Crockpot French Dip Sandwiches Recipe

Introduction

Crockpot French Dip Sandwiches are a comforting and flavorful meal perfect for busy days. Tender, slow-cooked beef piled high on crusty rolls with melted cheese makes for an irresistible sandwich. Plus, the savory au jus dipping sauce takes it to the next level.

Ingredients

• 2 tablespoons olive oil
• 2½ to 3 pounds beef chuck roast
• Kosher salt
• Freshly ground black pepper
• 2 (1-ounce) packets dry onion soup mix
• 2 cups water
• 2 (14.5-ounce) cans beef broth (or Better-than-Bouillon)
• 6–8 slices Swiss or provolone cheese
• 6–8 crusty rolls (ciabatta or hoagie)

Instructions

1. Step 1: Heat olive oil in a skillet over medium-high heat.
2. Step 2: Season the beef chuck roast generously with kosher salt and freshly ground black pepper.
3. Step 3: Sear the beef on all sides in the hot skillet until browned, about 1–2 minutes per side.
4. Step 4: Transfer the seared beef and any pan drippings to the slow cooker.
5. Step 5: Sprinkle the dry onion soup mix evenly over the meat.
6. Step 6: Pour in the water and beef broth to cover the roast.
7. Step 7: Cover and cook on HIGH for 4–6 hours or on LOW for 8–10 hours, until the beef is tender and easily shredded.
8. Step 8: Remove the beef from the slow cooker and shred it using two forks.
9. Step 9: Slice the crusty rolls and pile them with shredded beef. Top each with a slice of Swiss or provolone cheese.
10. Step 10: Place the assembled sandwiches under the broiler until the cheese melts and the rolls are toasted, about 2–3 minutes.
11. Step 11: Serve the sandwiches with the warm slow cooker juices (au jus) for dipping.

Tips & Variations

• For extra flavor, add a splash of Worcestershire sauce or a few cloves of garlic to the slow cooker.
• Try swapping Swiss or provolone cheese with mozzarella or cheddar for a different taste.
• Use hoagie rolls or baguettes if ciabatta isn’t available for a similar sturdy bread option.
• If you like a little spice, add sliced jalapeños or a dash of hot sauce to your sandwiches.

Storage

Store leftover shredded beef in an airtight container in the refrigerator for up to 3 days. Keep the au jus separately if possible. Reheat gently on the stove or in the microwave, adding a bit of beef broth if needed to keep the meat moist. Assemble sandwiches fresh for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other cuts like brisket or round roast can work, but beef chuck is preferred for its tenderness and flavor when slow cooked.

How can I make the au jus thicker?

To thicken the au jus, remove some liquid from the slow cooker and simmer it in a saucepan, reducing it until slightly thickened. Alternatively, stir in a slurry of cornstarch and water and cook until thickened.

Crockpot French Dip Sandwiches Recipe

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Delicious Crockpot French Dip Sandwiches featuring tender, slow-cooked beef chuck roast infused with onion soup mix and savory broth, served on crusty rolls with melted Swiss or provolone cheese and flavorful au jus for dipping.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours on HIGH or 8 to 10 hours on LOW
• Total Time: 4 hours 15 minutes to 10 hours 15 minutes
• Yield: 6 to 8 sandwiches 1x
• Category: Sandwiches
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Beef and Broth

• 2 tablespoons olive oil
• 2½ to 3 pounds beef chuck roast
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 (1-ounce) packets dry onion soup mix
• 2 cups water
• 2 (14.5-ounce) cans beef broth (or Better-than-Bouillon)

For Serving

• 6–8 slices Swiss or provolone cheese
• 6–8 crusty rolls (ciabatta or hoagie rolls)

Instructions

1. Heat Olive Oil: In a skillet over medium-high heat, warm 2 tablespoons of olive oil until shimmering to prepare for searing the beef.
2. Season the Beef: Generously season the 2½ to 3 pounds beef chuck roast with kosher salt and freshly ground black pepper on all sides.
3. Sear the Beef: Place the seasoned beef in the hot skillet and sear for 1 to 2 minutes on each side, until all sides are well browned to develop flavor.
4. Transfer to Slow Cooker: Move the seared beef along with any pan drippings into the slow cooker to continue cooking low and slow.
5. Add Onion Soup Mix: Sprinkle two packets of dry onion soup mix evenly over the beef in the slow cooker for seasoning and depth.
6. Pour Liquids: Add 2 cups water and two 14.5-ounce cans of beef broth into the slow cooker, ensuring the beef is partially submerged.
7. Slow Cook: Cover and cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours until the beef becomes tender enough to shred easily.
8. Shred the Beef: Remove the cooked beef from the slow cooker and shred it using two forks, allowing the meat to soak up the flavorful juices.
9. Assemble the Sandwiches: Load the shredded beef onto sliced crusty rolls and top each with a slice of Swiss or provolone cheese.
10. Broil the Sandwiches: Place assembled sandwiches under the broiler briefly until the cheese melts and the rolls are toasted to perfection.
11. Serve with Au Jus: Serve the sandwiches hot with the slow cooker juices (au jus) on the side for dipping, enhancing each bite with rich, savory flavor.

Notes

• Use a crusty roll like ciabatta or hoagie for the best texture and hold.
• For extra flavor, add a splash of Worcestershire sauce to the broth before cooking.
• If you prefer, you can use provolone cheese instead of Swiss for a milder taste.
• Broil sandwiches carefully to avoid burning the cheese or bread – watch closely.
• Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: Crockpot French Dip, Slow Cooker Sandwich, Beef Chuck Roast, French Dip Sandwiches, Slow Cooker Recipes