Crockpot French Dip Sandwiches Recipe | Easy Slow Cooker Dinner
Make crockpot French dip sandwiches with tender beef slow-cooked in savory broth, served on crusty rolls with rich au jus. A flavorful, easy slow cooker recipe perfect for family meals or gatherings.
Equipment
- Slow cooker (6-quart recommended)
- Skillet (optional for searing)
- Cutting board & knife
- Mixing bowl
- Tongs & forks for shredding
- Strainer (for au jus)
- Baking sheet (for toasting rolls)
Ingredients
- 3–4 lb chuck roast (or rump/brisket)
- 4 cups beef broth (low-sodium)
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (optional, for umami)
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
- 6–8 hoagie or French rolls
- 6–8 slices provolone cheese
- Optional add-ins: sautéed onions, peppers, mushrooms; creamy horseradish or garlic butter for rolls.
Instructions
- Season & sear (optional): Pat roast dry, season with salt and pepper, and sear in a hot skillet until browned.
- Layer in slow cooker: Place onions and garlic at the bottom. Add roast, broth, Worcestershire, soy sauce, and bay leaf.
- Cook: Cover and cook on Low for 8–10 hours (or High for 4–6) until fork-tender.
- Shred & skim: Remove roast, shred with forks, and skim fat from cooking liquid.
- Strain au jus: Strain broth for a clear dipping sauce.
- Toast & melt: Split rolls, toast lightly, pile on beef, top with provolone, and broil until cheese melts.
- Serve: Ladle hot au jus into cups and serve alongside sandwiches for dipping.
Notes
- Make-ahead: Cook beef a day early; store beef and au jus separately, reheat gently.
- Freezing: Freeze shredded beef with a little au jus; thaw overnight and reheat slowly.
- Variations: Try onion lovers (caramelized onions), garlic-herb, pepper & mushroom, or spicy kick with pepperoncini.
- Tip: Toast rolls right before serving—crispy bread holds up best to juicy beef and dipping broth.