If you’re on the hunt for a hearty, melt-in-your-mouth sandwich that feels like a warm hug, this Crock Pot French Dip Sandwiches Recipe is your new best friend. Imagine tender, juicy roast beef slow-cooked to perfection, seasoned just right, piled high on buttery toasted rolls with gooey provolone cheese, and paired with rich, savory au jus for dipping. It’s comfort food at its finest, effortlessly made in your slow cooker so you can relax while it works its magic.
Ingredients You’ll Need
These ingredients are simple pantry staples that together create a symphony of flavor and texture in every bite, from the tender beef to the aromatic herbs and savory broth.
- 3 pounds chuck roast (or rump roast, 2.5-4 pounds): The star of the dish, choosing a well-marbled roast ensures juicy, tender meat that shreds beautifully.
- 1 teaspoon dried oregano: Adds a subtle earthiness that complements the beef.
- ½ teaspoon dried thyme: Brings a fragrant, slightly minty note to the seasoning.
- 1 teaspoon garlic powder: Infuses rich, savory depth without overpowering.
- ½ teaspoon onion powder: Enhances the aroma and flavor without the texture of fresh onions.
- ½ teaspoon salt: Essential for bringing out all the flavors.
- ½ teaspoon black pepper: Adds mild heat and complexity.
- 1 medium onion, thinly sliced (optional): Adds sweetness and moisture, helping to keep the beef tender.
- 3 cups beef broth: Creates the rich au jus perfect for dipping.
- 2 tablespoons Worcestershire sauce: Brings a tangy umami boost that’s signature to French dip.
- 1 medium bay leaf: Adds a subtle aromatic layer as the beef cooks low and slow.
- 6 sub-style rolls (sausage rolls): Sturdy rolls are key to hold the shredded beef and soak up juices without falling apart.
- 2 tablespoons melted salted butter: Brushed on the rolls for a golden, flavorful toast.
- 6 slices provolone cheese: Melts perfectly over the beef, adding creamy richness.
How to Make Crock Pot French Dip Sandwiches Recipe
Step 1: Prep Your Slow Cooker
Begin by lightly spraying your slow cooker with cooking spray to prevent sticking. If your chuck roast has any excess fat or uneven edges, trim those off to ensure even cooking. This prep step sets the stage for a roast that cooks beautifully and shredding easily at the end.
Step 2: Season the Beef
Mix together the oregano, thyme, garlic powder, onion powder, salt, and black pepper. Rub half of this fragrant seasoning blend over one side of your roast. If you’re using onions, place them sliced on the bottom of the slow cooker; otherwise, place the beef directly in. Put the seasoned side down first, then rub the remaining seasoning on top of the roast. This method ensures every inch of meat is bursting with flavor.
Step 3: Add Broth and Seasonings
Pour the beef broth carefully around the edge of the slow cooker so you don’t wash off the seasoning. Add Worcestershire sauce and tuck in the bay leaf. These liquids create the rich, savory au jus you’ll use for dipping later. Once everything is in place, cover and set your slow cooker to LOW for 7-8 hours. The low and slow cook time is what turns the roast into tender, shreddable perfection.
Step 4: Shred the Beef
After cooking, remove the roast and let it rest for about 10 minutes—this helps keep the juices locked in when shredding. Using two forks, shred the beef into bite-sized pieces. You’ll be amazed at how tender and flavorful it is. Don’t forget to discard the bay leaf from your slow cooker broth.
Step 5: Toast the Rolls and Melt Cheese
Preheat your oven’s broiler and lightly oil a baking sheet. Slice your rolls open and place cut-side up on the sheet. Brush both sides of each roll with melted butter for that golden, crispy finish. Cut the provolone slices in half and lay them on top of each roll. Broil for 1 to 2 minutes until the cheese is melted and bubbly. Keep a close eye here to avoid burning!
Step 6: Assemble Your Sandwiches
Pile your shredded beef high onto each toasted roll with melted cheese, then serve immediately. Don’t forget to strain the flavorful broth from the slow cooker into small serving bowls for dipping. This is the signature touch to make your sandwiches truly authentic and irresistibly juicy.
How to Serve Crock Pot French Dip Sandwiches Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few rings of pickled jalapeños can add a pop of color and a zesty kick, elevating the flavors even more. Horseradish sauce on the side is a classic companion that brings a thrilling bite to balance the richness of the beef.
Side Dishes
French fries or crispy potato chips are traditional sides that offer a great crunch next to the tender sandwich. For something lighter, a crisp green salad or roasted vegetables provide a refreshing contrast, rounding out the meal perfectly.
Creative Ways to Present
For a crowd-pleasing feast, transform your Crock Pot French Dip Sandwiches Recipe into a buffet station. Keep the shredded beef warm in the slow cooker, place rolls and cheese on platters, and let everyone build their own sandwiches with dipping bowls on the side. It’s a fun, interactive way to enjoy this classic with family and friends.
Make Ahead and Storage
Storing Leftovers
Place any leftover shredded beef and au jus in airtight containers and refrigerate for up to 3 days. Store the rolls separately to keep them from getting soggy. This makes reheating and assembling sandwiches just as delicious later on.
Freezing
You can freeze the shredded beef and broth mixture together in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep the rolls fresh in the freezer as well if you want to prep sandwiches ahead of time.
Reheating
Gently warm the beef and broth mixture in a covered skillet or microwave, adding a splash of broth if needed to keep it juicy. Toast rolls again before assembling, and melt cheese under the broiler or in a microwave for that fresh-from-the-oven taste.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal for its marbling and tenderness, rump roast or even brisket can work well too. Just ensure it’s a cut suitable for slow cooking to get those perfect shredding results.
Do I have to use provolone cheese?
Provolone is classic, but feel free to substitute with Swiss, mozzarella, or even cheddar for a different twist. Each cheese brings its own unique melt and flavor profile.
Can I make this recipe in a regular pot on the stove?
You can, but it will require longer, low heat simmering and more attention to avoid drying out. The slow cooker makes the process wonderfully hands-off and reliably tender every time.
Is it necessary to soak the rolls in the broth?
It’s not required, but dipping the sandwich into the au jus or lightly soaking the bread provides that iconic French dip experience with every bite full of savory juice.
Can I add vegetables to the slow cooker?
Definitely! Onions are a great start, but carrots, celery, and mushrooms can also add extra flavor and texture. Just be mindful not to overcrowd the slow cooker.
Final Thoughts
There’s something truly magical about sinking your teeth into a warm, cheesy sandwich with tender shredded beef and that savory au jus. This Crock Pot French Dip Sandwiches Recipe takes all the guesswork out of making a restaurant-quality meal at home with minimal effort. I can’t wait for you to try it and make it a staple for your family dinners, lazy weekends, or any time you’re craving comfort food that feels special.
Print
Crock Pot French Dip Sandwiches Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 45 minutes
- Yield: 6 servings
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
Description
These Crock Pot French Dip Sandwiches are a comforting and flavorful meal featuring tender slow-cooked chuck roast seasoned with aromatic herbs and spices, served on toasted sub rolls with melted provolone cheese and a side of savory au jus for dipping. Perfect for an easy, hearty dinner that requires minimal hands-on time.
Ingredients
Beef and Seasonings
- 3 pounds chuck roast (or rump roast, 2.5–4 pounds)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion, thinly sliced (optional)
Liquid and Sauces
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 medium bay leaf
Sandwich Components
- 6 sub-style rolls (sausage rolls)
- 2 tablespoons melted salted butter
- 6 slices provolone cheese
Instructions
- Prep Slow Cooker: Spray the inside of your slow cooker with cooking spray to prevent sticking. Trim any excess fat from the chuck roast if necessary.
- Season Beef: In a small bowl, mix together oregano, thyme, garlic powder, onion powder, salt, and black pepper. Rub half of this seasoning blend over one side of the beef. If using, place the thinly sliced onions at the bottom of the slow cooker. Put the beef on top of the onions (or directly in the slow cooker if skipping onions) with the seasoned side down, then rub the remaining seasoning on the other side of the beef.
- Add Broth and Seasonings: Pour the beef broth gently along the sides of the slow cooker to avoid washing the seasoning off the beef. Add the Worcestershire sauce and the bay leaf to the broth.
- Slow Cook: Cover and cook on the low setting for 7 to 8 hours until the beef is tender and shreds easily with a fork. Once done, discard the bay leaf.
- Shred Beef: Remove the beef from the slow cooker and allow it to rest for 10 minutes. Then shred the meat using two forks, pulling it apart into bite-sized pieces.
- Toast Rolls: Preheat your oven to the broil setting. Lightly spray a baking sheet with cooking spray. Slice the sub rolls open and place them cut side up on the baking sheet. Brush both sides of the rolls with melted butter. Cut provolone cheese slices in half and place the pieces evenly on top of the rolls.
- Broil Rolls: Place the baking sheet in the oven and broil the rolls for 1-2 minutes until the cheese melts and starts to bubble. Watch carefully to prevent burning.
- Assemble Sandwiches: Place a generous amount of shredded beef on each roll. Strain the broth from the slow cooker to remove solids and serve it in small bowls alongside the sandwiches for dipping, creating the traditional French dip experience.
Notes
- If you prefer, you can skip the onions or substitute with sliced mushrooms for added flavor.
- Use good-quality beef broth for the best flavor, or homemade if available.
- To keep rolls crispy after assembly, serve immediately after broiling.
- Leftover shredded beef and broth can be refrigerated and repurposed in soups or tacos.
- For a spicier variation, add a dash of hot sauce to the broth before cooking.
