Crock Pot French Dip Sandwiches
You can leave the chuck roast and two cans of french onion soup as well as one can of beef consomme in the slow cooker and walk away.
After four to eight hours, you end up with fall-apart shredded beef, a self-made rich au jus from the cooking liquid, and hoagie rolls stuffed with provolone that you slid under the broiler. My family devours these.
My boys just call them steak sandwiches, and honestly, that's good enough for me.
The First Time I Made This — and Why It’s Been Monthly Since
The first time I made this my first reaction was \”oh holy amazing goodness\” which is still the most accurate reaction I've had to it. The effort to reward ratio is completely unfair in the best way – hardly any work and a huge reward.
I made french fries for the boys and a salad for myself. Everyone was happy.
I told my kids it was a steak sandwich, and they didn't question me at all. This one definitely goes on the monthly rotation in our house.
The Five Details That Make This More Than Just Slow Cooker Beef
- Chuck roast has the marbling and connective tissue that break down during long slow cooking into tender, shreddable beef — leaner cuts dry out
- French Onion + Beef Consommé soups build in flavor without a long ingredient list — you don’t need anything else in the sauce
- Reducing the liquid by half concentrates the au jus from watery to deeply savory and rich
- Searing the roast first adds browned flavor that slow cooking alone can’t create
- Broiling the assembled sandwiches melts and lightly browns the provolone so it holds everything together
Five Ingredients — Two Cans of Soup That Do All the Work
Chuck Roast (3 lbs)
The correct meat cut for this recipe is the shoulder, which allows for plenty of tenderness, marbling, and connective tissue that melts away during the long cook.
I wouldn't replace it with a leaner cut like round roast, as it won't have enough fat to stay juicy through 8 hours in the slow cooker. You'll end up with dry, stringy beef. It's gotta be chuck roast.
Campbell’s French Onion Soup (2 cans, condensed)
Used condensed, straight from the can — don't add water or you'll dilute everything. This is the base of the au jus. It also adds onion flavor, and beef stock to the mix without any effort on your part.
Definitely go for canned soup; I've attempted making this from scratch and the canned version is easier and just as tasty.
Campbell’s Beef Consommé (1 can)
Adds concentrated beef flavor which gives the au jus a deep, dark, rich color. This is the secret ingredient that makes the dipping sauce taste like you put in a lot more effort than you actually did.
Don't skip it or substitute with regular beef broth; come on, it’s clarified and more concentrated. And, yes, it makes a difference.
Hoagie Rolls
They should be soft and sturdy enough to withstand the beef and a dip in au jus without crumbling immediately. If that's what you have, French bread slices will work great, too. I’d steer clear of anything too crusty that could tear the roof of your mouth.
Provolone Cheese
Provolone is mild and melty, and it's the classic choice for French Dips. Use 1–2 slices per sandwich. The move is 2 slices broiled until lightly browned. Swiss is ok in a pinch, but provolone is the one that really does the trick.
How to Make Crock Pot French Dip Sandwiches
Step 1: Sear the Roast
In a large skillet over medium-high heat, add 2 tablespoons of vegetable oil. Brown the chuck roast on all sides for about 3 to 4 minutes, aiming to achieve a deep brown crust, rather than just a gray one.
The aroma here is fantastic and indicates that the taste is developing. Don't miss out on this step because that sear adds a flavor layer that a slow cooker can't match.
Step 2: Slow Cook
Place the seared roast and all 3 un-drained cans of soup into a 6-quart slow cooker. Let it cook on high for 4 hours or on low for 8-10 hours until the meat is fork-tender.
You'll know it's done when the meat easily pulls apart with two forks and it offers no resistance.
Step 3: Shred the Beef and Make the Au Jus
Place the roast in a big bowl. There will be large pieces of fat. Take this off and discard. Next, shred the leftover beef.
Simultaneously, pour the cooking liquid from the slow cooker over a strainer into a small saucepan. Then, simmer it over medium heat until it is reduced by half. This is the step people often rush, and they shouldn't. Starting off thin and a bit weak-tasting, after 10 to 15 minutes, it transforms into a rich and glossy au jus absolutely worth every dip.
Step 4: Assemble and Broil
Add shredded beef to your hoagie rolls and cover with 1-2 slices of provolone cheese. Put your rolls in the oven on a baking sheet and broil on low until the cheese melts and starts to brown on the edges.
Be careful — it can go from perfect to burned in about 30 seconds under the broiler. Serve immediately with the au jus on the side.
What We Put on the Table With These
- Serve with french fries, potato chips, or a simple green salad
- Set out extra au jus in small bowls so everyone can dip to their taste
- Coleslaw on the side is a nice contrast to the richness of the beef
- Great for feeding a crowd — the slow cooker keeps the beef warm for hours
- The slow cooker can go straight to the table for self-serve sandwiches at a party
How to Store It and What to Prep the Night Before
- Refrigerator: Store beef and au jus separately in airtight containers for up to 4 days
- Freezer: Shredded beef freezes well for up to 3 months; freeze au jus separately
- Reheating: Reheat beef on the stovetop or microwave with a splash of au jus to keep it moist
- Make-ahead: Sear the roast the night before, refrigerate it, then add everything to the slow cooker in the morning
Crock Pot French Dip FAQ
What is the best cut of meat for French Dip?
Without question, the best option is the chuck roast. It has wonderful marbling, and the connective tissues break down beautifully as they cook long and slow. You end up with beef that is tender and juicy, not dry and stringy. The round roast and sirloin are simply too lean. They will be a disappointment after 8 hours in the crockpot.
What is French Dip dipped in?
Au jus is made from the hot, concentrated cooking liquid from the roast. This is done by reducing on the stovetop to intensify the flavor of the liquid. For this recipe, it builds itself from the soups and the beef drippings.
Reducing the cooking liquid properly takes 15 minutes, and it's well worth the time. The difference between a proper au jus and a sauce made without reducing the cooking liquid is huge. Don't skip this step.
What’s the difference between a French Dip and a Philly Cheesesteak?
A French Dip consists of shredded or sliced roast beef served on a soft roll and comes with au jus to dip it in. For a Philly Cheesesteak, you have thinly sliced ribeye, cooked on a griddle with onions, and topped with cheese (also no dipping sauce).
Both options are good. The French Dip is usually easier to make at home since the slow cooker does all the work for you.
High or low setting — which is better?
Both settings work great! Use high for 4 hours if you need dinner earlier. Use low for 8-10 hours if you are setting it up in the morning and going about your day.
When I have the time, I like to go low and slow. It gives the beef time to get more tender and gain greater depth of flavor.
Do I have to sear the roast first?
While the answer is technically no, I'd say yes for practical purposes. That five-minute sear creates a browned crust on the outside of the roast that adds real depth to both the beef and the au jus. It's one extra pan and about five minutes. Worth it every time.
Five Ways to Change This Up
- Swap the cheese: Swiss, pepper jack, or mozzarella all work in place of provolone
- Add vegetables: Sliced mushrooms and onions in the crockpot add more depth
- Bread options: French bread, baguette slices, or even slider rolls for a party version
- Lower sodium: Use low-sodium versions of both soups to cut back on salt
- In a hurry: Skip the broiling and melt the cheese in the microwave — still great
Five Ways to Use the Leftover Beef
- Leftover shredded beef is excellent in tacos or burritos
- Stir into beef noodle soup with broth and egg noodles
- Pile over mashed potatoes and use the au jus as a gravy
- Use as a baked potato topping
- Make it again the next day as French Dip — leftovers reheat perfectly
The Two Ingredient Choices Worth Seeking Out
This recipe is already a win with basic grocery store ingredients, however two things are worth sourcing intentionally:
Provolone cheese is good. When you get the cheese toasted on the sandwich and see that it is lightly browned, you realize that this is not just a sandwich, it is an experience. Provolone that is sliced at the deli counter also melts better than the provolone in the plastic packaging. When melted, this cheese provides a better cheese pull than other cheeses.
Boar's Head provolone is a shop's standard offering if they carry it. Two slices per sandwich, broiled, until they begin to bubble and brown.
Good Setup for an Au Jus Reduction
The cooking liquid needs to reduce by 50% on the stovetop — a small, heavy saucepan will help achieve this because the reduction will happen evenly and quickly without burning.
In a home kitchen, the primary tool used for this job is a 2-quart stainless steel saucepan.
Lighter Version
To reduce the amount of fat in the chuck roast, trim the visible fat before starting to cook. Instead of 2 slices of provolone cheese, use just 1. When serving, do so open-faced on half a roll to reduce the carbohydrate content.
Choose low-sodium options for both soups to help cut down on salt. As for the dipping, do it lightly. Most of the sodium is in the au jus.
Other Slow Cooker Beef Dinners Worth Knowing
Philly Cheese Steak Crock Pot Recipe – beef, peppers, onions, and melted cheese, with all the flavor and none of the hassle of standing over the stove.
Crock Pot Beef and Noodles is made with chuck roast that's been slow-cooked in rich beef broth and then shredded and mixed with thick egg noodles. Your entire house will smell fantastic!
Crock Pot Beef Stroganoff is slow cooked tender beef in a creamy mushroom sauce served over egg noodles. Another set-it-and-forget-it slow cooker dinner!
After making these crock pot French dip sandwiches, leave a comment below and tell me how it went.
Crock Pot French Dip Sandwiches
Equipment
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6-quart slow cooker
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Skillet
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Saucepan
Ingredients
- 3 lbs chuck roast
- 2 cans Campbell’s French Onion Soup condensed, undrained
- 1 can Campbell’s Beef Consommé undrained
- 6 hoagie rolls
- 12 slices provolone cheese 2 slices per sandwich
Instructions
Instructions
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Heat vegetable oil in a large skillet over medium-high heat. Sear chuck roast on all sides, about 3 to 4 minutes per side.
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Transfer seared roast to a 6-quart slow cooker. Add French onion soup and beef consomme without diluting.
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Cook on high for 4 hours or low for 8 to 10 hours, until beef is fall-apart tender.
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Transfer roast to a bowl and discard large pieces of fat. Shred beef with two forks.
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Strain cooking liquid into a saucepan and simmer over medium heat until reduced by half, about 10 to 15 minutes.
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Pile shredded beef on hoagie rolls and top with provolone.
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Broil on low until cheese is melted and lightly browned. Serve immediately with au jus for dipping.