Introduction

Crockpot French Dip Sandwiches are the perfect comfort food for any day. Tender, slow-cooked beef piled high on toasted rolls and served with rich, flavorful au jus for dipping makes dinner both easy and delicious.

The image shows a close-up of three beef and cheese sandwiches placed side by side on brown parchment paper over a white marbled surface. Each sandwich has a crusty golden-brown baguette sliced open to reveal a generous layer of thinly sliced, juicy, cooked beef inside. On top of the beef, there is a thick layer of melted white cheese that looks gooey and creamy. To the side of the sandwiches, two small white bowls filled with dark brown dipping sauce are visible. One sandwich is slightly opened by a woman's hand, lifting the top bread. Some green herbs are sprinkled around the sandwiches for decoration. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Pat the chuck roast dry with paper towels. Season all sides evenly with kosher salt and black pepper. Let it rest for 10-15 minutes if you have time.
Step 2: Optional but recommended: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2 minutes per side.
Step 3: Place the sliced onions in the bottom of your slow cooker. Set the roast on top. Sprinkle minced garlic, thyme, rosemary over the beef and add the bay leaf.
Step 4: Pour the beef broth, Worcestershire sauce, and soy sauce into the slow cooker.
Step 5: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender and shreds easily.
Step 6: Remove the beef to a cutting board and shred it using two forks. Skim any excess fat from the cooking liquid.
Step 7: Take out the bay leaf. Strain the cooking liquid through a fine mesh strainer into a bowl to create the au jus. Taste and adjust seasoning if necessary.
Step 8: Pile warm shredded beef onto the bottom halves of the rolls. Add 1-2 slices of provolone cheese on top.
Step 9: Optional: Place the open-faced sandwiches on a baking sheet and broil for 1-2 minutes until the cheese is melted and golden.
Step 10: Add the sandwich tops and serve immediately with a bowl of hot au jus for dipping.

Tips & Variations

Searing the beef before slow cooking enhances flavor but can be skipped for convenience.
Use low-sodium broth to better control the saltiness of the au jus.
Toast the rolls before assembling to prevent sogginess from the juicy beef.
Add caramelized onions or sautéed mushrooms to the sandwich for extra richness.
For a gluten-free version, substitute hoagie rolls with gluten-free bread and use tamari instead of soy sauce.

Storage

Store leftover shredded beef and au jus separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Assemble sandwiches fresh to avoid soggy bread. The au jus can be reheated and served warm for dipping.

How to Serve

The image shows four French dip sandwiches on a white tray lined with brown paper, placed on a white marbled surface. Each sandwich has a crusty golden-brown baguette cut open to reveal a generous inside layer of thinly sliced, cooked beef topped with melted white cheese that looks creamy and slightly gooey. Garnished with bits of fresh green herbs sprinkled on top, the sandwiches are arranged in a row. Two small white ceramic bowls holding dark brown au jus dipping sauce are placed beside the sandwiches. A woman's hand is holding one sandwich ready to dip it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can make it in an oven-safe pot or Dutch oven by cooking the seasoned and seared beef covered in broth and seasonings at 325°F for about 3-4 hours, until tender.

What is the best cut of beef for French Dip sandwiches?

Beef chuck roast is ideal as it becomes tender and flavorful after slow cooking, making it perfect for shredding.