If you’re craving a sandwich that hits all the right notes—tender, juicy beef with melted cheese and a rich, savory broth for dipping—then the Crock Pot French Dip Sandwiches Recipe is about to become your new favorite go-to. This recipe transforms a simple chuck roast into the ultimate comfort food, slow-cooked to perfection with aromatic herbs and spices, then piled high onto crusty rolls with gooey provolone. It’s hands-off cooking that delivers maximum flavor and an irresistible experience you’ll want to share with friends and family over and over again.
Ingredients You’ll Need
Gathering your ingredients for this Crock Pot French Dip Sandwiches Recipe is a breeze, and each one plays an essential role in crafting a symphony of taste and texture. From the hearty chuck roast to the fragrant herbs and that golden melted butter on the rolls, every component is carefully chosen to create those unforgettable layers of flavor.
- 3 pounds chuck roast (or rump roast, 2.5-4 pounds): The star of the dish, perfect for slow cooking to melt-in-your-mouth tenderness.
- 1 teaspoon dried oregano: Adds a subtle, earthy herbal note that complements the beef beautifully.
- ½ teaspoon dried thyme: Brings a hint of freshness to cut through the richness.
- 1 teaspoon garlic powder: Intense, savory garlic flavor without overpowering the meat.
- ½ teaspoon onion powder: Adds depth and a touch of sweetness to the seasoning mix.
- ½ teaspoon salt: Essential to enhance all the natural flavors of the beef and broth.
- ½ teaspoon black pepper: A mild kick that balances the seasoning.
- 1 medium onion, thinly sliced (optional): Creates a mellow base layer of sweetness and aroma in the slow cooker.
- 3 cups beef broth: The flavorful liquid that keeps the roast moist and forms the dipping jus.
- 2 tablespoons Worcestershire sauce: Adds umami depth and a little tang to the broth.
- 1 medium bay leaf: Infuses an aromatic, slightly floral essence in the cooking liquid.
- 6 sub-style rolls (sausage rolls): Sturdy and just the right size to hold that juicy beef and melted cheese.
- 2 tablespoons melted salted butter: For brushing on the rolls to get a golden, flavorful crust.
- 6 slices provolone cheese: Mild and creamy, the perfect cheese to melt over the beef.
How to Make Crock Pot French Dip Sandwiches Recipe
Step 1: Prep Slow Cooker
Start by spraying your slow cooker with cooking spray to prevent any sticking. Trim any excess fat from your chuck roast if you’d like a leaner sandwich, but leaving some fat will enhance juiciness and flavor.
Step 2: Season the Beef
Mix together oregano, thyme, garlic powder, onion powder, salt, and black pepper. Rub half of that flavorful blend onto one side of the beef. If you’re using sliced onions, spread them along the bottom of your slow cooker as a flavorful bed. Place the roast on top, seasoned side down, then rub the remaining seasoning over the top of the beef for full coverage.
Step 3: Add Broth and Seasonings
Pour the beef broth gently around the edges of the slow cooker, ensuring you don’t wash off the herbs on the roast. Add the Worcestershire sauce and tuck in the bay leaf for subtle aromatic magic.
Step 4: Slow Cook the Roast
Cover your slow cooker and let it do the hard work by cooking on LOW for 7 to 8 hours. You’ll know it’s done when the beef can be shredded easily with two forks, offering that perfect pull-apart texture. Remember to discard the bay leaf afterward.
Step 5: Shred Beef
Once cooked, remove the roast and let it rest for about 10 minutes – this helps juices redistribute for maximum flavor. Then, use two forks to shred the meat finely. This tender beef will soak up the dipping broth and sit perfectly on your rolls.
Step 6: Toast the Rolls
Preheat your oven’s broiler and lightly spray a baking sheet. Slice open your sub rolls and place them cut-side up on the sheet. Brush both sides generously with melted butter, then cut your provolone slices in half and arrange them on top of each roll. Pop them under the broiler for 1 to 2 minutes until the cheese melts and the bread turns golden.
Step 7: Assemble Sandwiches
Pile the shredded beef high on each toasted roll, then serve with the strained broth from the slow cooker on the side for dipping. That dipping jus is where all the magic comes alive—each bite dipped enhances the juicy, savory notes in a way that’s simply unforgettable.
How to Serve Crock Pot French Dip Sandwiches Recipe
Garnishes
Keep it simple and elegant with fresh garnishes like a sprinkle of chopped parsley or a few rings of pickled jalapeños if you want a spicy twist. These add a fresh pop of color and flavor that balance the rich beef perfectly.
Side Dishes
Classic sides like crispy French fries or a tangy coleslaw complement the hearty sandwiches so well. Roasted vegetables or a light green salad can also provide a fresh and vibrant contrast to this richly flavored meal.
Creative Ways to Present
Get creative by turning your sandwiches into sliders using smaller rolls for parties, or serve the shredded beef over a crisp baguette with melted cheese and au jus on the side for dipping—like a deconstructed French dip experience. For extra flair, add caramelized onions or sautéed mushrooms right on top of the beef for an indulgent touch.
Make Ahead and Storage
Storing Leftovers
Place any leftover shredded beef in an airtight container along with some of the cooking broth to keep it moist and flavorful. Keep the rolls separate, so they stay fresh and don’t get soggy when stored in the fridge for up to three days.
Freezing
You can freeze the shredded beef and broth mixture in freezer-safe containers for up to three months. Freeze the rolls separately or fresh when ready to serve, so your sandwiches stay as delicious as when freshly made.
Reheating
Gently reheat the shredded beef with some reserved broth in a skillet or slow cooker until warm. Toast the rolls fresh in the oven or toaster oven just before assembling to get that crisp, buttery crunch back.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! Chuck roast is ideal due to its marbling and texture, but rump roast or brisket will also work well, as long as you cook them low and slow until tender.
Do I have to use Worcestershire sauce?
While Worcestershire sauce adds a wonderful umami depth to the broth, you can substitute soy sauce or leave it out if you prefer a simpler flavor.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot by using the pressure cook setting for about 60-70 minutes, then letting the pressure release naturally for tender, juicy beef.
What kind of bread works best?
Sub rolls or hoagie rolls are classic and sturdy enough to hold the juicy beef without falling apart. Crusty French bread can be a great alternative if you prefer a crispier bite.
How do I keep the sandwiches from getting soggy?
Brushing melted butter on the cut sides and toasting the rolls creates a barrier that helps prevent sogginess. Serving the dipping broth on the side also keeps the bread from soaking up too much liquid too soon.
Final Thoughts
If you’re looking for a comforting and crowd-pleasing meal that requires minimal hands-on time but delivers incredible flavor, the Crock Pot French Dip Sandwiches Recipe is your answer. There’s something truly special about slow-cooked beef that melts with every bite, paired with melty cheese and that savory jus for dipping. It’s the ultimate sandwich to make any day feel like a little celebration. Go ahead, give it a try—you’ll wonder why you didn’t make this classic sooner!
Print
Crock Pot French Dip Sandwiches Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours 20 minutes
- Total Time: 7 hours 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
These Crock Pot French Dip Sandwiches feature tender, slow-cooked chuck roast seasoned with aromatic herbs and spices, served on toasted sub rolls with melted provolone cheese. The rich and flavorful beef broth is perfect for dipping, making this a comforting and satisfying meal ideal for easy weeknight dinners or gatherings.
Ingredients
Beef and Seasonings
- 3 pounds chuck roast (or rump roast, 2.5–4 pounds)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion, thinly sliced (optional)
Broth and Additional Flavorings
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 medium bay leaf
Sandwich Assembly
- 6 sub-style rolls (sausage rolls)
- 2 tablespoons melted salted butter
- 6 slices provolone cheese
Instructions
- Prep Slow Cooker: Spray the slow cooker with cooking spray to prevent sticking. Trim any excess fat from the chuck roast if necessary to ensure even cooking.
- Season Beef: In a small bowl, combine oregano, thyme, garlic powder, onion powder, salt, and black pepper. Rub half of this seasoning mix evenly over the beef. If using onions, spread the thinly sliced onions evenly at the bottom of the slow cooker. Place the beef on top of the onions or directly in the slow cooker if not using onions, seasoned side down. Then rub the remaining seasoning on top of the beef.
- Add Broth and Seasonings: Pour the beef broth carefully along the edge of the slow cooker to avoid washing off the seasoning. Add Worcestershire sauce and place the bay leaf in the liquid for added flavor.
- Slow Cook: Cover the slow cooker and cook on LOW for 7-8 hours until the beef is very tender and shreds easily with a fork. Once cooked, remove and discard the bay leaf.
- Shred Beef: Remove the beef from the slow cooker and let it rest for 10 minutes to retain juices. Using two forks, shred the beef into bite-sized pieces.
- Toast Rolls: Preheat the oven to broil. Lightly spray a baking sheet with cooking spray. Open each sub roll and place them cut side up on the baking sheet. Brush both the inside cut sides and top of the rolls with melted butter. Cut each provolone cheese slice in half and place on top of the rolls.
- Broil Rolls and Melt Cheese: Broil the rolls for 1-2 minutes, watching carefully, until the cheese melts and rolls are lightly toasted.
- Assemble Sandwiches: Place a generous amount of shredded beef onto each toasted roll. Strain the cooking broth from the slow cooker to remove solids and serve it hot in small bowls alongside each sandwich for dipping.
Notes
- Using a chuck roast or rump roast is ideal as these cuts become tender and flavorful when slow cooked.
- Thinly sliced onions add an extra layer of flavor but are optional if you prefer a simpler sandwich.
- Be sure to watch the broiler closely when melting the cheese to avoid burning the rolls.
- Leftover shredded beef can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- This recipe can be easily doubled to feed a larger group or to provide leftovers.
