Crockpot French Dip Sandwiches
Crockpot French Dip Sandwiches feature tender, shredded beef in a savory broth, served in warm, crusty rolls, perfect for busy nights or gatherings.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For searing the beef
- 2.5 to 3 pounds beef chuck roast Choose a well-marbled cut for tenderness
- to taste teaspoon Kosher salt For seasoning
- to taste teaspoon Freshly ground black pepper For seasoning
- 2 packets dry onion soup mix For flavoring the broth
- 2 cups water Adds to the broth
- 2 cans beef broth (or Better-than-Bouillon) For the savory base
- 6–8 slices Swiss or provolone cheese For topping the sandwiches
- 6–8 rolls ciabatta or hoagie For serving
Instructions
Preparation
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Season the beef chuck roast generously with kosher salt and freshly ground black pepper on all sides.
- Once the oil is hot, sear the beef chuck roast on all sides for 1-2 minutes each until browned.
- Transfer the seared beef to the slow cooker and add any drippings from the skillet.
- Sprinkle the dry onion soup mix over the beef.
- Pour in the water and beef broth, making sure the meat is submerged.
Cooking
- Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 8-10 hours.
- Once the beef is fork-tender, remove it from the cooker and shred it using two forks.
Assembly
- Slice the crusty rolls open and fill them with the shredded beef, topping with a slice of cheese.
- Broil the sandwiches in the oven until the cheese is bubbly and the rolls are golden brown.
- Serve the sandwiches with a small bowl of warm au jus for dipping.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results, serve the sandwiches hot. Store any leftovers in an airtight container in the fridge for up to three days, keeping the beef in its au jus to maintain moisture.