Crockpot French Dip Sandwiches Recipe

Introduction

Crockpot French Dip Sandwiches are a comforting and flavorful meal perfect for busy days. Slow-cooked chuck roast becomes tender and juicy, served on toasted hoagie rolls with melted provolone and rich au jus for dipping.

Ingredients

• 3 pound chuck roast (2.5-3.5 pounds will work)
• 2 tablespoons onion soup mix (1 envelope)
• 3 garlic cloves (minced or pressed)
• 1/4 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 10.5 ounces condensed French onion soup (1 can)
• 4 tablespoons butter (divided)
• 8 small (4 inch) hoagie rolls or 4 large (6-8 inch) rolls
• 4 ounces provolone cheese (sliced, optional)

Instructions

1. Step 1: Place the chuck roast in the bottom of the slow cooker. Season all sides with onion soup mix, garlic, and thyme.
2. Step 2: Pour Worcestershire sauce and condensed French onion soup over the roast. Cut 1 tablespoon of butter into two pats and place on top of the roast. Cover with the slow cooker lid.
3. Step 3: Cook for 6-8 hours on high, or 8-10 hours on low, until the meat is tender and easily shredded.
4. Step 4: Carefully remove the roast and shred the meat, discarding any excess fat or connective tissues.
5. Step 5: Drain fat from the cooking juices and transfer the juices to a bowl or bowls to use as au jus dipping sauce.
6. Step 6: Melt the remaining 3 tablespoons of butter. Cut each roll in half and brush the cut sides with butter. Place rolls cut side up on a baking sheet and broil for 2-4 minutes until the edges are toasted.
7. Step 7: Assemble sandwiches by layering shredded beef on the toasted rolls, topping with provolone cheese if using, and serving with bowls of au jus for dipping.

Tips & Variations

• For extra flavor, add sliced caramelized onions or sautéed mushrooms to the sandwiches.
• You can substitute beef broth for the French onion soup if preferred, though it will alter the flavor slightly.
• Use a crusty baguette instead of hoagie rolls for a different texture.
• Adding fresh thyme or rosemary to the slow cooker enhances the herb aroma.

Storage

Store leftover shredded beef and au jus separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in a covered pan or microwave, and warm the au jus before serving. Bread is best toasted fresh but can be wrapped and stored at room temperature for a day or frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal due to its marbling and tenderness when slow-cooked, but brisket or round roast can be used as alternatives with slightly different results.

How can I thicken the au jus sauce?

To thicken the au jus, remove some of the cooking liquid and simmer it on the stovetop until reduced, or stir in a slurry of cornstarch and water and cook briefly until thickened.

Crockpot French Dip Sandwiches Recipe

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★★★★★

4.8 from 124 reviews

• Author: Jack
• Total Time: 6 hours 10 minutes to 10 hours 10 minutes
• Yield: 8 small sandwiches 1x

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Description

These Crockpot French Dip Sandwiches offer tender, slow-cooked chuck roast shredded and served on toasted hoagie rolls with melted provolone cheese and a flavorful au jus dipping sauce made from the rich cooking juices. Perfect for an easy, comforting meal with minimal effort, the slow cooker does the hard work while you enjoy a classic deli-style French dip at home.

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Ingredients

Scale 1x2x3x

Meat and Seasonings

• 3 pound chuck roast (2.5–3.5 pound will work)
• 2 tablespoons onion soup mix (1 envelope)
• 3 garlic cloves (minced or pressed)
• 1/4 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 10.5 ounces condensed french onion soup (1 can)

Other Ingredients

• 4 tablespoons butter (divided)
• 8 small (4 inch) hoagie rolls (or 4 large 6–8 inch rolls)
• 4 ounces provolone cheese (sliced, optional)

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Instructions

1. Prepare the roast: Place the chuck roast in the bottom of the slow cooker. Season all sides evenly with the onion soup mix, minced garlic, and dried thyme to infuse flavor into the meat.
2. Add liquids and butter: Pour the Worcestershire sauce and condensed French onion soup over the roast. Cut 1 tablespoon of butter into two pats and place them on top of the roast. Secure the lid on the slow cooker.
3. Slow cook the meat: Cook on high for 6-8 hours or on low for 8-10 hours, until the roast is tender enough to shred easily with a fork.
4. Shred the beef: Carefully remove the roast from the slow cooker. Use forks to shred the meat, discarding any excess fat or connective tissue for a leaner sandwich filling.
5. Prepare the au jus: Drain fat from the cooking juices and transfer the juices to a bowl or multiple bowls. These juices will be used as dipping sauce for the sandwiches.
6. Toast the rolls: Melt the remaining 3 tablespoons of butter. Slice each hoagie roll in half and brush the cut sides generously with the melted butter. Arrange the rolls on a baking sheet cut side up and broil for 2-4 minutes or until the edges become golden and toasted.
7. Assemble sandwiches: Pile the shredded beef onto the toasted rolls. Top with slices of provolone cheese if desired. Serve immediately with a bowl of the warm au jus on the side for dipping.

Notes

• Use high-quality chuck roast for the best flavor and tenderness.
• You can substitute beef broth for the condensed French onion soup if preferred, but the soup adds a rich, savory dimension to the au jus.
• If you don’t have a broiler, you can toast the rolls in a 400°F oven for about 5 minutes.
• The cheese is optional but adds a delicious creamy element to contrast the savory meat.
• Store leftover beef and au jus separately in airtight containers in the refrigerator for up to 3 days.
• Reheat the beef gently in au jus to keep it moist before serving leftovers.

• Prep Time: 10 minutes
• Cook Time: 6-10 hours
• Category: Sandwich
• Method: Slow Cooking
• Cuisine: American

Keywords: crockpot French dip, slow cooker French dip, French dip sandwich, beef hoagie, au jus dip, slow cooked roast beef sandwich