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Crockpot French Dip

Crockpot French Dip

Craving that iconic, savory French Dip experience but dreading the fuss? This Crockpot French Dip recipe is your ultimate solution, delivering tender, fall-apart beef and rich, flavorful au jus with minimal effort. It’s the perfect weeknight dinner or potluck dish that’s guaranteed to impress without keeping you chained to the stove.
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Prep Time 15 minutes
Cook Time 4 minutes
Deli Roast Beef Warming Time 30 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pound boneless beef chuck roast
  • 1 cup beef broth
  • 1/2 cup thinly sliced yellow onion
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 pound thinly sliced deli roast beef optional, for extra meaty sandwiches
  • 4 hoagie rolls or French bread loaves, split lengthwise
  • Melted butter for toasting rolls (optional)
  • Provolone or Swiss cheese slices for topping (optional)

Equipment

  • Slow Cooker
  • Cutting board
  • Forks
  • Broiler
  • Saucepan

Method
 

  1. Pat the beef chuck roast dry with paper towels. This helps create a better sear if you choose to sear it beforehand (optional but recommended for deeper flavor). Season generously on all sides with salt, black pepper, and garlic powder.
    2-3 pound boneless beef chuck roast, 1/4 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder
  2. In your slow cooker, whisk together the beef broth, Worcestershire sauce, and soy sauce.
    1 cup beef broth, 1/4 cup Worcestershire sauce, 2 tablespoons soy sauce
  3. Add the thinly sliced yellow onion to the slow cooker. Place the seasoned beef chuck roast on top of the onions.
    1/2 cup thinly sliced yellow onion, 2-3 pound boneless beef chuck roast
  4. Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The beef should be fork-tender and easily shredded.
  5. Once cooked, carefully remove the beef chuck roast from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the beef into bite-sized pieces.
    2-3 pound boneless beef chuck roast
  6. If you're using the deli roast beef for extra meatiness, add it to the slow cooker during the last 30 minutes of cooking to warm through. You can also skim any excess fat from the surface of the au jus if desired.
    1 pound thinly sliced deli roast beef
  7. Split the hoagie rolls or French bread loaves lengthwise. If desired, lightly butter the cut sides and toast them under the broiler for a minute or two until golden brown.
    4 hoagie rolls or French bread loaves, split lengthwise, Melted butter
  8. Pile the shredded beef (and optional deli roast beef) generously onto the bottom halves of the toasted rolls.
    2-3 pound boneless beef chuck roast, 1 pound thinly sliced deli roast beef
  9. If using cheese, lay slices of provolone or Swiss cheese over the beef. You can briefly place the sandwiches back under the broiler or cover the slow cooker with the cheese on top for a minute to melt the cheese.
    Provolone or Swiss cheese slices
  10. Ladle the warm au jus into small bowls for dipping. Serve the Crockpot French Dip sandwiches immediately, encouraging everyone to dip generously!

Notes

Store leftover shredded beef and au jus separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, gently warm the beef in a skillet with a splash of au jus. Reheat au jus in a saucepan. To freeze, allow beef and au jus to cool completely, store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed.
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