When the weather turns chilly and the days get long, nothing hits the spot like Crockpot French Dip Sandwiches. They’re hearty, juicy, and ridiculously easy—just the kind of slow cooker magic I rely on when my three kids come barreling through the door, hungry and loud. Bonus? The au jus dipping sauce will make you feel like you’ve secretly mastered restaurant-style cooking, right in your own kitchen.
Table of Contents
Why You’ll Love This Crockpot French Dip Sandwich Recipe
- Minimal prep, maximum flavor (your slow cooker does the heavy lifting).
- Perfect for family dinners, game days, or even meal prep.
- The au jus is so good, you’ll want to drink it by the spoonful.
- Warm, melty cheese plus crusty bread = comfort food jackpot.
What Do Crockpot French Dip Sandwiches Taste Like?
Imagine tender beef that’s been slow-braised all day, practically falling apart when you shred it. The broth is savory, rich, and deeply beefy—perfect for dipping that toasted roll. Add gooey Swiss or provolone, and you’ve got a sandwich that’s bold, comforting, and downright irresistible.
Ingredients You’ll Need for Crockpot French Dip Sandwiches
The beauty of Crockpot French Dip Sandwiches is that you don’t need fancy ingredients—just a handful of everyday items that, when slow-cooked together, create the most mouthwatering meal. Each piece plays an important role, so let’s talk through what you’ll need:
- 2 tablespoons olive oil – This is for searing the beef before it goes into the slow cooker. While optional, this quick step adds a rich, caramelized flavor that carries through every bite of your sandwich.
- 2½ to 3 pounds beef chuck roast – Chuck roast is the star of the show. It’s a well-marbled cut of beef that becomes melt-in-your-mouth tender after hours of slow cooking. If chuck isn’t available, brisket or rump roast are also great options.
- Kosher salt & freshly ground black pepper – Seasoning your meat before searing locks in flavor and makes the au jus taste balanced, not bland.
- 2 (1-ounce) packets dry onion soup mix – This is a little shortcut that adds incredible depth to the broth. It saves you from chopping onions and still delivers that savory punch.
- 2 cups water – Keeps everything moist and helps create the base for the dipping sauce.
- 2 (14.5-ounce) cans beef broth (or Better-than-Bouillon) – Good-quality broth is key because it becomes the dipping sauce. If you use bouillon paste, adjust the salt so your au jus doesn’t get too salty.
- 6–8 slices Swiss or provolone cheese – Both are classics for French Dip. Provolone is mild and creamy, while Swiss gives a nutty flavor. Can’t decide? Use a mix of the two!
- 6–8 crusty rolls (ciabatta or hoagie) – You want sturdy bread that can hold up when dunked into that flavorful au jus. Ciabatta and hoagie rolls are both ideal.
Pro tip: If you love simple but comforting recipes like this one, you’ll also enjoy my Crockpot Angel Chicken recipe. It’s creamy, rich, and just as easy to put together with pantry staples.
When you gather these ingredients, you’re really setting yourself up for success. Think of this as building blocks: a good cut of beef, strong broth, melty cheese, and bread that soaks up every bit of flavor. That’s the magic of Crockpot French Dip Sandwiches—simple parts come together for a big payoff.
If you love hearty slow cooker meals, you might also enjoy my Crockpot Baked Ziti or these Crockpot Steak Bites with Potatoes.
How to Make Crockpot French Dip Sandwiches (Step by Step)
This recipe is all about letting your slow cooker do the hard work while you get on with your day. Still, there are a few key steps that make the difference between “pretty good” and restaurant-worthy. Let’s walk through it, step by step:
Step 1: Sear the beef
Start by heating olive oil in a large skillet over medium-high heat. While the oil warms, season your chuck roast generously with kosher salt and freshly ground black pepper. Once the oil shimmers, place the beef in the pan and sear each side for about 1–2 minutes. Don’t rush this part—those browned bits will deepen the flavor of your au jus.
(Shortcut tip: If your day is extra busy, you can skip the sear and just place the roast straight into the crockpot. It’ll still be tasty, but you’ll miss that extra punch of flavor.)
Step 2: Transfer to the slow cooker
Place the seared beef and any pan drippings into your slow cooker. Those drippings are liquid gold and add incredible depth to the broth.
Step 3: Add your seasoning
Sprinkle the packets of dry onion soup mix evenly over the top of the beef. This little shortcut is my go-to because it builds layers of flavor without needing to chop onions or measure out lots of spices.
Step 4: Pour in the liquids
Now add the water and beef broth, making sure the beef is mostly submerged. This liquid will slowly transform into the flavorful au jus you’ll use for dipping later.
Step 5: Cook low and slow
Cover your crockpot and set it on LOW for 8–10 hours, or HIGH for 4–6 hours if you’re short on time. I recommend LOW whenever possible because the longer cooking time makes the beef tender enough to practically fall apart when you touch it with a fork.
If you love meals like this that simmer all day and fill your house with cozy aromas, you might also enjoy my Crockpot Santa Fe Chicken. It’s hearty, flavorful, and just as effortless.
Step 6: Shred the beef
Once the roast is done, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into tender strands. If you used brisket and it doesn’t shred easily, just slice it thinly instead. Return the shredded beef to the crockpot so it can soak up more of that savory broth.
Step 7: Build the sandwiches
Split your rolls and pile on the shredded beef. Top each sandwich with a slice of Swiss or provolone cheese. The meat should still be warm enough to start melting the cheese, but we’re going to take it a step further.
Step 8: Toast and melt
Place the assembled sandwiches on a baking sheet and slide them under the broiler for a minute or two—just until the cheese is bubbly and the bread edges turn golden. This step takes your Crockpot French Dip Sandwiches from good to absolutely irresistible.
Step 9: Serve with au jus
Ladle some of the cooking liquid into small bowls or ramekins. This is your au jus—the soul of the French Dip. Serve each sandwich with its own dipping bowl, because once you dunk that crusty roll into the hot, savory broth, you’ll understand why this recipe is such a family favorite.
Tips and Tricks for Perfect Crockpot French Dip Sandwiches
- Frozen roast? Toss it in—just add 2 extra hours of cooking.
- Skip the sear? You can, but searing adds a deep, savory flavor.
- Bread choice matters. Use something sturdy; soft rolls will get soggy fast.
- Make it fancy. Add caramelized onions or a smear of horseradish sauce.
- Cleanup hack. Slow cooker liners are a lifesaver on busy nights.
Storage
- Fridge: Store leftover beef and au jus separately in airtight containers for up to 4 days.
- Freezer: Freeze shredded beef (with some liquid) for up to 3 months. Thaw overnight and reheat gently in the broth.
FAQs
Can I use brisket instead of chuck roast?
Yes—slice it thin if it doesn’t shred easily.
Do I have to broil the sandwiches?
Not strictly, but it makes the cheese extra melty and the bread perfectly crisp.
What cheese works best?
Swiss and provolone are classics, but mozzarella works too if you like extra stretch.
Conclusion
These Crockpot French Dip Sandwiches are proof that comfort food doesn’t need to be complicated. Just a handful of ingredients, a little patience, and your slow cooker will deliver a meal your whole family will remember. Give it a try this week—I’d love to hear how it goes. Share your version and tag me, because nothing makes me happier than seeing your kitchens full of love and good food.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Crockpot French Dip Sandwiches
- Total Time: 8 hours 15 minutes
- Yield: 6–8 sandwiches 1x
Description
These Crockpot French Dip Sandwiches are rich, juicy, and packed with slow-cooked flavor. With minimal prep and maximum comfort, they’re a warm, hearty meal perfect for chilly days, family dinners, or meal prep. Don’t forget the au jus for dipping!
Ingredients
2 tablespoons olive oil
2½ to 3 pounds beef chuck roast
Kosher salt
Freshly ground black pepper
2 (1-ounce) packets dry onion soup mix
2 cups water
2 (14.5-ounce) cans beef broth (or Better-than-Bouillon)
6–8 slices Swiss or provolone cheese
6–8 crusty rolls (ciabatta or hoagie)
Instructions
1. Heat olive oil in a skillet over medium-high heat.
2. Season beef with salt and pepper.
3. Sear beef on all sides until browned (1–2 minutes per side).
4. Transfer seared beef and pan drippings to a slow cooker.
5. Sprinkle dry onion soup mix over the meat.
6. Pour in water and beef broth.
7. Cover and cook on HIGH for 4–6 hours or LOW for 8–10 hours.
8. Remove beef and shred it using two forks.
9. Pile shredded beef onto sliced rolls and top with cheese.
10. Place under broiler until cheese melts and rolls are toasted.
11. Serve sandwiches with slow cooker juices (au jus) for dipping.
Notes
You can use brisket instead of chuck roast—just slice it thin if it doesn’t shred well.
For a quicker version, skip the sear (but you’ll lose some flavor).
Frozen roast works—just increase cooking time by about 2 hours.
Use a fat separator for cleaner au jus.
Soft hoagie rolls, ciabatta, or crusty artisan rolls all work well.
Use crockpot liners to make cleanup easy.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 530
- Sugar: 3g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 95mg
Keywords: french dip sandwiches, crockpot, shredded beef, slow cooker, au jus
