until the cheese is nicely brown.
- Serve with the cooking solution as au jus for dipping.
Your Own Private Notes
Recipe Notes
Pro Tips:
- An easy recipe to adjust both in size and taste.
- Avoid a roast that has too much connective tissue that you will need to sort out later. The beef choice is up to you. Sirloin and eye of round are commonly recommended, but a nice chuck roast is a good choice. My favorite is an English cut chuck roast.
- The crock pot needs to be big enough for the beef to have some space around it.
- Browning the beef before adding it to the crock pot will add good flavor to the beef.
- Cook and brown the onion a bit before adding it to the crock pot.
- Cut the beef across the grain.
- Use the cheese of your choice, but provolone cheese is my first choice, followed by Swiss, Havarti, or Monterey Jack. But avoid strong cheeses like sharp cheddar.
- Store leftovers refrigerated for 3-4 days or frozen for up to 3 months. Store the au jus separate from the meat.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally published March 12, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Darice
Dr. Dan you've done it again! These French Dip Sandwiches are amazing and so easy to prepare. We've enjoyed them for two nights. My husband asked if there was enough for another meal. I told him yes, enough for two meager sandwiches and he said he'd take that. Seriously, so delicious. I couldn't find a chuck roast so I picked up a Tri Tip and it worked great. I also added some Montreal to the S&P because I like lots of seasoning. Thank you. I did find a chuck roast at the store yesterday that I bough and froze because I am seeing more French Dips in the near future. Oh yes, I mentioned how good they were to my sister and she has her chuck in the crock pot right now, lol.
Peter E Beckles
Gorgeous!
Peter E Beckles
On April 16, 2019, at 10:04 am I complained about not having a crockpot. You replied within hours, suggesting an alternative, but I didn't follow through. Yesterday I was concerned about the 7-hour cook time - no reply yet - but today though, I did it. I followed a reduced recipe in my own little Crock.Pot (The Original Slow Cooker) and up to the 5-hour mark [slicing] everything is fine. As soon as I'm done, I'll let you know how it went.
Dori Campbell
I couldn't WAIT to make this again. It was soooo good! I made it exactly how he said and it was perfect!
Dawn Porter
Like you, French Dip sandwiches are my restaurant go to for lunch. At home I love a French dip made with left over prime rib. When I make a roast in my crockpot I brown the roast then put it in crockpot. I add a packet of French onion soup to one can of Pepsi; stir it up and pour it in the crockpot on top of the roast and cook on low. I really like it both for a roast meal and French dip for the left overs. This coming weekend I’m going to give your French dip recipe a try. I like the slicing it partway through the cooking. I’m sure it will be a hit.
Love the dog pictures! My sister and her husband live in Oregon and have two rescue Great Pyrenees they adore.
Dan Mikesell AKA DrDan
Hi Dawn,
Welcome to the blog.
I like the cutting as you approach the end of cooking. It gets the flavors all the way through and it is extra tender and moist.
Dan
kathy
Love you recipes - have saved many and everything I've tried comes out great, so thanks for that! Just a question on this - wouldn't an eye of round be too lean to make this nice and juicy? I love eye of round, but just wondering about this question.
Dan Mikesell AKA DrDan
Hi Kathy,
Welcome to the blog.
I agree, it is lean but with cross-cutting and the braising method of cooking. It comes out fine. I have used it several times. Sirloin can have some of the same issues.
I think I will edit this to suggest chuck with the others as options since that is what I now use most of the time. My favorite cut for this is an "English-cut" chuck roast which is generally well marbled and has less waste than standard chuck roasts.
Dan
Jon Barker
This is a totally tasteful recipe!!! I love it! I can’t eat onion so I just omit and the flavor is so delightful! I grab a French baguette and dip away!!! Thank you!
Jan
I don't know about the rest of you but I'm lucky to find any meat of any kind much less a roast.
I would like to try this recipe very much, but with no meat to be found I guess it will have to wait
Love the puppies. I lost my last year with lung cancer. But I was told that that kind of dog comes with it.
Thanks for all of the other recipes I have tried of your, they have been great
Have a good day and God bless
Kat
For years I always cooked my roasts in the crock pot, slicing them midway through. I've been doing them in the Instant Pot lately (I just cut them in half at the beginning) and I find they are even more tender. (I slice right at the end and return to the pot to coat with gravy). This recipe, because of the liquid involved, could also just as easily be made in the pressure cooker. Can't wait to try it.
Kimberlee Kleine
Thanks so very much for all of your information! I look forward to enjoying this recipe tonight!
Kimberlee Kleine
Hi Dr. Dan!
I'm looking forward to making this recipe but wondered if you can help me out. It seems no matter what crockpot I have purchased, they all seem to cook a little warmer than the typical crockpot because even on low, my dishes are always ready way before the recommended cooking time. With that being said, can you please tell me what temperature you think the roast should be at before taking out and slicing as you have directed? I will then put it back in the crockpot as you suggest, but I need to go by temperature and not by time because I can't trust my crockpot's low temperature setting.
Thanks so much for all of your wonderful recipes
Kimberlee!
Dan Mikesell AKA DrDan
Hi Kim,
Ok, this one is a bit hard. I didn't nor have others measured it. Having said that, I will say 140 give or take a bit. You don't want it fully cooked at this point. I cut it so the liquid can penetrate the meat better for flavor. Most others don't do that. But I want it fall-apart tender at the end. So using a chuck roast, I want to get into the 165 plus range at the end. My wife would say 175. She likes that fall apart pot roast type meat here.
On to the crock pots. I don't test crock pots but Cooks Illustrate still does and in the past, I have read many engineering articles on this. All crock pots should top out at 211 temperature on both high and low. It is just the time it takes to get there. On low, most should take 7-8 hours to get to that temperature and about half that on high.
This is generally controlled by a thermostat and those seem to have improved over time. Some old crock pots relied on resistors and the temps just kept climbing. I don't think those are even sold anymore. Also, if the thermostat goes bad, that can also happen.
I have two thoughts on it why you have issues.
1) Some brands (email me if you want a name) did (and I suspect still do) concentrate their heating elements too much in one or two areas (that is cheaper) but then those areas will "run hot". Since most crock pot cooking is a bit "sloppy" anyway, most don't notice.
2) The total mass of what you are cooking can affect this. Crock pots do best when loaded between 1/3 and 2/3 full. If you cook small amounts in a large crock pot, it can cook faster.
KitchenAid and Cuisinart usually are the winners for Cooks Illustrated testing. I have had good luck with both those brands and All-Clad (they usually are not tested by CI).
Hope that helps.
Dan
Barb Durand
Hi Dan! would a London Broil cut of beef work?? or would a bottom round rump roast be better?? Thanks in advance...
~Barb
Dan Mikesell AKA DrDan
Hi Barb,
Welcome to the blog.
Neither of those cuts excite me. You need something with some marbling. Definitely not the London Broil but the rump would be ok if well marbled.
Dan
Peter Beckles
Have no crockpot.
Is there a stovetop version?
Dan Mikesell AKA DrDan
Hi Peter,
Welcome to the blog.
You should be able to do this with a Dutch oven. It will cook faster, probable about half the time. Just keep at a very low simmer. This is all just a guess since I have not done this but my guesses are usually good.
Please report if you try this.
Dan
Veronica Marie
My beef came sliced already... not sure if that’s a good or bad thing. I’ll find out in 7 hours!!
Your website is super friendly. Thank you for existing!
DrDan
Hi Veronica,
Welcome to the blog.
I hope the sliced beef worked well for you.
Thanks for the note and compliment.
Dan
Trish
Made tonight was really really good I added more wwsauce and beef broth with a tablespoon of better the bullion. Meat tender full apart good. And best dipping ever.this is my go to forever