Tender French Dip Sandwiches – Slow Cooker Comfort at Its Best!
These Tender French Dip Sandwiches from the Slow Cooker are the ultimate comfort food! Juicy, slow-cooked beef is piled high on toasted rolls and served with a rich, savory au jus for dipping. Perfect for busy weeknights, game day gatherings, or cozy weekend dinners. With minimal prep and maximum flavor, this hands-off recipe delivers restaurant-quality results right from your crockpot!
Equipment
- Slow cooker
- Baking sheet (for toasting rolls)
- Knife and cutting board
- Tongs or forks (for shredding)
- Small bowls (for au jus)
- Measuring Cups and Spoons
Ingredients
- 3–4 lb chuck roast
- 1 packet onion soup mix
- 1 can (10.5 oz) French onion soup
- 1 can (10.5 oz) beef consommé or beef broth
- 2 tbsp Worcestershire sauce
- 3 garlic cloves, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 6 sturdy sandwich rolls (hoagie, baguette, or sourdough)
- 6 slices provolone or cheese of choice (optional)
- Optional toppings: sautéed onions, mushrooms, garlic butter
Instructions
- Place chuck roast in slow cooker.
- Add onion soup mix, French onion soup, beef consommé, Worcestershire sauce, garlic, thyme, salt, and pepper.
- Cover and cook on low for 6–8 hours until beef is fork-tender.
- Remove beef and shred with forks. Return to slow cooker to soak in juices.
- Strain au jus into small bowls for dipping.
- Toast sandwich rolls lightly on a baking sheet.
- Optional: Melt cheese on rolls under broiler.
- Assemble sandwiches with shredded beef and toppings.
- Serve warm with au jus on the side.
Notes
- Chuck roast is ideal for shredding; brisket or cross rib also work well.
- Use low-sodium soups and broth to control saltiness.
- Toasting the bread prevents sogginess and adds crunch.
- Freeze shredded beef and au jus separately for future meals.
- Reheat gently with added broth to preserve tenderness.
- Customize with horseradish, pepper jack, or garlic butter for flavor twists.