Slow Cooker French Dip Sandwiches (5 minutes prep recipe)


Looking for an amazing, delicious and cheap dinner recipe for a busy day? Then look no further, this meal takes about 5 minutes prep work and it’s flavor is phenomenal. It only takes is a few simple ingredients to spice up a cheap cut of beef. These french dip sandwiches are loaded with fall apart tender beef (if your roast isn’t fall apart tender after cooking it 8 hours then you may want to consider a purchasing a new slow cooker, I used one once that had a gap between the lid and the slow cooker so it didn’t have a good seal on it, therefor the roast cooked unevenly and wasn’t anywhere near tender enough). Cheese is optional but I’d say it’s a must, it perfectly compliments all the flavors of the beef.

Serve this sandwich with a side of kettle chips and you’ve get a dinner that couldn’t get any simpler. Yes you could brown the beef in olive oil prior to slow cooking it, and you could replace the onion powder and garlic powder with the real thing but I made this recipe to be quick, basic, and incredibly delicious without sacrificing any flavor. No time wasted on chopping veggies and searing the beef. Just toss everything in and relax while the slow cooker does all the work. Enjoy!


Slow Cooker French Dip Sandwiches (5 minutes prep recipe)

Yield: 6 servings


  • 2 1/2 lbs beef chuck roast
  • 1 (14.5 oz) can beef broth
  • 1/4 cup low sodium soy sauce (regular would be fine, just reduce the salt added)
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 Tbsp honey
  • 1 tsp liquid smoke flavoring
  • salt and freshly ground black pepper , to taste
  • 1 1/2 tsp onion powder
  • 3/4 tsp garlic powder
  • 6 Hoagie buns or 2 crusty baguettes cut into thirds (I prefer baguettes, the crispiness of them eliminates the possibility of soggy. The hoagies just make for a better picture =)
  • 6 slices Swiss , Provolone or Muenster cheese, optional


  1. Place chuck roast in a slow cooker. In a mixing bowl, whisk together beef broth, soy sauce, Worcestershire sauce, honey, liquid smoke flavoring, salt, pepper, onion powder and garlic powder. Pour mixture over roast in slow cooker, cover slow cooker with a lid and cook on low heat 8 hours.
  2. Remove cooked roast from slow cooker and place on a cutting board, reserving broth in slow cooker. Shred roast with two forks. Using a fine mesh strainer, strain reserved broth from slow cooker into a bowl. Return shredded beef to slow cooker (no more cooking necessary) and pour 1/2 cup broth over shredded beef and toss to evenly coat. Sandwich beef between hoagie buns or sliced baguettes (buttered and toasted if preferred) and top warm beef with sliced cheese. Serve immediately with a side of remaining reserved broth for dipping.
  3. Recipe Source: Cooking Classy


  • Delicious Deliveries: Know that looks delicious!!!:) Thanks for the resipe. August 24, 2012 at 2:36pm Reply

  • Amber @ Chocoate Broccoli: I’m totally making this Soonnnn! August 24, 2012 at 3:34pm Reply

  • Shawn @ I Wash…You Dry: This is going on the menu for next week! Yum, I can’t wait to try it, thanks Jaclyn! August 26, 2012 at 10:16am Reply

  • Hillary Miller: Hello Jaclyn,
    Well done on your French Dip Sandwiches
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    August 27, 2012 at 1:56am Reply

  • Chiropractor St Charles: I love anything that involves a slow cooker!! August 27, 2012 at 6:00pm Reply

  • Tracey Evridge: This is what I’m making for dinner….I just got done putting it in the slow cooker…because I started it so late I’m cooking it on high for 4-5 hours and I am also going to make up some mushrooms cooked in a soy sauce butter glaze to add to the sandwich with mozzarella cheese..OMG I cant wait to taste it…I tasted the broth before adding it to the meat and it was sooo yummy..I would make a big pot of that and call it soup…Lol!!! Would be a good broth for french onion soup too!!!! September 5, 2012 at 9:51am Reply

  • Dr_Ruck: I made this tonight for dinner… It was great! Thanks for the recipe, Jaclyn. December 15, 2012 at 4:08pm Reply

    • Jaclyn: You are so welcome! Thanks for returning to leave a comment, glad you enjoyed this recipe! December 17, 2012 at 12:22pm Reply

  • tina: Would it be terrible if I cut out the liquid smoke? I don’t have any. December 22, 2012 at 5:25pm Reply

    • Jaclyn: Hi Tina – no it wouldn’t make much of a difference you just wont get the light smokey flavor but it should still be delish =). December 22, 2012 at 11:05pm Reply

  • Meal Plan Monday January 14 /2013 : The ADD Housewife: […] Dinner-French Dip Samiches […] January 14, 2013 at 6:37pm Reply

  • Jocelyn: These got rave reviews from my family. Thanks for a delicious and easy recipe. June 8, 2013 at 7:48pm Reply

    • Jaclyn: You’re welcome Jocelyn, I’m glad your family liked it! Thanks for your comment :)! June 8, 2013 at 9:13pm Reply

  • Megan: So i just wanted to let you know that I had a New Year’s Eve party last night and I had pinned this pin about a year ago and decided to try it for our party. IT WAS A HUGE SUCCESS! Everyone loved it! Thanks for sharing! I was debating to use the liquid smoke or not but I did and it really does make the recipe come together! January 1, 2014 at 8:53am Reply

    • Jaclyn: I’m so glad everyone loved these Megan! Thanks for coming back to leave a comment! January 1, 2014 at 11:41pm Reply

  • alana: Hey Jaclyn what kind od liquid smoke flavoring do i use? Theres different ones at the market like “hickory flavor” “applewood”, Mesquite etc??? Thanks darlin!!!!!!!!!!!:)))) Wanna make this and ur potatoe pot roast this coming week! so excited for my slow cooker!!!!!!:)) March 1, 2014 at 3:48pm Reply

    • Jaclyn: Hickory smoke flavor for this one. So sorry for my late response!! March 18, 2014 at 8:47pm Reply

  • Ali Wawa: Hi Jaclyn,,
    Can i cook this recipe without slow cooker??? because i dant have one. & how mant time to make in oven if i can make it ??? September 1, 2015 at 12:19pm Reply

  • carole: I collect cookbooks and recipes when I travel, so when we were in Lynchberg, TN (home of Jack Daniels distillery!) I picked up a Jack cookbook and tried some of the recipes. We are lovers of all things Jack, and the classic southern recipes in the book all include a bit of the whiskey in the recipe. Not enough to actually taste whiskey or cause any altered state of mind – just enough to add a bit of smoky sweet flavor and tenderizer at the same time. I am trying this recipe as is, but am adding 1/4 cup of JD to it. I’m certain its going to be tasty! February 27, 2016 at 12:59pm Reply

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