Crockpot French Dip Sandwiches
These Crockpot French Dip Sandwiches are made with tender, slow-cooked beef, flavorful au jus, and melted provolone cheese piled onto toasted rolls. They’re an easy set-it-and-forget-it dinner that’s perfect for busy weeknights or feeding a crowd.
Try my Chopped Italian Sandwiches & Mississippi Pot Roast Sandwiches next!
Why You’ll Love This Recipe
- Easy Slow Cooker Meal
- Let the crockpot do the work while the beef cooks low and slow until it’s perfectly tender.
- Rich, Savory Flavor
- The beef cooks in a flavorful au jus that keeps every bite juicy and delicious, especially when served with melted provolone cheese.
- Perfect for Feeding a Crowd
- Great for family dinners, game day, parties, or casual entertaining, everyone can build their own sandwich just the way they like.
Ingredients You’ll Need
- 4 lb chuck roast or rump roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil, for searing meat
- 2 (1 oz) envelopes onion soup mix
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 4 cups beef broth
- Chopped parsley, for topping (optional)
- French or hoagie rolls, for serving
- Sliced provolone cheese, for serving
Step By Step Instructions
STEP ONE – Season the roast on both sides with salt and pepper.
STEP TWO – Heat oil in a large skillet over medium-high heat. When hot, sear the meat for 3-4 minutes on both sides until browned. Transfer seared meat into the Crockpot.
STEP THREE – Add onion soup mix, onions, garlic, and beef broth.
STEP FOUR – Cover and cook on low for 8-10 hours or high for 4-5 hours, until beef is tender and easily falls apart.
STEP FIVE – Top with chopped parsley if desired.
STEP SIX – TO MAKE THE SANDWICHES: Preheat oven to 350°F. Split the rolls, place them on a parchment lined baking sheet, and bake for 6-8 minutes, until it’s toasted the way you like.
STEP SEVEN – Use tongs or a slotted spoon to grab the beef so that it drains some of the liquid out (the bread can get soggy quickly). Fill the rolls with beef and onions then add slices of provolone cheese. You can place them back in the oven to help melt the cheese if needed.
STEP EIGHT – Serve with fries or chips. Use the gravy from the Crockpot to use for dipping the sandwiches.
Crockpot French Dip Sandwiches
Description
These Crockpot French Dip Sandwiches are made with tender, slow-cooked beef, flavorful au jus, and melted provolone cheese piled onto toasted rolls. They’re an easy set-it-and-forget-it dinner that’s perfect for busy weeknights or feeding a crowd.
Ingredients
4 lb chuck roast or rump roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil, for searing meat
2 (1 oz) envelopes onion soup mix
1 onion, thinly sliced
4 garlic cloves, minced
4 cups beef broth
Chopped parsley, for topping (optional)
French or hoagie rolls, for serving
Sliced provolone cheese, for serving
Instructions
- Season the roast on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. When hot, sear the meat for 3-4 minutes on both sides until browned. Transfer seared meat into the Crockpot.
- Add onion soup mix, onions, garlic, and beef broth.
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until beef is tender and easily falls apart.
- Top with chopped parsley if desired.
- To Make The Sandwiches: Preheat oven to 350°F. Split the rolls, place them on a parchment lined baking sheet, and bake for 6-8 minutes, until it’s toasted the way you like.
- Use tongs or a slotted spoon to grab the beef so that it drains some of the liquid out (the bread can get soggy quickly). Fill the rolls with beef and onions then add slices of provolone cheese. You can place them back in the oven to help melt the cheese if needed.
- Serve with fries or chips. Use the gravy from the Crockpot to use for dipping the sandwiches.
Notes
Recipe Tips
- For sliced beef instead of shredded, cook on LOW for about 7 hours and remove the roast before it becomes fall-apart tender. Let it rest for 30 minutes before slicing.
- Serve the cooking liquid as a flavorful dipping au jus, or make a thicker au jus gravy if preferred.
- For a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the cooking liquid after removing the beef. Cook on HIGH for about 30 minutes, or until thickened.
- Instead of two packets of onion soup mix, use two (10.5-ounce) cans of condensed French onion soup. You may want to reduce the amount of beef broth to avoid excess liquid.
- Toast the rolls before assembling the sandwiches and drain the beef well to help prevent soggy bread.
- Provolone is a classic choice, but Swiss, Monterey Jack, mozzarella, or pepper Jack all melt beautifully.
- Love onions? Add an extra sliced onion to the slow cooker for even more flavor.
Storage
Store the shredded beef and cooking liquid together in an airtight container in the refrigerator for 3 to 4 days. Keeping the meat in the au jus helps it stay tender and flavorful.
Reheating
Reheat the beef and au jus together in a saucepan over medium heat until warmed through. Toast fresh rolls and add cheese just before serving for the best texture.
