French Dip Sandwich (Slow Cooker Recipe)
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This French Dip Sandwich recipe is an easy 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. Slow cooker French dip is so easy, it just about cooks itself!
French Dip Sandwich
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.
The flavor of the au jus (dipping) sauce, in combination with the melted provolone cheese, lightly toasted roll, and succulent meat is sheer perfection!
My crockpot French dip is easier than some other recipes since you don’t have to brown the meat first. Once it cooks all day, it comes out just as tender and juicy.
Plus, it’s wonderful as leftovers the next day!
Ingredient Notes and Substitutions
- Beef – This French dip recipe calls for beef chuck roast, but I’ve also used a cross rib roast which is even more tender. Get whichever one is on sale.
- 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.
You will also need beef consomme, which is a clarified version of brown stock. In a pinch, regular beef stock will work too. - 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.
French Dip Sandwich Recipe 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 onion on the bottom of your crockpot, then place the beef roast on top.
These add extra flavor, 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.
Transfer 3 cups to a saucepan and bring to a boil. Then, lower the heat and simmer until reduced by half — about 10 minutes.
It’s the “dip” in this French dip sandwich recipe!
Serving Suggestions
Enjoy your French dip sandwich with a side of sweet potato fries, a simple green salad, or crispy potato chips.
For dinner guests, consider pairing sandwiches with roasted potatoes or creamy mac and cheese.
In warmer months, fresh fruit or a tangy summer vegetable salad would be lovely.
Kitchen Tools You’ll Need
- Slow Cooker – One of the best investments in the kitchen!
It saves so much hands-on time and is the easiest way to put dinner on the table — just set it and forget it! - Jelly Roll Pans (baking sheets with sides) – Used for everything from cookies to roasting, a good baking pan will last for years.
French Dip Recipe FAQ
Yes! In fact, crockpot French dip often tastes even better the next day.Cook the beef until tender, then allow it to cool before slicing. Store slices in some of the liquid in an airtight container for up to 4 days.Don’t forget to make the au jus! Once reduced, store the dip in a separate container in the refrigerator.
If it’s already assembled, wrap the sandwich in foil before storing in the fridge. Place the foil-wrapped sandwich in the oven and reheat for about 10 minutes at 350°F.You can also warm the meat and au jus separately on the stove and build each sandwich just before serving.
Enjoy!
With love, from our simple kitchen to yours.
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Other Crockpot Sandwich Recipes
French Dip Sandwich (Slow Cooker 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 2023
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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