French Dip Sandwich


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Everyone loves a lusciously tender, deliciously messy French Dip Sandwich!

Chuck roast is slow-cooked in beef broth and onions until perfectly melt in your mouth tender. It’s set on a crusty roll and dipped in the juices for the perfect sandwich!

French dip sandwich dipped in au jus

Ingredients

BREAD French Dip sandwiches scream for baguette-style French rolls. I love a crusty roll with a bit of chew plus it softens when dipped without falling apart.

Truthfully, any bread that is dense enough to hold all the meat and dipping into the au jus will do just as well! Kaiser rolls? Yes! Onion rolls? Yes? Even heavy burger buns will do in a pinch!

BEEF Most French dip recipes are made with chuck or rump roast. The beef cooks until tender and we find it easiest to pull the beef into big chunks instead of cutting it. As long as it is braised in liquid and extra tender, it will be perfect in French dips!

AU JUS This is the juices in the slow cooker we use for dipping. I add plenty of onions plus a sprig of rosemary for flavor.

CHEESE I do not shy away from cheese however I don’t usually add cheese to this sandwich. If you want to add cheese, provolone is a great choice!

Raw meat and onions and French Dip in a slow cooker

How To Make French Dip

This slow cooker recipe is as easy as 1, 2, 3!

  1. Season roast and brown in a large pan on all sides.
  2. Add all ingredients in a slow cooker and cook 8 hours on low or 4 hour on high, until the roast is tender. If your beef is not tender, it likely needs more time.
  3. Remove the beef and let it rest 15 minutes before slicing or shredding.

Serve with toasted hoagie rolls or bread of your choice and dip in the juices.

French Dip on a plate with parchment paper

How To Make Au Jus For French Dip

Technically, the ‘au jus’ is simply the liquid in the slow cooker that the chuck roast and other ingredients were cooked in.

I like to add the tiniest bit of cornstarch mixed with water to the slow cooker while the meat rests. The just shouldn’t be thickened like it would when making make gravy but I do like to add a tiny bit to it.

You should have lots of flavorful juice in the slow cooker. Once shredded or cut, you can add the beef back to the juices to keep it warm.  This is a great way to serve a crowd

Don’t forget to serve with a side of savory coleslaw or some oven baked french fries to really round out this meal.

More Delicious Beef Sandwiches

French Dip sandwich
5 from 48 votes
Review Recipe

French Dip

Prep Time 25 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 40 minutes
Servings 8 servings
Author Holly Nilsson
This slow cooker french dip is perfect for a crowd.

Ingredients

  • 3-4 pounds chuck roast or rump roast
  • salt and pepper to taste
  • 10 ½ ounces beef broth low sodium
  • 10 ½ ounces onion soup low sodium
  • 1 onion sliced
  • 12 ounces light beer
  • 2 cloves garlic minced
  • 1 sprig rosemary optional
  • 1 teaspoon Worcestershire sauce
  • 8 french rolls or 2 baguettes cut into 6" rolls
  • 8 tablespoons butter

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Instructions

  • Season roast with salt & pepper. Brown in a large pan over medium high heat.
  • Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
  • Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
  • Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.

Recipe Notes

Beef can be sliced and placed back into the jus to keep warm.
Cheese can be added to the broiled rolls.
If you don't want to use beer, you can replace it with extra beef broth.
Option: Combine 1-2 teaspoons of cornstarch with an equal amount of water. Add the the juices in the slow cooker while the meat is resting. You do not want to thicken the jus but this just adds a bit of body.

Nutrition Information

Calories: 741, Carbohydrates: 63g, Protein: 44g, Fat: 34g, Saturated Fat: 16g, Cholesterol: 147mg, Sodium: 3659mg, Potassium: 1035mg, Fiber: 4g, Sugar: 7g, Vitamin A: 372IU, Vitamin C: 3mg, Calcium: 215mg, Iron: 7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword french dip
Course Lunch, Main Course, Slow Cooker
Cuisine American
French Dip Sandwich on parchment paper and crockpot with a title
French Dip Sandwich in slow cooker with title
French dip sandwich in crockpot with writing

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

    1. Welcome Cathy! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!

  1. 10 1/2 oz. beef broth and onion soup: are you referring to the condensed: products? They are the only ones I found a can
    i

  2. After toasting the French Rolls, I spread a thin layer of Horseradish Cream sauce on the bread. If you like a little kick, this will do it. Fantastic Recipe. Thank you.

  3. I used about 2.5 lb chuck roast because that’s all I could find at the grocery store I was at . Cooked on high in the crockpot and was done in four hours. After letting the meat rest I sliced the beef in thin slices and assembled the french dips. I have tried other french dip recipes and this one was the best . My husband and I enjoyed this very much . Will be adding this to our recipe collection. Thank You so for such a wonderful recipe.5 stars

      1. You can get the Lipton’s packets of onion recipe soup and dip mix that are also found in the soup isle. I use the great value ones,

  4. I’m making this today but my roast is smaller, about 2.3 pounds. How long do you think it should cook for or until what degree? Hope you see this quickly, can’t wait to try it! Thanks

    I’ll also check previous comments just in case.

    1. Sorry for the late reply JillBaby, I hope it worked out well for you. I would suggest about 1 hour less than the suggested time, you want it to be fork-tender.

      1. The recipe notes mention that if you don’t want to use beer, you can replace it with extra beef broth.

  5. This was simply delicious! My family loved it. My 4 year old grandson felt really fancy dipping his bread into the jus. You do a great job with your recipes, and many have become our favourite dinners.

  6. Just finished supper. This was really good and easy. Perfect Sunday dinner. Took a little of the broth and thickened it to make gravy then used that to cover thin cut fries that I cooked in the air fryer. YUM!!5 stars

  7. The best beef dip par none. I added mushrooms to the pot. I’ve used lots of your recipes and they are ALL GOOD!

  8. Love your recipes..made the French duo last night for card club, added a little better than bouillon and it was delish!

  9. I looked at your FRENCH DIP sandwich recipe…

    On Step 3 of-
    How To Make French Dip, it says…

    3. Remove the beef and let it rest rest 15 minutes before slicing or shredding.

    WHAT does ‘rest rest ” mean?

    1. What kind of onion soup do you use? My options are the powdered onion soup packets, can of cream of onion or a can of french onion soup.

    2. I tried to make this exactly as it was printed.
      I didn’t have beer but I had red cooking wine. I used that instead.
      I used dry Onion soup mix and added 10oz. of water and poured that into the pot. Everything else I followed to a T!
      It was a WIN with my family! 5 stars

  10. What is the ‘onion soup’ in the recipe? I’m not familiar with that, I thought of onion mix packets but that doesn’t seem right, or maybe a can of French Onion soup?

      1. We haven’t tried this recipe with cream of onion soup Eva, but it should work. However it will change the flavor and color of the beef dip, making it creamy :)

  11. Made this today. It came out so tender and flavorful. I didn’t brown the chuck roast because I was feeling lazy and it still came out amazing. I used beer and followed the recipe to a T. I took out the chuck roast, let it rest and then I kind of shredded it because it was so tender I didn’t think I could slice it very well. It was amazing and the juice that we dipped it in was so flavorful. Next time while the meat is resting I will put the juice into my gravy separator to reduce some of the grease. I also used a 2pk of French baguettes from Sams club for about $3. Perfect.5 stars

  12. It sounds like a great recipe to make ahead for dinner before going to work. Thank you so much for sharing the nice recipe.