Slow Cooker French Dip Sandwich Recipe
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Slow Cooker French Dip is a simple way to put a fantastic, hearty meal on the table. Tender beef and melty cheese atop a toasted sandwich roll, then dipped in a delectable, savory sauce, is melt-in-your-mouth delicious. This recipe is so easy, it just about cooks itself!
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Slow Cooker French Dip
In my kitchen, easy is the name of the game. And since this French dip recipe is as simple as throwing 5 ingredients in the crockpot, it’s a weeknight and game-day favorite.
Pile sliced beef in hoagie rolls, top with some melted cheese, add some sliced onions, and don’t forget the au jus sauce. You’ll be licking your fingers clean in no time at all.
Plus, slow cooker French dip sandwiches are sooooo yummy as leftovers the next day!
What sets my French dip crockpot recipe apart is that you don’t have to brown the meat first. Once it cooks all day, it comes out just as tender and juicy.
To be honest, you can never go wrong with a slow cooker and a chuck roast… Which is probably why I have so many recipes featuring the two!
And so no one feels left out, I’ve got you covered for the oven, Instant Pot, and smoker as well 😉
Ingredient Notes and Substitutions
- Beef – This French dip crock pot recipe calls for beef chuck roast. I’ve also used a cross rib roast, which is even more tender. Get whichever one is on sale!
- French Onion Soup – Please note that you will need condensed French Onion soup. It has a bolder flavor and results in less liquid inside the crock pot.
- Beef Consommé – This is a clarified version of brown stock. Find it with the other condensed soups.
In a pinch, regular beef stock will work too. - Garlic & Worcestershire Sauce – For extra savory goodness! Minced garlic cloves are best, but up to 1 teaspoon of garlic powder will do the trick if needed.
If you don’t have Worcestershire, you can substitute soy sauce or simply leave it out. - Cheese – Provolone is the classic choice for a French dip sandwich, but Swiss or white cheddar would be tasty!
- Bread – Hoagie, French, or sourdough rolls all work with slow cooker French dip.
How to Make Slow Cooker French Dip Sandwiches
Get ready for the ultimate set it and forget it meal!
Place the beef roast right in the middle of the slow cooker and pour all of the soups over the top.
I’ll sometimes empty the cans into a large bowl and whisk them together first, but it isn’t necessary if you don’t want to dirty any dishes.
Then, add the garlic and Worcestershire on top of the beef and cover with the lid.
I always cook my crock pot French dip on Low for 8 hours… it gets super tender that way. But if you’re in a hurry, 4 hours on High will get the job done!
About 30 minutes before it’s time to eat, head back into the kitchen.
Preheat your oven to 350°F so you can melt the cheese on the sandwich rolls. You’ll also need to make the au jus dipping sauce and slice the beef.
All of this overlaps, so if multitasking isn’t your strong suit, grab yourself a kitchen helper!
Prep Ahead
- Mince garlic
Donna’s Pro Tips
- Cook on Low: This ensures the most tender meat possible, which is the whole point of slow cooker French dip!
- Add some onions: Arrange sliced onions on the bottom of your crockpot, then place the beef roast on top. These add extra flavor to the meat, but you can pile them on your sandwich as well.
- Don’t forget the au jus! Meaning “with juice,” au jus is made with the leftover liquid from your crockpot French dip.
- Slice the meat thinly: It’s a lot easier to do after the beef has cooled. Slice at a slight angle with a large, sharp knife.
- Thicken the sauce: If the au jus is taking too long to reduce (or you’re just impatient!), mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir that into the saucepan. Simmer for another minute to thicken.
Serving Suggestions
Once the beef is cooked, transfer 3 cups of the leftover liquid to a saucepan and bring to a boil. Then, lower the heat and simmer until reduced by half (about 10 minutes).
Spoon this au jus into small serving bowls. It’s the “dip” in these slow cooker French dip sandwiches!
As far as sides go, I’ll usually make a batch of sweet potato fries or crispy potato chips and a simple green salad.
For dinner guests, consider pairing sandwiches with roasted potatoes or creamy mac and cheese. And in warmer months, fresh fruit or a tangy summer vegetable salad would be lovely!
Crockpot French Dip FAQ
You’ll want to use a thick, crusty bread that won’t soak up the juices too quickly. Then, assemble each sandwich just before serving so they aren’t sitting for too long.
Yes! In fact, French dip often tastes even better the next day!
Cook the beef until tender, then allow it to cool before slicing. Store those slices in some of the liquid to keep them moist, for up to 4 days in the refrigerator.
And don’t forget to make the au jus! Once reduced, store the dip in a separate container in the fridge.
No. Beef broth is the liquid made from simmering beef bones with bits of meat and vegetables.
Consommé takes that a step further by clarifying the broth for a richer, more concentrated flavor.
Storing and Reheating Leftovers
For the best texture, you’ll want to store all the sandwich components separately and assemble them fresh. This way, the bread doesn’t get too soft or soggy.
Keep the beef and au jus in separate containers in the refrigerator for 3 to 4 days.
Warm them separately too: the beef in the microwave or on the stovetop, and the dipping sauce over low heat in a saucepan.
If your crock pot French dip sandwiches are already assembled, wrap them in foil before storing in the fridge. Then, place the foil-wrapped sandwich in the oven and reheat for about 10 minutes at 350°F.
Enjoy!
With love, from our simple kitchen to yours.
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Other Crockpot Sandwich Recipes
Slow Cooker French Dip Sandwich Recipe
Ingredients
- 3-4 pounds beef chuck roast
- 21 ounce condensed French Onion Soup , 2 10.5 ounce cans
- 10.5 ounce can Beef Consommé
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 8 sandwich or hoagie rolls
- 8 slices provolone cheese
Instructions
- Place the roast in crockpot. Pour the soup and consomme over the top and then add garlic and Worcestershire sauce.
- Cover and cook on low for 8 hours or high for 4 hours. (For the most tender beef, cook on low)
- For the dipping sauce, once beef is done cooking, remove 3 cups of the juice from the crockpot and place in small saucepan. Turn heat to medium and bring to a boil. Reduce heat and let cook for about 10 minutes or reduced by about half.
- Preheat oven to 350°F.
- Transfer the beef to a plate or cutting board and cut into thin slices or shred with a fork.
- Open sandwich rolls and lay out on a baking sheet, place meat on each roll and top with provolone cheese. Cover with foil and bake for 5 minutes or until cheese is melted and rolls are slightly toasted.
- Serve immediately with the dipping sauce on the side.
- So pile some tender beef on a toasted deli roll and let’s eat!!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2017, updated and republished June 2024
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This looks delicious. I will be making this soon.
Hi Miss Donna ~ all the stores have is progresso French Onion Soup (love their soups) but it is not condensed- will this make a difference in the recipe? ~ thank you in advance
I Made these yesterday, super good thank you.
Thanks for the review, Amber! We’re so glad you enjoyed the recipe. 🙂
Doesn’t the crock pot just make meat more shredded instead of sliced as in picture?
This is excellent. I did not have soup as recipe. Substituted Knorr Onion Soup. Would definitely make this for company too
Just Really good.
I have made this many times and it is def one of my families favorite meals.
Is this the same as beef broth?
This is my roast beef debris recipe. It’s superb.
Made this tonight for dinner and OH EM GEE!!!!! Definitely a keeper.
I chose this recipe because it didn’t have dried Lipton Soup Mix in it. So easy to assemble (hardest part was finding Condensed Onion Soup in store!). I did add some sliced pepperoncini peppers to the Crock Pot. My Crock Pot is slow and it took a good 8 hours on HIGH for the meat to be fork tender. Served with a pasta salad and rainbow carrots with fresh mint. We are enjoying our third and final meal with the leftovers. Thanks!
Hi Amy,
We are happy you enjoyed it!!
TSRI Team Member,
Holli
I love how tender the beef turned out! The Slow Roasted Italian nailed it with this one.
Hi Sarah!
We’re so glad that you enjoyed the recipe.
TSRI Team Member,
Devlyn