This easy crockpot French dip sandwiches recipe builds its own rich jus as it cooks, so there’s no need for beef broth, consommé, or au jus packets!
Why this recipe works
No beef broth, no canned consommé, no au jus packet, and no long list of special ingredients… just crockpot French dip sandwiches with fork-tender chuck roast and a rich dipping jus that makes itself.
My version keeps things quick and easy by letting a packet of beefy onion soup mix and the juices from the roast do all the work. Searing the roast before it goes into the crock is key to even more flavor. A deep brown crust adds richness to both the beef and the jus, and it takes just a few minutes. From there, the slow cooker handles everything else.
I make French dip sandwiches for parties because it’s really easy to transport in the crock if needed, plus, it keeps warm on the low setting while people mingle. The same goes for pulled pork sandwiches and BBQ beef sandwiches!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEFY ONION SOUP MIX – The star ingredient, and the reason why we can skip out of the beef broth, consomme, and au jus packet. You can typically find beefy onion soup mix near the regular onion soup mix at most grocery stores. If you can’t find the beef flavored onion soup mix, use the regular and replace the water with beef broth.
ROAST – You want a chuck roast that has some fat and/or marbling for flavor, but you don’t want an excessive amount of fat. Trim the fat but leave some so you get flavor, but not a bunch of rendered fat left after cooking. While the chuck roast is our top pick for this recipe due to its fat marbling, you can also use rump roast, bottom round roast, or top sirloin roast.
CHEESE – I personally like mozzarella on my French dip sandwiches, though you can easily swap the mozzarella out with either provolone or Swiss if preferred.
FRENCH ROLLS – You want sturdy rolls that can stand up to a dunk in the jus without turning to mush. Give ’em a toast so they hold their shape even better. Hoagie rolls or a split ciabatta loaf work well too if you can’t find French rolls.
How to Make Crockpot French Dip Sandwiches
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Trim large excess hunks of fat from the roast if needed.
- Combine olive oil, garlic salt, and pepper, then rub all over the roast.
- Heat olive oil in skillet over medium-high heat until shimmering. Sear meat on both sides for about 5 minutes.
- Place meat in crockpot and sprinkle on onion soup mix.
- Pour water over everything and cook on low for 6-7 hours or on high for 3-4 hours.
- Remove meat from crockpot and shred, then keep warm. Empty the juice from the crockpot into a fat separator or skim fat off the top.
- Preheat oven to 400 F.
- Slice buns in half if they aren’t already. Place all buns, with the inside of the bun facing up, on a baking sheet. Toast for 5 minutes and remove from the oven.
- Divide the shredded meat evenly amongst the bottom buns and set the top buns aside. Add shredded mozzarella cheese and toast another 5 minutes, or until melted.
- Add the bun tops and serve with au jus.
Frequently Asked Questions & Expert Tips
A French dip is a hot sandwich of thinly sliced or shredded beef served on a French roll with a side of au jus, the savory beef juice, for dipping. Melty cheese is a popular addition, and each bite gets dunked into the warm jus before eating.
Chuck roast is the most popular choice. It is well marbled, affordable, and turns fall apart tender after a long slow cook, making shredding really easy. A shoulder or rump roast works well too.
No, but I highly recommend it. Searing it builds a brown crust that adds deeper flavor to both the beef and the jus. You can skip it if needed, but I suggest giving it a try!
Storage and Freezing Information
Store cooled leftover shredded beef and jus together in an airtight container kept in the refrigerator for up to 4 days. To reheat, warm the beef gently on the stovetop or in the microwave, adding a splash of water if the jus has thickened.
To freeze, let it cool completely, then place the beef in its jus in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also make the beef ahead of time and hold it in the slow cooker on the low or warm setting until you are ready to serve.
Serving Suggestions
Crockpot French dip sandwiches are pretty hearty on their own, but creamy sides for potlucks or football parties would probably be my go-to! Specifically homemade coleslaw, my mom’s potato salad, or Amish macaroni salad. Otherwise, for everyday dinners, French fries, potato chips, or a simple green salad are all great options!
For get-togethers, I typically slice the rolls in half for smaller grab-and-go sandwiches. You can keep the beef and jus on warm or low in the crockpot, pile the buns on the side, and lay out options of different cheeses for parties. I will say, however, do not skip the step where you toast the bread! It really helps the sandwich hold up to the au jus.
More Crockpot Beef Recipes
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Crockpot French Dip Sandwiches
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 pound beef chuck roast
- 1 Tablespoon olive oil plus a splash for searing the meat
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- 1 packet beef flavor onion soup mix
- 2 ½ cups water
- 6 French rolls
- 1 ½ cups shredded mozzarella cheese
Things You’ll Need
- Baking sheet for toasting buns
Before You Begin
- You can typically find beefy onion soup mix near the regular onion soup mix at most grocery stores. If you can’t find the beef flavored version, use regular onion soup mix and replace the water with beef broth.
- You want a chuck roast that has some fat and/or marbling for flavor, but you don’t want an excessive amount of fat. Trim the fat but leave some so you get flavor, but not a bunch of rendered fat left after cooking. While the chuck roast is our top pick for this recipe due to its fat marbling, you can also use rump roast, bottom round roast, or top sirloin roast.
- Wait until the very end to add any extra salt. The soup mix is salty on its own, so always taste the jus first.
Instructions
- Trim large excess hunks of fat from the roast if needed.3 pound beef chuck roast
- Combine olive oil, garlic salt, and pepper, then rub all over the roast.1 Tablespoon olive oil, 1/2 teaspoon garlic salt, 1/4 teaspoon black pepper
- Heat a small amount of olive oil in skillet over medium-high heat until shimmering. Sear meat on both sides for about 5 minutes.
- Place meat in crockpot and sprinkle on onion soup mix.1 packet beef flavor onion soup mix
- Pour water over everything and cook on low for 6-7 hours or on high for 3-4 hours.2 1/2 cups water
- Remove meat from crockpot and shred, then keep warm. Empty the juice from the crockpot into a fat separator or skim fat off the top.
- Preheat oven to 400 F.
- Slice buns in half if they aren’t already. Place all buns, with the inside of the bun facing up, on a baking sheet. Toast for 5 minutes and remove from the oven.6 French rolls
- Divide the shredded meat evenly amongst the bottom buns and set the top buns aside. Add shredded mozzarella cheese and toast another 5 minutes, or until melted.1 1/2 cups shredded mozzarella cheese
- Add the bun tops and serve with au jus.
Expert Tips & FAQs
- The nutrition facts listed here are subject to how much jus you consume. What is shown includes a full equal portion of the jus, split into 6 servings, which you’re unlikely to consume all of.
- Store cooled leftover shredded beef and jus together in an airtight container kept in the refrigerator for up to 4 days. To reheat, warm the beef gently on the stovetop or in the microwave, adding a splash of water if the jus has thickened.
- To freeze, let it cool completely, then place the beef in its jus in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also make the beef ahead of time and hold it in the slow cooker on the low or warm setting until you are ready to serve.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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