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Crockpot French Dip Sandwiches

Close-up of a hearty Crockpot French Dip Sandwiches filled with shredded beef and melted white cheese on a crusty roll.
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Make tender roast beef and rich au jus easily in your slow cooker for classic French Dip sandwiches.

Ingredients

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  • 3 lb beef chuck roast
  • 1 large onion, sliced
  • 1 packet (1 oz) dry onion soup mix
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1 cup beef broth
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 6 large French rolls or baguettes
  • 12 slices Provolone cheese
  • 1 tablespoon butter (optional, for toasting)

Instructions

  1. Place the sliced onion in the bottom of your slow cooker.
  2. Place the beef roast on top of the onions.
  3. In a small bowl, whisk together the dry onion soup mix, dry ranch seasoning mix, beef broth, water, Worcestershire sauce, thyme, and pepper.
  4. Pour the liquid mixture over the roast in the slow cooker.
  5. Cover and cook on low for 7 to 8 hours or on high for 3.5 to 4 hours, until the beef is very tender.
  6. Remove the beef from the slow cooker and shred it using two forks. Skim any excess fat from the cooking liquid (au jus).
  7. Return the shredded beef to the slow cooker and stir it into the au jus to keep it warm and moist.
  8. Slice the French rolls lengthwise. Place the rolls open-faced on a baking sheet. Top each half with 2 slices of Provolone cheese.
  9. If desired, lightly brush the cut sides of the rolls with melted butter.
  10. Place the rolls under your oven’s broiler for 1 to 2 minutes, watching closely, until the cheese is melted and bubbly.
  11. Spoon a generous amount of the shredded beef onto the bottom half of each roll.
  12. Serve immediately with the warm au jus in small bowls for dipping.

Notes

  • For extra flavor, you can sauté mushrooms and onions separately and add them to the sandwiches before broiling.
  • If you prefer thinner slices instead of shredded beef, cook on low for 6 hours, then carefully slice the beef thinly against the grain before returning it to the liquid.
  • To make the au jus richer, simmer the cooking liquid on the stovetop for 10 minutes after removing the beef to reduce it slightly.

Nutrition

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