Last month, my friend David was looking for something hearty but not too involved for a weeknight dinner. He works long hours, so cooking during the week can be a challenge. I suggested he try this crockpot French dip recipe. It’s one of those meals where the slow cooker does most of the heavy lifting, leaving you with tender, shredded beef and a rich au jus. The flavors here are deep and savory, with the herbs complementing the beef and the sweetness of the caramelized onions. It comes together without much fuss, which is ideal for busy schedules. The beef simmers for hours, absorbing all the aromatic liquids, resulting in a comforting sandwich with a side of dipping broth. It’s a consistently good choice when you want something substantial that doesn’t require constant attention.
Proteins
A 3 to 4 pound chuck roast forms the base. Look for one with good marbling; it will shred more easily.
Aromatics and Liquids
Sliced yellow onion and minced garlic add depth. For the braising liquid, you will need beef consommé, French onion soup, and an additional cup of beef broth. I usually use Trader Joe’s organic beef broth.
Seasonings
Dried thyme, dried rosemary, black pepper, and salt are the primary seasonings for the beef and the broth.
For Serving
Hoagie rolls, ideally 6-8 of them, and an equal number of Provolone cheese slices will complete the sandwiches. Softened butter is for the rolls.
Instructions
Prepare the Beef
Pat the chuck roast dry with paper towels. This helps with browning. Season it well with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Sear the beef until a good brown crust forms on every side. This step adds a lot of flavor.
Slow Cooker Assembly
Transfer the seared roast to your slow cooker. Arrange the sliced onion and minced garlic around the beef. Pour in the beef consommé, French onion soup, and the additional beef broth. Sprinkle with dried thyme, dried rosemary, and black pepper. Stir gently to combine the liquids and seasonings.
Cooking and Shredding
Cook the beef on low for 6-8 hours, or on high for 3-4 hours. The goal is fork-tender beef that pulls apart easily. Once cooked, remove the roast and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the au jus. Sometimes the beef doesn’t shred as finely as I like, so I’ll give it a quick rough chop on a cutting board.
Building the Sandwiches
Preheat your oven broiler. Slice the hoagie rolls lengthwise and spread them with softened butter. Place the buttered rolls on a baking sheet and broil for 1-2 minutes, just until they are lightly toasted. Spoon the shredded beef onto the toasted rolls. Top each with a slice of Provolone cheese. Return the sandwiches to the oven under the broiler for another 1-2 minutes, until the cheese is melted and bubbly. Serve immediately with a small bowl of the au jus for dipping.
Notes From My Kitchen
Enhancing the Au Jus
Nonna Rosa always said the broth was as important as the meat. After the beef is shredded and back in the slow cooker, you might notice some fat on top of the au jus. I usually skim a little off with a spoon. If you want a slightly thicker gravy-like consistency, you can whisk a tablespoon of cornstarch with a bit of cold water, then stir it into the hot au jus in the last 30 minutes of cooking. This gives it a bit more body.
Serving Suggestions
These sandwiches are quite substantial on their own. For a side, I often serve them with a simple green salad dressed with a bright vinaigrette to cut through the richness. Sometimes I’ll make some quick roasted potatoes or a batch of crispy sweet potato fries in my air fryer. A bowl of creamy coleslaw also works well, offering a nice contrast in texture and flavor to the savory beef.
Variations
Cheese Options
While Provolone is classic, you can certainly experiment. Swiss cheese is another traditional choice for French dip sandwiches and melts beautifully. For a sharper note, try thinly sliced white cheddar. I once used a smoked gouda from the Trader Joe’s in Silver Lake, and it added a nice depth.
Spice Level
If you prefer a bit of heat, a pinch of red pepper flakes added to the slow cooker with the other seasonings can provide a subtle warmth. For something more noticeable, a dash of hot sauce in the au jus right before serving works well. Just be mindful of how much you add.
Storage
Refrigeration
Leftover shredded beef and au jus should be stored separately in airtight containers. They will keep well in the refrigerator for up to 3 days. Make sure everything cools down before sealing.
Reheating Tips
To reheat, gently warm the beef and au jus on the stovetop over medium-low heat until heated through. You can also microwave individual portions. Freshly toast new rolls and melt cheese just before serving for the best texture.
FAQ
Can I use a different cut of beef?
Chuck roast is ideal because it breaks down beautifully in the slow cooker, becoming very tender. Other cuts like round roast or brisket can also work, but they might require slightly longer cooking times to reach that fork-tender stage.
What if I don’t have French onion soup?
If you don’t have a can of condensed French onion soup, you can substitute it with an equal amount of good quality beef broth. You might want to add a pinch of onion powder or a few more thinly sliced onions to the slow cooker to maintain that onion flavor.
Nutritional Information
The nutritional values provided are estimates per serving. Factors like the specific brand of beef broth used, the fat content of the chuck roast, and the type of cheese can all alter these figures. A single serving of these crockpot French dip sandwiches is estimated to contain around 650 calories. It’s always best to consider these as general guidelines rather than precise measurements. For more recipe ideas, check out our Pinterest page.
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Crockpot French Dip Sandwiches (Slow Cooker)
- Total Time: 6 hours 20 minutes
- Yield: 6-8 servings
Description
Slow-cooked beef with onions, garlic, and herbs, served on toasted hoagie rolls with Provolone cheese and a side of au jus.
Ingredients
- 1 (3 to 4 pound) chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 (10.5 ounce) can condensed beef consommé
- 1 (10.5 ounce) can condensed French onion soup
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 6-8 hoagie rolls
- 6-8 slices Provolone cheese
- Butter, softened (for rolls)
Instructions
- Pat the chuck roast dry with paper towels. Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned.
- Transfer the seared roast to a slow cooker.
- Add sliced onion and minced garlic to the slow cooker around the roast.
- Pour in beef consommé, French onion soup, and beef broth.
- Sprinkle with dried thyme, dried rosemary, and black pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
- Remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker and stir it into the au jus.
- Preheat oven broiler. Slice hoagie rolls in half lengthwise and spread with softened butter.
- Place rolls on a baking sheet and broil for 1-2 minutes, or until lightly toasted.
- Spoon shredded beef onto the toasted hoagie rolls. Top with Provolone cheese.
- Return sandwiches to the oven and broil for 1-2 minutes, or until the cheese is melted and bubbly.
- Serve sandwiches with a side of the au jus from the slow cooker for dipping.
Notes
- For a richer au jus, skim any excess fat from the top before serving.
- If you prefer, you can use Swiss cheese instead of Provolone.
- The leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
