Slow Cooker French Dip
This Slow Cooker French Dip recipe features succulent beef slow cooked in a flavorful broth, served on toasty rolls with melted cheese and extra au jus for dipping!
If you enjoy savory sandwiches, you'll love BEST EVER Sloppy Joes, Easy Chicken à la King, or Egg Salad with Bacon + Blue Cheese!
Winter is the perfect time to rely on that trusty, effortless kitchen appliance known as the slow cooker! And thanks to recipes like this hearty, succulent, bursting-with-flavor crock pot French Dip sandwich, I'm not even sad.
There's no question that a crock pot is ideal for cooking cuts of roast, from stroganoff to stew. But if you want to take that same cut of beef and branch out a bit from the ordinary, this Slow Cooker French Dip recipe is the way to go!
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's 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 Slow Cooker French Dip has a moistmaker as well and it's the jus...which is just the fancy French term for the cooking juices that the beef was cooked in.
You'll hardly believe that such a simple recipe can yield such a flavorful outcome.
Truly...it doesn't get any easier than this, folks!
Slow Cooker French Dip Ingredients
You just need a handful of ingredients to yield meaty, savory, delicious Slow Cooker French Dip sandwiches.
- Chuck roast. Chuck roast has an amount of marbling just made for slow cooking. You may certainly trim off any large pieces of fat from the outer edges of the roast before cooking. But I never worry about it too much. Most of the fat melts down and can be skimmed from the cooking juices later. If you opt to use a leaner cut of roast, just keep in mind that your beef may not turn out as tender and juicy.
- Beef broth. You may use homemade beef stock, cartons of beef broth, or -- my favorite in slow cooker recipes -- Organic Better Than Bouillon Beef Base. 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 love this substitute, the organic version of which contains only ingredients that I am actually able to spell and pronounce. You only need one teaspoon per cup of water, so one jar of this stuff goes a long way!
- Dark beer. Nobody will guess that the depth of flavor of this jus is achieved thanks to dark beer. I promise that the final result tastes nothing like beer, so don't let that scare you away! Living in Texas, my dark beer of choice is Shiner Bock. And if you prefer not to use beer at all, just substitute extra beef broth in its place.
- Garlic. When it comes to this crock pot French Dip recipe, I'm of the opinion that the more garlic, the better! I like to use fresh minced garlic in most recipes. But since slow cooker recipes cook for so long, I find that jarred minced garlic (the kind that must be refrigerated) works great.
- Worcestershire sauce. This ingredient adds yet another layer of flavor to the jus.
- Herbs and spices. Namely dried thyme, garlic powder, and onion powder.
- Salt and freshly ground black pepper. I'm usually pretty generous with the pepper up front. As for the salt, you should definitely use enough to bring out the beefy flavor of the jus. But keep in mind that the bouillon base I recommend is pretty salty, just like bouillon cubes or granules would be. So I typically don't add extra salt at the beginning of the recipe. However, if the cooking juices taste bland at the end of the cooking time, I season with more salt before serving.
How to Make It
- Trim the roast (if desired) and plop it in the bottom of your crock pot.
- Pour/sprinkle the remaining ingredients on top, which will meld together and ultimately serve as the "dip" for your Slow Cooker French Dip.
- Slow cook all day.
- Transfer the roast to a cutting board. Discard the fat and shred or slice the meat.
- Skim the fat from the cooking juices. Taste and adjust the seasonings.
- 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 jus (AKA, cooking broth) on the side.
The bottom line is that these crock pot French Dip sandwiches are quick and easy to throw together, and they receive rave reviews from every member of our household, kids and adults alike.
So when life is crazy, do yourself a favor and dust off the ol' crock pot. And when you do, be sure to try this Slow Cooker French Dip recipe! You just can't beat coming home and having dinner waiting on you...especially when it's as mouthwatering as this one.
More Crock Pot Sandwiches
- Slow Cooker Honey Balsamic Shredded Beef Sandwiches
- Slow Cooker Root Beer Pulled Pork Sliders with Creamy Broccoli Slaw
- Chicken Sloppy Joes from the Crock Pot
- Slow Cooker Meatball Subs
Slow Cooker French Dip
Ingredients
- 3 pound chuck roast
- 1 (12-ounce) bottle 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
- Salt & 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, for serving
Instructions
- Trim excess fat from the roast and place it in the bottom of a large slow cooker. Add all of the remaining ingredients to the slow cooker. Cook on low for 8 to 10 hours or longer (the longer, the better).
- Split open your rolls (and spread with butter, if desired) and arrange on a baking sheet. Heat the split rolls in a toaster oven until toasted, or bake in a regular oven set to 350°F until warm and toasty (about 10 minutes).
- Remove the roast to a cutting board and skim the fat from the cooking juices. Season the cooking juices with additional salt and pepper, to taste. Pull the beef into chunks or slice it against the grain (assuming it doesn't fall apart). Pile the meat on top of the toasted rolls, place slices of cheese over the meat, and place back in the toaster oven (or under the broiler) for a few minutes until just melted.
- Serve hot sandwiches with a small bowls of reserved cooking juices (jus) for dipping.
Equipment Needed
Video
Notes
- I use Shiner Bock for my dark beer.
- 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.
- If you don't use a chuck roast, be sure to choose a well-marbled roast for the most tender slow cooked beef.
- If I'm around, I like to flip my roast over halfway through the cooking time. But it's not necessary if you're not home.
Nutrition
Post originally published on August 13, 2013, and updated on August 31, 2019, and February 12, 2021.
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...
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!
Okay, I'm sold! This sandwich is on the docket for tomorow lunch! Looking forward!
I hope you enjoy it, Karen! 🙂
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! 🙂
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!
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!
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... 🙂
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... 🙂
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! 🙂
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. 🙂
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! 😉
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!
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! 🙂
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!
Mmmmmm...I love French dip sandwiches!
Me too, Melanie! And I also love how effortless this one is!
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! 🙂
Have made this item for many years. But never in a crockpot; always in a large deep frying pan. Giong to try yours exactly as is here. Ingredients are same except the thyme in cooking and the Better than Bouillon Beef Base. And the cheese. We usually served weekend before Christmases with all children, grands and greats. Like a pre-Christmas and each could open one gift from us. Then each family could have their Christmas with the little ones and Santa's surprises. Then we didn't mind if we were going away for the holidays short or longer getaway. Besides it was everyone's favorite and we didn't have to worry about leftovers!
What a lovely tradition, Sandy! I hope that this version simplifies your prep. 🙂
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... 🙂
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! 😉