Best French Dip Sandwich Crockpot
The best french dip sandwich crockpot recipe starts with a chuck roast cooked in a beefy, herby broth until it shreds on its own. Pile the meat on toasted rolls with melted provolone and dunk each bite in the hot juice.
Best French Dip Sandwich Crockpot
Course: Main CourseDifficulty: Easy8
servings15
minutes8
hoursA chuck roast cooks in a seasoned beef broth until it shreds. The meat goes on toasted rolls with provolone, and the strained juices become the dipping jus.
Ingredients
3 to 3 1/2 lb boneless beef chuck roast
1 1/2 tsp kosher salt
1 tsp black pepper
1 tbsp olive oil
1 large yellow onion, sliced
4 cloves garlic, smashed
2 cups low-sodium beef broth
1/2 cup water
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tsp dried thyme
2 bay leaves
8 hoagie or hero rolls
8 slices provolone cheese
2 tbsp melted butter
Directions
- Pat the roast dry and season all over with the salt and pepper.
- Sear the roast in the hot oil in a skillet for 3 to 4 minutes per side until deep brown.
- Put the onion and garlic in the bottom of a 6-quart slow cooker and set the roast on top.
- Add the broth, water, Worcestershire, soy sauce, thyme, and bay leaves.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours.
- The roast is done when it shreds easily with a fork and reads about 195°F inside.
- Move the roast to a board, discard the fat and any gristle, and shred the meat.
- Strain the cooking liquid, skim off the fat, and keep it warm. This is your jus, so taste and add salt if needed.
- Brush the cut sides of the rolls with the butter and toast them under the broiler for 1 to 2 minutes. Add the cheese for the last minute to melt.
- Fill each roll with the shredded beef and serve with a small cup of hot jus for dipping.
Notes
- A bottom round or rump roast works, but chuck gives the juiciest meat. For a deeper jus, add a splash of red wine. Keep leftover beef in its liquid up to 4 days. It freezes well for 3 months and makes good beef tacos or quesadillas with leftover jus on the side.
Why this crockpot version wins
Deli french dips are made with thinly sliced roast beef and a thin jus from a packet. This one uses a whole chuck roast that simmers for 8 hours in its own juices. The meat falls into thick, tender shreds and the broth has real depth because it has fat, onion, and beef flavor cooked into it.
That jus is the whole point. You get a full bowl of it for dipping, so every bite is soaked, and the toasted bread holds up long enough to eat without falling apart.
One more bonus is the leftovers. The extra beef and jus turn into tacos, loaded baked potatoes, or beef and rice for a second dinner, which makes the roast a good value.
Ingredient notes for the roast and the rolls
Chuck roast: The marbling is what keeps this meat moist and gives the jus body. Leaner roasts shred dry.
Beef broth: Low-sodium is key, because the liquid reduces in flavor if not in volume, and the soy sauce adds salt.
Worcestershire and soy sauce: Together they add rich depth and a dark color. Use both for the best jus.
Hoagie rolls: Look for rolls with a crisp crust and a soft inside. Soft sub rolls collapse in the jus.
Provolone: It melts smoothly and has a mild, slightly tangy taste. Swiss is another good choice.
Tips for a rich jus and great sandwiches
Strain and skim: The cooking liquid has fat and bits of onion. Strain it and skim the top for a clean, clear jus that is good to sip.
Toast the rolls: The most common mistake is serving on untoasted bread. Butter and a quick broil make a crisp barrier that keeps the roll from going soggy in the jus.
Season the jus at the end: Taste before you serve. Add a splash of soy sauce or a pinch of salt if it needs it.
Let the jus simmer: If the broth tastes thin, pour it into a pan and simmer it for 10 minutes. This concentrates the flavor and gives you a stronger dip.
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Variations on the classic dip
Add sauteed mushrooms and sweet peppers on top for a Philly twist, or spread horseradish mayo on the roll for heat. Pepper jack cheese gives a spicy sandwich. A shot of dry red wine in the broth makes the jus more complex. A beef sirloin tip roast can replace chuck for a leaner but drier option.
Do not slice the meat thin and expect it to hold together. After 8 hours the roast shreds, which is what you want here.
For a crowd, serve the beef warm in the slow cooker with a stack of toasted rolls, and let people build their own sandwiches.
What to serve on the side
Serve with crisp French fries, potato chips, or a bowl of coleslaw. Dill pickles add acid and crunch against the rich beef. A simple green salad or roasted green beans lightens the table. Pour the jus into small cups or ramekins so each person has their own.
Offer a creamy horseradish sauce at the table, which many people like to spread on the roll before the beef.
Storing and reheating
Keep the beef and jus separate from the bread. Refrigerate the beef in some of the jus for up to 4 days, and the rest of the jus in its own jar.
Freeze the beef in jus for up to 3 months. Reheat on the stove over medium-low heat until it simmers, then build fresh sandwiches. Do not freeze built sandwiches, since the bread turns soggy.
Best French Dip Sandwich Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 15, led by to 3 1/2 lb boneless beef chuck roast, kosher salt, black pepper, olive oil
Tips for Best French Dip Sandwich Crockpot
A bottom round or rump roast works, but chuck gives the juiciest meat. For a deeper jus, add a splash of red wine. Keep leftover beef in its liquid up to 4 days. It freezes well for 3 months and makes good beef tacos or quesadillas with leftover jus on the side.
Best French Dip Sandwich Crockpot FAQ
How long does Best French Dip Sandwich Crockpot take?
Best French Dip Sandwich Crockpot takes 8 hours of cooking after 15 minutes of prep.
How many people does Best French Dip Sandwich Crockpot serve?
This recipe makes 8 servings.
What do I need to make Best French Dip Sandwich Crockpot?
15 ingredients, led by to 3 1/2 lb boneless beef chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
