With the first day of school on the horizon, my meal planning has turned from dinners on the grill back to the offerings of my trusty, effortless slow cooker.
And with recipes like this one, I’m not even sad.
There’s no question that a crock pot is ideal for cooking roast. But if you want to take that same cut of beef and branch out a bit from the ordinary, French dip sandwiches are the way to go.
You’ll hardly believe that such a simple recipe can yield such a flavorful outcome. It doesn’t get any easier than this, folks. Mix together a few ingredients that will end up serving as the “dip” in your French dip. Then plop in your roast, slow cook all day, and serve the succulent, falling-apart beef on a toasty baguette with plenty of provolone cheese melted over the top and, of course, a generous crock of the cooking broth on the side.
Bear with me for a moment, but when the crunchy bread soaks up that deep, savory beef broth, I’m reminded of the episode of Friends when Ross’ leftover Thanksgiving turkey sandwich gets stolen out of the refrigerator at work. He is highly upset because he doesn’t get to enjoy his once-a-year sandwich with its piece of gravy-soaked bread in the center dubbed “the moistmaker.”
Well, this French dip sandwich has a moistmaker as well and it’s the jus, which is just the fancy French term for the juices/gravy that the meat was cooked in. Nobody would ever be able to guess that the depth of flavor of this jus is thanks to dark beer. I promise that the final result tastes nothing like beer, so don’t let that scare you away. As for the beef broth component of the jus, I use one of my favorite secret ingredients:
As if the Friends episode wasn’t off-topic enough, allow me to go off on another brief tangent to share with you this favorite pantry staple of mine. I use this beef base all the time in gravies, sauces, soups, stews, beans, etc. If you’ve ever read the back of a jar of standard chicken or beef bouillon granules or cubes, you might be alarmed to find that its ingredients aren’t exactly straightforward. So I was thrilled to find this substitute, the organic version of which contains only ingredients that I am actually able to spell and pronounce. One jar of this stuff goes a long way. I always keep jars of BTB chicken, beef, and vegetable base handy in my fridge (I believe they make a turkey flavor, too), and I use them regularly. However, it should be noted that, like bouillon granules or cubes, this bouillon paste is pretty salty, so I typically find that additional salt is unnecessary when I use it. And no, I am not being compensated to rave…I just love this stuff. 😉
And now back to your regularly scheduled recipe…
The bottom line is that this recipe is quick and easy to throw together, and it receives rave reviews from every member of our household, from the baby to the picky preschooler to the grown-ups. So as life gets crazy once more with the beginning of a new school year, do yourself a favor and dust off the ole’ crock pot. And when you do, be sure to try this recipe! You just can’t beat coming home and having dinner waiting on you, especially when it’s as mouthwatering as this one.
This succulent beef if slow cooked in a flavorful broth and served on toasty rolls with melted cheese and extra broth for dipping.
Ingredients
- 3-pound beef roast (choose a well-marbled cut such as a chuck roast)
- 1 (12 ounce) bottle of dark beer
- 2 cups beef broth
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Freshly ground black pepper, to taste
- French baguette, French rolls, hoagie rolls, or other crusty bread for serving
- Slices of provolone, Swiss or mozzarella cheese
Instructions
- Trim excess fat off of roast and place in a large slow cooker. Add all of the remaining ingredients to the slow cooker and cook on low for 8 to 10 hours or longer (the longer, the better).
- Split open your rolls (and spread with butter, if desired). Heat in a toaster oven until toasted or bake in a regular oven set to 350°F until warm and toasty (about 10 minutes).
- Slice meat across the grain and pile on top of toasted rolls. Place slices of cheese over the meat and put in the toaster oven or under the broiler for a couple of minutes until melted.
- Serve hot sandwich with a small bowl of reserved cooking juices (jus) for dipping.
Notes
I use Shiner Bock for my dark beer.
Since the type of beef broth that you use can dictate the saltiness of the dish, taste at the end of the cooking time and add more salt, if necessary.
I like to use fresh minced garlic in most recipes, but since crock pot recipes cook for so long, I find that jarred minced garlic (the kind that must be refrigerated) works great.
I try to flip my roast over halfway through the cooking time, but it's not necessary if you're not home.
Adapted from AllRecipes.
More quick, easy, and delicious crock pot suppers…
Slow Cooker Root Beer Pulled Pork Sandwiches with Creamy Broccoli Slaw
Slow Cooker Meatball Submarine Sandwiches
Slow Cooker Beef Stroganoff (with NO ‘Cream of X’ soup!)
Slow Cooker Chicken & White Bean Chili
Slow Cooker Honey Balsamic Pork Loin
See all of our RECIPES <<< here!
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Wow! This looks delicious! And that bread! My family would love this!
Thanks, Kathy! The meat is really tasty, but the bread soaked in the jus is almost my favorite part! 😉
This looks and sounds great, adding it to the must make stash 🙂
I hope you enjoy it! It’s so yummy and easy that it’s on the regular rotation at our house… 🙂
Great recipe Samantha! We make these at our house alot during the fall, sooo delicious! Definitely pinning and sharing on social media. 🙂
I appreciate it, Krista! I totally agree that this makes a great fall meal. I guess with school starting, my mind is already headed in a fall-inspired direction…even though it will still be nice and hot in Texas for at least two more months! 😛
Hey, I don’t blame you! I usually try to usher in the fall here in Texas by cooking fall foods, decorating the house, wearing my boots. Eventually texas gets the point… ITS FALL! 🙂
Mmmmmm…I love French dip sandwiches!
Me too, Melanie! And I also love how effortless this one is!
These french dip sandwiches look so moist and tasty. Pinning and making for dinner soon!
Thanks so much, Ashley! I think you’ll love them. 🙂 I really appreciate you stopping by and pinning the recipe!
Just came across your blog and love French dip sandwiches. The fact that in the first few paragraphs you use a Friends reference is AWESOME! The moist maker is one of our favorite episodes! I’ll be tryin the out soon!
Ha, Kristy! I never pass up the opportunity for a good Friends reference… 😉 Hope you end up liking this sandwich as much as the show! 🙂
This Sounds great. I think I’ll make these for my husband when he returns from his work trip (he’s been away for a month). I even have the exact same bullion.
Congrats on your husband’s homecoming, Joybee! I hope he enjoys this for dinner. And don’t you love that bouillon? I use it all the time!
Goodness – this just made the top of my “to-make” list!
Your comment made my afternoon, Chung-Ah…thank you! Hope you enjoy this one. It’s very popular and on regular rotation at our house! 😉
I made this today and it was absolutely delicious! The meat was falling apart and very juicy. As I’ve never been able to master a tender, juicy roast I was really happy to have found this. We will be making it a lot. Thank you!!!
Thank you so much for coming back to let me know, Christine…it makes me really happy to hear that this recipe was successful for you and that you loved it! Hope you have a great weekend, and hope to have you back again sometime soon. 🙂
Samantha!! Thank you so much for posting this recipe. I made this for my fiancee and roommate and they both loved it. Really great man food for the autumn. It was super easy and took me less than 10 minutes to put it all together. I used a lonely Guinness that was left in my fridge for the jus (Shiner Bock is delicious, but tough to find in Phoenix). I added some caramelized onions to the sandwiches before I melted the cheese and they added some tasty sweetness. This would be easy to make for a crowd on football Sundays when all the boys are over. Thanks again, and I will be back to see what other treats you have to offer!!
I am so happy to hear that these were a hit with your crew, Genevieve…thank you so much for the thoughtful comment! And it’s great to know that this recipe works well with Guinness…I’ve wondered before and I’m sure others have, too, so I appreciate you sharing that. Thanks again for stopping by and I look forward to having you back soon to look around some more! 🙂
Any suggestion as a good substitute for non-beer folks? We don’t drink, and I am not a great cook, so I don’t trust myself to come up with a good alternative … but, from the looks of this fabulous website, YOU know what you are doing! Thanks!!!
Hi, Mindy…thanks for the kind words and the great question! You don’t taste the beer in the final dish — it just lends a depth of flavor — but I think that you could just substitute additional beef broth for the beer (and maybe add a tad additional Worcestershire) and it would still taste great! Hope this helps and that your family enjoys it!
Thanks! Just tried with a can of French onion soup and a tad more Worcestershire sauce and it tasted great. I was cooking for a pregnant friends and wanted to avoid the beer as much as possible even though I find Guinness adds a nice caramelized flavor.
I’m so happy this was a hit, Alyson, and thanks for sharing your modifications! What a sweet person you are to bring your friend dinner! I’m sure she appreciated it… 🙂
Hello, love this recipe, it looks so good. We are having a linkup over at our blog and want to invite you over. Hope to see you there!
Thanks so much for the comment and the invite! I’ll definitely check it out… 🙂
I love this sandwich. Thanks for linking to Saturday Dishes. Come by tomorrow. we are featuring Thanksgiving traditions.
Linda @ Tumbleweed Contessa
Thank you so much for hosting each week, Linda…I always enjoy linking up with y’all! And thanks for stopping by…hope your weekend is going well!
Hi! I was wondering how many ounces of beer you add since there are 12oz up to 20 oz bottles. Looks delicious, I’m so excited to try it out!
Great question, Jaime! I just use a regular 12-ounce bottle. I’ll update the recipe to specify. Thanks for bringing that to my attention and I hope you enjoy!
Hey! I found this recipe on pinterest and my husband said he loves french dip sandwiches. I have never had them before but it looks yummo. I actually have this going in the crockpot right now for dinner tonight. I hope it turns out well and is delicious!
I hope these sandwiches turned out delicious for you, too, Amber! Thanks so much for the comment and I hope to see you back. Have a great weekend! 🙂
Okay, I’m sold! This sandwich is on the docket for tomorow lunch! Looking forward!
I hope you enjoy it, Karen! 🙂
Did you dissolve your Better than Bouillion in boiling water before adding to the crock pot?
Hi, Ellen! You can just plop the Better Than Bouillon right in the crock pot without dissolving it in water first. It will melt and blend in as it heats up. Thanks for the question…hope that helps!
I made this with a rump roast and it turned so dry that it is nearly inedible. I don’t understand how it can cook in the jus for so long and be so dry. Any tips for selecting a roast/cut that won’t dry out? I was really excited about this.
Hi Talia! I am so, so sorry to hear that this recipe didn’t turn out for you! I have never had it turn out anything but completely juicy and tender, and I have used a rump roast many times. I have two thoughts for what may have happened, so I’ll throw them out there to see if either could be possible.
If your roast was extremely lean, there may not have been enough fat and connective tissue to melt into the meat and make it moist. Rump and chuck roasts typically fit this criteria, but perhaps you could ask the butcher next time to help you select a piece of beef with more/enough fat?
The other idea I have is that maybe your crock pot runs hot and the meat cooked too long? Again, I’ve never had that problem, since in my experience the meat has actually become more tender the longer I cooked it. However, I know that crock pots can sometimes cook at different temperatures. I have a back-up crock pot that runs much hotter than my everyday crock pot, and when I use it, I know that I’ll have to reduce cooking time for equivalent results.
Again, I’m so sad that this recipe didn’t work out for you and I hate that your ingredients were wasted. Your experiences is opposite of those that are typically shared with me, so I’m not positive what went wrong. But I do hope you’re able to figure it out and that this recipe turns out well for you if you give it another try!
Thanks again for the comment. Hope you have a great week!
Hi Samantha, Thanks for such a thoughtful reply. Based on some recent experience with meat from the same butcher, I suspect that the roast I was sold was perhaps too lean. I’ll have to be more careful in the future – but it’s also a learning process for me to figure out how to get the right cuts for the recipes I want to try. Thanks again for your answer; it’s helped keep me from getting too discouraged. I’m glad it’s worked out well for others – and maybe it will for me again in the future.
Thanks so much for letting me know that, Talia. I’m sorry again that the recipe didn’t work out for you this time, but you definitely shouldn’t feel discouraged! A good butcher should be able to give you suggestions for the best cut of meat to use based on the recipe you want to try (or you can always Google it before heading to the store!). Good luck with your cooking endeavors and remember that everyone has recipes flop from time to time! 🙂 Have a great rest of the week…
Hi Samantha so happy I found your site I have looked at 100 + recipes for French dip I picked your looks great. Trying today for big football day, ill let you how it came out thank you so much
Hi Terry! After searching through 100+ recipes, I really hope you enjoyed this one! I also hope the football game yesterday ended up having your desired outcome… 😉 Thanks so much for taking the time to comment…have a great week!
Hi!! First let me start off by thanking you for posting such a mouth watering recipe!! I’m terrified of the slow cooker so please bear with me… I have a black tan beer and only about 6 hours. Is this type of beer ok to use and can the roast cook on high for 6 hours? Thanks again!!
Hi Joy! I see no reason why that wouldn’t work just fine! I bet that type of beer results in an even deeper, richer sauce, and cooking on high for 5 or 6 hours should be plenty of time to yield tender beef. Thanks for the questions…hope you enjoy!
I love this recipe! We don’t drink in my house however so instead of the dark beer I just use a 12 oz can of beef stock. It adds to the beef flavor and its so delicious! My step-kids love it!
I’m so glad to hear that this recipe was a hit with your family, April! And yes, you can certainly substitute beef stock for the beer and it will still taste delicious! Thanks for taking the time to comment…hope you have a great week! 🙂
I just made this last weekend and it is probably the most delicious thing to ever come out of my crockpot. I cooked it SUPER LONG (I started it the night before and let it cook all night into the morning) and the meat was so tender it fell apart and had incredible flavor. I used 2 cups of beef broth instead of water/bouillon, and the au jus was very rich and flavorful. This is definitely a favorite in my household! Great recipe!
Yay, Katie! I’m so happy that this recipe was such a hit with your family! And thanks for coming back to share…made my day. 🙂 Hope you have a great week!
Okay, so I don’t even eat red meat…but these look amazing! I might be convinced to try them, Samantha!Thanks so much for sharing your delicious recipes with us at SNF!
Ha, Cathy…thank you! I guess a recipe could be counted a success if it gets a non-beef eater to consider trying it… 😉 Thanks so much for stopping by, and thanks for hosting SNF each week. Hope you have a great weekend!
This is by far, the best roast recipe I have EVER made. I found it on Pinterest and have made it many times! It is perfect for sandwiches because the au jus is so yummy, I could drink it! When wanting a traditional roast, I have added sliced red onions, mushrooms and carrots and thickened the juice in a skillet to make a thicker gravy. Delicious!
I am very happy to hear that you’ve enjoyed this recipe to much, Jenny! And I’m embarrassed to admit something…we’ve always eaten this beef in sandwich form and it’s never even occurred to me to turn this combo of ingredients into a traditional roast. What a brilliant idea to add vegetables and turn the au jus into a gravy! Thanks so much for taking the time to share your adaptation…I think your comment will give lots of people (including me!) a new idea for how to enjoy this recipe. 🙂
I used a light beer instead of a dark beer because I did not have any on hand. The Au Ju tastes horrible right now. It’s been in the crock pot for about 2 hours. Do you think the flavor will change? I am tempted to dump out the Au Ju and remake.
Hi Nicole! I’m sorry to hear that. 🙁 I definitely recommend using dark beer (or additional beef broth in lieu of beer) in this recipe. I haven’t tried light beer in this before, but I can’t imagine it would complement the rich, beefy flavor in the same way as dark beer. If light beer didn’t taste good in the au jus after two hours, I don’t know that it would have improved by the end of the cooking time. Sorry again that it didn’t work out, and I hope you found a way to salvage the recipe!
Hi Samantha! Wow! What awesome recipes you have here! I’ve copied I don’t know how many of them! Thanks for sharing! Blessings from Bama!
Thank you so much, Felecia! Your sweet comment means a lot and I’m so happy to hear that you’ve found some recipes to try. Hope you enjoy them, and I hope you’re having a great week! 🙂
We LOVE this recipe – my husband requests it at least once a month! Definitely one of our favorites! I’m back going through your slow cooker archives hoping to find more great recipes to add to my arsenal! Thank you!
It makes me so happy to hear that, Lauren! Everyone always loves this recipe when I make it, but I will agree with you that it’s particularly popular with the guys. 😉 Thanks for taking the time to let me know that y’all enjoy it, and I hope that you’ve found some other crock pot recipes from the blog to try out. Have a great rest of the weekend! 🙂
This is delicious! I have it going in the crock pot as we speak I have made this a few times already and its so delicious, I always get compliments!! Thanks for sharing such a great recipe! 🙂
I am so happy to hear that this recipe has been such a hit for you, Heather! You are very sweet to take the time to leave a comment letting me know, and I hope you enjoy these sandwiches for many years to come! Have a great week… 🙂
Hey Samantha, these comments are a bit lady-dominated so I’m a hair out of my league. But I just had to complement the recipe. Tried it out last week, froze the leftovers (bachelor food). Absolutely choice! I used a Ninkasi Sleigh’r (seasonal) for the beer and it worked out great.
My mother would make french dips regularly when I was growing up, and this is spot on for her version flavor wise. We added blue cheese dressing as a complementary dip along with the ‘jus.
Hi William! I’m so glad you decided to comment…don’t let all of these ladies intimidate you! 😉 I’m even happier to hear that you enjoyed this recipe. It’s one of my family’s favorites as well. Blue cheese dressing alongside the jus sounds amazing…I will definitely be adding that the next time I make this! Thanks for the suggestion and hope you have a great weekend!
I made this recipe yesterday for our homegroup and it was a great success! I used London Broil (top round) because it was on sale…and it was very tender by about hour 7! I added a bit more worcestshire sauce and better than bouillon because even though I added less beer than called for (I used a stout) I kept getting a beery aftertaste. I also added a bit of butter since my beef cut was super lean. I love the way the sandwich tasted after buttering the buns, and toasting the sandwich with thin slices of provolone! Anyway…I loved it! I will make it again. Thanks for posting it!
It sounds like you made just the right adjustments to this recipe for your cut of meat, Janet…so happy the sandwiches were a hit! 🙂 Thanks for taking the time to comment and I hope your week is off to a great start!
OH! and I forgot to mention…my 13 year old son said that this (the french dip) was what every sandwich aspires to be! Best sandwich ever!
Yay! I love hearing that…13-year-olds can be the toughest of critics. 😉
Just fixed this. Followed recipe pretty much to a t. Omitted garlic powder since was happy with 2 big tbsp of minced garlic. Used a bottle of bully porter for the beer. Cooked it on low overnight (~12 hrs).
Impression: Delicious! Thanks so much for the recipe. Will be in my forever cookbook. A must try for those on the fence.
I love hearing that this will be a forever recipe for you, PK…thanks for sharing! 🙂
I used a 3 lb top loin and it was so dry after cooking! I made one sandwich and I threw the rest away. The Au Jus had good flavor but I highly recommend a more tender cut!
Such a waste. I wish I had a dog to have given it to.
Hi Moni! I’m so sorry to hear that. It sounds like the top loin that you used was definitely too lean. I’ve made this recipe with various cuts of marbled beef that worked well, but I think the most consistent results are achieved with a chuck roast. So I just clarified the recipe so as to eliminate any confusion, since a cut of beef can go by different names, and since different cuts with similar names can cook up very differently. I apologize again that this recipe didn’t turn out for you and I hate that your ingredients were wasted, but I hope the recipe redeems itself if you decide to give it another try with a different cut of beef. 🙂