There’s a specific kind of satisfaction that comes from a beef sandwich you had to wait all day for. Crockpot French Dip Sandwiches are that sandwich. A chuck roast slow-cooks for hours in a savory broth until it’s loose and pull-apart tender, and the liquid left behind becomes the dipping sauce. You don’t do much, the slow cooker does the work, and dinner practically stages itself.
These are reliable dinner recipes for weeknight cooking because the prep takes under 15 minutes. You sear the beef, add the broth and aromatics, and walk away. They also work well as a good lunch idea for home when you have time to let something go low and slow, or as an easy party meal where you want something impressive without being in the kitchen all afternoon.
The key details worth knowing upfront: use a fatty cut like chuck roast, not a lean one. The fat breaks down and gives the broth its richness. A lean roast will give you dry beef and thin jus. That one swap makes or breaks the whole recipe.
Why Crockpot French Dip Sandwiches work so well low and slow
Chuck roast is full of connective tissue that needs long, moist heat to break down into gelatin. That gelatin is what gives the au jus its body and makes it silky instead of watery. When you cook this on high for 4 hours, you get edible beef. When you cook it on low for 8, you get beef that falls apart if you look at it too long, which is exactly what you want here.
Long cooking crockpot recipes like this one also allow the broth to absorb the beef’s flavor, the onion sweetness, and the garlic depth all at once. By the time you strain it for dipping, it tastes like it’s been simmering on a restaurant stove for hours.
Ingredients, including easy substitutions
Keep the beef and broth ratios roughly as listed. The rest is flexible. If you want inexpensive dinner ideas that still feel like a real meal, this recipe delivers, chuck roast is one of the cheaper cuts at most butcher counters.
- 3 to 3.5 lb (1.4 to 1.6 kg) chuck roast
- 1 tbsp olive oil (for searing)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, smashed
- 2 cups (480 ml) beef broth, low sodium
- 1 packet (1 oz / 28 g) onion soup mix
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 bay leaf
- 6 hoagie rolls or French rolls, split
- 6 slices provolone or Swiss cheese
- 2 tbsp butter, softened (for toasting rolls)
Full slow cooker method, step by step
Searing is optional but adds a lot of flavor. If you skip it, the beef is still good. If you have 10 extra minutes, the sear gives you a deeper, slightly caramelized taste in the final broth. Either way, cook time is the same.
- Pat the chuck roast dry with paper towels. Season all over with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear the roast 3 to 4 minutes per side until browned. (Optional but recommended.)
- Layer sliced onion and smashed garlic in the bottom of the slow cooker.
- Place the seared roast on top of the onions.
- Pour beef broth around the roast (not over the top). Add Worcestershire sauce, soy sauce, thyme, and bay leaf.
- Sprinkle the onion soup mix evenly over everything.
- Cover and cook on low for 8 to 10 hours, or high for 4 to 5 hours, until the beef shreds easily with a fork.
- Remove the roast and shred using two forks. Discard the bay leaf.
- Strain the remaining liquid through a fine mesh strainer into a bowl. Taste and season. This is your au jus.
- Butter and toast the rolls in a skillet or under the broiler until golden.
- Pile shredded beef onto each roll, top with a slice of cheese, and return to the broiler 1 to 2 minutes until melted.
- Serve with small bowls of warm au jus for dipping.
Pro tips that make a real difference
These ideas for slow cooker cooking apply beyond just this recipe, but they’re especially relevant here where the broth becomes part of the final dish. The quality of your au jus is directly connected to how the beef cooks.
- Don’t add too much liquid, the beef releases its own juices and you can always thin the jus with a splash of broth at the end
- Low and slow always beats high and fast for chuck roast, the texture difference is noticeable
- Strain the au jus before serving so it’s clear and clean, not cloudy or fatty
- Skim the fat off the top of the jus with a spoon, or use a fat separator cup if you have one
- Toast the rolls, a soft untoasted roll goes soggy the second it touches the beef
Variations and topping ideas
The basic sandwich is already great, but there’s room to adjust. For weekday supper ideas that feel a little different, try the pepperoncini version, it adds a mild tangy heat that plays well against the rich beef. For party food crockpot easy setups, keep the beef warm on low and let people build their own sandwiches.
- Pepperoncini variation: Add 1/2 cup sliced pepperoncini to the slow cooker with the broth
- Mushroom version: Saute sliced mushrooms and pile on top of the beef before adding cheese
- Spicy: Add 1 tsp crushed red pepper flakes to the broth and use pepper jack instead of provolone
- Low-carb: Serve the beef over mashed cauliflower or in a lettuce wrap and use the au jus as a sauce
- Cheese options: Gruyere, mozzarella, and white cheddar all melt beautifully here
Storing leftovers and troubleshooting
Store the shredded beef and au jus separately in airtight containers in the fridge for up to 4 days. The beef reheats best when you add a few spoonfuls of the jus to the pan so it stays moist. Without liquid, it dries out quickly on the stovetop.
You can freeze the shredded beef with a bit of jus for up to 3 months. Thaw overnight in the fridge, then reheat gently in a pan. Freezing the jus separately also works, just warm it in a small saucepan before serving.
Quick fixes if something goes wrong
Beef is tough after cooking: it likely needed more time, cook in 30-minute increments on high until it shreds easily. Au jus is too thin: simmer it uncovered in a small saucepan for 5 to 10 minutes to reduce and concentrate. Au jus is too salty: add a splash of plain beef broth or a small peeled potato during the simmer to absorb some salt. Rolls are soggy: always toast them right before serving, not in advance.
FAQ
What cut of beef is best for Crockpot French Dip Sandwiches?
Chuck roast is the standard choice because of its fat content and connective tissue, both break down beautifully over a long cook. Rump roast also works but can be slightly drier. Avoid anything labeled “lean” for this recipe.
Do I have to sear the beef first?
No, it’s optional. Searing adds a layer of roasted flavor to the broth, but the sandwich is still very good without it if you’re short on time or dishes.
Can I cook this on high to save time?
Yes. Cook on high for 4 to 5 hours. The beef will be done, but the texture is noticeably better on low. If you have the time, low and slow is worth it.
What bread works best for French dip sandwiches?
Hoagie rolls and French rolls are the classic choice. You want a sturdy bread with a soft crumb that can hold the beef without disintegrating the moment it hits the au jus.
Can I make the au jus thicker like a gravy?
Yes. Whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it into the hot jus. Simmer for 3 to 5 minutes until it thickens slightly. It’s no longer technically “au jus” at that point, but it’s great over mashed potatoes with the leftover beef.
How many sandwiches does this recipe make?
A 3 to 3.5 lb roast makes approximately 6 generous sandwiches. If you are feeding a crowd or want leftovers, a 4 to 5 lb roast scales up easily without changing the cook time much.
Crockpot French Dip Sandwiches
Ingredients
Equipment
Method
- Season the chuck roast with salt, pepper, and garlic powder, then sear in olive oil over medium-high heat 3-4 minutes per side.
- Layer sliced onion and garlic in the slow cooker, then place the roast on top.
- Add beef broth, Worcestershire sauce, soy sauce, thyme, bay leaf, and onion soup mix.
- Cook on low 8-10 hours or high 4-5 hours until the beef shreds easily.
- Shred the beef with two forks and strain the liquid for au jus.
- Toast buttered rolls, pile on beef, top with cheese, broil until melted, and serve with warm au jus.
Notes
- Cook on low for best texture, high works but the beef is slightly less tender.
- Strain and skim fat from au jus before serving for a clean dipping broth.
- Store beef and jus separately in the fridge for up to 4 days.
