Why You’ll Love This Recipe

French dips are my go-to when I want a sandwich that feels like a restaurant meal but takes almost no effort. The slow cooker turns an inexpensive roast into melt-in-your-mouth beef, and the cooking liquid doubles as the dipping sauce. Here’s why I think you’ll love it:

Almost no hands-on time. Ten minutes of prep, then the slow cooker does the rest.
Built-in au jus. The broth becomes a deeply savory dipping sauce with no extra work.
Perfect for a crowd. One roast makes enough sandwiches for game day or a busy weeknight.
Easy to customize. Swap the cheese, add peppers, or turn up the spice.

Ingredients

For the beef:

3 to 4 lbs (1.4 to 1.8 kg) boneless beef chuck roast (or rump or bottom round roast)
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp olive oil (optional, for searing)
1 large yellow onion, sliced
4 cloves garlic, smashed
3 cups (720 ml) beef broth
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves

For the sandwiches:

6 to 8 hoagie or French rolls, split
2 tbsp butter, softened
8 to 12 slices provolone or Swiss cheese
Optional: sliced pickled peppers or giardiniera

For the au jus:

Reserved cooking liquid from the slow cooker
Splash of beef broth, if needed

Directions

Season the roast. Pat the beef dry and sprinkle it all over with the salt and pepper.
Sear (optional). Heat the oil in a skillet over medium-high heat and brown the roast for 3 to 4 minutes per side. I do this when I have the time, since it adds a deeper flavor, but you can skip it.
Load the slow cooker. Scatter the onion and garlic across the bottom, then set the roast on top.
Add the liquid. Pour in the broth, Worcestershire sauce, and soy sauce. Add the thyme, oregano, and bay leaves.
Cook. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork.
Shred the beef. Remove the roast to a cutting board and discard the bay leaves. Shred the meat with two forks, discarding any large pieces of fat.
Prepare the au jus. Strain the cooking liquid through a fine-mesh sieve and skim off the fat. Taste and add a splash of broth or a pinch of salt if needed. Keep it warm.
Toast the rolls. Preheat the broiler. Spread the cut sides of the rolls with butter and toast them under the broiler for 1 to 2 minutes until golden.
Assemble. Pile the shredded beef onto the rolls and top with the cheese. Broil for 1 to 2 minutes more until the cheese is melted and bubbly.
Serve. Pour the warm au jus into small cups and serve alongside the sandwiches for dipping.

Servings and Timing

Servings: 6 to 8 sandwiches
Prep time: 10 minutes (15 minutes if searing)
Cook time: 8 to 10 hours on low, or 4 to 5 hours on high
Assembly time: 10 minutes
Total time: about 4 hours 30 minutes on high, or 8 hours 30 minutes on low, at minimum

Variations

Philly-style: Top the beef with sautéed green peppers and onions before adding the provolone.
Spicy dip: Add a teaspoon of red pepper flakes to the slow cooker, or serve with sliced jalapeños.
French onion dip: Add extra caramelized onions and swap in Gruyère cheese.
Garlic butter rolls: Mix minced garlic and parsley into the butter before toasting.
Instant Pot: Pressure cook the roast with the liquid for 60 to 70 minutes, then let the pressure release naturally.
Gluten-free: Use gluten-free rolls and replace the soy sauce with tamari.

Storage/Reheating

Refrigerator: Store the shredded beef in its au jus in an airtight container for up to 4 days. Keep the rolls separate so they don’t turn soggy.
Freezer: Freeze the beef and au jus together for up to 3 months. Thaw overnight in the fridge.
Reheating: I warm the beef gently in a covered saucepan over medium-low heat, adding a splash of broth if it looks dry. The microwave works in a pinch, covered, in 1-minute bursts.
Leftover idea: I like to stir leftover beef into a quick soup, or pile it onto nachos or a baked potato.

FAQs

What’s the best cut of beef for French dips?
I use chuck roast because its marbling keeps the meat juicy and tender after a long cook. Rump roast and bottom round also work, but they’re leaner and can turn a bit drier.

Do I have to sear the roast?
No, it’s optional. Searing adds a richer flavor, but the sandwiches still taste great without it.

Can I cook it from frozen?
I don’t recommend it. Frozen roasts take too long to come up to a safe temperature in a slow cooker, so thaw it in the fridge first.

What cheese is traditional?
Provolone and Swiss are the classics. I love the mild, melty quality of provolone best.

Why is my au jus too salty?
Regular beef broth plus soy sauce can add up. I recommend low-sodium broth and low-sodium soy sauce, and you can always thin the jus with a little water.

Can I make this ahead for a party?
Absolutely. I often cook the beef a day ahead, then reheat it in the au jus and assemble the sandwiches just before serving.

Conclusion

These Slow-Cooker French Dips are the kind of recipe I come back to again and again. Hours of gentle cooking turn a simple roast into tender, flavorful beef, and a cup of warm au jus makes every bite better. Give them a try the next time you need an easy crowd-pleaser. If you make them, I’d love to hear how they turned out!

Slow-Cooker French Dips

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These slow-cooker French dips are made with chuck roast simmered until fork-tender in a savory, herb-scented beef broth. Pile the shredded or sliced beef onto toasted rolls, top with melty provolone, and dunk each bite in the rich au jus. It’s an easy, hands-off dinner that feeds a crowd.

Author: Laura
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: undefined
Category: undefined
Method: Slow Cooker
Cuisine: American

Instructions

Pat the roast dry and season all over with the salt and pepper.
Heat the oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned. Transfer to a 6-quart slow cooker.
Add the sliced onion to the skillet and cook for 3 to 4 minutes, scraping up the browned bits. Stir in the garlic and cook for 30 seconds.
Scatter the onion and garlic over and around the roast in the slow cooker.
In a medium bowl, whisk together the beef broth, water, Worcestershire sauce, soy sauce, thyme, and oregano. Pour over the roast and tuck in the bay leaves.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork.
Remove the roast to a cutting board and shred or thinly slice the meat. Discard the bay leaves.
Strain the cooking liquid through a fine-mesh sieve into a bowl, skim off any excess fat, and keep warm. This is your au jus. Return the beef to the slow cooker with a splash of the jus to keep it moist.
Preheat the broiler. Spread the cut sides of the rolls with butter and toast under the broiler for 1 to 2 minutes until golden.
Pile the beef onto the bottom halves of the rolls, top with 2 slices of cheese each, and broil for 1 to 2 minutes until melted and bubbly. Add the roll tops and serve with small bowls of warm au jus for dipping.

Notes

Searing the roast is optional but adds deeper flavor to the au jus.
Low sodium beef broth and low sodium soy sauce keep the jus from becoming too salty as it reduces. Taste and adjust before serving.
For a more intense jus, simmer the strained liquid in a saucepan for 10 minutes.
Make ahead: cook the beef up to 2 days ahead and refrigerate in its juices. Reheat gently on the stovetop or in the slow cooker.
Storage: refrigerate leftover beef and jus separately in airtight containers for up to 4 days.
Freezing: freeze the beef in its jus for up to 3 months. Thaw overnight in the fridge before reheating.
Variations: add sauteed mushrooms or sliced bell peppers, swap the cheese for white cheddar, or spread the rolls with horseradish mayo.

Nutrition

Serving Size: 1 sandwich with au jus
Calories: 640
Sugar: 5 g
Sodium: 1380 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 38 g
Fiber: 2 g
Protein: 48 g
Cholesterol: 145 mg