Crockpot French Dip Sandwiches – Simple & Amazing Flavor

why make this recipe

This recipe gives you tender beef with a rich dipping sauce. It is easy to make in a slow cooker. You can set it and forget it. The sandwiches taste like a restaurant meal but take less work. They please a crowd and work for weeknight dinners.

introduction

This Crockpot French Dip Sandwiches recipe makes juicy shredded beef and a good au jus for dipping. The slow cooker makes the meat very soft and full of flavor. It pairs well with simple sides and easy appetizers like a bright bruschetta dip recipe before the main course.

how to make Crockpot French Dip Sandwiches – Simple & Amazing Flavor

Ingredients :
2 tablespoons olive oil, 2½ to 3 pounds beef chuck roast, Kosher salt, Freshly ground black pepper, 2 (1-ounce) packets dry onion soup mix, 2 cups water, 2 (14.5-ounce) cans beef broth (or Better-than-Bouillon), 6–8 slices Swiss or provolone cheese, 6–8 crusty rolls (ciabatta or hoagie)

Directions :

1. Heat olive oil in a skillet over medium-high heat.
2. Season beef with salt and pepper.
3. Sear beef on all sides until browned (1–2 minutes per side).
4. Transfer seared beef and pan drippings to a slow cooker.
5. Sprinkle dry onion soup mix over the meat.
6. Pour in water and beef broth.
7. Cover and cook on HIGH for 4–6 hours or LOW for 8–10 hours.
8. Remove beef and shred it using two forks.
9. Pile shredded beef onto sliced rolls and top with cheese.
10. Place under broiler until cheese melts and rolls are toasted.
11. Serve sandwiches with slow cooker juices (au jus) for dipping.

how to serve Crockpot French Dip Sandwiches – Simple & Amazing Flavor

Serve hot with a small bowl of the au jus for each sandwich. Add a side of pickles or a simple salad. Serve fries or roasted vegetables for a fuller meal. Let guests dip each bite for the classic French dip experience.

how to store Crockpot French Dip Sandwiches – Simple & Amazing Flavor

Store leftover shredded beef and au jus in separate airtight containers. Keep in the fridge for up to 3–4 days. Reheat beef in a pan with a little au jus to keep it moist. Freeze cooked beef in a freezer bag for up to 3 months. Thaw in the fridge before reheating.

tips to make Crockpot French Dip Sandwiches – Simple & Amazing Flavor

• Brown the roast well. The sear adds extra flavor.
• Use beef chuck for tender, flavorful meat.
• Keep the au jus thin. Add a little water if it gets too thick.
• Shred the beef while warm for easy pulling.
• Toast the rolls under the broiler quickly so they do not get soggy.

variation (if any)

• Make sliders using smaller rolls.
• Add caramelized onions to the beef for extra sweetness.
• Use provolone or mozzarella if you prefer milder cheese.
• For more flavor, add a splash of Worcestershire sauce to the broth.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Chuck roast works best, but brisket or round roast can work. Chuck gives the best tenderness.

Q: Can I skip searing the beef?
A: You can skip it, but searing adds flavor and a better crust. The sear is worth the few extra minutes.

Q: How do I make the au jus thicker?
A: Remove some liquid and whisk in a small amount of cornstarch mixed with cold water over heat. Stir until it thickens slightly.

Q: Can I make this in an instant pot?
A: Yes. Use the sauté function to brown, then pressure cook on high for about 60–70 minutes, then shred.

Q: How long will the shredded beef keep in the fridge?
A: Store it in a sealed container for 3–4 days. Keep au jus separate if possible to preserve texture.

Crockpot French Dip Sandwiches

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Total Time: 375 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: None

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Description

Tender beef with a rich dipping sauce made effortlessly in a slow cooker, perfect for weeknight dinners.

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Ingredients

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• 2 tablespoons olive oil
• 2½ to 3 pounds beef chuck roast
• Kosher salt
• Freshly ground black pepper
• 2 (1-ounce) packets dry onion soup mix
• 2 cups water
• 2 (14.5-ounce) cans beef broth (or Better-than-Bouillon)
• 6–8 slices Swiss or provolone cheese
• 6–8 crusty rolls (ciabatta or hoagie)

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Instructions

1. Heat olive oil in a skillet over medium-high heat.
2. Season beef with salt and pepper.
3. Sear beef on all sides until browned (1–2 minutes per side).
4. Transfer seared beef and pan drippings to a slow cooker.
5. Sprinkle dry onion soup mix over the meat.
6. Pour in water and beef broth.
7. Cover and cook on HIGH for 4–6 hours or LOW for 8–10 hours.
8. Remove beef and shred it using two forks.
9. Pile shredded beef onto sliced rolls and top with cheese.
10. Place under broiler until cheese melts and rolls are toasted.
11. Serve sandwiches with slow cooker juices (au jus) for dipping.

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Notes

Brown the roast well for extra flavor. Use beef chuck for tenderness. Toast rolls quickly to avoid sogginess.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg