This is the absolute best recipe for a French Dip Sandwich full of rich, deep flavor. They’re so easy to make too with just a handful of ingredients and a crockpot. These are guaranteed to be an easy dinner favorite!
Easy Crockpot French Dip Sandwich
Heads up, friends! Let me introduce you to the best French dip sandwich and an easy lunch or dinner that will hit the spot! They’re so incredibly simple to make, too – the slow cooker does almost all of the work.
Chuck roast is seasoned and cooked to tender, juicy perfection then served in toasted hoagie rolls with melted cheese. Add a side of au jus for dipping and you have the most perfect French dip sandwich you’ll ever try.
Serve with some fries or a side salad for an easy weeknight dinner the entire family will love. Or turn them into sliders for a guaranteed crowd pleaser.
Why You’ll Love These Slow Cooker French Dip Sandwiches
Here are a few reasons to get excited about this crockpot French dip sandwich recipe.
- Quick and easy prep. Thanks to the crockpot, the hands-on time required for this recipe is minimal. I do recommend taking the time to sear the roast first but beyond that, the crockpot does the rest!
- Deep, rich flavor. Due to the chuck roast, beef broth, and onion soup mix, these French dip sandwiches have a deep savory flavor that’s absolutely mouth-watering.
- Perfect for weeknights or a crowd. These make a great recipe for serving extra guests and they’re easy enough to prepare for a busy weeknight too. Just add some fries and dinner is ready to go.
What Is A French Dip Sandwich?
A French dip sandwich, also called a beef dip sandwich, features thinly sliced beef topped with melted cheese on a roll. It’s typically served with a side of au jus for dipping. There are usually no toppings, besides the cheese, though some people opt to add caramelized onions as well.
A French dip sandwich can be made with roast beef, chuck roast, or brisket. In this slow cooker recipe, we’re using chuck roast and keep it simple by topping it with shredded cheese.
Ingredients Needed
You only need a handful of simple ingredients to make this incredibly flavorful recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Chuck roast – You can trim the excess fat before or during cooking.
- Salt and pepper – To taste.
- Vegetable oil – For moisture.
- Beef broth – Use low sodium to reduce the saltiness of the dish.
- Water
- Worcestershire sauce – Deepens the savory flavor of the juice.
- Beefy onion soup mix – The beefy onion soup mix is usually right next to the classic onion soup mix, but if you can’t find it, you can use the classic onion soup mix and beef broth instead of the water.
- Seasonings – Garlic powder, dried oregano, and dried thyme season the dish.
- Hoagie rolls – These are traditional rolls used for beef dip sandwiches.
- Cheese – I prefer freshly shredded gruyere cheese but other types will work too. Provolone and Monterey Jack are popular options.
- Parsley – I like to add some minced parsley for a final garnish.
How to Make French Dip Sandwiches
These crockpot French dip sandwiches require minimal hands-on time and they come out perfectly tender and juicy every time.
(Scroll below to the printable recipe card for details and measurements.)
- Sear the chuck roast. Warm the oil over medium-high heat. Season the chuck roast with salt and pepper on all sides then sear until golden on both sides.
- Cook on low. Add the seared roast to the slow cooker and top with beef broth, water, Worcestershire sauce, onion soup mix, and all of the seasonings. Cook on LOW for 4 hours.
- Slice and continue cooking. After 4 hours, transfer the roast to a cutting board. Thinly slice across the grain then place back in the slow cooker. Continue cooking on LOW for 1-2 hours until tender.
- Prepare the au jus. Transfer the roast to another pan then strain the fat from the broth to create the au jus.
- Assemble the sandwiches. Split the hoagie rolls. Fill with the sliced beef and shredded cheese. Place under the broiler until melted and golden. Garnish with finely minced parsley, serve with a bowl of au jus for dipping, and enjoy!
Tips for Success
Here are a few tips for making the best French dip sandwiches.
- Do you have to sear the roast first? You don’t have to. If you’re in a hurry, you can definitely just season the chuck roast and pop it in the crockpot. However, I do recommend it as it truly adds an extra level of flavor to the dish.
- Trim excess fat. After the first 4 hours of cooking, I like to trim the outer edge of fat and the big inner fat chunks off the roast when you take it out to slice it. This breaks it down into smaller chunks that are easier to slice across the grain.
- Don’t shorten the cooking time. Don’t skip putting the sliced meat back in the crock for another 1 to 2 hours – that’s what makes the beef very tender.
- Cook on low. Do not try to increase the temperature to HIGH and reduce the cook time. Chuck roast is a fairly tough cut of meat that really needs to be cooked low and slow to become tender and juicy.
- Cut meat across the grain. Cutting against the grain means to cut through the fibers and make them shorter, not cut in the same direction. This makes the meat more tender and easier to chew.
- Take care not to burn the sandwiches. It will take a very short amount of time to melt the cheese and toast the rolls under the broiler, so be sure to keep an eye on them. Alternatively, you can place them in a 350F preheated oven.
- Feel free to use different bread. You want to use a thick bread that will hold the juice easily so hoagie rolls are ideal. However, ciabatta or Italian bread will also work. You could also make these into sliders!
Serving Suggestions
Serve your crockpot French dip sandwiches warm and toasty from the oven. Typically you’ll want to dip them into au jus, which is simply the juice that’s created while cooking the meat. Just strain the excess fat and serve it in little bowls.
For sides, you can keep it simple with some fries, sweet potato fries, chips, or a side salad.
Video: Crockpot French Dip Sandwiches
Meal Prep & Proper Storage
I would only assemble the sandwiches that you’re prepared to eat but you can store the ingredients so you can prepare the sandwiches in minutes.
- Fridge. Store leftover French dip sandwich meat in an airtight container in the fridge for up to 5 days. I find it best to store it with some juice or broth to prevent it from drying out but to store the au jus separately.
- Reheat. Reheat leftovers on the stovetop or in the microwave, adding a splash of beef broth if necessary.
- Freezer. You can also freeze leftovers in an airtight freezer-safe container or freezer bag. Freeze for up to 3 months, thaw in the fridge overnight, and reheat as directed.
- Make ahead for meal prep. You can also use this recipe for meal prep. Simply place all the ingredients in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge then throw in the crockpot and cook as directed.
More Easy Crockpot Recipes:
- Crockpot Chicken and Stuffing
- Slow Cooker Beef Stew
- Slow Cooker Brisket
- Slow Cooker Pot Roast
- Crockpot Honey Sesame Chicken
- Slow Cooker Italian Lemon Chicken
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
French Dip Sandwiches
Ingredients
- 3 pounds chuck roast , trimmed of excess fat
- coarse salt and pepper , to taste
- 1 tablespoon vegetable oil
- 2 cups low sodium beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 packet beefy onion soup mix
- 1 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 6 hoagie rolls
- 6 ounces freshly shredded gruyere cheese
- minced parsley , for garnish
Instructions
- Coat a 6-quart slow cooker with nonstick spray.
- Warm the oil in a cast iron skillet over medium-high heat. Once shimmering, season the roast all over with some salt and pepper, then sear on both sides until golden. Add to the slow cooker and top with the beef broth, water, Worcestershire, beefy onion soup mix, and all the seasonings.
- Cook on LOW for 4 hours then remove roast and transfer to a cutting board. Thinly slice the roast across the grain. Place sliced meat back in the slow cooker and continue to cook on LOW for another 1-2 hours.
- Remove the roast from the slow cooker and strain fat from the broth to have a clean au jus.
- Split the rolls open and fill them with the beef and some shredded cheese. Place the sandwiches onto a baking sheet under the broiler until the cheese is melted and golden (watch them very carefully so the rolls don’t burn!) Alternatively, you can place them in a 350F preheated oven.
- Garnish sandwiches with a touch of finely minced parsley and serve with a bowl of the au jus for dipping.
So delicious – hubby loved it.
This was DELICIOUS! We all loved it. I was too lazy to strain the au jus and still loved it.