Crockpot French Dip Sandwiches

These Crockpot French Dip Sandwiches turn the simplest ingredients into the kind of meal that feels extra cozy on any day. The beef slowly simmers in a rich broth until it practically falls apart and every bite is packed with flavor and drippy goodness. I love serving these on toasted buns with melty provolone and a side of warm au jus for dunking.

The first time I made these sandwiches I was amazed at how effortless it was. Now my family requests them for game days and casual get-togethers and leftovers are always fought over.

Ingredients

• Beef chuck roast: about two pounds Look for one with good marbling for tenderness and rich flavor
• Au jus gravy mix: Adds deep beefy taste Use packet or homemade for a cleaner ingredient list
• Ranch dressing mix: Optional adds a herby tang Pick a mix with quality ingredients if possible
• Yellow onion: sliced for subtle sweetness and savory note Choose firm onions with dry skins
• Beef broth: The liquid base that keeps everything juicy Go for low sodium and good quality
• Worcestershire sauce: Layers on robust umami opt for a brand with real anchovy
• French rolls or hoagie buns: Sturdy yet soft to soak up broth Find fresh rolls with a slight crust
• Provolone cheese: Creamy and melts easily Adds mellow dairy flavor Use other melting cheese if you like
• Salt and pepper to taste: Brings all the flavors together Always use freshly cracked pepper

Step-by-Step Instructions

Prep the Slow Cooker:

Nestle the beef chuck roast in the center of your crockpot making sure it sits flat so it cooks evenly Sprinkle both the au jus mix and the optional ranch mix directly over the surface of the meat

Pour and Layer Flavors:

Slowly pour the beef broth and Worcestershire sauce over the roast letting it seep into every nook Scatter the sliced onions evenly around and on top of the beef

Let It Cook:

Cover the crockpot tightly to keep in moisture Set to low for 7 to 8 hours or high for 4 to 5 hours Resist the urge to lift the lid as it cooks to keep the beef juicy

Shred the Beef:

Lift the roast out onto a large plate using tongs and let it rest for a few minutes to cool slightly Shred the meat with two forks pulling along the grain for tender bites

Toast and Build the Sandwiches:

Lightly toast each roll or bun until golden using the oven or a skillet for texture Pile the hot shredded beef onto each roll and tuck a slice of provolone on top so it melts from the warmth

Serve and Dip:

Ladle out the savory au jus broth into small bowls for dipping Serve the sandwiches hot with a pile of napkins and enjoy every juicy bite

Save

There is just something about using that last corner of bread to swipe up every bit of au jus that gets me every time The first time I watched my husband dunk a sandwich in the broth with a huge grin I knew this would become one of our family’s go tos

Storage Tips

Keep extra shredded beef and broth in sealed containers in the fridge for up to two days Heat leftovers gently in a saucepan and add a splash of broth if needed to keep it moist The sandwiches are best assembled fresh but you can toast bread and portion cheese ahead for quick meals

Ingredient Substitutions

If you do not have au jus mix use a teaspoon of onion powder garlic powder and a pinch of dried thyme for a similar flavor profile Swiss cheese mozzarella or even sharp cheddar work great in place of provolone For a gluten free version select gluten free rolls and check your spice mixes for hidden gluten

Serving Suggestions

These sandwiches are fantastic with a bowl of homemade fries a crisp green salad or classic coleslaw I sometimes pile a few sautéed bell peppers on top for extra color and sweetness If you want even more comfort serve with a side of creamy potato soup

Cultural Context

The French Dip was invented in Los Angeles not France It is all about using slow cooked beef and sturdy white bread to soak up savory broth There is nothing quite as American as this coast to coast favorite now found in diners and sports bars everywhere

Recipe FAQs

→ What cut of beef works best for these sandwiches?

Beef chuck roast is ideal thanks to its marbling, which breaks down beautifully during slow cooking, resulting in tender, juicy meat.

→ Can I make these sandwiches ahead of time?

Yes, you can prepare and refrigerate the shredded beef for up to two days. Reheat gently before assembling your sandwiches.

→ What cheese pairs well besides provolone?

Swiss and mozzarella are also great options, offering creamy texture and mild flavor that complement the beef and broth.

→ How do I achieve the classic au jus for dipping?

The broth left in the slow cooker after cooking the beef becomes the au jus. Serve it warm alongside your sandwiches for dipping.

→ Are there any ways to add extra flavor or spice?

Add a few dashes of hot sauce or sprinkle extra herbs and spices before slow cooking to increase flavor and heat.

→ What is the best type of bread to use?

French rolls or hoagie buns are recommended as they hold up well to juicy fillings and dipping into the broth.