Crockpot French Dip Sandwiches

Crockpot French dip sandwiches are a slow-cooked classic featuring tender, juicy beef piled high on crusty rolls and served with rich, savory au jus for dipping. This hands-off recipe delivers all the flavor and comfort of a deli-style sandwich with hardly any work—just set it and forget it.

Why You’ll Love This Recipe

I love this recipe because the slow cooker does all the work while I get fall-apart beef infused with herbs, garlic, and broth. The au jus adds so much depth and makes every bite juicy and flavorful. It’s perfect for weeknights, game days, or any time I want a warm, satisfying sandwich without standing over the stove.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chuck roast or beef rump roast

• Beef broth (low-sodium)

• Onion, sliced

• Garlic, minced

• Worcestershire sauce

• Soy sauce (optional for added depth)

• Dried thyme or rosemary

• Salt and black pepper

• Hoagie rolls or crusty sandwich buns

• Provolone or Swiss cheese (optional, for topping)

Directions

1. I season the beef roast with salt and pepper on all sides.

2. In the crockpot, I add sliced onions, garlic, broth, Worcestershire sauce, soy sauce (if using), and herbs.

3. I place the roast into the slow cooker and spoon some of the liquid over the top.

4. I cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and easily shreds with a fork.

5. I remove the roast and shred the meat, then return it to the juices to soak up the flavor.

6. I toast hoagie rolls if I want extra crunch, then pile them with the shredded beef and melted provolone or Swiss cheese.

7. I ladle the cooking juices into small bowls and serve them on the side for dipping.

Servings and timing

This recipe makes about 6 sandwiches. It takes 10 minutes to prep and 8 hours on low (or 4–5 hours on high) to cook, so I plan ahead for the best slow-cooked flavor.

Variations

I sometimes add sliced bell peppers or mushrooms to the slow cooker for extra flavor and texture. For a spicier version, I mix in a dash of hot sauce or crushed red pepper. When I want a cheesy melt, I broil the sandwiches open-faced with cheese on top until bubbly.

storage/reheating

I store the beef and au jus separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the meat in a skillet or microwave with a splash of broth. The leftovers are great for more sandwiches or served over rice or mashed potatoes.

FAQs

What’s the best cut of beef for French dip?

I use chuck roast or rump roast because they become tender and juicy after slow cooking.

Can I make this ahead?

Yes, I cook and shred the beef a day ahead, then reheat it gently in the juices when ready to serve.

Do I need to sear the meat first?

No, I skip searing for convenience. The flavor still turns out rich and delicious thanks to the long cooking time.

What’s au jus?

It’s the flavorful broth left from cooking the beef. I serve it warm on the side for dipping—it’s what makes the sandwich special.

Can I freeze the leftovers?

Yes, I freeze the shredded beef in the cooking liquid for up to 2 months. I thaw and reheat in a pot or microwave.

Conclusion

Crockpot French dip sandwiches are one of my go-to comfort meals. They’re easy, full of flavor, and always hit the spot with their juicy beef and rich dipping broth. Whether I’m making them for a crowd or just craving something cozy, these sandwiches never disappoint.

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