Here is a simple slow-cooker recipe for tender beef and warm au jus.
introduction
This Crockpot French Dip Sandwiches recipe makes juicy shredded beef and a rich au jus with very little work. It cooks low and slow in a slow cooker so the meat becomes fork-tender. If you like French-style sandwich ideas, check this French breakfast and food guide for more inspiration.
why make this recipe
Make this recipe when you want a warm, hearty meal that feeds a group. It uses simple ingredients and the slow cooker does most of the work. The sandwiches are great for busy nights, casual dinners, or game day. For a meat-free side idea, you can also browse a recipe like vegan egg French toast recipes to serve alongside.
how to make Crockpot French Dip Sandwiches
You will brown the roast (optional), then cook it with onions, broth, and seasonings in the slow cooker until it shreds. After cooking, strain the liquid for the au jus and shred the beef. Serve on rolls with provolone and dip in the hot au jus. For extra tips while you cook, see this French breakfast and food guide for more flavor ideas.
Ingredients :
- 3-4 lbs beef chuck roast
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 4 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced
- 1 large yellow onion, sliced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 6-8 hoagie rolls or French baguette
- 12 slices provolone cheese
- Optional: caramelized onions, sautéed mushrooms, horseradish sauce
Directions :
- Pat the chuck roast dry with paper towels. Season all sides with kosher salt and black pepper. If you can, let it sit for 10-15 minutes.
- Optional: Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2 minutes per side.
- Place sliced onions in the bottom of the slow cooker. Set the beef roast on top. Sprinkle with minced garlic, thyme, rosemary, and add the bay leaf. Pour in beef broth, Worcestershire sauce, and soy sauce.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours), until the beef is fork-tender and shreds easily.
- Remove the beef to a cutting board and shred with two forks. Skim excess fat from the cooking liquid.
- Remove the bay leaf. Strain the cooking liquid through a fine mesh strainer into a bowl or measuring cup to make the au jus. Taste and adjust seasoning if needed.
- Pile warm, shredded beef onto the bottom half of each roll. Top with 1-2 slices of provolone cheese.
- Optional: Place open-faced sandwiches on a baking sheet and broil for 1-2 minutes until the cheese is bubbly and golden. Watch closely.
- Add the sandwich tops and serve immediately with a bowl of hot au jus for dipping.
how to serve Crockpot French Dip Sandwiches
Serve each sandwich with a small bowl of hot au jus for dipping. Add caramelized onions or sautéed mushrooms on top if you like. Offer horseradish sauce on the side for a spicy kick. These sandwiches pair well with simple sides like fries, a green salad, or roasted vegetables.
how to store Crockpot French Dip Sandwiches
Cool leftover beef to room temperature. Store shredded beef and au jus in separate airtight containers in the fridge for up to 3–4 days. Reheat the beef with some au jus in a saucepan over low heat until warm. Rolls and cheese store best separately to avoid sogginess.
tips to make Crockpot French Dip Sandwiches
- Sear the roast if you can; it adds more flavor but it is optional.
- Strain the cooking liquid to remove bits and make a clean au jus.
- Skim fat from the top after cooking for a lighter au jus.
- Warm the rolls before serving so the beef and cheese stay hot.
- If the au jus tastes weak, reduce it on the stove for a few minutes to concentrate flavor.
variation (if any)
- Make it gluten-free by using tamari instead of soy sauce and gluten-free rolls.
- Swap provolone for Swiss or mozzarella for a different cheese flavor.
- Add sliced mushrooms to the slow cooker for more savory depth.
- For a spicy version, add a pinch of red pepper flakes to the broth.
FAQs
Q: Can I use a different cut of beef?
A: Yes. Chuck roast is best for shredding, but brisket or bottom round can work. Cook time may change slightly.
Q: Can I make this on the stovetop or in an oven?
A: Yes. Braise the roast in a covered pot at 325°F for 3–4 hours until fork-tender.
Q: How do I keep the rolls from getting soggy?
A: Toast the rolls lightly before assembling and keep the au jus in a separate bowl for dipping.
Q: Can I freeze the cooked beef and au jus?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.
Crockpot French Dip Sandwiches
Ingredients
Method
- Pat the chuck roast dry with paper towels. Season all sides with kosher salt and black pepper. If you can, let it sit for 10-15 minutes.
- Optional: Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2 minutes per side.
- Place sliced onions in the bottom of the slow cooker. Set the beef roast on top. Sprinkle with minced garlic, thyme, rosemary, and add the bay leaf.
- Pour in beef broth, Worcestershire sauce, and soy sauce.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours), until the beef is fork-tender and shreds easily.
- Remove the beef to a cutting board and shred with two forks. Skim excess fat from the cooking liquid.
- Remove the bay leaf. Strain the cooking liquid through a fine mesh strainer to make the au jus. Taste and adjust seasoning if needed.
- Pile warm, shredded beef onto the bottom half of each roll. Top with 1-2 slices of provolone cheese.
- Optional: Place open-faced sandwiches on a baking sheet and broil for 1-2 minutes until the cheese is bubbly and golden. Watch closely.
- Add the sandwich tops and serve immediately with a bowl of hot au jus for dipping.