A slow-cooked roast makes tender beef that soaks up warm au jus.
introduction
This Crockpot French Dip Sandwiches recipe gives you tender shredded beef and a rich au jus. It cooks in the slow cooker so you set it and forget it. For more slow-cooker ideas and warm meals, see slow-cooker soup recipes for fall to pair with your sandwiches.
why make this recipe
- It needs little hands-on time.
- The beef becomes very tender and flavorful.
- It makes many sandwiches for a family or meal prep.
- You get hot au jus for dipping every bite.
how to make Crockpot French Dip Sandwiches
- Pat the roast dry and season with salt and pepper. Let it rest 10–15 minutes if you can.
- Optional: Heat oil in a skillet and sear the roast on all sides for about 2 minutes per side. This adds flavor.
- Place sliced onions in the slow cooker and set the roast on top. Add garlic, thyme, rosemary, and the bay leaf. Pour in beef broth, Worcestershire sauce, and soy sauce.
- Cover and cook on LOW for 8 hours or on HIGH for 4–5 hours, until the beef is fork-tender.
- Remove the beef to a board and shred with two forks. Skim fat from the liquid. Remove the bay leaf. Strain the cooking liquid through a fine mesh strainer into a bowl to make the au jus. Taste and add salt or pepper if needed.
- Pile warm shredded beef on the bottom half of each roll and top with 1–2 slices provolone.
- Optional: Broil open-faced sandwiches 1–2 minutes until the cheese bubbles and browns. Add the top roll and serve with hot au jus.
Ingredients :
- 3-4 lbs beef chuck roast
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 4 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced
- 1 large yellow onion, sliced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 6-8 hoagie rolls or French baguette
- 12 slices provolone cheese
- Optional: caramelized onions, sautéed mushrooms, horseradish sauce
If you like hearty slow-cooker meals, try a loaded crockpot idea like this loaded baked potato crockpot soup for a full meal.
Directions :
- Pat the chuck roast dry with paper towels. Season all sides with kosher salt and black pepper. Let sit for 10-15 minutes if possible.
- Optional: Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2 minutes per side.
- Place sliced onions in the bottom of the slow cooker. Set the beef roast on top. Sprinkle with minced garlic, thyme, rosemary, and add the bay leaf. Pour in beef broth, Worcestershire sauce, and soy sauce.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours), until the beef is fork-tender and shreds easily.
- Remove the beef to a cutting board and shred with two forks. Skim excess fat from the cooking liquid.
- Remove the bay leaf. Strain the cooking liquid through a fine mesh strainer into a bowl or measuring cup to make the au jus. Taste and adjust seasoning if needed.
- Pile warm, shredded beef onto the bottom half of each roll. Top with 1-2 slices of provolone cheese.
- Optional: Place open-faced sandwiches on a baking sheet and broil for 1-2 minutes until the cheese is bubbly and golden.
- Add the sandwich tops and serve immediately with a bowl of hot au jus for dipping.
how to serve Crockpot French Dip Sandwiches
Serve the sandwiches hot with a small bowl of au jus for dipping each bite. Add a side of fries, a simple salad, or roasted vegetables. For a fun party table, include a dip board with condiments and sides like pickles and slaws; you can pair this with a light party dip idea such as a festive green dip for guests.
how to store Crockpot French Dip Sandwiches
- Cool the shredded beef to room temperature, then store in an airtight container. Keep the au jus separate in a sealed jar or container.
- Refrigerate for up to 3–4 days. Reheat gently on the stove or in the microwave, adding some au jus to keep meat moist.
- For longer storage, freeze beef and au jus in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
tips to make Crockpot French Dip Sandwiches
- Sear the roast if you want extra brown flavor.
- Strain the au jus for a clear dipping sauce and skim fat for less grease.
- Use low-sodium broth so you can control salt at the end.
- Warm the rolls before serving so the cheese melts better.
- Make extra au jus; guests love to dip.
variation (if any)
- Use Swiss cheese instead of provolone.
- Add caramelized onions or sautéed mushrooms to the sandwiches.
- Make sliders with small rolls for party bites.
- For a spicy kick, add a little cayenne or hot sauce to the au jus.
FAQs
Q: Can I cook this in an Instant Pot instead?
A: Yes. Sear the roast in the Instant Pot on Sauté, then pressure cook on high for about 60–75 minutes, followed by natural release.
Q: Do I have to sear the roast?
A: No. Searing adds flavor but the roast will still be tender if you skip searing and cook longer in the slow cooker.
Q: How do I make the au jus thicker?
A: Mix 1 tbsp cornstarch with 1–2 tbsp cold water and whisk into the hot strained au jus. Bring to a simmer until it thickens.
Q: Can I use a different cut of beef?
A: Yes. Brisket or shoulder roast work but adjust cook time until the meat shreds easily.
Q: Is this recipe gluten-free?
A: Use tamari instead of soy sauce and choose gluten-free rolls to make it gluten-free.
Crockpot French Dip Sandwiches
Ingredients
Method
- Pat the chuck roast dry with paper towels and season all sides with kosher salt and black pepper. Let sit for 10-15 minutes if possible.
- Optional: Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2 minutes per side.
- Place sliced onions in the bottom of the slow cooker. Set the beef roast on top.
- Sprinkle with minced garlic, thyme, rosemary, and add the bay leaf.
- Pour in beef broth, Worcestershire sauce, and soy sauce.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours), until the beef is fork-tender and shreds easily.
- Remove the beef to a cutting board and shred with two forks. Skim excess fat from the cooking liquid.
- Remove the bay leaf. Strain the cooking liquid through a fine mesh strainer into a bowl or measuring cup to make the au jus. Taste and adjust seasoning if needed.
- Pile warm, shredded beef onto the bottom half of each roll. Top with 1-2 slices of provolone cheese.
- Optional: Place open-faced sandwiches on a baking sheet and broil for 1-2 minutes until the cheese is bubbly and golden.
- Add the sandwich tops and serve immediately with a bowl of hot au jus for dipping.