French dip sandwiches served with a savory au jus—these Crock-Pot French Dip Sandwiches are slow-cooked to yield tender, flavorful beef. Using a chuck roast gives you a rich, juicy filling perfect for hearty sandwiches every time.
I love all kinds of sandwiches, but a warm, savory French dip sandwich is a comfort-food favorite. These sandwiches pair wonderfully with creamy tomato soup and make a satisfying family meal. The slow cooker does most of the work, producing tender, pull-apart beef that’s ideal for piling into crusty rolls. This is an easy weeknight dinner and it reheats beautifully for leftovers.
What Are French Dip Sandwiches?
At its core, a French dip is a roast beef sandwich—but it’s more than just sliced beef on bread. Hot, tender roast beef is packed into a crusty French roll and served with au jus, the flavorful cooking juices used for dipping. The jus soaks into the bread, keeping each bite moist and delicious.
Where They Originated
The origin of the French dip sandwich is debated between two Southern California restaurants, both claiming to have invented it. One story credits Philippe Mathieu in 1918, who reportedly dipped a French roll in roasting juices by accident for a police officer, who loved it and spread the word. Another story credits Henry Cole of Cole’s Pacific Electric Buffet; a customer with tender gums requested softer bread, prompting the chef to dip the roll in pan juices. Whatever the true origin, the result is a classic hot sandwich that’s widely loved.
Ingredients You’ll Need
This recipe uses just a few simple ingredients. A 2–3 lb chuck roast works well because it’s flavorful, well-marbled, and becomes very tender when slow-cooked. The liquid for the au jus combines beef consommé, beef broth, and canned French onion soup for depth and savory onion flavor. A beef bouillon cube or granules boosts the beefy taste. Serve the shredded beef on fresh French rolls from your bakery for the best texture.
Step-by-Step Recipe Instructions
These steps are quick and straightforward—about 5 minutes of prep. Place the chuck roast into a 5-quart (or larger) Crock-Pot. Pour in the beef consommé, French onion soup, and beef broth, then add the bouillon cube or granules.
Cover and cook on low for 8–10 hours. Expert tip: begin checking around hour 8—if a fork easily pulls the meat apart, it’s ready.
When the roast is done, transfer it to a large dish, shred with two forks, and discard any excess fat. Slice the French rolls lengthwise without cutting them into two separate pieces, stuff each roll with shredded beef, and dip each bite into a small bowl of the reserved au jus.
Types of Cheese
Cheese is optional but delicious. Shredded mozzarella or slices of provolone melt nicely over the hot beef. For some heat, use pepper jack. Add the cheese on top of the shredded beef and briefly toast in the oven or toaster oven until slightly melted.
Leftovers and Storage
Store leftover shredded beef and au jus in a sealed container in the refrigerator for 2–3 days after cooling. This recipe freezes well: pack shredded beef flat in a freezer bag and pour cooled au jus into a freezer-safe container or small bag. Both components keep 3–4 months in the freezer. To reheat, thaw overnight in the refrigerator and warm in the Crock-Pot on low for 1–2 hours, or heat on the stove or in the microwave.
What Other Cuts Of Meat Can I Use?
If you prefer, use beef brisket, prime rib, or deli roast beef. You can cook the whole piece or have your butcher thinly slice it for sandwiches.
Expert Tips and FAQs
- Use a 2–3 lb chuck roast for ideal tenderness and flavor.
- Buy quality meat from a trusted butcher or wholesale store for the best results; USDA prime or a well-marbled chuck roast will yield very tender beef.
- French rolls are traditional, but Hawaiian sweet rolls or hamburger buns work for smaller servings.
- Lightly toast the bread at 300°F for 5–7 minutes before assembling. If adding cheese, toast again until it just begins to melt.
- This recipe is designed to be easy—using canned consommé, canned French onion soup, and beef broth keeps the method simple and reliable.
Side Dish Ideas
Classic sides include crispy fries or oven-roasted potatoes, and a crisp salad complements the richness of the beef. Pasta salads or a tangy green salad are great options to balance the meal.
Best Crock-Pot French Dip Sandwich
Equipment
- Crock-Pot or slow cooker (5 qt or larger)
Ingredients
- 2–3 lb chuck roast
- 10.5 oz can beef consommé
- 10.5 oz can French onion soup
- 10.5 oz can beef broth
- 1 beef bouillon cube (or 1 tsp granules)
- 6–8 French rolls
Instructions
- Put the chuck roast in the Crock-Pot.
- Pour in the beef consommé, French onion soup, beef broth, and add the bouillon cube.
- Place the lid on and cook on low for 8–10 hours.
- Remove the meat to a large dish when done.
- Shred the beef with two forks and discard any excess fat.
- Slice the French rolls lengthwise without cutting them fully in half.
- Stuff each roll with shredded beef and dip into a bowl of au jus for each bite.
Notes
- Use a 2–3 lb chuck roast for best results.
- Quality meat yields more tender results—buy from a trusted butcher or wholesale store if possible.
- French rolls are traditional; Hawaiian rolls or hamburger buns are good alternatives.
- Lightly toast bread at 300°F for 5–7 minutes before assembling; add cheese and warm again until just melted if desired.
- This is an easy method using canned broths and soups for convenience, though homemade broths work as well.