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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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