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 The Ultimate Stuffed Cheeseburger Sliders!
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 French Dip sandwich, 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, this 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 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!
French Dip Ingredients
You just need a handful of ingredients to yield meaty, savory, delicious 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. And 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.
- Garlic. When it comes to this 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 crock pot 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 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 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 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 Recipe
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 350ยฐF 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
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.
Post originally published on August 13, 2013, and updated on August 31, 2019.
Amber
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!
Samantha at Five Heart Home
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! ๐
Jaime
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!
Samantha at Five Heart Home
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!
Linda
I love this sandwich. Thanks for linking to Saturday Dishes. Come by tomorrow. we are featuring Thanksgiving traditions.
Linda @ Tumbleweed Contessa
Samantha at Five Heart Home
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!
Rosevine Cottage Girls
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!
Samantha at Five Heart Home
Thanks so much for the comment and the invite! I'll definitely check it out... ๐
Mindy Flack
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!!!
Samantha at Five Heart Home
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!
Alyson
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.
Samantha at Five Heart Home
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... ๐
Genevieve Wallick
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!!
Samantha at Five Heart Home
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! ๐
Christine
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!!!
Samantha at Five Heart Home
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. ๐
Chung-Ah | Damn Delicious
Goodness - this just made the top of my "to-make" list!
Samantha at Five Heart Home
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! ๐
joybee83
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.
Samantha at Five Heart Home
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!
Kristy
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!
Samantha at Five Heart Home
Ha, Kristy! I never pass up the opportunity for a good Friends reference... ๐ Hope you end up liking this sandwich as much as the show! ๐
Ashley | Spoonful of Flavor
These french dip sandwiches look so moist and tasty. Pinning and making for dinner soon!
Samantha at Five Heart Home
Thanks so much, Ashley! I think you'll love them. ๐ I really appreciate you stopping by and pinning the recipe!
Melanie @ Just Some Salt and Pepper
Mmmmmm...I love French dip sandwiches!
Samantha at Five Heart Home
Me too, Melanie! And I also love how effortless this one is!
Krista @ joyfulhealthyeats
Great recipe Samantha! We make these at our house alot during the fall, sooo delicious! Definitely pinning and sharing on social media. ๐
Samantha at Five Heart Home
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! ๐
Krista @ joyfulhealthyeats
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! ๐
Sandy Cates
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!
Samantha at Five Heart Home
What a lovely tradition, Sandy! I hope that this version simplifies your prep. ๐
Kristina & Millie
This looks and sounds great, adding it to the must make stash ๐
Samantha at Five Heart Home
I hope you enjoy it! It's so yummy and easy that it's on the regular rotation at our house... ๐
Kathy
Wow! This looks delicious! And that bread! My family would love this!
Samantha at Five Heart Home
Thanks, Kathy! The meat is really tasty, but the bread soaked in the jus is almost my favorite part! ๐