Crockpot French Dip Sandwich

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Prep time 15 minutes

Cooking time 8 hours

Total time 8 hours 15 minutes

Servings 6 servings

Crockpot French Dip Sandwich is the kind of meal that solves a long day without asking for much in return. You toss a few things in the slow cooker, walk away, and come back to tender beef, rich broth, and the best excuse to dunk a sandwich. If your family loves a hands-off dinner that still feels special, this is it. The meat stays juicy, the kitchen smells amazing, and there’s a built-in dipping situation. I’m sharing my go-to version that works for busy nights, game days, or weekends when you want something cozy but easy. Ready to make your house smell like a deli in the best way?

The Story Behind This Recipe

I’ve spent years testing recipes for Midd Leeast Sector, and this Crockpot French Dip Sandwich is a keeper: crowd-pleasing with no weird tricks. Crockpot French Dip Sandwich is the kind of meal that solves a long day without asking for much in return. You toss a few things in…

Alexandraa

Why this recipe works

There are a million ways to make a French dip, but this one hits the sweet spot of simple and delicious. The slow cooker takes care of the heavy lifting, and a few small tricks turn a basic pot roast into something you’ll brag about. Here’s why it works so well.

Low and slow cooking keeps the beef tender and shreddable. You don’t have to babysit it. You don’t even need to slice perfectly. Just let time do the work.

A quick sear before the crockpot adds big flavor. Browning the meat gives you those tasty caramelized bits that make the broth deeper and more savory.

Balanced seasoning is the secret to a great dip. A little Worcestershire, garlic, and onion round out the broth so it’s not just salty, it’s rich. If you love onion vibes, this pairs perfectly with a cozy bowl of French Onion Soup on the side.

Toasted rolls hold everything together. A crisp, buttered bun keeps the sandwich from getting soggy and gives you that perfect crunch-meets-juicy bite.

“I made this for my parents on a Sunday, and my dad said it tasted like the sandwich he used to order at his favorite diner. We all dunked and smiled and nobody even asked where the recipe came from. That’s a win.”

How to Make French Dip Sandwiches

Ingredients

• 3 to 4 pounds chuck roast or similar beef roast
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 4 cloves garlic, smashed
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 6 hoagie rolls or French rolls
• 6 to 8 slices provolone or Swiss cheese
• Butter for toasting rolls

Directions

• Pat the roast dry and season all over with salt and pepper. Heat oil in a skillet over medium-high. Sear the roast on all sides until browned, about 2 to 3 minutes per side.
• Place sliced onion and garlic in the crockpot. Set the seared roast on top.
• Pour in beef broth, Worcestershire, soy sauce, and sprinkle in thyme. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the meat is fork-tender.
• Transfer the roast to a cutting board. Let it rest 10 minutes, then shred or slice against the grain.
• Strain the cooking liquid. Skim fat if you like. This is your au jus for dipping.
• Butter the rolls and toast them in a skillet or under the broiler until golden.
• Pile beef onto the rolls, add cheese, and return to the oven for 1 to 2 minutes to melt.
• Serve with hot au jus on the side for dunking.

Tip: If you’re feeding a crowd, set the meat, cheese, and warmed jus on the counter and let everyone build their own. If you want a second sandwich option for a party spread, this Reuben bake sandwich is a solid buddy to these dips.

I’ve made this recipe so many times that it’s basically muscle memory. Honestly, a good Crockpot French Dip Sandwich will save you when you need something impressive but low effort. And by the way, leftovers the next day are even better.

Instant Pot Instructions

If you need dinner faster, the Instant Pot steps are simple. You’ll get the same tender meat and steamy broth in a fraction of the time.

Use the Sauté function to brown the roast in a bit of oil. Add onion, garlic, broth, Worcestershire, soy, thyme, salt, and pepper. Lock the lid and cook on High Pressure for 60 minutes for a 3 to 4 pound roast. Let the pressure release naturally for 15 minutes, then quick release the rest. Remove the beef, shred or slice, and strain the liquid for dipping. Toast rolls, melt cheese, and serve with that hot, savory jus.

Flavor note: If the broth tastes a touch strong, add a splash of water. If it needs more punch, a small pinch of salt and a tiny squeeze of lemon can brighten it right up.

Either way, the end result is the same: a melty, juicy sandwich that’s perfect for dunking.

What type of meat to use

Best cuts explained

The best cut for a Crockpot French Dip Sandwich is one that becomes tender and shreddable during slow cooking. You want a roast with enough marbling to keep things moist and flavorful.

• Chuck roast is my number one. It’s well-marbled, cooks down soft, and has great beefy flavor.
• Bottom round or top round can work if you prefer slicing instead of shredding.
• Brisket flat is rich and buttery, but it can be pricier and needs a little extra time.

When in doubt, go with chuck. I also like to trim any extra thick fat chunks, but don’t go overboard. The fat is part of what makes the jus so satisfying. For a simple side, try savory French onion rice to soak up any extra juices.

What is au jus?

Au jus is just a fancy way of saying “with juice.” In this case, it’s the flavorful broth that the beef cooks in. When you strain it and pour it into a small bowl, it becomes the ultimate dip. The key is building layers of flavor from browning the meat, sautéed onions, and a well-seasoned broth.

If you want it richer, reduce the strained liquid in a small saucepan for 5 to 10 minutes. If you want it smoother, skim the fat off the top or run it through a fat separator. I usually just strain and serve hot. Keep it simple and let the beef do the talking.

Serving idea: Put the au jus in small mugs or ramekins for easy dunking. Pair the sandwiches with a simple salad or a crunchy snack board. For a fun party table, I like to add a plate of Ritz cracker party sandwiches to keep people nibbling while the dips stay warm.

Common Questions

Can I make this ahead?
Yes. Cook the beef, shred it, and store the meat and strained au jus in separate containers in the fridge for up to 3 days. Reheat gently on the stove or in the crockpot with a splash of broth.

What cheese works best?
Provolone is classic. Swiss is excellent too. If you like a sharper bite, try white cheddar. Melt is key, so pick something that gets gooey.

Do I have to sear the meat?
You don’t have to, but I highly recommend it. A quick sear adds that savory depth you can’t get any other way. It’s a fast step that pays off.

How do I keep the rolls from getting soggy?
Toast them. A light layer of butter and a few minutes under the broiler or in a skillet builds a barrier so the bread stays crisp. Load the meat right before serving.

What should I serve with it?
Chips, a simple green salad, roasted vegetables, or a cozy rice side are all great. If you want another easy main for a crowd, this slow-cooked barbecue chicken is a hit next to these sandwiches.

Sandwich Night Wrap-Up You’ll Actually Use

There’s a reason I keep coming back to this Crockpot French Dip Sandwich: it’s easy, it feeds everyone, and those juicy bites dunked in hot broth are unbeatable. If you’re the kind of cook who appreciates straightforward steps with big reward, this will become your rotation meal. For more inspiration and variations, I like how the guides at House of Nash Eats and Cooking in the Midwest walk through the method with helpful tips. Make it once, tweak it to your taste, and claim it as your signature. Your next sandwich night is about to be a dunking situation in the best way.