Oh my gosh, you have got to try these crockpot French dip sandwiches! I know what you’re thinking – “sandwiches from a slow cooker?” Trust me, once that beef gets all tender and juicy after simmering all day, you’ll be hooked. There’s something magical about how the chuck roast just falls apart into shreds of melt-in-your-mouth goodness. And the best part? You literally toss everything in the crockpot in the morning, forget about it, and come home to the most incredible aroma filling your kitchen. No fancy skills needed – just pile that luscious beef on toasted rolls with melty provolone and dunk away in those rich, savory juices. It’s comfort food at its easiest!
Why You’ll Love These Crockpot French Dip Sandwiches
Listen, I don’t just make these sandwiches because they’re delicious (though oh boy, are they ever!). Here’s why this recipe has become my go-to:
- Set-it-and-forget-it easy: Dump everything in the crockpot in the morning, and by dinnertime, you’ve got tender beef that practically shreds itself with a fork. No babysitting required!
- Flavor that’ll knock your socks off: That combo of au jus and onion soup mix creates the most ridiculously rich, savory broth – perfect for dunking every last bite.
- Crowd-pleaser magic: Whether it’s game day or just a busy weeknight, these sandwiches disappear fast. Even picky eaters can’t resist that melty provolone!
- Leftovers taste even better: The flavors deepen overnight, so you’ll be fighting over who gets the last sandwich tomorrow.
Seriously, once you try this method, you’ll never go back to fussy French dip recipes again. The slow cooker does all the heavy lifting!
Ingredients for Crockpot French Dip Sandwiches
Okay, let’s talk ingredients! This is where the magic starts, and I promise you won’t need anything fancy. Here’s exactly what goes into my favorite crockpot French dip sandwiches:
- 3 lbs beef chuck roast (trimmed of excess fat – trust me, this makes a difference!)
- 1 packet (1 oz) au jus gravy mix – that little envelope of savory goodness
- 1 packet (1 oz) dry onion soup mix – the secret flavor booster
- 4 cups low-sodium beef broth (regular works too, but I like controlling the salt)
- 6 hoagie rolls, split – get the crusty kind that’ll hold up to all that juicy beef
- 6 slices provolone cheese – because melty cheese makes everything better
Ingredient Notes & Substitutions
Now, I know sometimes you’re staring at your pantry thinking “But I don’t have that exact thing!” Don’t panic – here are my tried-and-true swaps:
Out of au jus mix? Use an extra packet of onion soup mix instead – it’ll still taste amazing. For the cheese, Swiss or mozzarella work beautifully too (my cousin swears by pepper jack for a kick!). If you’re watching sodium, use low-sodium broth and only half the soup mix packets. And here’s my grandma’s trick – if your chuck roast looks small, add an extra cup of broth so there’s plenty of that glorious dipping juice!
How to Make Crockpot French Dip Sandwiches
Alright, let’s get cooking! The beauty of these crockpot French dip sandwiches is how stupid-easy they are to make. Just follow these simple steps, and you’ll have the most tender, flavorful beef ready for sandwich perfection.
Step 1: Prepare the Beef
First things first – grab that beautiful chuck roast and plop it right into your crockpot. No need to brown it first (hallelujah for fewer dishes!). Sprinkle the au jus and onion soup mixes evenly over the top like you’re seasoning a steak. Then pour in that beef broth – it should come about halfway up the sides of the roast. That’s it! Lid on, and we’re already halfway done.
Step 2: Slow Cook to Perfection
Here’s where patience pays off. Set your crockpot to low and let it work its magic for 8 hours. I know it’s tempting, but resist the urge to peek! Every time you lift that lid, you’re letting precious heat escape. Trust me, the wait will be worth it when you come back to beef so tender it practically falls apart if you look at it wrong.
Step 3: Shred and Assemble
Okay, the moment of truth! Use a slotted spoon to transfer that gorgeous beef to a cutting board. Grab two forks and go to town shredding – it should pull apart with literally no effort. While you’re at it, pop those hoagie rolls in the oven to toast for a few minutes (this makes all the difference!). Pile the shredded beef high on each roll, top with provolone, and broil just until the cheese gets all bubbly and golden. Don’t forget to strain some of that incredible cooking liquid into small bowls for dipping – that’s the “French dip” part after all!
Tips for the Best Crockpot French Dip Sandwiches
Listen, I’ve made these sandwiches more times than I can count, and I’ve picked up some tricks along the way that take them from good to “oh-my-gosh-can-I-have-your-recipe” amazing:
- Toast those rolls! A quick 3-5 minutes in the oven gives them that perfect crunch to stand up to all that juicy beef without getting soggy.
- Skim the fat from the cooking juices before serving – just use a spoon to lift off that layer that forms on top. Your sandwiches will still be flavorful but less greasy.
- Broil the cheese for the last minute – that bubbly, slightly browned provolone takes the whole sandwich to another level.
- Double the dipping juice if you’ve got big dunkers in your family – nobody wants to fight over the last spoonful!
Oh, and here’s my secret – let the beef sit in the juices for 10 minutes after shredding. It soaks up even more flavor!
Serving Suggestions for Crockpot French Dip Sandwiches
Now, let’s talk about turning these already-amazing sandwiches into a full meal! My family goes wild when I serve these crockpot French dip sandwiches with a big pile of crispy steak fries – the perfect vehicle for scooping up any leftover dipping juices. For something lighter, crunchy dill pickle spears cut through the richness beautifully. And here’s my favorite way to serve: individual little bowls of that glorious beefy broth for each person (no double-dipping arguments!). If you’re feeling fancy, a simple green salad with tangy vinaigrette balances everything out. Honestly though? These sandwiches steal the show all on their own!
Storing and Reheating Crockpot French Dip Sandwiches
Okay, let’s talk leftovers – because let’s be real, you might actually have some! Store the shredded beef and juices separately in airtight containers in the fridge for 3-4 days. When you’re ready for round two, reheat the beef gently in a saucepan with a splash of the reserved juices to keep it moist. Always toast the rolls fresh – nobody wants a soggy sandwich revival! The juices reheat beautifully too – just warm them on the stove until steaming. Pro tip: the flavors actually get better after a day in the fridge!
Crockpot French Dip Sandwiches FAQs
I get asked about these sandwiches all the time, so let me answer the most common questions before you even have to ask!
Can I use a different cut of beef?
Absolutely! While chuck roast is my favorite for its perfect fat content and tenderness, bottom round or rump roast work great too. Just avoid super lean cuts – you need that marbling for flavor!
How do I make it less salty?
Easy fixes: use low-sodium broth, only half the seasoning packets, or add a peeled potato to absorb excess salt while cooking (remove it before serving).
Can I cook it on high instead?
You can cook for 4-5 hours on high, but low and slow gives the best texture. The beef literally shreds itself after 8 hours!
What if my au jus is too thin?
Just simmer it in a saucepan to reduce, or mix a tablespoon of cornstarch with cold water and stir it in until thickened.
Can I freeze the leftovers?
Yes! Freeze the shredded beef in its juices for up to 3 months. Thaw in the fridge overnight and reheat gently with a splash of broth.
Nutritional Information
Now, I’m no nutritionist, but here’s the deal – these crockpot French dip sandwiches pack plenty of protein from all that beautiful beef! The numbers can vary depending on your exact ingredients (like how much fat you trim from the roast or which brand of broth you use). One thing’s for sure – it’s hearty comfort food, so balance it out with some veggies on the side if you’re watching your intake. Always check your specific ingredient labels if you’re tracking closely!
Print
10/10 Crockpot French Dip Sandwiches for Unstoppable Comfort
- Total Time: 8 hours 10 mins
- Yield: 6 sandwiches 1x
- Diet: Low Lactose
Description
Make tender, flavorful French dip sandwiches in your crockpot with minimal effort. Slow cooking brings out the best in the beef for a satisfying meal.
Ingredients
- 3 lbs beef chuck roast
- 1 packet au jus gravy mix
- 1 packet dry onion soup mix
- 4 cups beef broth
- 6 hoagie rolls
- 6 slices provolone cheese
Instructions
- Place beef chuck roast in the crockpot.
- Sprinkle au jus gravy mix and onion soup mix over the roast.
- Pour beef broth into the crockpot.
- Cover and cook on low for 8 hours.
- Shred the beef with two forks.
- Toast hoagie rolls and top with beef and provolone cheese.
- Serve with the cooking juices for dipping.
Notes
- Trim excess fat from the roast for leaner results.
- Use a slotted spoon to remove beef from juices.
- Toast rolls for better texture.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 5g
- Sodium: 1420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 115mg
Keywords: crockpot french dip sandwich, slow cooker beef sandwich, easy french dip recipe