These Slow Cooker French Dip Sandwiches feature warm, tender beef, gooey cheese, and a flavorful broth, creating a melt-in-your-mouth sensation that will leave you craving more. It’s an easy dinner idea with that restaurant-quality taste. Just toss everything in the slow cooker, let it work its magic, and a few hours later, you have a flavorful meal.
What is French Dip?
A French dip sandwich is a classic dish made with slow-cooked beef served on a toasted hoagie roll or baguette. The key to this sandwich is the au jus: a flavorful, beefy broth used for dipping.
Despite its name, the French dip sandwich didn’t originate in France. It was actually invented in Los Angeles. The sandwich gets its “French” name from the type of bread typically used, a crusty French roll.
Why I Love These Slow Cooker French Dip Sandwiches
Slow cooker recipes are a great sidekick when time is too tight for more complicated cooking. You can come home to a hot, delicious meal without all the extra time and effort. From my Best Damn Slow Cooker Pulled Pork to my Best Damn Slow Cooker Chili, there’s all kinds of comfort food to be made in a slow cooker.
These crockpot French dip sandwiches are no exception. You literally just toss everything in the slow cooker and let it go to work. Juicy beef meets melted cheese and gets dipped in the perfect au jus for a sandwich that’s mouth tender and out-of-this-world delicious. They also store and reheat well, so you can enjoy them all week long!
Ingredients for Slow Cooker French Dip Sandwiches
- Beef chuck roast: You’ll need 3-4 pounds of beef chuck. We’re going to season the beef with a simple combination of salt and pepper.
- Butter or neutral oil: Key for giving your chuck roast a deeper flavor and a nice sear.
- Onion & garlic: These aromatics create a rich and flavorful base for our classic French dip sandwich. I recommend using yellow onion.
- Beef broth: The savory base of our French dip!
- Soy sauce: Adds a delicious umami flavor that elevates the dish.
- Worcestershire sauce: This sauce yields a perfect savory flavor and results in a rich au jus sauce.
- Balsamic vinegar: Adds a touch of acidity to balance out all the flavors.
- Herbs: Dried thyme, rosemary, and bay leaves are placed in the slow cooker for even more flavor.
- Crusty bread: To assemble the sandwiches, you’ll need some bread. I recommend using either crusty baguettes or hoagie rolls. The bay leaves are optional but recommended.
- Cheese: We’ll layer the beef in the sandwich with slices of melty provolone cheese. Mozzarella or Swiss cheese are also great options.
Preparation
Start by slicing the onion and mincing the garlic.
Then we’re going to sear the beef chuck. Bring a skillet to medium-high heat and season the beef with salt and pepper. Heat some butter or oil, then add the beef and sear for 2 minutes on each side until it begins to brown. Remove the beef from the heat and transfer it to the slow cooker.
Now it’s time for the easy part: throw all the remaining ingredients (minus the bread and cheese, of course) into the slow cooker and put on the lid.
Cooking
Once everything is in the slow cooker, it’s time to let it do the hard work for you. Set it to low for 8-10 hours or high for 4-6 hours.
Pro Tip
If you have the time, the low setting is the way to go. Slow cooking works wonders on tough cuts of beef like chuck roast because the prolonged, gentle heat allows the fibers to break down gradually. This process transforms a chewy piece of meat into something incredibly tender and juicy.
Once the beef is fall-apart tender, remove it from the slow cooker and use two forks to shred it into bite-sized pieces, discarding any excess fat. You should also remove the bay leaves during this step.
Add the shredded roast beef back to the cooker to further absorb all that good au jus.
Finally, you’re going to feed all of the contents of the slow cooker through a mesh strainer to separate the au jus gravy from the beef and onion.
Serving
Now it’s time to bring everything together. Start by toasting your rolls or French bread. Spread a little butter on the bread and toast it in your oven or toaster until golden brown.
Next, add a couple slices of provolone cheese to each crusty roll and stick them back in the toaster for 1-2 minutes until the cheese is melty.
Pile on a generous amount of shredded beef. Serve your sandwiches warm with small bowls of warm au jus on the side for dipping.
Storage & Reheating
Leftover beef roast can be stored in an airtight container for up to 4 days. Store the au jus separately in another container.
Reheat the beef in a saucepan over low heat with a splash of au ju to keep it moist.
What Else Goes Good with Slow Cooker French Dip Sandwiches?
You’ve already got the best French dip sandwich. Now it’s time to complete the meal with some delicious sides:
- These Air Fryer Homestyle French Fries make a classic pairing with this crockpot French dip recipe.
- Add some extra veggies to your plate with a side salad or roasted vegetables like my Air Fryer Honey Maple Roasted Carrots or Air Fryer Roasted Zucchini and Peppers.
- For a heartier meal, serve the sandwiches with a side of my Best Damn Mashed Potatoes or Best Damn Instant Pot Mac and Cheese. The rich au jus gravy can be spooned over these sides for extra flavor.
- If you’re looking for a lighter option, try serving the sandwiches with a simple green salad dressed in vinaigrette.
Recipe
The Best Damn Slow Cooker French Dip Sandwiches
- Total Time: 8 hours, 20 minutes
- Yield: 6 servings
Description
These slow cooker French dip sandwiches require minimal prep and yield delicious, tender beef. The rich au jus adds extra flavor to the already juicy meat, making it perfect for dipping!
Ingredients
For the Beef:
- 3–4 lbs beef chuck roast
- Salt and pepper, to taste
- 1 tablespoon butter or neutral oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves (optional)
For the Sandwiches:
- 6 crusty hoagie rolls or baguettes
- 6–12 slices of provolone, Swiss, or mozzarella cheese
- Butter (optional, for toasting rolls)
Instructions
- Season the beef chuck with salt and pepper on both sides.
- Heat the butter or neutral oil in a skillet over medium-high heat. Place the beef in the skillet and sear for about 2 minutes on each side.
- Place the beef chuck in your slow cooker. Add the sliced onion and minced garlic around the beef.
- Add the beef broth, soy sauce, Worcestershire sauce, vinegar, dried herbs, and bay leaves (if using) to the slow cooker.
- Cover and cook on low for 6-8 hours (or high for 4-6 hours) until the beef is tender and easily shredded.
- At the end of the cooking time, remove and discard the bay leaves.
- Remove the beef from the slow cooker and shred it using two forks. Discard any excess fat. Return the shredded beef to the slow cooker to soak up the juices.
- Use a mesh strainer to strain the cooking liquid (a.k.a. au jus) into a large bowl or saucepan.
- Assemble the Sandwiches. Preheat the oven to 350°F. Split the rolls and lightly butter the insides, if desired. Toast them in the oven for 5 minutes, until golden. Add 1-2 slices of cheese to each roll and put them back in the oven for 1-2 minutes. Pile on a generous amount of shredded beef.
- Serve the sandwiches warm with small bowls of au jus on the side for dipping.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: American
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