Crock Pot French Dip Sandwiches are a super easy and tasty meal that’s perfect for busy days. Tender slices of beef slowly cooked in a flavorful broth make the most delicious filling, and when you dip the sandwich in that rich, beefy juice, it’s like a little bite of comfort in every mouthful.
I love making these sandwiches because they practically make themselves in the crock pot, so I can set it up in the morning and come home to a house filled with a mouthwatering aroma. The beef turns out so soft it practically melts in your mouth, and the little pot of au jus for dipping is just the best part—I like to use crusty rolls that soak up the juice but still hold their shape for a perfect sandwich.
When I serve these, it’s usually an easy family dinner or a relaxed weekend lunch with friends. Pairing the sandwiches with a simple side like a green salad or crispy fries makes everything come together nicely. Everyone always asks for seconds, and I have to say, they’re hard to resist!
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect because it becomes tender and juicy after slow cooking. If you can’t find chuck roast, brisket or bottom round roast works well too. Avoid lean cuts—they get tough in the crock pot.
Beef broth: Adds deep, meaty flavor to the au jus. For a richer taste, use low-sodium beef broth so you can control saltiness. If needed, beef bouillon cubes and water can be a quick alternative.
Worcestershire sauce: This adds a nice tang and umami flavor to the broth. If you don’t have it, soy sauce or a splash of balsamic vinegar can work as a substitute.
Herbs (thyme and rosemary): These dried herbs give a lovely earthiness that complements beef great. If fresh herbs are on hand, feel free to use about 1 tablespoon of each instead of dried.
Hoagie or French rolls: Choose crusty sandwich rolls that hold up well when dipped in au jus. If you want a lighter version, you could try baguette slices or ciabatta rolls.
Cheese: Provolone or Swiss melt beautifully and add mild, creamy flavor. Mozzarella or fontina are good alternatives and melt nicely too.
How Do You Get Tender, Shreddable Beef in a Crock Pot?
The secret to perfectly tender beef is slow and low cooking. Here’s how to get it right:
- Choose the right cut: Chuck roast is ideal because of its marbling and connective tissue, which break down over time.
- Season well: Don’t forget salt and pepper. Adding herbs and Worcestershire sauce layers in flavor.
- Layering: Put onions and garlic on the bottom—they steam and flavor the meat from underneath.
- Low and slow: Cooking on low heat for 8-9 hours is best for shreddable beef. High heat can dry it out.
- Don’t skip resting: Once cooked, let the meat rest for a few minutes before shredding to retain juices.
This slow process breaks down tough fibers, turning the beef tender and easy to pull apart with forks—perfect for juicy sandwiches.
Equipment You’ll Need
- Crock pot or slow cooker – essential for cooking the beef low and slow until tender without needing to watch it.
- Sharp knife – helps cut the roast into slices or shred the beef easily after cooking.
- Cutting board – sturdy surface to slice and shred the meat safely.
- Strainer or fine mesh sieve – to separate the broth from the cooking juices for clear au jus dipping sauce.
- Baking sheet – handy for toasting the sandwich rolls in the oven.
Flavor Variations & Add-Ins
- Swap beef chuck roast for pork shoulder for a different but equally tender meat option.
- Add caramelized onions or sautéed mushrooms inside the sandwich for extra sweetness and earthiness.
- Sprinkle horseradish sauce on the sandwich for a spicy kick that contrasts the rich meat.
- Use different cheeses like sharp cheddar or smoked gouda to change the flavor profile.
Crock Pot French Dip Sandwiches
Ingredients You’ll Need:
For The Beef and Au Jus:
- 3 pounds beef chuck roast
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
For The Sandwiches:
- 6-8 hoagie rolls or French sandwich rolls
- 8-10 slices provolone or Swiss cheese
- Optional: butter for toasting rolls
How Much Time Will You Need?
This recipe requires about 15 minutes of hands-on prep, plus 8 to 9 hours cooking time on low in your crock pot. Toasting the rolls and melting the cheese takes about 10 minutes at the end, so plan for roughly 9 hours total.
Step-by-Step Instructions:
1. Set Up the Slow Cooker:
Place the thinly sliced onions and minced garlic in the bottom of your crock pot. Rub your chuck roast with salt, pepper, thyme, and rosemary, then put it on top of the onions and garlic.
2. Add Broth and Cook:
Pour in the beef broth and Worcestershire sauce evenly over the roast. Add the bay leaf. Cover and cook on low for 8-9 hours until the meat is tender and can easily be shredded with a fork.
3. Shred the Beef and Prepare Au Jus:
Once cooked, carefully remove the roast and shred it with two forks. Strain the cooking liquid to remove solids, reserving the liquid for dipping (au jus). Taste and adjust seasoning with salt or Worcestershire sauce as needed.
4. Toast Rolls and Assemble Sandwiches:
Preheat your oven to 350°F (175°C). Slice the hoagie rolls and optionally spread butter on the insides. Toast them on a baking sheet for about 5 minutes until lightly golden.
5. Add Beef and Cheese, Melt Cheese:
Pile the shredded beef onto each roll, then top with provolone or Swiss cheese slices. Return to the oven for 2-3 minutes, just until the cheese melts perfectly.
6. Serve and Enjoy:
Serve the sandwiches hot with a small bowl of warm au jus on the side for dipping. Enjoy the tender beef, melty cheese, and delicious broth in every bite!
Can I Use Frozen Beef Chuck Roast for This Recipe?
Yes, you can use a frozen chuck roast, but it’s best to thaw it completely in the refrigerator before cooking. This helps ensure even cooking and better shredding results.
How Should I Store Leftover Sandwiches and Au Jus?
Keep any leftover shredded beef and au jus in airtight containers in the fridge for up to 3-4 days. Reheat the beef gently with a little au jus to keep it moist, and warm the rolls separately before assembling.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook and shred the beef a day in advance and refrigerate it in the au jus. When ready to serve, warm the beef and au jus on the stove, then toast rolls and melt cheese just before serving.
What Can I Use If I Don’t Have Worcestershire Sauce?
If you’re out of Worcestershire sauce, a splash of soy sauce or a little balsamic vinegar can add similar umami flavor to the au jus. Adjust the amount to taste for best results.
