CROCKPOT FRENCH DIP SANDWICHES
- WineCheeseScallops
- Jan 8
- 5 min read
Who doesn’t love a tender, juicy sandwich packed with flavor? These Crockpot French Dip Sandwiches are the perfect combination of effortless and indulgent. Slow-cooked beef is seasoned to perfection, served on crusty sandwich rolls, and topped with melty provolone cheese. The pièce de résistance? A savory au jus dipping sauce that takes the whole experience to the next level.
Whether you’re hosting a game day party, feeding a hungry family, or treating yourself to a comforting dinner, this recipe has you covered. With minimal prep and the magic of a slow cooker, you can create a dish that feels restaurant-quality right in your own kitchen!
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Beef Chuck Roast
The chuck roast is the star of the show in this recipe. This cut is perfect for slow cooking, as the marbling melts into the meat during the long cook time, leaving it tender and flavorful. It's a budget-friendly choice that transforms into something truly special when combined with rich broths and seasonings.
French Onion Soup
Canned French Onion Soup isn’t just a pantry staple—it’s a shortcut to deep, savory flavor. Its caramelized onion undertones and aromatic herbs complement the beef beautifully, infusing it with a complex, satisfying taste that tastes like you spent hours creating a homemade broth.
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This recipe was inspired by classic French Dip sandwiches, which originated in Los Angeles in the early 20th century. The invention of the "dip" has been hotly contested between two rival restaurants, but one thing’s for sure: the combination of tender beef, crusty bread, and a savory jus is a timeless winner.
We wanted to take the flavors of this iconic dish and make them accessible for busy weeknights, so we turned to our trusty crockpot. This method lets you set it and forget it while still achieving the mouthwatering, melt-in-your-mouth beef that makes a French Dip so special. Plus, with our tangy, reduced au jus, the flavor is next-level amazing.
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Tips, Serving Suggestions, and Storage Advice
Toast the Rolls: Lightly toasting the sandwich rolls keeps them from getting soggy when filled with the juicy beef.
Cheese Options: Swap provolone for Swiss, mozzarella, or even Gruyère for a different twist.
Add Caramelized Onions: For extra sweetness, layer caramelized onions onto the sandwiches before baking.
Low-Sodium Option: Use low-sodium soups to control the saltiness of the dish.
Fresh Herbs: Add a sprig of rosemary or thyme to the crockpot for an herbal note.
Make Ahead: The beef and au jus can be made a day ahead and reheated when ready to serve.
Freezer-Friendly: Store leftover beef and sauce in separate containers for up to 3 months.
Au Jus Shortcut: No time to reduce the au jus? Serve it straight from the crockpot for dipping.
Vegetable Pairing: Serve with a side of roasted veggies or a simple green salad.
Spice it Up: Add a pinch of red pepper flakes to the au jus for a spicy kick.
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Unique Recipe Qualities | CROCKPOT FRENCH DIP SANDWICHES
Set-it-and-forget-it slow cooker method.
Perfectly tender, shred-apart beef.
Rich, savory, and tangy homemade au jus.
Quick oven-baking for melty cheese.
Customizable with your favorite bread or cheese.
Minimal prep time—perfect for busy days.
Crowd-pleasing comfort food.
Great for leftovers or meal prep.
Inspired by a classic French favorite.
Easy to elevate with gourmet toppings or sides.
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Ingredients:
3 pounds beef chuck roast
2 (10.5 oz) cans condensed French Onion Soup
1 (10.5 oz) can Beef Consommé
8 sandwich rolls
8 slices provolone cheese
¼ cup red wine vinegar (or dry red wine)
1 tablespoon Worcestershire sauce
1 tablespoon unsalted butter
¼ teaspoon Kosher salt
½ teaspoon fresh cracked black pepper
½ teaspoon garlic powder
Instructions:
Place the beef chuck roast in a crockpot. Pour the French Onion Soup and Beef Consommé over the roast.
Cover and cook on low for 8 hours (or high for 4 hours) until the beef easily shreds with a fork.
Remove 3 cups of the cooking liquid and transfer to a saucepan. Add red wine vinegar and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer. Cook until reduced by half, about 10–15 minutes.
Transfer the beef to a shallow dish and shred with a fork.
Preheat the oven to 350°F. Place the sandwich rolls on a baking sheet. Fill each roll with shredded beef and top with a slice of provolone cheese. Cover with foil and bake for 5 minutes, or until the cheese is melted.
Serve sandwiches immediately with the reduced au jus on the side for dipping.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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FAQS
Q: Can I use a different cut of beef?
A: Yes! Brisket or bottom round roast can work, but chuck roast is best for its marbling.
Q: Can I use fresh onion soup instead of canned?
A: Absolutely! Homemade French Onion Soup will add a gourmet touch.
Q: How can I make this gluten-free?
A: Use gluten-free rolls and double-check the soups for gluten-free certifications.
Q: What’s the best way to reheat leftovers?
A: Warm the beef and au jus separately on the stovetop or in the microwave, then assemble the sandwiches fresh.
Q: Can I skip reducing the au jus?
A: Yes, but reducing it deepens the flavor and adds a richer taste.
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