Crock Pot French Dip Sandwiches are made with slow cooked beef and onions on toasty rolls with melty cheese and savory au jus for dipping.
These sandwiches are loaded with flavor and are pure comfort food. The recipe makes a lot so it’s great for when you’re feeding a crowd, or want leftovers to have throughout the week.
How To Make Crock Pot French Dip Sandwiches
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Season a chuck roast on all sides with salt, pepper, and garlic powder.
- Heat up some butter and olive oil in a skillet.
- Sear the roast on all sides.
- Transfer the roast to a large slow cooker.
- Add sliced onions and minced garlic to the skillet.
- Cook until the onions are soft.
- Add beef broth, worcestershire sauce, and au jus gravy mix.
- Stir to combine.
- Pour the onions and sauce over the roast in the crock pot.
- Cook on low for 8 hours.
- Remove the roast, discard any fat, and shred the beef.
- Use a strainer or slotted spoon to remove the onions from the sauce and add them to the beef.
- Stir the onions into the shredded beef.
Quick Tip
I like this method of keeping the beef separate from the sauce. But, if you don’t mind a wetter sandwich, after shredding the beef return it to the crock pot and stir it into the au jus. Then, use tongs to grab the beef and onions out of the sauce to build the sandwiches.
- Open some sub rolls and lay them flat on a baking sheet.
- Top the rolls with sliced provolone cheese.
- Put the rolls under a broiler until the cheese is melted and the bread is toasted.
- Add the shredded beef to the sub rolls.
- Ladle the au jus gravy into small bowls or ramekins.
- Dip the sandwiches into the au jus sauce.
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Crock Pot French Dip Sandwiches Recipe
Crock Pot French Dip Sandwiches are made with slow cooked beef and onions on toasty rolls with melty cheese and a savory au jus for dipping.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Video
Ingredients
- 3 lb. chuck roast
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 large onion halved and sliced
- 8 garlic cloves minced
- 2 Tbsp Worcestershire sauce
- 3 cups low sodium beef broth
- 2 (1 oz.) packets Au Jus gravy mix
- 8 sub rolls
- 8 slices provolone cheese
Instructions
- Season the roast on all sides with the garlic powder, salt, and pepper.
- Add the olive oil and butter to a large high-sided skillet over medium-high heat. Sear the roast until golden brown (about 3-4 minutes) on all sides.
- Transfer the beef to a large slow cooker.
- Add the onions to the skillet. Cook for 5 minutes, stirring occasionally and scraping up any brown bits on the bottom of the pan.
- Add the garlic. Cook, stirring often for 2 minutes.
- Add the Worcestershire sauce, low sodium beef broth, and Au Jus packets. Stir well until the Au Jus is combined.
- Pour the onions and liquid from the skillet over the beef in the crock pot.
- Cover and cook on low for 7-8 hours.
- Transfer the roast to a large bowl. Pick through the roast and discard any fat. Use an electric mixer or two forks to finely shred the beef.
- For a wetter sandwich, return the beef to the liquid in the crock pot. Str well to coat the beef in the liquid.
- For a drier sandwich, keep the beef separate from the liquid. Use a slotted spoon to remove the onions from the Au Jus in the crock pot and add them to the bowl with the beef. Stir to combine the onions and beef.
- Open the sub rolls and place them on a baking sheet. Cover the bottom of each roll with provolone, tearing the cheese slices in half if necessary.
- Place the rolls under a broiler for 1-3 minutes, until the cheese is melty.
- Add the shredded beef and onions to the sub rolls.
- Ladle the Au Jus from the crock pot into small individual bowls or ramekins for serving.
- Dip the sandwiches into the Au Jus.
Nutrition
Serving: 1sandwich | Calories: 595kcal | Carbohydrates: 36g | Protein: 45g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 963mg | Potassium: 844mg | Fiber: 1g | Sugar: 5g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 193mg | Iron: 15mg
