Slow Cooker French Dip Sandwiches

08.24.2018

These French Dip Sandwiches are a regular on my dinner menu. I make them probably twice every month, once you taste them you’ll see why! Sandwiched between fresh buns is perfectly seasoned, fall apart tender beef and gooey melty cheese. Then that’s dipped in a homemade au jus dip that will leave you craving more!

French Dip Sandwich

French Dip Sandwiches

French dip is one of my go to dinners for a number of reasons. First off – the flavor of course! The flavor of the rich beef combined with the well seasoned homemade au jus is the perfect match. And did I mention, there’s cheese and buttery buns?

Other reasons I love these include the fact that they’re so easy to make, my whole family loves them, it uses ingredients I usually have on hand (I freeze the chuck roasts and buns), and it’s just a totally comforting homestyle meal that’s perfect for any day of the year.

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French Dip Sandwich

Ingredients for French Dip

  • 2 1/2 cups low-sodium beef broth
  • 1/4 cup low sodium soy sauce
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 1/2 tsp honey
  • 3 lbs chuck roast
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp olive oil
  • 1 sprig fresh rosemary and thyme
  • 1 large yellow onion, sliced
  • 6 cloves garlic, minced (2 Tbsp)
  • 6 Crusty hoagie buns (smaller ones) or 2 crusty baguettes cut into thirds
  • 3 Tbsp butter
  • 6 deli slices provolone or swiss cheese halved

Scroll below for printable recipe.

French Dip Sandwich

How To Make French Dip Sandwiches

  • In a bowl (or large liquid measuring cup used to measure broth), whisk together broth, soy sauce, Worcestershire and honey, set aside.
  • Heat olive oil in a large pot over medium-high heat. Dab both sides of roast dry with paper towels, season just lightly with salt and a fair amount of pepper.
  • Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a 5 to 7 quart slow cooker, while leaving oil in pot. Add onion to pot and saute 3 minutes, add garlic and saute 30 seconds longer.
  • Remove pot from heat, pour beef broth mixture into pot and scrape any browned bits from the bottom. Pour mixture into slow cooker over roast.
  • Submerge rosemary and thyme spring into broth on sides of roast. Cover and cook on low 8 hours.
  • Remove roast from slow cooker and transfer to a cutting board, while leaving behind onions and herbs. Shred roast with two forks. Pour broth mixture in slow cooker through a fine mesh sieve into a bowl and discard mixture in sieve.
  • Return roast to now empty slow cooker, toss with 1/3 cup of the strained broth mixture.

Slow Cooker French Dip Sandwiches

How to Toast the Buns

Note that you can skip this step and just use un-toasted buns (just be sure to add cheese immediately after adding hot beef so it has a chance to melt. Then if desired you can toast without butter to cut back on fat a little.

  • For rolls, heat oven to 350 degrees (or a countertop toaster oven works great here if you have one). Cut buns through the center, place buns cut side up on a rimmed baking sheet.
  • Spread butter on each side then toast in preheated oven 8 minutes, add cheese to one of of each bun and toast 2 minutes longer.
  • Layer beef over buns and top with remaining half. Serve warm with remaining broth for dipping.

Can I Use Other Cuts of Beef?

I’ve also made this a several times with cross rib roast. It’s really good but just a little seems to be just a less tender and flavorful because cross rib doesn’t have as much marbling of fat throughout as a chuck roast does. But if cross rib is what’s on sale then feel free to use that.

Slow Cooker French Dip Sandwiches

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Print

Slow Cooker French Dip Sandwiches

5 from 2 votes

These sandwiches are a regular on my dinner rotation because they are so incredibly delicious and I can't get enough of that tender beef! They're easy to make, they're hearty and they're just good homestyle food that everyone loves. Note that 1/2 sandwich is about 1 serving.

Course: Main Course
Cuisine: American
Keyword: French Dip
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6 sandwiches
Calories: 781 kcal
Author: Jaclyn

Ingredients

  • 2 1/2 cups low-sodium beef broth
  • 1/4 cup low sodium soy sauce
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 1/2 tsp honey
  • 3 lbs chuck roast
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp olive oil
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme (use a big sprig with several stems)
  • 1 large yellow onion, sliced
  • 6 cloves garlic, minced (2 Tbsp)
  • 6 Crusty hoagie buns (smaller ones) or 2 crusty baguettes cut into thirds
  • 3 Tbsp butter
  • 6 deli slices provolone or swiss cheese halved

Instructions

  1. In a bowl (or large liquid measuring cup used to measure broth), whisk together broth, soy sauce, Worcestershire and honey, set aside. 

  2. Heat olive oil in a large pot over medium-high heat. Dab both sides of roast dry with paper towels, season just lightly with salt and a fair amount of pepper.

  3. Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a 5 to 7 quart slow cooker, while leaving oil in pot.

  4. Add onion to pot and saute 3 minutes, add garlic and saute 30 seconds longer. 

  5. Remove pot from heat, pour beef broth mixture into pot and scrape any browned bits from the bottom. Pour mixture into slow cooker over roast. 

  6. Submerge rosemary and thyme spring into broth on sides of roast. Cover and cook on low 8 hours.

  7. Remove roast from slow cooker and transfer to a cutting board, while leaving behind onions and herbs. Shred roast with two forks while removing excess fat.

  8. If needed season broth and beef with a little salt, if you find it a little too salty for your liking add in a little water to broth mixture.

  9. Pour broth mixture in slow cooker through a fine mesh sieve into a bowl and discard mixture in sieve.

  10. Return roast to now empty slow cooker, toss with 1/3 cup of the strained broth mixture.

  11. For buns, heat oven to 350 degrees (or a countertop toaster oven works great here if you have one). Cut buns through the center, place buns cut side up on a rimmed baking sheet.

  12. Spread butter on each side then toast in preheated oven about 7 - 8 minutes, add cheese to one of of each bun and toast until melted, about 2 minutes longer. 

  13. Layer beef over rolls and top with remaining half. Serve warm with remaining broth for dipping.

  14. Recipe Source: Cooking Classy. Recipe updated 1/30/18.

Nutrition Facts
Slow Cooker French Dip Sandwiches
Amount Per Serving
Calories 781 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 19g 95%
Cholesterol 188mg 63%
Sodium 1314mg 55%
Potassium 1087mg 31%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 7g
Protein 52g 104%
Vitamin A 8.3%
Vitamin C 4.4%
Calcium 24.3%
Iron 89.1%
* Percent Daily Values are based on a 2000 calorie diet.

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38 comments

  • Beth: I thought your original recipe had au jus mix in the recipe. Your posts of the old recipe don’t include this. The original is a family favorite. September 23, 2018 at 7:40pm Reply

    • Jaclyn: Sorry I’ve never shared a recipe with an au jus mix. Must have been from somewhere else. September 23, 2018 at 8:41pm Reply

  • Susan: Hi Jaclyn,

    I made this today and it was DELISH!!
    I used this recipe with fresh onion/garlic.
    About 5 1/2 hrs. in crockpot I added 8 oz. pkg. thickly sliced portobellos and some Jack Daniels. This recipe is definitely a keeper!!

    I love your recipes and beautifully showcased website!

    Thank you! August 27, 2018 at 6:55pm Reply

    • Jaclyn: Glad you liked the recipe Susan! August 27, 2018 at 8:20pm Reply

  • erica: What modifications would you make for an instant pot method? August 27, 2018 at 11:59am Reply

    • Jaclyn: Onions sauteed then roasted browned (on saute setting) then cooked on high pressure for about 1 hour. I just think it doesn’t come out as tender as the slow cooker method. August 28, 2018 at 12:47pm Reply

  • Cat G: I’m drooling 🤤. Love love love beef dips. Can’t wait to try this recipe. August 26, 2018 at 6:37pm Reply

  • Rauchelle Outtrim: Have you made this recipe in a pressure cooker? August 25, 2018 at 1:17pm Reply

    • Jaclyn: I’ve tried a few other shredded beef recipes and the meat hasn’t been as tender so I’ve stuck with my slow cooker for shredded beef. Maybe I’m just missing something. August 26, 2018 at 6:12pm Reply

  • Stephanie: Can I get the older version of this French dip please??? Thanks!! July 8, 2018 at 1:44pm Reply

    • Jaclyn: Yeah no worries, glad you liked it!

      Slow Cooker French Dip

      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
      Instructions

      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.
      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. July 20, 2018 at 3:20pm Reply

  • Megan: Hi there! Your original recipe has become a staple in our family – one of the few recipes that everyone likes! I’d like to have it on hand so I can at least compare. Thanks so much! February 26, 2018 at 9:53am Reply

    • Jaclyn: Sure!
      Slow Cooker French Dip

      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
      Instructions

      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.
      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. February 26, 2018 at 4:02pm Reply

  • NAncy: CAN you please email me the original recipe. I am trying the updated version for the first time today but would also like the original. Thank you! February 25, 2018 at 10:12am Reply

    • Jaclyn: Yep I’ll send it over now. :) February 25, 2018 at 6:07pm Reply

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