Tender and juicy, this Slow Cooker French Dip is packed with flavor. Piled on a toasted roll with melted cheese, it’s a simple and delicious sandwich the whole family will enjoy.
Slow cooking is one of the best ways to prepare a roast. Cooked slowly in broth or au jus with seasonings, the beef becomes fall-apart tender and full of rich flavor.
When I think of a French dip sandwich I picture slowly cooked beef, thinly sliced or shredded, soaked in au jus. This Slow Cooker French Dip offers just that — tender beef, savory jus, and melted provolone on a toasted roll.
How to make a French Dip Sandwich in the Slow Cooker:
This recipe is straightforward and hands-off. The slow cooker does the heavy lifting so you end up with juicy, flavorful beef perfect for sandwich night.
Beef is cooked slowly in beef broth and Worcestershire sauce with a few simple seasonings, then sliced and served on buns topped with provolone cheese.
Making the roast in the slow cooker keeps prep easy and frees up your time while it simmers to tender perfection.
Ingredient Notes:
- Beef Chuck Roast: Chuck roast works beautifully here for its marbling and tenderness after slow cooking. You can substitute rump or another roast if preferred.
- Beef Broth: This provides the cooking liquid and forms the base of the au jus.
- Worcestershire Sauce: Adds savory depth and umami to the broth.
- Seasoning: A simple blend of onion powder, garlic powder, salt, pepper, and oregano gives the beef a balanced flavor.
- Buns or Hoagie Rolls: Toast your rolls briefly before assembling to keep them from getting soggy.
- Provolone Cheese: Provolone melts well and complements the beef; Swiss is another good option.
Directions:
Step One – Place the beef chuck roast in the slow cooker. In a separate bowl, whisk together the beef broth, Worcestershire sauce and seasonings, then pour the mixture over the roast.
Step Two – Cook on high for 4–5 hours or on low for 6–8 hours, until the beef is cooked through and very tender. Remove the meat, thinly slice it, then return the slices to the slow cooker to warm in the juices for about 30 minutes.
Step Three – Pile the cooked beef onto toasted rolls and top with provolone slices. Broil on low until the cheese melts and becomes slightly bubbly. Optional: sprinkle a bit of dry oregano over the cheese.
Step Four – Strain the remaining beef juices from the slow cooker and serve them warm as your au jus for dipping the sandwiches.
How to make Au Jus for the French Dip:
The easiest au jus comes directly from the liquid the beef cooks in. After slicing the beef and returning it to the slow cooker, skim any excess fat, then strain the juices into a bowl.
If you prefer a slightly thicker au jus, mix 1/2 teaspoon of cornstarch with a little cold water to make a slurry, then whisk it into the warm strained juice and heat briefly until it slightly thickens. Be careful not to add too much cornstarch — au jus should remain a light dipping sauce, not a gravy.
Storing your French Dip and Au Jus:
Store the cooked beef and the au jus separately. If the meat sits in the jus for an extended time, the liquid will continue to break down the beef and change its texture.
Keeping them apart preserves the roast’s texture so you can enjoy leftovers as sandwiches for the next few days.
Try some of my other sandwich recipes:
Crack Chicken Sandwiches – These slow-cooker chicken sandwiches are creamy and flavorful, perfect for a quick weeknight meal.
Tuna Salad – A classic tuna salad that comes together in 15 minutes or less and makes a great lunch.
Grinder Sandwich – A New England-style grinder (or hoagie) with layered meats and cheeses for a hearty sandwich option.
If you try this recipe or any of my others, I’d love to hear how it turned out — leave a comment below. Show me what you’re making by tagging photos with #TDOARH.
Slow Cooker French Dip
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Ingredients
- 2 pounds Beef chuck roast
- 14.5 oz Beef broth, (1 can)
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt, (or to taste)
- 1/4 teaspoon Pepper, (or to taste)
- 1/4 teaspoon Oregano
- 5 Buns
- 5 slices Provolone cheese
Instructions
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Place beef chuck roast into slow cooker. In a separate bowl whisk together remaining ingredients then pour over roast.
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Cook on high 4–5 hours or on low 6–8 hours until beef is very tender. Remove, slice thinly, return to the slow cooker and let warm in the juices for 30 minutes.
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Place the beef on a toasted roll and top with provolone. Broil on low until the cheese melts. Optional: sprinkle with dry oregano.
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Strain the remaining beef juices and serve as au jus for dipping.
Notes
When storing leftovers, keep the beef and au jus separate to preserve the roast’s texture. The jus will continue to break down the meat if stored together. Separating them ensures great sandwiches the next day.
Nutrition
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