Crock Pot French Dip Sandwiches are all about tender beef, melted provolone, and rich au jus. This easy French Dip sandwich recipe in the crock pot uses an economical chuck roast simmered in an au jus made from simple pantry ingredients until itās fall-apart tender.
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TL;DR (Recipe Summary)
What it is: Easy Crock Pot French Dip sandwiches with tender beef, melted provolone, and rich homemade au jus.
Why youāll love it: Slow cooker simple, budget-friendly, and fall-apart juicyāperfect for sandwiches or sliders.
How to make it: Sear a chuck roast, add onions, garlic, broth, soy, and Worcestershire, then simmer low and slow until tender. Slice or shred the beef and serve on toasted buns with melted cheese.
Jump to the Recipe Card or continue to read for details and options.
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Featured Comment by Darice:
āāāāā
"Dr. Dan you've done it again! These French Dip Sandwiches are amazing and so easy to prepare."
š Ingredients
- Chuck roast is the classic choiceāeconomical, well-marbled, and perfect for shredding or slicing once tender. Other roasts like rump, bottom round, or tri-tip can work but are leaner, less juicy, and stay firmer, so they slice better than they shred.
- Aromatics ā Onion and garlic add depth to the au jus. Slice the onions thin for the best final texture.
- Beef broth ā Go for low-sodium so you can season to taste later.
- Pantry boosters ā A splash of soy sauce and Worcestershire enrich the beefy flavor. Black pepper and a pinch of salt round it out.
- Serving ā Toasted sub buns or hoagie rolls with provolone are traditional, but Swiss, Havarti, or Monterey Jack all melt beautifully.
šØāš³ Quick Overview: Crock Pot French Dip Sandwiches
1. Prep and sear the beef: Trim and season the chuck roast, then sear it in a hot skillet.
2. Soften the onions and bloom the garlic: Slice the onion thin, cook until softened, then add garlic briefly.
3. Add everything to the crock pot: Place the roast in the crock pot, add the onions, then pour in the broth, soy sauce, and Worcestershire.
The braising liquid becomes the rich au jus for dipping.
4. Slow cook on low: Cook for about 5 hours, then remove the roast, slice across the grain, and return it to the au jus.
5. Finish cooking: Continue simmering until the beef reaches 200Ā°F and is fall-apart tender.
6. Build the sandwiches: Serve the beef sliced or lightly shredded on toasted buns with melted provolone and plenty of au jus for dipping.
š Scroll down for the printable recipe card and complete step-by-step photo instructionsāor keep reading for tips, options, and serving ideas.
š¤ Make It Right Every Time
- Brown the beef & onions ā A quick sear on the roast and caramelizing the onions builds richer flavor. Optional, but worth it.
- Bloom the garlic ā Cooking garlic briefly takes away the raw bite and deepens flavor.
- Slice thin, cook again ā Cutting the beef across the grain and letting it finish in the au jus helps every piece soak up flavor and stay tender.
- Shred if you prefer ā Once the roast hits 200Ā°F or higher, it will shred easily. Great if you want a more āpulled beefā French Dip style.
- Choose the right roast ā Chuck roast is ideal. Leaner cuts (rump, bottom round, even tri-tip) may cook through but wonāt shred as wellāslice them thin instead.
- Cook to temperature, not just time ā Bigger roasts need longer. Aim for 200Ā°F for shredding, or slice if itās tender sooner.
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š Ingredient Options and Variations
- Beef roast ā A well-marbled chuck roast is the best choice: economical, juicy, and tender when slow cooked. Other beef roasts like rump, bottom round, or even tri-tip will cook through, but theyāre leaner and slice better than they shred.
- Onions ā Yellow or white onions both work. Slice them thin for the best texture.
- Cooking liquid ā Beef broth is the base. Soy sauce and Worcestershire boost the savory flavor, and the juices from the roast become your au jus for dipping.
- Seasonings ā A pinch of oregano or thyme adds depth. Garlic powder can stand in for fresh garlic if needed.
- Cheese ā Provolone is classic, but Swiss, Havarti, or Monterey Jack are all good melty options.
š“ How to Serve French Dip
- Sandwiches or sliders ā Pile the beef on toasted hoagie rolls, French bread, or smaller slider buns for parties and game day.
- With au jus ā The cooking liquid is your au jus. Serve it hot in small bowls for dippingāitās half the fun.
- Cheese choices ā Provolone is the classic melt, but Swiss, Havarti, or Monterey Jack all work well.
- Sides that fit ā French Dip goes great with potato chips, baked French fries, coleslaw, a green salad, or even French Onion Soup.
āļø What to Do with Leftover French Dip
- Store the shredded beef and au jus separately in airtight containers.
- Refrigerate for up to 4 days, or freeze for up to 3 months.
- Reheat gently in a saucepan with the au jus (or extra beef broth) after thawing.
š„Ŗ More Crock Pot Sandwich Recipes
Try these other easy slow cooker favorites:
ā FAQs
Use a 3-quart or larger crock pot. The roast and liquid should fill no more than about 75% of the pot for even cooking. A 2-quart mini is too small.
Use a mild, melty cheese like provolone, Swiss, Havarti, or Monterey Jack. Mozzarella works too, but avoid strong cheeses like sharp cheddar that can overpower the au jus.
A well-marbled, economical chuck roast is usually the best choice. It becomes tender and juicy after slow cooking and shreds or slices easily.
You can use more premium cuts like prime rib or even tenderloin, but theyāre better sliced thin since they donāt melt down the same way. Lean cuts like rump, bottom round, or tri-tip cook through but stay firmer and donāt shred as well.
French Dip is thinly sliced or shredded beef served with au jus for dipping. Italian Beef is also braised but includes Italian herbs and spices for a distinctive flavor.
šThe Recipe Card
Crock Pot French Dip (Easy Slow Cooker Sandwiches)
Video Slideshow
Ingredients
- 2ā3 pounds chuck roast
- 2 onions - large sliced
- 4 teaspoons oil for browning
- 2 cloves garlic - crushed
- 2 cups beef broth - low sodium
- Ā¼ cup soy sauce - low sodium
- 2 tablespoons Worcestershire sauce
- salt and pepper to taste
- Hoagie buns
- Provolone cheese
Step-by-Step Instructions
- Trim and season a chuck roast. In a skillet with two teaspoons of oil over medium-high heat, sear for about 3 minutes per side. Move to the crock pot
- Add 2 thinly sliced large onions (rings cut in half) to the pan and cook for a few minutes until starting to brown. Then add 2 cloves of crushed garlic and cook for one more minute. Move to the crock pot over the beef.
- Add 2 cups low-sodium beef broth, Ā¼ cup low-sodium soy sauce, and 2 tablespoons Worcestershire sauceāmix well.
- Cook on low for 5 hours, then remove meat and slice thinly across the grain (about Ā½ inch or less).
- Return to the crock pot to cook for 2 more hours until 200Ā° plus.
- Optional: Break up the slices at the end of cooking to make serving easier. Or use as slices.
- To serve, cut hoagie rolls into half and briefly toast. TopĀ the bottom half with meat and provolone cheeseācook under a broiler for a few minutes until the cheese is nicely brown.
- Serve hot with the cooking liquid (au jus) on the side for dipping.
Recipe Notes
Pro Tips:
- This is an easy recipe to adjust both in size and taste.
- Avoid a roast with too much connective tissue, which you will need to remove later. The choice of beef is up to you. My favorite is an English-cut chuck roast.Ā
- The crock pot must 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.
- You can use any cheese you like, but provolone is the classic. But, Swiss, Havarti, or Monterey Jack are alternatives. Avoid strong cheeses like sharp cheddar.
- Leftovers can be refrigerated for 3ā4 days or frozen for up to 3 months. The au jus should be stored separately from the meat.
Your Own Private Notes
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)
Originally published March 12, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Heather says
This recipe was easy and turned out great! I served it over cheese grits instead of hoagies. A new favorite! Thank you!
Tosha says
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?
DrDan says
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
Brooke says
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!
Candy says
I made this with a chuck roast and it came out somewhat tough. What cut of beef do you use. Flavor was great.
DrDan says
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.
Nancy says
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?
DrDan says
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.
Galen says
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.
DrDan says
Mix with a little salsa and it would make some very nice nachos....
Dan
Hanna says
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
DrDan says
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.
Jamie says
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.
DrDan says
Hi Jamie,
Welcome to the site and thanks for the note.
Dan
Galen says
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
DrDan says
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
Melodie says
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
Cerwyn says
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!!!
DrDan says
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
Arlene says
Easy and great receipt. I will male this again
DrDan says
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
Sarah says
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.
Patty says
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!!!
Lynn says
Thanks for another great recipe! My boys said this is a definitely make again recipe.