Slow Cooker French Dip Sandwiches
If you’re craving a hearty, mouth-watering sandwich that practically cooks itself, these Slow Cooker French Dip Sandwiches are exactly what you need!
With tender beef, sweet caramelized onions, and melty cheese, all dipped in rich, savory au jus, it’s a flavor-packed meal that will have everyone coming back for more.
Plus, it’s made with minimal effort – just toss everything into the slow cooker and let it work its magic!
For French Dip Sandwiches:
- Beef Roast – I’ve used chuck roast, rump roast, sirloin roast, and boneless bottom round. Each provides a slightly different texture and flavor, so choose based on your preference for tenderness or leanness.
- Beef Broth – Low-sodium beef broth is the base for the au jus. It’s key for flavor, providing richness to the dish.
- Worcestershire Sauce – Adds depth and umami to the au jus.
- Olive Oil – Used for searing the meat to build flavor.
- Yellow Onions – Caramelized for sweetness that balances the savory beef.
- Garlic – Freshly minced for a savory, aromatic flavor.
- Bay Leaf – Adds subtle herbal notes to the broth.
- Salt & Pepper – For seasoning the meat and au jus to taste.
- Sandwich Rolls – Go for sturdy rolls that won’t fall apart when dipped. Avoid overly soft buns.
- Cheese – Provolone, Swiss, Havarti, or Monterey Jack work great for this sandwich, providing creamy melted goodness.
For Au Jus (Sauce):
- Broth Mixture – The combined flavors from the beef broth and Worcestershire sauce create the perfect dipping sauce.
Slow Cooker French Dip Sandwiches Recipe
Ingredients:
- 2-3 lb beef chuck roast (or rump roast, sirloin roast, or boneless bottom round for leaner options), trimmed of excess fat
- 3 cups low-sodium beef broth
- ¼ cup Worcestershire sauce
- 2 tbsp extra virgin olive oil
- 2 yellow onions, quartered and thinly sliced
- 3 cloves garlic, minced
- 1 bay leaf
- Salt and pepper, to taste
- 4-6 sandwich rolls (avoid overly soft rolls to prevent them from falling apart when dipped)
- 8-12 slices of cheese (provolone, Swiss, Havarti, or Monterey Jack)
Instructions:
- Season the Roast
Generously salt and pepper the beef roast. - Prepare the Broth Mixture
In a large measuring cup, mix the beef broth and Worcestershire sauce together. Set it aside. - Sear the Meat
In a large skillet, Dutch oven, or using your Instant Pot's sauté function, heat olive oil over medium-high heat. Add the roast and sear on all sides until browned and caramelized. Transfer the seared roast to the slow cooker or Instant Pot. - Caramelize the Onions
Reduce the heat to medium, and in the same pot, add the sliced onions. Cook for 5 minutes, adding more oil if needed. Add the minced garlic and cook for an additional minute or two. Pour in a couple of tablespoons of the broth mixture to deglaze the pot, scraping up all the flavorful browned bits from the bottom.- For Slow Cooker: Transfer the onion mixture along with any remaining juices to the slow cooker. Add the rest of the broth and the bay leaf. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the meat is tender. Remove the roast, slice it thinly against the grain, or shred it, and set aside.
- For Instant Pot: Add the remaining broth and bay leaf to the Instant Pot. Seal the lid and cook on high pressure for 60 minutes, followed by a 20-minute natural release. Remove the roast, slice it thinly, or shred it, and set aside.
- Make the Au Jus
Place a fine mesh strainer over a bowl and carefully strain the juices from the slow cooker or Instant Pot into the bowl. Discard the bay leaf and any solid onion bits. This liquid is your au jus. Set aside the onions. - Assemble the Sandwiches
Return the sliced meat and onions to the slow cooker or Instant Pot. Pour a little au jus over the meat to moisten it, and adjust the seasoning with salt and pepper. Reserve the remaining au jus for dipping. If you want more au jus, add some beef broth to stretch it. - Toast the Rolls
Toast the rolls and fill them with the meat and onions. Top with your choice of cheese. Melt the cheese by placing the sandwiches in a 375°F oven or under the broiler for a few minutes until melted. - Serve
Serve the sandwiches with the reserved au jus on the side for dipping.
Tips:
- Meat Selection: For a traditional French Dip, use a chuck roast or rump roast, which offer tenderness and flavor due to the fat content. For a leaner option, try a boneless bottom round or sirloin roast.
- Storage: Store any leftover meat, onions, and au jus separately in the fridge for up to 3 days. Reheat before assembling sandwiches.
Nutrition
Calories: 610kcal | Carbohydrates: 27g | Protein: 44g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 143mg | Sodium: 883mg | Potassium: 923mg | Fiber: 1g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 4.2mg | Calcium: 320mg | Iron: 11.2mg
- Can I use a different cut of beef?
Yes, absolutely! While chuck roast is the go-to for its tender texture, you can also try rump roast or even a leaner option like boneless bottom round or sirloin roast. Each brings its own unique flavor and tenderness to the dish.
- Do I have to sear the meat before slow cooking?
Searing the meat helps to build more flavor, but it’s not strictly necessary. If you’re in a rush, you can skip it and just throw the seasoned roast straight into the slow cooker. You’ll still get a tender, juicy result!
- Can I prepare this recipe in advance?
Definitely! After cooking, just let the beef cool down and store it in the fridge with some of the cooking liquid. When you’re ready to serve, simply reheat the meat and broth, then assemble the sandwiches. It’s a great make-ahead option!
- What type of bread should I use?
For the best French dip sandwiches, go for sturdy rolls that won’t fall apart when dipped in au jus. French baguettes, hoagie rolls, or ciabatta work beautifully. Stay away from super soft bread that might get soggy!
- Can I use pre-sliced cheese instead of whole slices?
Yes, pre-sliced cheese will work just fine! However, whole slices often melt more evenly and create that perfect cheesy bite. If you’re using pre-sliced cheese, just make sure it covers the meat well for that melty goodness.
