Crockpot French Dip Sandwiches
I still remember the first time I made these Crockpot French Dip sandwiches: the house smelled like Sunday roast, and everyone hovered at the counter waiting for the warm, cheesy sandwiches and the savory au jus. This recipe takes a humble beef chuck roast and turns it into tender, shreddable meat that soaks up a perfectly beefy jus—ideal for a relaxed weeknight dinner, game-day party, or easy weekend meal. If you like set-and-forget slow-cooker dinners, you might also enjoy crockpot chicken and gravy for another comforting option.
Why you’ll love this dish
There are a lot of reasons these slow-cooker French dips show up on repeat at my house: minimal hands-on work, inexpensive chuck roast that becomes ultra-tender, and a sauce that doubles as a dunking au jus. They’re forgiving, crowd-pleasing, and great for feeding leftovers to kids or guests.
“Perfectly tender beef with melty provolone and a rich jus—so easy to make and impossible not to devour.”
You can build a full menu around them: pair with simple chips and a fresh, bright appetizer like a bruschetta dip for a party spread, or keep it classic with fries and a pickle.
The cooking process explained
At its core this recipe is set-and-forget braising. The roast slowly cooks in broth and aromatics until the collagen breaks down and the meat shreds apart. After shredding, the beef is returned to the cooking liquid so it soaks up extra flavor. The final steps are assembling the hoagies and topping them with provolone, while serving small bowls of the reserved cooking juices for dipping.
Think of the slow cooker as a hands-off braiser: low, slow, and gentle make for the best texture. If you want more concentrated au jus, reduce the water a bit or skim excess fat before serving.
What you’ll need
- 2 pounds beef chuck roast (well-marbled for best flavor)
- 1 onion, sliced (yellow or sweet)
- 4 cloves garlic, minced
- 1 cup beef broth (low-sodium if preferred)
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 4 hoagie rolls
- 8 slices provolone cheese
Substitutions and notes: use beef bone broth or add a teaspoon of beef base for extra depth. If you want a smokier profile, a splash of Worcestershire plus 1/2 teaspoon smoked paprika works well. For a dairy-free version, swap provolone for a melty dairy-free slice. If you prefer barbecue notes, consider a side of crockpot BBQ chicken on the same meal rotation.
Step-by-step instructions
- Place the whole beef chuck roast in the slow cooker. Pat it dry and season the outside lightly with salt and pepper.
- Scatter the sliced onion over and around the roast, then sprinkle the minced garlic on top.
- Pour in the beef broth and water. Add Worcestershire sauce and dried Italian seasoning. Finish with another pinch of salt and pepper.
- Cover the slow cooker and cook on low for 8 hours, or until the roast is fork-tender and easily pulls apart.
- Remove the roast to a cutting board or bowl and shred it with two forks, discarding any large pieces of connective tissue.
- Return the shredded beef to the slow cooker and stir it into the cooking juices so the meat absorbs flavor. Taste and adjust seasoning.
- Split the hoagie rolls and pile on the shredded beef. Top each sandwich with two slices of provolone. If you like, briefly broil the assembled sandwiches until the cheese bubbles and just begins to brown.
- Ladle some of the beef au jus into small bowls for dipping and serve immediately.
Best ways to enjoy it
These sandwiches are satisfying on their own, but a few pairings lift the meal:
- Classic French fries or crispy oven wedges.
- A bright slaw (shredded cabbage, lemon, and a touch of mayo) to cut the richness.
- Quick pickled red onion or sliced pickles for acidity.
- Melt different cheeses—Swiss or fontina work nicely—or add sautéed mushrooms for a steakhouse vibe.
If you’re building a comfort-food night, another slow-cooker favorite like crockpot cheeseburger soup makes a hearty companion.
Storage and reheating tips
- Refrigerate leftovers within two hours in an airtight container. Shredded beef will keep 3–4 days in the fridge.
- To reheat: warm gently on the stovetop with a splash of beef broth or the reserved au jus until it reaches 165°F (74°C). The USDA-recommended internal temperature for reheated leftovers is 165°F.
- To freeze: portion the shredded beef and jus into freezer-safe containers or heavy-duty freezer bags and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Avoid freezing assembled sandwiches; the rolls get soggy. Assemble after reheating.
Pro chef tips
- Optional sear: for an extra layer of flavor, sear the roast in a hot skillet for 2–3 minutes per side before adding it to the slow cooker. It’s not required, but it adds caramelized notes.
- Degrease if desired: after cooking, skim the fat from the top of the jus with a spoon or use a fat separator for a cleaner dipping sauce.
- Cheese melt trick: toast or broil the assembled sandwiches just until the provolone melts—this keeps the bread crisp and the cheese oozy.
- Flavor boosters: a teaspoon of instant espresso or beef base enhances umami without tasting like coffee.
Creative twists
- Mushroom Swiss dip: add sautéed cremini mushrooms and swap provolone for Swiss.
- French onion style: add 1/2 cup dry white wine to the cooking liquid and top with caramelized onions.
- Spicy chipotle: stir in 1–2 teaspoons of adobo sauce for a smoky heat.
- Slow cooker to Instant Pot: use the same ingredients on the high-pressure setting for 60–75 minutes, then natural release for 15 minutes.
- Low-sodium swap: use low-sodium broth and reduce added salt—taste and adjust at the end.
Common questions
Q: How long does prep take?
A: Prep is about 10–15 minutes (slicing the onion, mincing garlic, seasoning the roast). Hands-on time is minimal because the slow cooker does the rest.
Q: Can I use another cut of beef?
A: Chuck roast is best for shredding because of its marbling and connective tissue. You can use a rump roast or brisket, but cook times may vary and brisket is fattier.
Q: Can I thicken the au jus?
A: Yes. Remove a cup of the jus, whisk in 1 tablespoon cornstarch (or 1–2 tablespoons flour with a little water) to make a slurry, then stir back into the slow cooker and cook on high for 10–15 minutes until slightly thickened.
Q: Can I assemble and reheat sandwiches later?
A: It’s better to store the beef separately and assemble sandwiches fresh to prevent soggy rolls. Reheat the beef in its jus before building sandwiches.
Q: Any make-ahead ideas?
A: Make the shredded beef a day ahead and reheat slowly on the stovetop. Leftover au jus will improve in flavor overnight.
Q: Looking for a make-ahead brunch dessert?
A: If you’re prepping a full menu, a sweet, make-ahead option like berry French toast casserole reheats well and balances the savory sandwiches.
Enjoy these cozy, hands-off sandwiches—once you try the slow-cooked beef and melty cheese with a dipping au jus, they’ll likely become a regular in your dinner rotation.
Crockpot French Dip Sandwiches
Ingredients
Method
- Place the whole beef chuck roast in the slow cooker. Pat it dry and season the outside lightly with salt and pepper.
- Scatter the sliced onion over and around the roast, then sprinkle the minced garlic on top.
- Pour in the beef broth and water. Add Worcestershire sauce and dried Italian seasoning. Finish with another pinch of salt and pepper.
- Cover the slow cooker and cook on low for 8 hours, or until the roast is fork-tender and easily pulls apart.
- Remove the roast to a cutting board or bowl and shred it with two forks, discarding any large pieces of connective tissue.
- Return the shredded beef to the slow cooker and stir it into the cooking juices so the meat absorbs flavor. Taste and adjust seasoning.
- Split the hoagie rolls and pile on the shredded beef. Top each sandwich with two slices of provolone.
- If you like, briefly broil the assembled sandwiches until the cheese bubbles and just begins to brown.
- Ladle some of the beef au jus into small bowls for dipping and serve immediately.
