Crockpot French Dip Sandwiches
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These crockpot French dip sandwiches start with a chuck roast that cooks low and slow in beef broth, onions and Worcestershire until it falls apart. Pile it on toasted rolls with melted provolone and dunk every bite in the cooking juices.
- Prep: 15 minutes
- Cook: 8–10 hours on LOW or 5–6 hours on HIGH
- Makes: about 8 sandwiches (6 quart slow cooker)
- Freezer-friendly: yes, the beef freezes well in its juices
Which cut of beef works best?
Use a boneless chuck roast. Its marbling melts during the long cook, so the meat stays juicy and shreds easily. Bottom round also works if you prefer to slice it thin, but it’s leaner and can turn dry if overcooked.
Is searing necessary?
No, but it’s worth five minutes. Browning the roast first gives the meat and the au jus a deeper, richer flavor. If you’re short on time, skip it and go straight to the slow cooker.
Easy swaps
- Cheese: Swiss or white American instead of provolone.
- Onions: top the sandwiches with caramelized onions or sautéed peppers.
- Bread: any sturdy roll that can handle dipping, such as hoagie, ciabatta or French rolls.
- Heat: add a few sliced pepperoncini to the slow cooker.
Crockpot French Dip Sandwiches
Ingredients
Method
- Season the beef: Pat the roast dry and season all over with the salt and pepper. For more flavor, sear it in the oil in a hot skillet for 3 to 4 minutes per side until browned.
- Load the slow cooker: Scatter the onion and garlic in the bottom of a 6 quart slow cooker and set the roast on top. Whisk the broth, Worcestershire, soy sauce, au jus mix (if using) and thyme, then pour it over the beef.
- Cook: Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beef is fork-tender and shreds easily.
- Shred: Move the beef to a cutting board and shred or thinly slice it against the grain. Skim the fat from the cooking liquid and return the beef to the pot to keep warm.
- Toast the rolls: Butter the cut sides of the rolls and toast under the broiler for 1 to 2 minutes. Pile on the beef, top with provolone and broil for 1 more minute until the cheese melts.
- Serve: Ladle the hot cooking juices into small bowls for dipping.
Notes
What You’ll Need
- 2 to 3 quart slow cooker – the right size for dips and parties
- Slow cooker liners – make cleanup much easier
- Meat shredder claws – shred meat in seconds
Storing and reheating
Store the shredded beef in its cooking juices so it stays moist. Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat in a covered saucepan over medium heat until steaming hot, then assemble fresh sandwiches.
Frequently asked questions
What’s the difference between au jus and gravy?
Au jus is the thin, flavorful cooking liquid from the meat. Gravy is thickened with flour or cornstarch. French dip sandwiches are meant to be dunked in the thin jus.
Can I use a frozen roast?
No. Thaw it in the fridge first. A frozen roast takes too long to reach a safe temperature in a slow cooker.
Can I make it ahead for a party?
Yes. Cook and shred the beef a day ahead, refrigerate it in the juices, and reheat it on the stove. Keep it on the slow cooker’s WARM setting for serving once it’s already hot.
