This Crock-Pot French Dip is easy and mostly hands-off, made with simple ingredients for tender, juicy beef sandwiches. The savory broth and melt-in-your-mouth beef combine to create a comforting meal that everyone will love.
Should You Make This?
Time: About 20 minutes of prep, then 3-6 hours in the slow cooker.
Ingredients: Chuck roast, onion, seasoning, onion soup mix, beef broth, soy sauce, Worcestershire sauce, rolls, and cheese.
Ease: Kind of easy. You'll need to prep the onions and roast beef in the morning. about 10-15 minutes to finish things off before dinner.
Ingredients & Substitutions
- Chuck Roast - You can also use a rump roast or bottom round roast if needed
- Sweet Onion - Use two if you love onions. You can also use a white onion, but it has a stronger, sharper flavor.
- Garlic - Use 1½ teaspoons garlic powder or three fresh garlic cloves, minced. Either works great.
- Beef Broth - I like to use low-sodium broth so I can control the saltiness.
- Soy Sauce & Worcestershire Sauce - Adds umami and helps deepen the broth flavor. If you don't have one, you can substitute it with the other.
- Rolls - Hoagie rolls or French bread both work. Just go for something sturdy enough to handle the dipping.
- Cheese - Gruyère is traditional and melts beautifully, but I usually use provolone or Swiss because they're easy to find and just as delicious.
Full ingredient list with quantities in the recipe card below
How to Make French Dip Sandwiches
Step 1 | Cut onion
If using, spread the thinly sliced onion over the bottom of the slow cooker.
Step 2 | Season and sear
Pat the chuck roast dry and season all sides. Sear the roast on all sides, about 90 seconds per side, until lightly browned. Place the roast in the slow cooker on top of the onions.
Step 3 | Add seasoning and broth
Sprinkle with the onion soup mix and garlic powder. Pour the beef broth, soy sauce, and Worcestershire sauce over the top.
Step 4 | Cook and Shred
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Remove the roast from the slow cooker and shred with two forks.
Step 5 | Toast
Slice the hoagie rolls and place 2 slices of cheese on one half of each roll. Broil for 1-2 minutes, just until the cheese is melted and bubbly.
Step 6 | Serve
Pile shredded beef and onions onto the rolls. Ladle the warm broth from the slow cooker into small bowls for dipping.
Common Questions
Totally, searing adds extra flavor, but the slow cooker will still make the beef tender and delicious without it.
You can also use brisket, bottom round roast, rump roast, or top sirloin roast instead of chuck roast. Remember, leaner cuts may not be as tender and can dry out if overcooked.
Let the broth sit for a few minutes so the fat rises to the top, then gently spoon off the oily layer using a shallow spoon or ladle.
If you are making this ahead of time, but the broth is in the fridge, the fat will solidify on top and can be lifted off in one piece.
Sides
- Chips
- Potato Salad
- Simple Salad
- Potato Wedges
- Coleslaw
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Easy Crock-Pot French Dip Sandwiches
Ingredients
- 1 large sweet onion thinly sliced (optional)
- 3 lb chuck roast trimmed of excess fat
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 1oz packet onion soup mix
- 1½ teaspoon garlic powder or 3 garlic cloves minced
- 3 cups low-sodium beef broth
- 2 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 6 hoagie rolls or French bread
- 12 slices Provolone Swiss, or Gruyère cheese
Instructions
- If using, spread the sliced onion over the bottom of the slow cooker.
- Pat the chuck roast dry and season all sides with thyme, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 90 seconds per side, until lightly browned.
- Place the roast in the slow cooker on top of the onions (if using). Sprinkle with the onion soup mix and garlic powder (or minced garlic). Pour the beef broth, soy sauce, and Worcestershire sauce over the top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the roast is fall-apart tender.
- Remove the roast from the slow cooker and shred with two forks. Do not return the meat to the broth-this keeps your sandwiches from getting soggy. Also remove and set aside the onions.
- Preheat your oven's broiler. Slice the hoagie rolls and place 2 slices of cheese on one half of each roll. Broil for 1-2 minutes, just until the cheese is melted and bubbly.
- Pile shredded beef and onions onto the rolls.
- Skim any excess fat from the top of the broth. Ladle the warm broth into small bowls for dipping, and serve the sandwiches immediately.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!