French Dip sandwiches made with tender (slow cooked) roast beef topped with melted cheese on a toasted hoagie and served with au jus.
After a busy weekend, I’m back in meal planning mode! I turn to my crockpot at least once a week for easy slow cooker meals like slow cooker pork chops and slow cooker lasagna.
I love the simplicity and flavor of these Slow Cooker French Dip Sandwiches. They couldn’t be easier to throw together and the result is the most tender roast beef, melted provolone cheese and a toasted hoagie served with au jus that’s all made in the slow cooker!
Ingredients:
Bread: Good quality bread is key! Hoagies, sub rolls, baguette’s or any type of crusty bread will be great. Avoid soft rolls or bread as they will soak up the liquid quickly and get very soggy, causing the sandwich to fall apart.
Beef: Chuck roast, rump roast or other cheaper cuts of beef that cook well in the slow cooker. Trim any large excess pieces of fat from your roast. Allow the roast to come to room temperature a bit before searing it. I take mine out of the fridge for 15 minutes beforehand.
Cheese: Swiss or provolone is what I recommend but choose your favorite!
Au Jus: As the meat cooks int he slow cooker with the spices and liquid, a natural au jus dipping sauce will be made. Ladle the sauce from the bottom of the pot into small bowls for dipping the sandwiches.
How to Make French Dip Sandwiches:
1. Prep the roast: Season all sides of the chuck roast with salt and pepper, oregano, and thyme. Sear the roast in a very hot skillet with a little bit of oil until browned on all sides.
2. Cook on low: Add meat to slow cooker and pour all “slow cooker” ingredients on top. Cook on LOW for 4 hours and then remove meat to a cutting board. Thinly slice the meat and then return it to the slow cooker and continue to cook on LOW for one more hour.
3. Strain Au jus: When ready to serve, remove the roast to a bowl. Strain the liquid through a fine mesh strainer and reserve it for dipping the sandwiches in.
4. Assemble and serve: Preheat oven to Broil. Slice rolls in half and lightly butter one side. Add a few slices of meat to the other side and two slices of cheese on top. Place in oven on High Broil until the cheese melted and bread is golden. Serve with reserved au jus.
Serve French Dip with:
- A Salad: Cucumber Avocado Salad or Classic Wedge Salad would both taste great.
- Coleslaw
- Potato Salad
- Veggies and dip
Additional Variations:
- Make it healthier: serve on a whole wheat bun and leave off the cheese.
- Make it “Philly style”: add caramelized onions and bell peppers
- Add some heat: jalapeños, yellow pepper, diced chilies, or crushed red pepper.
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French Dip Sandwiches
Video
Ingredients
- 3.5 pounds chuck roast
- salt and freshly ground black pepper
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried thyme
- 1 Tablespoon olive oil
- 1 packet Onion Soup Mix (dry), or homemade
- 3 cloves garlic , minced
- 2 1/3 cups low-sodium beef broth
- 1 cup Coke (not diet)
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons low-sodium soy sauce
For serving:
- 16 slices Swiss or provolone cheese or your favorite kind
- 8 hoagies or sub rolls
Instructions
- Season all sides of the chuck roast with salt and pepper, oregano, and thyme.
- Add olive oil to a large non-stick skillet over medium high heat. Add meat to the pan and sear on high heat for 30 seconds or so on all sides, just until lightly browned.
- Place meat in the slow cooker and sprinkle with French onion soup mix and garlic. Pour broth, coke, soy sauce and Worcestershire sauce on top.
- Cook on LOW for 4 hours and then remove meat to a cutting board. Thinly slice the meat and then return it to the slow cooker and continue to cook on LOW for one more hour.
- When ready to serve, preheat oven to High broil. Slice rolls in half and lightly butter the top side. Add a few slices of meat to the bottom halves and top with two slices of cheese.
- Broil for a few minutes, just until the cheese its melted and bread is golden. Ladle the au jus sauce from the slow cooker into small bowls for dipping. Enjoy.
Notes
- Make it healthier: serve on a whole wheat bun and leave off the cheese.
- Make it "Philly style": add caramelized onions and bell peppers
- Add some heat: jalapeños, yellow pepper, diced chilies, or crushed red pepper.
- A Salad: Cucumber Avocado Salad or Classic Wedge Salad would both taste great.
- Coleslaw
- Fries
- Potato Salad
- Veggies and dip
- Chips
Nutrition
I originally shared this recipe September 2016. Updated April 2020 with process photos and instructions.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Anne T Kibler says
Can I make this in instant pot? How long to cook on what setting? Thanks!!
I am lazy and was gonna brown meat in same pot on saute setting lol
Lauren Allen says
Sure, the meat will need to cook on high pressure for 50 minutes with a natural release.
Anne T Kibler says
Can this be made in instant pot? How?
Elizabeth Hagar says
Curious as to why a diet coke can’t be used….just not wanting the added sugar 🙂
Lauren Allen says
Feel free to use diet coke!
Angie H says
I have found when using diet items in recipes sometimes they leave the bitter after taste .
GrammaSue says
Awesome recipe! I did bake mine in the oven bc I am not a fan of the slow-cooker (personal preference). I also did not use coke as we do not keep soda in our house, therefore, I subbed dry red wine, but only 1/2 cup. Turned out great! Thanks so much for sharing. PS I also toasted Tuscan Rolls (Artisian Rolls from Costco) only bc they hold up better than the soft rolls when you dip in au jus.
Justine says
Thank you for the Coke substitution. I haven’t drank soda in over 20 years nor do I keep any on hand!
Michele says
Can you make this recipe in a conventional oven
Kathleen says
WOW!!! So all I could get was a 3lb bottom round, and I cooked it in the slow cooker for 6 hrs. Let it rest , sliced it while I was roasting my rolls and put it back in the pot, OMG!!! Absolutely melt in your mouth delicious!!!! I will absolutely be making this again!!!! Seriously just as good as the Pub!!!! Thank you!!!!
Becky Lewis says
Did everyone take their meat out after 4 hrs and cut it and put it back in for an hour? I would think that would make it drier. Thoughts?
Angie H says
That’s why the directions currently say and it’s absolutely delicious that way!! We used 1lb of deer meat and 2 chick roast pcs one was 2 lbs and 1 was 1.67 tender as all get out!!!! Madea ton no 8 servings we each had 2 rolls and was stuffed got enough for probably 2 more meals at least!!!. I signed for email love these recipes. This is the 3rd one I belive from better from scratch , they do NOT disappoint!!!
Jena says
I followed the recipe exactly using a chuck roast but it was pretty dry. Maybe just a bad cut? Any ideas? I’d love to try this again just not sure how to change it up!
Angie H says
Couldve been a bad cut, on LOW should be alright though, was it 3 lbs 3.5lbs? If its bigger than tht I’d say cook it longer eap if its chewy like. Also cutting it then letting it cook on LOW another hr even made our deer meat super tender n juicy. Dont forget to search them in pil brown em on all sides, it locks in the moisture thts already there. But if you do cook on high you may end up boiling it… not good. Good luck!!
Ashley says
Could I use a 24 oz bison chuck roast?
Lauren Allen says
Yes, that should be fine. Enjoy!