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This slow cooker French dip sandwich features tender, juicy beef cooked low and slow, piled onto toasted rolls, and served with rich, savory au jus for dipping. An easy, comforting meal full of flavor.
Why You’ll Love This Recipe
If you’re looking for an easy, no-fuss dinner, this slow cooker French dip sandwich is it. Just add everything to the crockpot in the morning, go about your day, and come home to a house that smells amazing and dinner ready to go.
It’s the perfect weeknight family meal—minimal prep, maximum flavor. All that’s left to do is shred the tender, juicy beef, pile it onto rolls, melt a little cheese on top, and serve with that rich, savory au jus.
Simple, comforting, and practically hands-off, this is one of those recipes you’ll turn to again and again when life gets busy.
What is a French Dip Sandwich?
A french dip sandwich is also known as a beef dip. It is a hot sandwich that consists of thinly sliced or shredded beef served on a French roll or baguette. It is often served with melted cheese on to along with a container of beef broth for dipping the sandwich into.
Ingredients Needed
- Chuck Roast
- Montreal Steak Seasoning or use your favorite steak seasoning.
- Olive Oil
- Soy Sauce
- Whole Black Peppercorns, or fresh ground pepper
- Beef Broth or Beef Consomme
- Rosemary, dried
- Thyme, dried
- Minced Onion
- Minced Garlic
- French Rolls, or some type of hoagie rolls
- Provolone Cheese, you can also use cheddar, Mozzarella or Swiss cheese if you prefer.
How to make French Dip Sandwiches
- Sprinkle roast with Montreal Steak Seasoning on both sides.
- Heat olive oil in a heavy pan and brown roast on both sides.
- Place meat in crock pot.
- Mix together soy sauce, beef broth, water, peppercorns, rosemary, thyme, garlic, onion
- Pour mixture around roast.
- Cook on low for 8-10 hours or high for 5-6 cook time. Cook until tender and easy to shred.
- Shred meat with a fork and then place on sandwich buns.
- Strain the remaining liquid through a fine mesh strainer and use the liquid for dipping your beef dip sandwiches.
- Place a slice of cheese on each sandwich.
- Place the tray under the broiler until you have melty cheese. Be sure and watch it closely.
Tips from leigh Anne
- Use chuck roast for the best texture. Chuck roast becomes perfectly tender and flavorful after slow cooking and shreds beautifully.
- Cook low and slow. For the most tender beef, cook on low whenever possible. The longer cook time helps the meat become melt-in-your-mouth delicious.
- Don’t skip the au jus. The cooking liquid is packed with flavor and is what makes a French dip sandwich so special. Serve plenty on the side for dipping.
- Toast the rolls. Lightly toasting the bread helps keep it from getting soggy and adds great texture.
- Melt the cheese under the broiler. After assembling the sandwiches, pop them under the broiler for a minute or two to get the cheese perfectly melted and bubbly.
- Return the shredded beef to the slow cooker juices before serving so it stays moist and flavorful.
- Choose sturdy rolls. Hoagie rolls or French rolls work best because they hold up well to the juicy beef and dipping sauce.
- Make it ahead. The beef reheats beautifully, making this recipe great for meal prep or leftovers later in the week.
Pair This with:
Frequently Asked Questions
What is au jus?
It is a French word and it means “with juice.” The au jus is the leftover liquid in the crock pot. I pour it through a strainer and then place in a bowl for dipping my sandwich into. The au jus adds extra flavor to the meat.
Can I make this in the Instant Pot instead?
If you would prefer to make it in the Instant Pot, use this recipe for an Instant Pot French Dip Sandwich.
How do I store leftovers?
The shredded beef can be kept in the refrigerator in an airtight container for up to 3 days. You can also freeze the meat in a freezer zip lock bag for up to 6 months. Defrost overnight in the refrigerator before serving.
What kind of cheese works best?
Provolone is the classic choice, but Swiss or mozzarella are also delicious options.
Other yummy recipes:
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French Dip Sandwich Recipe
Ingredients
- 4 lb. chuck roast remove excess fat
- Montreal Steak Seasoning
- 2 tsps olive oil
- 1/4 cup soy sauce
- 1/4 cup water
- 4 whole black peppercorns
- 2 cups beef broth
- 1/2 tsp dried crushed rosemary
- 1/2 tsp dried thyme
- 1 TBSP minced onion
- 2 tsp minced garlic
- 6-8 french rolls
- 6-8 slices of cheese provolone is my preferance
Instructions
- Remove excess fat from roast.
- Sprinkle with Montreal Steak Seasoning
- Brown in heavy pan with 2 tsp olive oil. Brown on both sides
- Place in crock pot
- Mix together soy sauce, beef broth, water, peppercorns, rosemary, thyme, garlic, onion
- Pour mixture over roast.
- Cook on low for 8-10 hours or high for 5-6. Cook until tender and easy to shred.
- Shred with a fork and the place on sandwich buns.
- Strain remaining juice and use for dipping
Tips & Notes:
- Use chuck roast for the best texture Chuck roast becomes perfectly tender and flavorful after slow cooking and shreds beautifully.
- Cook low and slow For the most tender beef, cook on low whenever possible. The longer cook time helps the meat become melt-in-your-mouth delicious.
- Don’t skip the au jus The cooking liquid is packed with flavor and is what makes a French dip sandwich so special. Serve plenty on the side for dipping.
- Toast the rolls Lightly toasting the bread helps keep it from getting soggy and adds great texture.
- Melt the cheese under the broiler After assembling the sandwiches, pop them under the broiler for a minute or two to get the cheese perfectly melted and bubbly.
- Shred the beef in the juices Return the shredded beef to the slow cooker juices before serving so it stays moist and flavorful.
- Choose sturdy rollsHoagie rolls or French rolls work best because they hold up well to the juicy beef and dipping sauce.
- Make it ahead The beef reheats beautifully, making this recipe great for meal prep or leftovers later in the week.
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Nutrition Facts:
Peggy says
I make something similar but looking forward to trying your recipe.
I do not bother browning my beef, and have even put a roast in straight from the freezer. It doesn’t seem to make a difference in the taste, and makes it even easier with one less pot to wash.
Leslie says
This is the best and so easy to make. Thanks for the recipe. Leslie
Leigh Anne says
Leslie – thanks! Enjoy!
Anissa says
Has anyone tried this as a freezer meal?
Leigh Anne says
I haven’t but it should work great.
Nancy says
fhis recipe is fantastic. Can’t wait to make this for company.
Diane says
The receipe doens’t say how much olive oil. Can you let me know? I would like to make it this weekend?
Leigh Anne says
The recipe calls for 2 tsp of olive oil, guess I left the tsp part off – have it corrected now. Thanks