These slow cooker French Dip Sandwiches are by far the best I have EVER had. Tender, fall apart roast beef is simmered in the crock pot all day, then layered with melty provolone cheese on a toasty bun slathered with horseradish sauce, and finally dipped back into the savory, beefy au jus. This meal has such a comforting vibe, and my family never gets tired of it in the winter. Getting the perfect French dip is simpler than you think, and the results will make you a dinner star. Perfect recipe for weeknight dinners or to share with guests! Originally posted July 30, 2012.
Table of Contents
- A tender, beefy mess of a sandwich = love
- When I dip you dip we dip
- Ingredients you need
- Step by step photos!
- What to serve with slow cooker french dip sandwiches
- How to store leftover the leftovers
- Can you freeze this?
- Frequently asked questions
- More beef comfort meals you’ll love
- Slow Cooker French Dip Sandwiches Recipe
- I posted this recipe in 2012
Sometimes, everything is normal. The dinner gets made. You get your kids to school on time. No one at the auto shop drops a tool on the hood of your van that dents it so you have to get a rental for a week while they fix it. (That was last week’s drama) You know, just…normal.
And then, suddenly, it’s not.
Charlotte walked upstairs on Sunday and had the decency to add some concern to her voice as she called down, “Um…there is water…dripping out of our light fixture??”
I’M SORRY, WHAT NOW.
Eric, bless his heart, clambered up into our attic immediately. Water everywhere, alright. Soaked insulation. His foot through the ceiling in our hallway. Hours pass. He was convinced the source was the AC unit.
Until he saw something dash away when his light flashed into a corner…it was a SQ U I R R E L. Complete with a stash of walnuts, I kid you not. Squirrels that decided to chew through a water line.
This is the animal version of Downton Abbey, or Ratatouille, (or even, more darkly, Parasite 🤣) where there is a second life, a whole other world being lived, right in your home, that you had no idea about. These poor squirrels were probably having a normal dinner and got their kids to school on time this week too, until we busted in.
The good news is that I’ve never seen my 12-year-old son Truman so happy in his entire life. Climbing ladders, poking around the dusty attic with Dad? Hauling buckets of filth? Real live rodents?? A dream come true for the boy who, when I clean out his pockets before doing laundry, I still find bottle caps and bent pieces of wire and rocks and just random trash. He’s actually a bit like the squirrels.
His glee was palpable, and helped to take the edge off for me. It is a truth universally acknowledged that anytime parents are feeling control slip through their fingers, it’s a guarantee that the kids are having the BEST TIME.
The pest guy we eventually got to help us out said that the squirrels have probably been living there since the house was built, meaning WE are technically the intruders here, having only bought the house a few years ago. I should probably have been paying them rent or something. Sheesh.
So today, be grateful that you don’t have squirrels in your attic, AND that you have this French Dip hopefully coming up on your menu soon…I’m obsessed.
A tender, beefy mess of a sandwich = love
This is by far the best French dip sandwich I have ever had. I love it because the beef has SO much flavor. The edges are crispy-seared to perfection, the meat is fall-apart tender. The bun is toasted before topping with the beef to make sure it doesn’t get soggy. The cheese is melted under the broiler, and the homemade Horseradish Sauce adds the perfect savory zing. It drips right into the savory, beefy au jus that you dip the whole sandwich in. It’s a mess, and it’s beautiful, and I’m in love.
We ate French dip all the time growing up, except that my mom had five kids and was going to school, so we usually had them with deli meat and au jus from a package. You can’t really beat that in terms of rapidity.
But if you plan ahead, this recipe is a far superior option. The prep is really fast, and even the broiling process at the end comes together quickly.
When I dip you dip we dip
As usual, I’ve got some RULES for how to get French Dip done right. Sometimes it’s the little details that transform a dish from “ok sure” to “OMG YES.” Here’s what you need to know:
- Start with a GOOD chuck roast! It’s the main ingredient, plus the base of the au jus, so buy the best you can afford. The chuck roast cut is the best choice since it has the perfect blend of meat and fat marbling to get the most tender, fall apart meat and flavorful broth. See recipe notes for other options.
- Don’t skip searing the roast! Something magical with a real, scientific name called the Maillard reaction happens. To keep it ultra simple: the amino acids and sugars in the meat react with the high heat to form a delicious crust that develops a much richer, savory flavor than unseared meat. If you want to know more, you can read about it here.
- So. much. flavor. We’re adding the good stuff to get the best flavored meat and au jus, with thyme and rosemary, a little bit of sherry wine for acidity, Better than Bouillon Beef Base to bring the umami, and dry onion soup mix for even more added beefy flavor. Do not underestimate the power of dry onion soup mix! It takes this beef to the next level.
- Melt your cheese on top of your bun in the broiler before adding the meat. This creates a barrier between the meat and the bread and keeps your sandwich from getting soggy as you eat it…I’m telling you guys, it’s the little things. They matter!!
Ingredients you need
This is a really simple recipe! Look over the ingredients here to get an idea of what you’ll need, but you’ll want to take a thorough look at the recipe card for exact amounts and instructions.
- chuck roast
- kosher salt
- black pepper
- light olive oil
- sherry wine
- Better than Bouillon Beef Base
- dried thyme
- dried rosemary
- dry onion soup mix
- bay leaf
- crusty rolls (like ciabatta or a sub roll)
- Provolone cheese (or your favorite)
- Homemade Horseradish Sauce (optional)
Step by step photos!
Let’s dive in! First up, we have to salt our chuck roast. Be sure to dry it off a bit with a paper towel, then salt the bottom, top, and sides. I love to use Diamond Crystal Kosher salt.
Sear the HECK out of this beast. We want allll that brown crispy edgy flavor. Turn it up and around to get every edge browned:
It only takes a few minutes, you are just cooking the very outside edge, and not the center at all. Then move it into your crock pot and add a bunch of pepper. I used to add pepper before searing, but the high heat can sometimes burn the pepper a bit. So I’ve been adding my pepper after searing lately. It’s not that big of a deal.
Back in the searing pan, add some water:
Add in the magic ingredient: Better Than Bouillon Beef Base. It adds incredible umami!! If you don’t have it, no prob. Just use a high quality beef broth instead of the water.
Next up, add in a bit of sherry wine. This is cooking wine! It doesn’t have to be fancy. I like to add the wine for the acidity it brings. You can replace with beef broth or water, np.
After you’ve scraped up all the brown bits from the pan, pour it into the slow cooker.
Then add in the dry onion soup mix, right on top of the roast.
Add some rosemary and thyme, and a bay leaf. Spread it out all over the top of the roast. Some of it may fall into the water, that’s fine.
And then, let it cook for 8-10 hours on LOW. Do NOT try to cook this roast on high heat! Just don’t do it. It will be cooked, but it will be tough. A tragedy for such a beautiful cut of meat!
Wait a good long while, until she’s fork tender. Mm-mm.
Instead of shredding the beef, I love to try to slice it. Easier said that done with a roast this tender. But do your best, because slices are much more tender to eat on a sandwich. Set your meat aside and keep it warm, sometimes I stick it in my turned-off microwave.
Now, if you are feeling a little extra…
Mix up a simple garlic butter and spread it all over your buns. I know, I know, this is over the top. But I’M TELLING YOU. it’s so good. Be sure to get it all the way to the edges!
Flip your buns over and broil the other side. This might seem fussy, but I LOVE to have a little crisp on my rolls for when you dip them in the au jus. It really only takes an extra 2-3 minutes.
Once your bun is thoroughly toasted, add the provolone:
Then add on a few slices of beef. And then some MORE cheese. yolo.
And set this whole mess under the broiler for another minute or two, until all the cheese is melty.
Then slather with Horseradish Sauce and dip in the juices! Ahhh it’s so good you guys!
What to serve with slow cooker french dip sandwiches
There’s a lot going on in a french dip, so I recommend keeping the sides simple and light. A green salad or simple cooked vegetable and some fresh cut fruit are favorites around here! Here are some great ideas to get you started, you can check out the Side Dish Recipes page on the blog for even more ideas.
- Easy Broccoli Bacon Salad Recipe >> my favorite broccoli salad ever and a huuuge crowd favorite
- Best Greek Tomato Cucumber Salad with Feta Cheese >> I love all the fresh flavors in this salad
- Lemon Almond Green Beans >> a little brown butter, lemon, and dijon make green beans dynamite
- Sautéed Carrots and Shallots with Thyme >> these carrots come together fast and are a staple for us in the fall and winter months
- The Very Best Fruit Salad >> this will go first no matter when you serve it, promise
- Best Recipe for Ambrosia Fruit Salad >> the dreamy, creamy version of fruit salad that I never get sick of
- Greek Watermelon Feta Salad with Basil Vinaigrette from Half Baked Harvest
- Céleri Rémoulade from Salad on a Roll
How to store leftover the leftovers
Storing leftovers works a lot better when the different components of the sandwiches are kept separate, so try to only assemble what you know you will eat. Add the meat and au jus into separate containers with airtight lids and keep them in the fridge for up to 3-4 days. The cheese can go back in the fridge in its packaging as well. Put the rolls back in their original packaging or into a ziplock bag. They will stay fresh on the counter for 3-4 days. To have a sandwich, warm the meat and au jus separately in the microwave at 50% power until warm, toast your bun in the toaster oven, air fryer, or oven, and add the cheese. Assemble and dip!
Can you freeze this?
Yes, but each part of the sandwich should be frozen separately. Fully assembled sandwiches will not survive the freezing and thawing process very well (your buns will get soggy!) Wait til the meat and au jus are cooled, then add each to their own freezer ziplock bag, squeeze out as much air as possible, and seal. Both will stay good in the freezer for 4-5 months. You can also freeze cheese and buns, but honestly I recommend buying those fresh when you plan to use the frozen beef and au jus, the sandwiches will overall taste much fresher that way!
Once ready to use, thaw the meat and au jus in the refrigerator. For individual servings follow the directions in the storage paragraph above. To serve the whole family, warm the sauce in a pan on the stove over medium heat til hot. Add all the meat to an oven safe dish, add a splash of the au jus, cover with foil, and add it to a 250 degree oven til it’s hot. The amount of time will depend on how much meat there is, but start checking after 15-20 minutes. If it starts to look dry, add more water or au jus! Follow the recipe card for sandwich assembly.
Frequently asked questions
A french dip sandwich starts with a crusty roll or sub that is toasted, and then is topped with cheese and tender roasted beef and condiments. Once the sandwich is assembled, it is dipped one bite at a time into the pan juices (au jus) from the meat to soak up all the juices and flavor.
This recipe calls for Chuck roast. It’s a great cut of meat for roasting since it has great fat marbling that renders during the cooking process to add tons of flavor. It also makes the meat incredibly tender! You can use other cuts like top round, eye of round, or even brisket! If you choose another cut of meat, you will need to do some research to adjust cook times since this recipe is specific to chuck roast and most cuts cook differently.
I’m partial to provolone for these sandwiches, it has the right meltiness and tang to go with the savory meat and au jus. That being said, I really think your best sandwich will have your favorite cheese on it! I think other great choices could include pepper jack, cheddar, gouda, or mozzarella. The sky’s the limit as far as I’m concerned.
More beef comfort meals you’ll love
We were definitely a meat and potatoes (heavy on the potatoes) kind of family growing up. I’ve expanded my palate a lot since then, but there’s just something really comforting about a delicious beef stew or roast. Especially in cooler weather! Check out some of my favorites:
Beef Recipes
Pot Roast in Crock Pot
Recipes for Dinner
Beef Bourguignon Recipe
Recipes for Dinner
Shepherd’s Pie Recipe with Cheese Topping
Slow Cooker French Dip Sandwiches
Equipment
- Slow Cooker 6 quart or larger
- whisk
- fat separator
Ingredients
For the meat and au jus
- 1 tablespoon vegetable oil, or any neutral oil with high smoke point
- 3 to 4 pound chuck roast*
- 1 and 1/2 teaspoons kosher salt, use 1 teaspoon if you have table salt
- 1 teaspoon black pepper
- 2 and 1/2 cups water
- 1/4 cup sherry wine
- 1 tablespoon Better Than Bouillon Beef Base
- 1 bay leaf
- 2 (1 oz) packets dry onion soup mix
- 1/2 teaspoon dried thyme, or 1 sprig fresh thyme
- 1/2 teaspoon dried rosemary, or 1 sprig fresh rosemary
For the sandwiches
- 6 to 8 crusty rolls, something that crisps up well, like ciabatta, good quality sub rolls, etc
- 1/2 cup butter, softened (optional)
- 1/2 teaspoon garlic powder, (optional)
- 16 ounces provolone cheese, sliced (or monterey jack or mozzarella)
- 1 batch Horseradish Sauce
Instructions
- Heat a wide skillet over medium high heat. While it preheats, pat your roast dry, then sprinkle 1 and 1/2 teaspoons kosher salt evenly on all sides of the roast. If you are using table salt, reduce the amount to 1 teaspoon.
- Add 1 tablespoon oil to the hot pan and swirl around to coat the bottom. It should be shimmery right away if your pan is hot enough.
- Add the roast to the oil in the pan and don’t move it for about 1-2 minutes. Use tongs to check to make sure it is nice and brown, then flip it over and sear the other side. Brown every side of your roast that you can. It should not take more than 5-6 minutes.
- Transfer the roast to your slow cooker (6 quart or larger). Sprinkle 1 teaspoon black pepper over all the sides of the roast.
- Return the hot pan that you seared the meat in back to the stove and set it over medium heat. Add 2 and 1/2 cups water, 1/4 cup sherry wine, and 1 tablespoon beef base. Stir, scraping up any brown bits on the pan, until the beef base is dissolved. Pour the liquid into the slow cooker.
- Add the bay leaf.
- Add 2 packets of onion soup mix directly on the roast (not in the broth). Use your hand to rub the dry powder into the part of the roast that is exposed. Some of it will just fall off into the water, and that’s fine.
- Sprinkle the roast with 1/2 teaspoon dried thyme and 1/2 teaspoon dried rosemary (or, if you have fresh herbs, just throw a couple sprigs of thyme and rosemary into the pot.)
- Cover with the lid and set to low heat. Cook for 8-10 hours.(If you are a bit short on time, you can turn the slow cooker on to “high” for one hour to get things boiling, then turn back down to low. I do NOT recommend cooking this on high for 4-5 hours. You can if you want, it will be cooked, but it will NOT be as tender!)
- When the meat is fork tender all the way through, carefully lift the roast out of the pot and onto a cutting board with a juice groove. Let it rest for a couple minutes.
- Use a sharp chef's knife to slice the meat against the grain. Try to avoid completely shredding the meat, although it's so tender this is a tough job. It's really nice to have sandwiches with slices of super tender cut meat, rather than a bunch of strands that have just been shredded. Keep warm.
- Keep the sliced meat and broth warm while you prep the rolls for sandwiches. Turn your broiler on and move the oven rack up to the highest level, so it's right next to the broiler.
- If your rolls are not pre-sliced, use a serrated knife to open them up. Arrange the rolls face side up on a large baking sheet.
- Optional: IF you are feeling a little extra, add 1/2 cup softened butter and 1/2 teaspoon garlic powder to a small bowl and stir completely. Spread the butter all over the cut sides of the rolls. This is so tasty, but if you are in a rush or counting calories, skip it!
- Put the pan with the sliced buns into the oven under the broiler and leave it in for 2-3 minutes until just crisped and golden brown. SET A TIMER! do not walk away! Take them out when they start to brown on top.
- Pull the pan out, flip the rolls over and put the pan back into the oven. Broil another 2-4 minutes. I like to get mine nice and crispy on the outside, but watch them like a hawk so they don't burn, it can happen in a flash!
- Pull the pan out, and flip the buns back over so they're face side up again. Layer provolone cheese all over the inside of both sides of all the rolls. Place the pan back in the oven one more time for 1 or 2 minutes, until the cheese barely melts.(Alternatively, you can add a layer of cheese, then the beef, then another layer of cheese, and then broil)
- To assemble, slather your cheesy bun with Horseradish sauce. Add a few slices of beef right on top of the melty cheese and sauce. Close the sandwich.
- Ladle the hot au jus from the crock pot into a small bowl.* Dip the sandwich into the broth, take the hugest bite, and go to French Dip Heaven!
Notes
Nutrition
I posted this recipe in 2012
And it’s still a classic family recipe for us. We make it all the time. Here is the photo from yesteryear! I took this photo outside on our teeny apartment balcony, you can see the trees in the background.
Here are some of my musings from 2012, when Charlotte was a baby:
Today I’m listening to The High Road by Broken Bells. A few weeks ago Eric gave his phone to Charlotte during church to keep her quiet. Somehow she managed to access iTunes and play this song (very loudly) for at least 5 seconds (and of course it was during the sacrament, the part when we are supposed to be as quiet as possible, so 5 seconds of the chorus of a song translates into an eternity). At least it’s a fabulous song. She has good taste.
Delicious!! big hit with everyone. The meat just fell apart and the flavor was amazing. I messed up because I forgot just how hot my gas oven gets, and I didn’t buy enough cheese to really get a good double layer but it didn’t matter, it was all wonderful. My husband & I just smeared horseradish all on the inside of 1 of the pieces, and I also did the sauce, it was great! Thanks for another fabulous recipe.
I’m so happy you got to try this Michelle!! I love that you even did the Horseradish, it seriously makes it right?? With meat this tender and amazing you really don’t even need a ton of cheese anyway, so no harm done. Thanks so much for commenting with your review, it means so much to me!
Mmm, we just made these tonight – so delicious! Quite erased the memory of Eli screaming during both prayers and the Sacrament (communion) because I wouldn’t let him loudly race his cars on the plastic chairs :)
I used to have a roommate that would make these all. the. time. but he never shared! Time to get some for myself, it seems. :)
What, no sharing! Heinous. Food tastes better when you share. Hope you like it :)
I’m convinced Sacrament time is not only a very spiritual time but also a very humbling time for anyone with small children. I’m convinced my children just waited for the quiet of the sacrament to announce loudly to the world the most embarrassing thing possible.
This would be a fabulous Sunday dinner and looks delicious enough to erase all child-caused embarrassment.
Yeah, it almost is, actually. Although I don’t know if it would be enough to erase the embarrassment for a friend of mine whose young son yelled out after they passed the water, “Hey guys!! I’m still thirsty!”