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๐Ÿ Home ยป Recipes ยป Beef Recipes

Crock Pot French Dip Recipe

Published: Jan 4, 2025 by Dan Mikesell AKA DrDan ยท 53 Comments

Jump to Recipe
Time: 7 hours hrs 30 minutes mins

This Crock Pot French Dip Recipe is easy to make, budget-friendly, and delicious. You can make perfect French dip sandwiches in your crock pot for game-day parties or everyday meals. Use a chuck roast or a similar cut and slow it all day in a flavorful homemade braising fluid until it is fall-apart tender. We like serving it in hoagie buns with melted cheese and au jus for dipping.

๐Ÿ„Ingredients

Beef roastโ€”chuck roast or similar
Aromaticsโ€”onions, garlic
Beef Brothโ€”low sodium
Pantry ingredientsโ€”low sodium soy sauce, low sodium Worcestershire sauce, black pepper, and salt.
Servingโ€”sub buns, cheese (Provolone, Swiss, Havarti, or Monterey Jack)

crock pot French dip with au jus.
Jump To (scroll for more)
  • ๐Ÿ„Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Make Crock Pot French Dip Sandwichesโ€”Step-by-Step Photo Instructions
  • ๐Ÿค”Make it right every time.
  • ๐Ÿ„Ingredient options and variations
  • ๐ŸดHow to serve French dip
  • โ„๏ธWhat to do with leftover French dip
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
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quote mark
Featured Comment by Darice:
โญโญโญโญโญ
"Dr. Dan you've done it again! These French Dip Sandwiches are amazing and so easy to prepare."

This French Dip beef recipe is simple to make ahead and store. Everybody will love these delicious sandwiches with tender beef cooked in a flavorful liquid that makes au jus in your slow cooker.

See other crock pot sandwich recipes, like our Crock Pot Shredded Pork Tenderloin, Crock Pot Pulled Pork Loin, Crock Pot BBQ Chicken, and Crock Pot Pulled Boston Butt.

๐Ÿ‘จโ€๐ŸณHow to Make Crock Pot French Dip Sandwichesโ€”Step-by-Step Photo Instructions

Chuck roast with broth and ingredients for French dipโ€”Labeled.
Searing chuck roast in a skillet.

1. Trim a chuck roast and add salt and pepper. Sear for about 3 minutes per side, then transfer to a crock pot.

Cooking onion slices in fry pan.

2. Cook sliced onions until starting to clear. Add garlic and cook one more minute. Pour on top of the beef.

Pouring broth into the crock pot with beef and onions.

3. To a crock pot, add beef broth, soy sauce, and Worcestershire sauce and mix.

Slicing the beef roast across the grain.

4. Cook on low for 5 hours, remove the meat, and slice across the grain into ยฝ inch slices.

Place the sliced beef into the fluid in the crock pot.

5. Return to the crock pot to cook for the final 2 hours until a temperature of 200ยฐ or more.

French dip beef in a large spoon.

6. At the end of cooking, break up the slices to make the serving easier. Save the liquid as au jus.

browning cheese on sandwiches under broiler.

7. To serve, cut hoagie rolls into half and briefly toast. Top the bottom half with meat and provolone cheese, and then cook under a broiler for a few minutes until the cheese is nicely brown.

French dip sandwich with au jus in a blue bowl.

8. Serve with the cooking solution as au jus for dipping.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

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๐Ÿค”Make it right every time.

The short browning of the meat enhances the flavor through a Maillard reaction, and caramelizing the onions also enhances the flavor. Both are optional but suggested.

The brief cooking of garlic does two things. First, it brings out the garlic flavors, called blooming the garlic. Second, it eliminates the raw taste of fresh, uncooked garlic.

Slicing the beef and placing it back in to cook more allows the flavors of the braising fluid (au jus) to penetrate all the meat and prevents long strands of meat in the final results. This, too, is optional but suggested.

You can remove the beef at the end and shred it, but it tends to fall apart. So, I stir it a bit and use the slotted spoon to fish it out with a lot of onion. As you remove it, check for waste or unshredded beef.

The shredding temperature for beef is 200ยฐ or more. However, leaner cuts may still not shred well. If your beef is fully cooked but not shredding well, chop it to serve.

If you are cooking a larger or thicker beef roast, cook to 200ยฐ and not by time.

๐Ÿ„Ingredient 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 too lean to shred well.

The onions can be standard yellow or white onions. Instead of chopping the onions, cut them into rings and then cut them in half.

The cooking fluid combines beef broth, caramelized onions, and garlic. Soy sauce and Worcestershire sauce enhance the beef's taste. After cooking, the liquid contains the meat juices and is the au jus for dipping.

Other seasonings, such as oregano or thyme, may be added. You can also use garlic powder instead of fresh garlic.

Use provolone cheese or other mild cheese. Other choices are discussed in the FAQs.

๐ŸดHow to serve French dip

Serve on toasted French bread, hoagies, or sub-buns with provolone or other cheese. Toast the buns and brown the cheese using an oven broiler and a baking sheet. You can also go smaller and make French dip sliders.

The au jus, French for โ€œwith juice,โ€ is the cooking fluid and juice from the beef. It is used for dipping.

Serve with a salad, French Onion Soup, Baked French Fries, potato chips, Creamy One-Pot Mac and Cheese, or Microwave Corn on the Cob.

โ„๏ธWhat to do with leftover French dip

Shred meat and au jus should be stored separately in airtight containers. They can be stored 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.

โ“FAQs

What cheese to use on a French dip sandwich?

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.

Is French dip French?

No, it is American. While there is some dispute about who developed it, French dip, named for French bread, originated in San Francisco in the early 1900s.

What is the difference between French dip and Italian beef sandwiches?

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.

What size of crock pot to use to make French dip?

This recipe works fine in a full-size and 3 to 4-quart small crock pot. It will not fit in a 2-quart mini crock pot.

Blue ribbon divider used for visual effect

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

crock pot French dip with au jus

Crock Pot French Dip Recipe

5 from 7 votes
From Dan Mikesell AKA DrDan
This Crock Pot French Dip Recipe is easy to make, budget-friendly, and delicious. You can make perfect French dip sandwiches in your crock pot for game-day parties or everyday meals. Use a chuck roast or a similar cut and slow it all day in a flavorful homemade braising fluid until it is fall-apart tender. We like serving it in hoagie buns with melted cheese and au jus for dipping.
Prep Time: 10 minutes minutes
Cook Time: 7 hours hours 20 minutes minutes
Total Time: 7 hours hours 30 minutes minutes
Servings #/Adjustable :8
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 2-3 pounds chuck roast
  • 2 onions - large sliced
  • 4 teaspoons oil - for bowning
  • 2 cloves garlic - crushed
  • 2 cups beef broth - low sodium
  • ยผ cup soy sauce - low sodium
  • 2 tablespoons Worcestershire sauce
  • salt and pepper to taste
For serving
  • Hoagie buns
  • Provolone cheese

Step-by-Step Instructions
 

  • Start with a nicely trimmed, well-marbleized chuck roastโ€”salt and pepper to taste.
    Chuck roast with broth and ingredients for French dipโ€”Labeled.
  • 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.
    Searing chuck roast in a skillet.
  • 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.ย 
    Cooking onion slices in fry pan.
  • Add 2 cups low-sodium beef broth, ยผ cup low-sodium soy sauce, and 2 tablespoons Worcestershire sauceโ€”mix well.
    Pouring broth into the crock pot with beef and onions.
  • Cook on low for 5 hours, then remove meat and slice across the grain into ยฝ-inch slices.
    Slicing the beef roast across the grain.
  • Return to the crock pot to cook for 2 more hours until 200ยฐ plus.
    Place the sliced beef into the fluid in the crock pot.
  • Break up the slices at the end of cooking to make serving easier.
    French dip beef in a large spoon.
  • To serve, cut hoagie rolls into half and briefly toast. Topย the bottom half with meat and provolone cheeseโ€”cook under a broiler for a few minutes until the cheese is nicely brown.
    browning cheese on sandwiches under broiler.
  • Serve with the cooking solution as au jus for dipping.
    French dip sandwich with au jus in a blue bowl.

Recipe Notes

Pro Tips:

  1. This is an easy recipe to adjust both in size and taste.
  2. Avoid a roast with too much connective tissue, which you will need to remove later. The beef choice is up to you. My favorite is an English-cut chuck roast. The recipe post discusses other choices.
  3. The crock pot must be big enough for the beef to have some space around it.
  4. Browning the beef before adding it to the crock pot will add good flavor to the beef.
  5. Cook and brown the onion a bit before adding it to the crock pot.
  6. Cut the beef across the grain.
  7. You can use any cheese you like, but provolone is my first choice, followed by Swiss, Havarti, or Monterey Jack. Avoid strong cheeses like sharp cheddar.
  8. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. The au jus should be stored separately from the meat.
Nutrition is only for meat and au jus, no bun or cheese.
ย 

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 193 kcal (10%)Carbohydrates : 4.1 g (1%)Protein : 26.3 g (53%)Fat : 7.4 g (11%)Saturated Fat : 1.6 g (8%)Polyunsaturated Fat : 1.2 gMonounsaturated Fat : 3.8 gTrans Fat : 0.01 gCholesterol : 62.4 mg (21%)Sodium : 591.8 mg (25%)Potassium : 607.4 mg (17%)Fiber : 0.5 g (2%)Sugar : 1.6 g (2%)Vitamin A : 4 IUVitamin C : 2.8 mg (3%)Calcium : 37.3 mg (4%)Iron : 2.4 mg (13%)

Originally published March 12, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Lilly with purple puppy.

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  1. Heather says

    September 06, 2018 at 9:13 pm

    This recipe was easy and turned out great! I served it over cheese grits instead of hoagies. A new favorite! Thank you!

    Reply
  2. Tosha says

    July 10, 2018 at 10:26 pm

    Do you think it would turn out okay if i prep everything the night before and leave it in the fridge overnight to start in the morning?

    Reply
    • DrDan says

      July 10, 2018 at 10:30 pm

      I would think it would be fine. But do not store in the crockpot ceramic insert. They tend to crack when going from refrigerator to applying heat.
      Dan

  3. Brooke says

    January 16, 2018 at 7:36 pm

    Thanks Dr. Dan! This was to die for good, and beyond easy to make! My husband was craving a great french dip and Pinterest lead me to your site. I look forward to trying more of your recipes. Loved every bite!

    Reply
  4. Candy says

    September 08, 2017 at 7:11 pm

    I made this with a chuck roast and it came out somewhat tough. What cut of beef do you use. Flavor was great.

    Reply
    • DrDan says

      September 08, 2017 at 7:33 pm

      Hi Candy,
      Pictured is a nicely marbled top round roast. An eye of round would be good also. Make sure there is a nice distribution of fat in the meat. You do not want one of those all lean cuts.

  5. Nancy says

    September 04, 2017 at 1:39 am

    I'm wondering what to do with the onions and garlic after the roast is removed from the crockpot. Are they discarded or does one put them on the sandwich?

    Reply
    • DrDan says

      September 04, 2017 at 10:24 am

      I just leave them in the dipping solution. You can of course eat them. If put on the sandwich, it would be a bit messy to handle but will add some taste. My wife always eats the dipping solution when done with a spoon including the onions like a French onion soup.

  6. Galen says

    July 09, 2017 at 10:30 pm

    I am going to be making this tomorrow and I'm very excited. After making the french dip sandwiches I know I will have some leftover meat and wondered if you had any other ideas on what the meat could be used for in addition to sandwiches. I am a novice and I appreciate your blogs.

    Reply
    • DrDan says

      July 09, 2017 at 10:34 pm

      Mix with a little salsa and it would make some very nice nachos....

      Dan

  7. Hanna says

    March 05, 2017 at 10:41 am

    Do you tink this recipe can be cooked on high for less hours? Im trying it now but 7 hours is a long time! Haha

    Reply
    • DrDan says

      March 05, 2017 at 10:58 am

      This is one of those very forgiving recipes. Try cutting all times in half for high. When you slice the beef, see how well it will shred at that point. A half hour after cutting is needed for taste and moisture but you might need longer if it is not tender enough.

  8. Jamie says

    February 04, 2017 at 3:05 pm

    I made this the other day and wanted to come back and say that this is a fantastic recipe! My boyfriend and I both love french dip, and we order it often when we go out to eat. He said this is the best au jus he's ever had. This recipe is a keeper and I'll be making it again for sure!

    Love your site and blog and am looking forward to trying out other recipes on here.

    Reply
    • DrDan says

      February 05, 2017 at 9:02 am

      Hi Jamie,
      Welcome to the site and thanks for the note.
      Dan

  9. Galen says

    January 02, 2017 at 5:20 pm

    Hi. I am trying to save this post, and many others of yours, to Pinterest but it won't allow me to? Any ideas why? I understand you have recently changed website companies? Thanks for any help you can be.

    Galen Allen

    Reply
    • DrDan says

      January 02, 2017 at 6:59 pm

      Thanks Galen, I looked at it and did some troubleshooting and I get it to work in Safari but nothing else. I need to do more but there are 5000 people per hour right now (peak time of day) and I will disrupt them. I will look at it in the morning and probably need to talk with the developer.
      Dan

  10. Melodie says

    December 05, 2016 at 7:51 pm

    This is a fabulous recipe. Straightforward, basic AND delicious. I made it last night and it couldn't have turned out better. It is only outdone by your beautiful Lab dog. Thanks again for the recipe. 5 star

    Reply
  11. Cerwyn says

    November 14, 2016 at 10:24 pm

    Absolutely phenomenal! I'm a novice cook who usually ruins dinner more often then not but I thought this sounded delicious and easy. I was totally right! I am obsessed with this site! It made so much leftovers!! Which makes it worth the money! I used a cheap $10 rump roast and it was Sooo good. Like melt in ur mouth tender. My husband is sooooo picky but he loved this! 10 stars! So excited to try another recipe on ur site! U r a food god!!!

    Reply
    • DrDan says

      November 14, 2016 at 10:39 pm

      Awww shucks....
      Glad it worked well for you. I have targeted the site for novice cooks so I think you should be able to handle most of the recipes. Check out the recipes that I think are best at https://www.101cookingfortwo.com/category/101s-top-posts/. May I suggest https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/ but it does require a digital thermometer but a $10 one from Amazon or Home Depot will do.

      Let me know if you have any questions.

      Dan

  12. Arlene says

    August 17, 2016 at 1:55 pm

    Easy and great receipt. I will male this again

    Reply
  13. DrDan says

    July 27, 2016 at 10:50 pm

    Hi Sarah,
    I'm sure it can but I have not done it and oven temp and duration would not match this crockpot version. So I'm not much help to you here.
    Dan

    Reply
  14. Sarah says

    July 27, 2016 at 10:25 pm

    Hello, thank you for your wonderful and detailed recipes. I was wondering if this recipe could be made in the oven? I would really love to try it but the lid on my crockpot shattered and the company no longer makes that model nor replacement lids for it.

    Reply
  15. Patty says

    March 19, 2016 at 8:29 pm

    I always rave about your iron skillet filet recipe. I made this French dip recipe last night and took it to my parents home for lunch today. This is my new favorite Dr D recipe...Y...U...M!

    I did not have any leftovers to bring home, so I am making this again tomorrow!!!

    Reply
  16. Lynn says

    March 18, 2016 at 8:36 pm

    5 stars
    Thanks for another great recipe! My boys said this is a definitely make again recipe.

    Reply
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Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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