Slow Cooker French Dip Sandwiches

I absolutely love it when I end up with a delicious meal without putting in too much effort. These slow-cooker French dip sandwiches are easy to make, but they taste like you just flew to New York and dined at the best deli in town. The meat is incredibly tender and juicy, served on hoagie rolls with caramelized onions, melted provolone cheese, and au jus for dipping; it is the epitome of comfort food.

I consider the slow cooker one of my favorite inventions. It really makes my life much easier. If you love easy slow-cooker recipes, check out my world-famous Slow Cooker Corned Beef, which has been tried by millions, my Crockpot Asian Short Ribs, and Garlic Sesame Chicken for easy weeknight meals that taste like fine dining.

When I want an easy recipe for the whole family to enjoy, these Crock Pot French Dip Sandwiches are always on my menu. First, the meat is cooked slowly over an extended period. This results in very tender, succulent beef and flavorful sauce. I find it ideal for dinner when we have friends over for game night or to watch the Super Bowl. The sandwiches are always a hit. The best part is that the meat and dipping sauce can be prepared in advance, and it takes just a few minutes to assemble everything and serve.

Why you will love this recipe 

• Let the slow cooker do the work: I sear the meat, then the crockpot does the rest. This is a fuss-free meal that tastes like you got it from the famous Katz delicatessen in NYC.
• Serves a crowd: I can serve up to 8 people with this recipe, so it is great for a family gathering or party. My kids always ask for this for movie night with some sweet potato fries on the side.
• Lots of leftovers: I usually save them for lunch the next day or freeze them for later use. 
• Affordable meal for everyone: Serving it to a crowd is very cost-effective at under $20 per person. Try buying 8 French dip sandwiches at a restaurant for $20!

What you will need

• Beef: I use a 3-pound organic grass-fed chuck roast for this recipe. 
• Oil: I prefer searing my roast in olive oil for its mild flavor and health benefits. 
• Buns: I use French rolls for these sandwiches because they hold the meat and are suitable for dipping in the juice.
• Cheese: I prefer provolone because of its savory flavor and meltability. 

For the au jus

• Wet ingredients: The main ingredient in this au jus is beef consommé for its rich, beefy flavor, thick texture, and concentrated flavor. French onion soup adds a bit of sweetness and depth from the caramelized onions. Beer enhances the broth with a rich, savory flavor, and the alcohol tenderizes the meat. My secret ingredient, molasses, gives this broth umami sweetness, a tangy taste, and a rich brown color. Another boost of umami comes from Worcestershire sauce, which also produces depth and richness like real pan drippings. 
• Seasonings: Minced garlic is one of my favorite ingredients in this sauce because it adds a rich, robust flavor that is slightly sweet and slightly savory. I also add garlic powder so it blends evenly into the sauce, providing a subtle, mild flavor. Onion powder provides a savory, sweet onion taste with a smooth texture. To add an earthy, slightly peppery note, I also add oregano. Dried thyme provides a hint of citrus to cut through the richness of the beef. Finally, I add bay leaves for an earthy, herbal depth to balance the meaty flavors. Salt and pepper are added throughout the cooking process. 

How to prepare

Sear the meat: First, I heat the olive oil in a large skillet over medium heat, then sear the roast on all sides for 2 minutes per side.

Cook: Then I place the meat in the slow cooker and top it with all the au jus ingredients, stirring gently. I cook it on low for 4 hours on each side.

Shred: Shred the beef and let it cook for another hour. 

Drain the jus: Next, I remove the beef and drain the sauce into a large container to remove excess fat. 

Prep the sandwiches: Preheat the oven to 350°F. Split the French rolls and line them on a baking tray coated with parchment paper. 

Bake the sandwiches: I top each bottom with beef and 2 slices of cheese, then bake for 5 to 7 minutes, or until the cheese is melted. 

Serve with jus: Finally, I serve the sandwiches with the au jus for dipping. 

Expert tip

The best cut of beef to use 

A good chunk of rump roast is what I like, and what is most commonly used for this kind of recipe. You want something with plenty of fat marbling to provide the flavor and juiciness. If there is excess fat, trim it off. I have also used top sirloin or bottom round roasts, which are slightly leaner but still turn out wonderful with olive oil and beef consommé.  

More tips to consider:

• If I am using a chuck roast, I remove the meat after 8 hours, shred it on a cutting board, then return it to the pot and cook for another hour. Otherwise, it can be shredded with 2 forks in the pot. 
• Using dry French onion soup mix instead of canned soup is also acceptable, but add additional liquid, such as beef broth. 
• Don’t forget to use a crockpot liner for easier cleanup. 
• Also, use a fat separator or skimmer to remove the layer of fat from the top of the juice. 
• Brush the outside of the buns with butter for extra crunch.

Recipe variations and add-ins:

• Different meat: Instead of beef, try this recipe with pork for a yummy pork sandwich. 
• Sweeter sauce: For a sweeter sauce, substitute the beer with Coca-Cola or Dr. Pepper. 
• Other sweets: Another way to make these sandwiches sweeter is with some brown sugar or honey. 
• Hot stuff: To give these sandwiches a kick, sometimes I add a bit of red pepper flakes. 
• Add vegetables: To make this sandwich more flavorful and filling, chop bell peppers, onions, and fire-roasted tomatoes. 

Serving suggestions:

These juicy, meaty sandwiches are the perfect choice for a hearty lunch or a light dinner. In fact, if I serve them with side dishes, they can be a filling meal for supper as well. I usually start with French onion soup, and on the side, I serve potatoes, such as oven-roasted baby red potatoes with a soft, fluffy center and crispy exterior, or grilled potatoes, which my kids love because they look like big French fries.  

Another side dish that goes great with these sandwiches is my one-pan Brussels sprouts with bacon. These are popular with kids, including those who don’t like Brussels sprouts. With the crispy bacon and super flavor from the grease, it is hard to stop them from eating these veggies! Want to serve a unique dessert with these sandwiches. Try my persimmon cheesecake pound cake bars. They are rich, buttery, and tangy with persimmon jam blended in.

How to store leftovers:

• Refrigerate: To store leftovers, place the meat in an airtight container and keep it in the refrigerator for up to 4 days. I ensure there is at least some sauce covering the meat to prevent it from drying out. The bread should be kept separately at room temperature. 
• Freezing: After the meat is completely cooled, I divide it into smaller portions and place them in freezer bags with some of the juice. Then I remove the air and freeze it for up to 4 months.   
• Defrost: Thaw in the refrigerator overnight for optimal texture and flavor.
• Reheating: To reheat, I microwave the buns for 1 to 2 minutes with some of the juice, then heat them in the oven at 350 degrees F for 5 to 7 minutes with the cheese.  

Frequently asked questions

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