Crock Pot French Dip

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Slow-cooked French dip made with simple ingredients and big flavor. This version skips the packet of soup mix and lets the beef, onions, and broth do all the work.

Once cooked, the meat is fall-apart tender and makes a great sandwich topped with Provolone cheese on a crusty roll.

At a Glance: Made in the crock pot • Serves 4-6 • Makes a hearty meal • Perfect for dinner any night of the week.

Crock Pot French Dip sandwich over a small bowl with au jus.

French dip in the slow cooker

This recipe keeps things simple and lets the ingredients shine. As the chuck roast cooks low and slow, it releases its flavor into the broth while the onions soften and add natural flavoring. The result is a rich, savory jus that tastes like it simmered all day, because it did.

There’s no need for a seasoning packet here. A few pantry staples combined with the beef and onions create all the flavor you need. It’s a great option when you want something hearty and homemade without relying on pre-mixed ingredients.

Once the beef is tender, it's shredded and then layered on a crusty roll with cheese, and don’t skip the dipping sauce. That warm au jus is what makes these sandwiches so good.

Key ingredients

Ingredients for making French dip sandwiches.

Boneless Chuck Roast - A well-marbled cut of beef that becomes tender and flavorful after slow cooking.
Onion - Adds savory depth and a subtle sweetness as it cooks down with the beef.
Beef Stock - Creates a rich, flavorful base for the cooking liquid and dipping sauce.
Worcestershire Sauce - Brings a deep, savory flavor with a slight tang that enhances the beef.
Soy Sauce - Adds saltiness and boosts the overall umami flavor of the broth.
Seasoning - A simple blend of garlic powder, onion powder, salt, and pepper.
Crusty Rolls - Sturdy rolls that hold up well when dipped and filled with juicy beef.
Provolone Cheese - Melts smoothly over the beef, adding a mild, creamy flavor.

Making Crock Pot French Dip

Browning a chuck roast in a cast iron skillet.

Pat the chuck roast dry with a paper towel and then sprinkle all over with salt.
Sear the chuck roast in a large skillet with a bit of oil over medium to medium - high heat. This will take 4-5 minutes per side.

A beef roast with onions in a crock pot.

Place the seared roast in the crock pot.
Deglaze the skillet with ½ cup of stock. Stir to remove any bits from the pan. Pour over the roast.
Add onions, stock, Worcestershire sauce, soy sauce, and seasoning.
Place the lid on the crock pot and cook on low for 6-8 hours until the roast is fall-apart tender.

Remove roast from the crock pot and place on a large plate.

Break the roast into large chunks of meat, removing any fat or connective tissue.
Skim off any grease from the top of the liquid remaining in the crock pot. This is the au jus for dipping.

A sheet pan with toasted buns topped with shredded beef.

Cut rolls in half lengthwise and place on a baking sheet.
Toast buns in a preheated 400°F oven for 3-5 minutes.

Grab a generous amount of meat with a pair of tongs and dip it into the liquid in the crock pot. Allow most of the liquid to drip off the meat. If it's too wet, it will make your bun soggy.
Place the meat on the bun.
Top with a slice of cheese.
Place in oven for 3-5 minutes until the cheese is melted.
Serve hot with a small bowl of the au jus on the side for dipping.

Au jus

The liquid from the crock pot is your au jus, which can be used for dipping the sandwiches into.

Skim off the top layer of grease from the au jus.
Taste the au jus. If salt is needed, add a bit to your liking. This will vary depending on the type of soy sauce and the stock used.
If the au jus seems to be lacking in flavor, place it in a small saucepan over medium heat to reduce and intensify the flavors. Once it comes to a simmer, allow it to reduce until the flavor is to your liking. My au jus was perfect right out of the crock pot, but this will vary depending on your ingredients and how well you seared your roast.

Recipe tips

Sear your chuck roast well on all sides. This helps develop flavor.
Allow the skillet to cool slightly before deglazing the pan. All the brown bits from the roast have a ton of flavor, and you don't want them to go to waste. Add a bit of the stock to the still very warm skillet and scrape up any bits from the pan. Pour the deglazing liquid over the roast in the crock pot.
Toasting the buns helps prevent them from turning soggy once the meat is added.
The onions are added for flavor. They can be served on the sandwich layered with the shredded beef or discarded.