This post is about crockpot french dip sandwiches.
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If you’re craving something warm, savory, and totally satisfying, these Crockpot French Dip Sandwiches are about to become your new favorite comfort food. The tender chuck roast slowly simmers all day in a rich beef broth infused with onion soup mix. When it’s ready, you’ll pile the beef onto toasted French rolls, top it with gooey provolone, and serve it with a homemade au jus that’s perfect for dipping.
This post is about crockpot french dip sandwiches.
French Dip Ingredients:
- 1 (3 lb) - Chuck roast
- 2 (32 oz) - Cartons beef broth
- 1 Box (2 oz) - Lipton recipe secrets onion soup & dip mix (use both pouches)
- 1-2 Tbsp - Olive oil
- 6 - French rolls
- 6-12 Slices - Provolone cheese
Materials:
Crockpot French Dip How-To:
1. Sear the roast. Heat a cast iron skillet over medium-high heat until you start to see just a little smoke. Add 1–2 tablespoons of olive oil and let it warm for about 30 seconds. Place the chuck roast in the pan and sear for about 5 minutes per side, until a deep brown crust forms.
2. Warm Transfer the seared roast to a slow cooker. Pour both cartons of beef broth over the top and sprinkle in both pouches of onion soup mix. Stir to combine. Cover and cook on low for 6–8 hours or high for 4–6 hours, until the meat is tender and easily shredded.
3. Prepare the Au Jus. Remove the roast from the slow cooker and transfer it to a plate or bowl. Shred the meat with two forks. Use a paper towel to gently skim any visible fat floating on top of the broth. To remove even more fat, add a few ice cubes to the au jus, stir briefly, and let the fat solidify around the ice. Skim off the ice (and attached fat) with a strainer and discard. Repeat as needed until the broth looks clear and no more fat sticks to the ice. This is essential for the right flavor.
4. Assemble the Sandwiches. (Optional) Toast the French rolls in a 350°F oven for a few minutes until lightly crisp. Pile shredded beef onto each roll and top with a slice or 2 of provolone cheese. Return the sandwiches to the oven for 3–5 minutes, until the cheese is melted and bubbly (but not browned).
5. Pour the warm au jus into small bowls or ramekins for dipping. Slice the sandwiches in half and serve immediately.
Recipe FAQs:
Can I swap provolone with a different cheese?
Yes! Provolone is a classic, but mozzarella or Swiss melt great too!
What’s the best cut of beef for French Dip Sandwiches?
Chuck roast is ideal because it becomes incredibly tender and flavorful after slow cooking. You can also use rump roast or brisket, but chuck gives the best balance of texture and rich beefy taste.
How do I keep my au jus from being too greasy?
After cooking, let the broth sit for a few minutes so the fat rises to the top. Skim it with a paper towel or use the ice cube trick from the recipe — the fat clings to the ice and is easy to remove. This keeps your dipping sauce flavorful but not oily.
What kind of bread works best?
French rolls or hoagie rolls are classic. They are sturdy enough to hold the juicy beef without falling apart. If you like extra crunch, toast them lightly before assembling.
Can I freeze the leftovers?
Yes! Shredded beef and au jus freeze beautifully. Store them separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.
Crockpot French Dip Sandwiches
- Total Time: 4 hours and 15 minutes
- Yield: 6 1x
Description
Tender, juicy chuck roast slow-cooked to perfection, piled high on toasted French rolls, and topped with melty provolone & served with rich, homemade au jus for dipping. This recipe is simple enough for a weeknight but feels like something from a restaurant.
Ingredients
- 1 (3 lb) – Chuck roast
- 2 (32 oz) – Cartons beef broth
- 1 Box (2 oz) – Lipton recipe secrets onion soup & dip mix (use both pouches)
- 1-2 Tbsp – Olive oil
- 6 – French rolls
- 6-12 Slices – Provolone cheese
Instructions
1. Sear the roast. Heat a cast iron skillet over medium-high heat until you start to see just a little smoke. Add 1–2 tablespoons of olive oil and let it warm for about 30 seconds. Place the chuck roast in the pan and sear for about 5 minutes per side, until a deep brown crust forms.
2. Warm Transfer the seared roast to a slow cooker. Pour both cartons of beef broth over the top and sprinkle in both pouches of onion soup mix. Stir to combine. Cover and cook on low for 6–8 hours or high for 4–6 hours, until the meat is tender and easily shredded.
3. Prepare the Au Jus. Remove the roast from the slow cooker and transfer it to a plate or bowl. Shred the meat with two forks. Use a paper towel to gently skim any visible fat floating on top of the broth. To remove even more fat, add a few ice cubes to the au jus, stir briefly, and let the fat solidify around the ice. Skim off the ice (and attached fat) with a strainer and discard. Repeat as needed until the broth looks clear and no more fat sticks to the ice. This is essential for the right flavor.
4. Assemble the Sandwiches. (Optional) Toast the French rolls in a 350°F oven for a few minutes until lightly crisp. Pile shredded beef onto each roll and top with a slice or 2 of provolone cheese. Return the sandwiches to the oven for 3–5 minutes, until the cheese is melted and bubbly (but not browned).
5. Pour the warm au jus into small bowls or ramekins for dipping. Slice the sandwiches in half and serve immediately.
Notes
Substitutions & recipe best practices are found in the post above.
- Prep Time: 15 minutes
- Cook Time: 4 hours
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