Oh holy amazing goodness. These are the words that I am using to describe this french dip crock pot recipe.
French Dip Crock Pot Dinner Recipe
I’ll admit, I’m a huge fan of the crock pot for making dinner. If it can do atleast 80% of the work for me, life is good. Well, life is good anyways, but you get the point, right?
(recipe post updated Oct, 5th, 2020)
And, since my Crock Pot Philly Cheese Steak recipe is so popular this time of year, I figured I’d put something together that was equally as amazing and I might have to say that I *think* I might have beat the Philly Cheese Steak Crock Pot recipe. Seriously, this crock pot french dip recipe is simply amazing. And, it’s literally and toss and go recipe perfect for those nights with sports practices, church commitments or those days when you just flat out don’t feel like cooking. Ever have those? I do.
This Crock Pot French Dip recipe is a keeper!
For this slow cooker french dip, I used a three-pound chuck roast. For beef crock pot recipes this is my favorite cut of meat. It cooks low and slow in the crock pot so well and turns out to be a delicious mess of tender shredded beef when it’s done simmering all day. In all honesty, this recipe for french dip does call for Campbell’s condensed soups, but it’s all good. The french dip sauce that it makes is simply delicious and it would take a lot of unique ingredients to get to this height of awesomeness and like I said… sometimes we just need easy, right? In my opinion, this is the best french dip recipe that I’ve ever made and super bonus points for being incredibly easy.
In case I haven’t sold this one enough… these easy french dip sandwiches need to be on your menu. Like.this.week. I served it with french fries for the boys and I had a salad with it. And, for triple bonus points – our kids loved it! Of course, they love steak, so I called it a steak sandwich. Easy enough, right?
This slow cooker french dip recipe will make your life easier! Promise!
Now, onto the cooking steps. There’s literally four. Love that.
First, I browned my chuck roast in about two tablespoons of vegetable oil. I don’t think that you should skip this part. If you hate doing dishes as much as I do, I also might consider grabbing the Ninja 3-in-1 Slow Cooker. It is a stovetop as well as a slow cooker, so there is no need to a) dirty another pan from browning your meat and b) you don’t lose the amazing flavors that are in the pan when you brown meat. But, you don’t need one for this recipe, so just use two pans and use a spatula to get all the goodness from the pan.
Next, pour in your soups. I get it, I get it… they’re soups. They’re soups, and they rock this recipe. ‘Nuff said.
Turn your slow cooker on high for four hours or on low for 8-10 hours. The day I made these I needed dinner to be done sooner that later so I did high. And it was still delicious, so I totally recommend that way if needed.
When your slow cooker is done cooking dinner for you, move your roast to a bowl and remove fatty pieces off. On my roast I had about a cup worth of fat. Shred the reminder in the bowl.
Next, remove any large chunks of meat or fat out of the juice that’s still left in the crockpot. Pour the juice from the crockpot into a pan that you can simmer in your stovetop. Simmer to reduce it to half. This will be your french dip sauce and it will be dang good.
Next, put your shredded meat onto hoagie rolls or french bread slices and top with provolone cheese. We like cheese, so I did two pieces over each french dip and put in the oven on low broil until the cheese was a little browned. De-licious.
Serve your French Dips with the sauce on the side and have a quiet dinner (everyone will be *quietly* devouring your sandwiches – I promise!)
Wait! If you like the idea of these French Dips, you may also be interested in these recipes below. Simply click on the picture to go to each post.
Twelve More Popular Crock Pot Dinner ideas I know that you’ll love:
Crockpot Ravioli Dinner – Delicious and easy!Â
Crock Pot Beef Stew – Hearty and so simple!
Slow Cooker Bacon Chicken Ranch Pasta – Add the uncooked pasta to the Crock Pot!
Crock Pot Beef and Noodles – Hearty and filling (especially amazing over mashed potatoes!)
Slow Cooker Pulled Pork – Cooks all day and the easiest dinner for the busiest nights!
Maid Rite Loose Meat Sandwiches – YUM!
Crock Pot Lasagna – WOW! Set and forget for this favorite American dish!
Crockpot Baked Ziti  – All you need is a chilly day and this!
Buffalo Chicken Crock Pot Sandwiches – This my friends, is ‘Merica in a Crock Pot!
Chicken Taco Meat – The easiest dinner ever! Use this delicious meat for tacos, salads, quesadillas … the options are endless!
Chicken Bacon Ranch Sandwiches – YUM!
Crockpot Enchilada Soup – Full of flavor!!
French Dip Crock Pot Dinner Recipe
Ingredients
- 3 pound chuck roast
- 2 T vegetable oil
- 2 cans Campbell's French Onion Soup
- 1 can Beef Consomme Soup
- 8 hoagie rolls
- 8-16 slices provolone (depending on if you want one or two pieces of cheese on each sandwich
Instructions
- Brown Chuck Roast in vegetable oil
- Add soups to chuck roast
- Slow cook on high for four hours or on low for 8-10 hours
- When slow cooker is done, move your roast to a bowl and remove fatty pieces off
- Remove any large chunks of meat or fat out of the juice that's still left in the crockpot
- Pour the juice from the crockpot into a pan that you can simmer in your stovetop
- Simmer au jus juice to reduce it to half (This will be your french dip sauce and it will be dang good.)
- Put your shredded meat onto hoagie rolls or french bread slices and top with provolone cheese
- Put sandwiches in the oven on low broil until the cheese is as browned as you like it
What kind of soups? How much? Did I miss it?
Hi Lisa, the recipe slipped out of the post – THAT’s a First! So sorry, it’s updated now. Thank you for bringing that to my attention!
I read through the entire article, waited for all the ads to come up and you DIDN”T put what kind of soup you used. Purposely? To get my email address? ANNOYING.
Hi Laurie, No that was not the intention, I am so sorry. The recipe slipped out of the post – It’s updated. Thank you for bringing that to my attention!
This sounds amazing but I don’t see the actual recipe or list of which soups you used? Help!!!
Hi Holly, I am SO sorry – the recipe slipped out of the post – THAT’s a First! So Sorry it’s updated. Thank you for bringing that to my attention!
Thank you so much! Adding it to next week’s menu!
Hi Kate, We just cooked your recipe in the crock pot last night and had it for lunch today. It was AWESOME! One of the best French Dip sandwiches we have had and so very quick & simple. Thanks so much for sharing!
Thanks for sharing this recipe. My family loved it. Very tasty and so easy. I will definitely be making it again.
I have a question: Are all of the souls in this recipe condensed soup? No water to add? Thanks!
Hi there, so sorry I didn’t see this until now. No you do not need to add any water.
Kate
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Do you use a frozen roast or thawed?
Hi Angie! Thawed.
Kate
Delicious! It was a big hit and is definitely a keeper. The only thing it’s missing is a good horseradish mayo slathered on both sides of the bread.
GREAT idea Alex!
I am making this for dinner as i type this. Am i supposed to add a can of water for each can of soup??
How do you keep your roast from being tough? The last roast I cooked in the crock pot I cooked on low for 10 hours and It was terribly tough, I also browned It before putting It int he crockpot.
Make sure there’s enough liquid in the crockpot to cover halfway up the roast. Skip browning step, use defrosted chuck roast (shoulder) and cook on high for 8 hours. So tender that way.
Glad you liked these too – we love them!
Kate
never been a fan of onion soup and onion dip sandwiches but I gave this a try and now I know what I’ve been missing for all these years I really really like it my son will refuse to eat onions at most they were cooked of course these onions are cooked and he loved it
This recipe was a hit for my family! Even for the ones that don’t like onions. Thanks for sharing.
This is my Go To sammich meal! My family LOVES these sandwiches. SO very easy to make and there are never leftovers!
Yay! Me too Amy! Glad you guys like it!
Kate
Hi Amy! So glad that you liked these! We LOVE them, too!
Kate
Made this for dinner tonight. The meat was delicious. I followed the recipe exactly and; when it came to transferring the juice from the crockpot to a sauce pan to reduce for the au jus, it did not turn out as written. In order for it to work as an au jus, you have to separate the fat from the juice with a fat separator; otherwise you’re just coating your sandwich in fat – gross! Once I did that, it was so good!
I don’t get it – I thought the meat came out really bland. I was so surprised with all that salty soup (plus I seasoned the meat when I browned it) that the meat could be so flavorless. It smelled amazing while it was cooked, and the Au jus was salty so it helped o it, but I wouldn’t make this recipe again. Sorry.
This was really good but I found it to be very fatty. First, I removed fat clinging to the meat. Then I spent a great deal of time trying to skim the fat off of the jus. Next time, I plan to cook a day ahead and let the fat hardened on top of the jus. Easy to reheat and serve this way. But otherwise, so delicious!!!
Hi there! Would love to make this recipe tonight – can you send me ingredients and recipe? I am having trouble finding it on the page. Thanks!!!
I would like to try this. However, What soups do you use?
Delicious and turned out exactly like the pictures! I used smoked provolone instead and it was perfect!!
Seriously the best French dip recipe ever!!! Thank you!
One of my families favorite meals! The meat is SO tasty! Plus super easy to prepare. Just a little effort on the front end to prep and then separating the fat from the meat at the end. Allow your Crockpot to do the cooking part! The Dipping Au Jus is simply the BEST. It offers SO much favor. I also Western Rolls to host the finished meat while using 2 thin slices of Smoked Provolone cheese to top it off! Low broil sandwiches for just a few minutes at 450 degrees.
This recipe was great! Tasty and easy! I brushed some melted butter and garlic powder on the bread before adding the meat and cheese and it really pulled it all together. I’ll be keeping this recipe for sure!
I’m a little confused in planning to make this, as the recipe says “cook time 4 hours” but then in the description it says to cook on high for 8 hours? Can you please confirm, do you mean on high for 4 hours or low on 8? Excited to try this, but definitely need to know if I’ve already missed the timeline for making it today (I had planned for the 4 hours, not 8).
Thanks!