Slow Cooker French Dip

This slow cooker French dip is the ultimate easy comfort food, with tender, flavorful beef piled on crusty rolls, melted cheese, and savory au jus for dipping. The Crock Pot does all the work for this cozy, family-friendly dinner!

Before You Get Started

Before you dive in, here are a few helpful tips to make sure your French dip turns out perfectly every time:

• Pick the right cut of beef roast: Chuck roast is my go-to. It’s affordable, easy to find, and cooks down into tender, juicy shreds.
• Don’t skip the sear if you can help it: Browning the roast in a skillet before adding it to the slow cooker gives you deeper flavor. That said, if you’re pressed for time, you can toss it right in.
• Use low-sodium broth: This gives you more control over the saltiness of your jus.
• Choose sturdy rolls: French rolls or hoagie buns hold up best when dipped in au jus. Toast them before adding the beef so they don’t fall apart.
• Cheese matters: Provolone is traditional, but Swiss or mozzarella are just as delicious.

** Pro Tip: Toast your rolls under the broiler before piling on the beef. It makes all the difference in keeping your sandwich from getting soggy.

Step-by-Step: How to Make a Slow Cooker French Dip

This isn’t a complicated recipe, but there are a few tricks that make it extra good. Think of it like standing next to your grandma in the kitchen, listening as she shares little secrets along the way. Here we go!

Step 1: Sear the Beef

Start by searing the chuck roast in a hot skillet with a splash of oil. Give it a few minutes on each side until it’s nice and brown. That golden crust builds rich flavor in your final sandwich. If you’re short on time, you can skip this step, but it’s worth the extra effort.

** Wondering if you can cook the beef from frozen? It’s best to thaw first so it cooks evenly and safely.

Step 2: Layer the Aromatics and Beef

Onions and garlic go into the bottom of the slow cooker first. They cook down, flavor the broth, and practically melt into the jus. Slice the onions thin so they soften nicely. Add the seared beef on top.

Step 3: Add the Broth and Seasonings

Now pour in beef broth, Worcestershire sauce, soy sauce, and a splash of sherry wine if you have it on hand. Toss in the thyme, rosemary, and bay leaf. This mixture creates that savory, beefy dipping sauce that makes a French dip so irresistible.

Step 4: Slow Cook Until Tender

Cover and cook the beef on LOW for about 8 hours, or until it shreds easily with a fork. HIGH for 4 hours will work in a pinch, but low and slow is the key to melt-in-your-mouth texture.

Step 5: Shred the Beef and Strain the Jus

Once it’s done, transfer the roast to a cutting board and shred it with two forks. Discard any large fatty pieces. Strain the cooking liquid through a fine mesh sieve to remove the onions and herbs. This gives you a smooth, restaurant-style jus, but if you like the extra onions for flavor, feel free to leave them in the juices or add them to the meat.

** Pro Tip: If you want to skim fat easily, chill the jus for a couple of hours. The fat will harden on top and lift right off.

Step 6: Assemble and Broil the Sandwiches

Pile the shredded beef on toasted rolls, top with a slice of cheese, and slide them under the broiler just long enough to melt. Keep a close eye on them since cheese melts fast and bread burns quickly under the broiler.

** Pro Tip: Broil the sandwiches open-faced so the cheese melts evenly before you close them up.

Serving Suggestions

Round out the meal with simple sides like potato chips, French fries, or baked potato wedges. For something lighter, pair the sandwiches with a crisp green salad or roasted root vegetables. A bowl of coleslaw or even some fresh fruit works nicely, too.

Variations and Customizations

You can take this basic recipe and make it your own.

• Swap out the provolone cheese for Swiss, mozzarella, or even pepper jack if you like a little kick.
• Try ciabatta, sourdough, or baguettes instead of French rolls or hoagie rolls.
• Add caramelized onions, sauteed mushrooms, or a swipe of horseradish mayo for extra flavor.
• Want to lighten it up? Use a leaner cut of beef or serve the sandwiches open-faced.
• If you’re short on time, you can make this in the Instant Pot. Just pressure cook for about 60 minutes, then let the pressure release naturally.

Preparation and Storage Tips

Leftovers keep well, which makes this a great meal for busy weeks.

• Store: keep the shredded beef and au jus separately in airtight containers in the fridge for 3-4 days.
• Freeze: store both the meat and jus in the freezer for up to 3 months. Just thaw in the fridge overnight.
• Reheat: warm the beef gently in the jus on the stovetop or in the microwave until heated through.
• Make Ahead: cook the beef a day in advance, then reheat it in the jus before assembling the sandwiches.

Frequently Asked Questions

• Why is my beef tough? It probably just needs more time. Keep cooking on LOW until the beef pulls apart with a fork.
• Can I make this without wine? Yes! Simply leave out the sherry wine. The broth, soy sauce, and Worcestershire still give you plenty of flavor.
• How do I keep the sandwiches from getting soggy? Toast the bread before assembling and always serve the au jus on the side for dipping.
• What’s the difference between a French dip and Italian beef? French dip keeps things simple with broth-based jus and melted cheese, while Italian beef is loaded with herbs, spices, and peppers, often served with jus poured over the sandwich.
• Can I make this ahead for a crowd? Absolutely. Cook and shred the beef a day ahead, then reheat it in the jus and keep it warm in the slow cooker until serving.