There’s something special about coming home to the aroma of beef that’s been simmering all day, ready to pile onto crusty rolls with melted cheese. These Crock Pot French Dip Sandwiches are my weeknight hero when I need dinner to cook itself while I handle homework duty and soccer carpool.
Table of Contents
Ingredients for Crock Pot French Dip Sandwiches
I always reach for a well-marbled chuck roast for this recipe because the fat content keeps the meat incredibly juicy during the long cooking time. My go-to is a 3 to 4-pound roast, which feeds my family of four with plenty of leftovers for lunches.
- 3 to 4 lbs beef chuck roast
- 1 large onion (thinly sliced) – I recommend yellow or sweet onion for the best flavor
- 3 cups beef broth (low sodium gives you better control)
- 2 tbsp Worcestershire sauce
- 1 tsp soy sauce – In my experience, this adds depth without making it taste Asian-inspired
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 to 2 tbsp vegetable oil (only if searing the beef)
- 4 to 6 hoagie rolls (sturdy ones that won’t fall apart when dipped)
- 6 slices provolone cheese – My preference is deli-quality provolone, but pre-sliced works great too
Step-by-Step Instructions
I recommend patting your beef dry with paper towels before seasoning, as this helps the spices stick better and creates a nicer crust if you choose to sear it first.
Step 1: Season the chuck roast generously on all sides with salt, pepper, garlic powder, onion powder, and dried thyme, pressing the spices into the meat. If you have 5 minutes to spare, heat 1 to 2 tablespoons of oil in a large skillet over high heat and sear the roast for 2 to 3 minutes per side until browned. This step is optional but adds deeper flavor to your final dish.
Step 2: Layer the sliced onions at the bottom of your slow cooker, then place the seasoned roast on top. Pour in the beef broth, Worcestershire sauce, and soy sauce around the meat. The liquid should come about halfway up the sides of the roast.
Step 3: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. You’ll know it’s ready when the beef shreds easily with a fork and the internal temperature reaches at least 190°F. Resist the urge to lift the lid during cooking, as every peek adds 15 to 20 minutes to your cook time.
Step 4: Transfer the cooked beef to a cutting board and shred it into bite-sized pieces using two forks, pulling the meat apart along the grain. Return the shredded beef to the slow cooker and let it soak in the flavorful juices for 10 minutes while you prepare the rolls.
Step 5: While the beef rests, toast your hoagie rolls cut-side up under the broiler for 1 to 2 minutes until golden and lightly crispy around the edges. Watch them closely, as they go from perfect to burnt quickly.
Step 6: Using tongs, pile generous amounts of shredded beef onto each toasted roll, letting excess liquid drip back into the pot for a few seconds to prevent soggy bread. Top with a slice of provolone cheese and return to the broiler for 1 to 2 minutes until the cheese is fully melted and starting to bubble.
Step 7: Strain the cooking liquid through a fine-mesh strainer to remove the onions (you can save these caramelized onions to add back to sandwiches if desired), then pour the rich au jus into small bowls for serving alongside each sandwich.
Perfect Pairings for French Dip Sandwiches
These hearty sandwiches pair beautifully with sides that provide texture contrast and cut through the richness of the beef.
Crispy French Fries or Potato Wedges: The classic pairing that never disappoints. Crispy potatoes are perfect for dragging through any extra au jus on your plate, and they add a satisfying crunch to the meal.
Simple Garden Salad: A fresh mix of greens with tangy vinaigrette provides a refreshing counterpoint to the rich, savory sandwich and adds nutritional balance with vitamins and fiber.
Creamy Coleslaw: The cool, crunchy slaw with its slight tang cuts beautifully through the beef’s richness and adds a satisfying textural element that keeps each bite interesting.
Roasted Vegetables: Seasoned carrots, Brussels sprouts, or green beans roasted until caramelized bring healthy fiber and vitamins to round out the plate while complementing the savory beef.
Crispy Onion Rings: For game day or special occasions, golden onion rings make this meal feel like a restaurant experience right at home and provide an extra indulgent touch.
Make-Ahead and Storage Tips
Store leftover shredded beef and au jus separately in airtight containers in the refrigerator for up to 4 days. I actually think the flavors deepen overnight, making leftovers even better than the original meal.
For reheating, warm the beef in a skillet over medium heat with a splash of the reserved au jus to keep it moist and flavorful. Toast fresh hoagie rolls, assemble your sandwiches, and pop them under the broiler briefly to melt the cheese. Pro tip: if the beef seems dry after refrigeration, add a bit more broth while reheating.
The shredded beef freezes beautifully for up to 3 months. Freeze the beef and au jus in meal-sized portions using freezer-safe containers or bags for quick future dinners. Thaw overnight in the refrigerator before reheating. I’ve used leftovers for loaded beef nachos, hearty grain bowls, and even scrambled into breakfast burritos with eggs.
FAQs
Can I use a different cut of beef?
Absolutely! Beef brisket or rump roast work well, though chuck roast remains my top choice for its marbling and tenderness. Avoid lean cuts like sirloin or round roast, which can dry out and become tough during the long cooking time.
How can I make the au jus thicker?
Simply transfer the strained cooking liquid to a saucepan and simmer over medium heat for 10 to 15 minutes until it reduces to your desired consistency. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for quicker thickening.
What cheese alternatives work best?
Swiss cheese is traditional for French dip sandwiches and melts beautifully with a slightly nutty flavor. Mozzarella provides a milder, stretchy option that kids often prefer. For something bold, try aged white cheddar or pepper jack if your family enjoys a bit of heat.
Crock Pot French Dip Sandwiches
Ingredients
Equipment
Method
- Pat the beef dry with paper towels. Season the chuck roast generously on all sides with salt, pepper, garlic powder, onion powder, and dried thyme, pressing the spices into the meat. Optional: Heat 1 to 2 tablespoons of oil in a large skillet over high heat and sear the roast for 2 to 3 minutes per side until browned.
- Layer the sliced onions at the bottom of your slow cooker, then place the seasoned roast on top. Pour in the beef broth, Worcestershire sauce, and soy sauce around the meat. The liquid should come about halfway up the sides of the roast.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until beef is fork-tender and reaches at least 190°F internal temperature. Avoid lifting the lid during cooking.
- Transfer the cooked beef to a cutting board and shred into bite-sized pieces using two forks, pulling the meat apart along the grain. Return shredded beef to the slow cooker and let it soak in the juices for 10 minutes.
- While the beef rests, toast the hoagie rolls cut-side up under the broiler for 1 to 2 minutes until golden and lightly crispy around the edges. Watch closely to prevent burning.
- Using tongs, pile generous amounts of shredded beef onto each toasted roll, letting excess liquid drip back into the pot for a few seconds. Top with a slice of provolone cheese and return to the broiler for 1 to 2 minutes until cheese is melted and bubbling.
- Strain the cooking liquid through a fine-mesh strainer to remove onions (save these caramelized onions if desired for topping). Pour the au jus into small bowls for serving alongside each sandwich.
Notes
