Name: Crockpot French Dip Sandwiches Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 3-4 lbs beef roast; 4 cups beef broth; 1 packaged onion soup mix; 2 teaspoons minced garlic; ½ onion, sliced; 6 hoagie rolls; 12 slices provolone cheese; ¼ cup cornstarch; ¼ cup water

Jump to Recipe· 4.3 from 2 reviews

I absolutely love cozy meals that come together effortlessly and deliver big bold flavors, and this Crockpot French Dip Sandwiches Recipe is exactly that for me. Slow-cooked tender beef soaks up a rich, savory broth, turning into melt-in-your-mouth slices piled high on toasted hoagie rolls with melty provolone cheese. It’s the kind of delicious comfort food that feels special but requires minimal hands-on time, so I always turn to this recipe whenever I want a satisfying meal that impresses without stress.

Why You’ll Love This Crockpot French Dip Sandwiches Recipe

What really grabs me about this Crockpot French Dip Sandwiches Recipe is the deep, luscious flavor. The beef roast slowly simmers in beef broth infused with onion soup mix, garlic, and sliced onions, creating an irresistible, savory jus that keeps every bite bursting with richness. When you shred the beef and dip those cheesy sandwiches into the flavorful broth, it’s pure magic—each mouthful is perfectly juicy with that classic French Dip charm.

The ease of preparation is another huge win. I simply throw all the ingredients into the crockpot in the morning and let it work its magic all day—no fuss, no multiple pots. This recipe shines for occasions like casual family dinners or weekend get-togethers when you want something hearty but don’t want to spend hours in the kitchen. It stands out because it’s both a comforting classic and a time-saver, a true crowd-pleaser with minimal effort.

Ingredients You’ll Need

The image shows a raw steak with marbled white fat on a light brown wooden board covered with white parchment paper in the center. To the left, there is a small pile of white sliced onion rings on a small light brown wooden board, with a few soft sandwich buns just above them. Above the steak, there is a small white bowl filled with a spice mix, and below the steak, there is another small white bowl holding minced garlic. To the right of the steak, there are even slices of white cheese arranged in a neat line on a piece of white parchment paper. Above the cheese, there is a glass measuring cup filled with brown liquid. All items are placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity. With just a handful of ingredients, each one plays a crucial role in building the deep flavors and perfect texture that make this dish unforgettable.

Beef roast (3-4 lbs): The star of the show, a well-marbled roast will become tender and juicy after slow cooking.
Onion (½, sliced): Adds sweetness and depth to the broth as it cooks.
Onion soup mix (1 package): A convenient blend of seasoning that gives the broth that signature French Dip savory flavor.
Minced garlic (2 tsp): Pumps up the aroma and tastes with a subtle savory kick.
Beef broth (4 cups): Provides the liquid base for slow cooking, enriching the meat and creating the dipping jus.
Hoagie rolls (6): Soft yet sturdy enough to hold the beef and soak up that luscious juice.
Provolone cheese (12 slices): Melts beautifully on top for a creamy, flavorful finish.

Directions

Step 1: Place the beef roast, sliced onion, onion soup mix, minced garlic, and beef broth into your crockpot. Make sure the beef is mostly submerged in the broth for even cooking.

Step 2: Cover and cook on low for 8 to 10 hours. The slow simmer will break down the meat’s fibers, making it tender enough to shred effortlessly.

Step 3: Once the cooking is complete, remove the beef from the crockpot and shred it using two forks. It should pull apart easily and be soaking with all those delicious juices.

Step 4: Toast your hoagie rolls lightly to add a bit of crispness and prevent them from getting soggy when filled.

Step 5: Pile the shredded beef onto the toasted rolls and top generously with provolone cheese.

Step 6: To get that perfect melted cheese finish, place the sandwiches under your oven’s broiler for a minute or two, watching closely so the cheese bubbles and lightly browns.

Step 7: Ladle some of the cooking broth into individual bowls for dipping. Nothing beats a sandwich dipped into that rich, savory jus!

Step 8 (Optional): If you prefer a thicker dipping sauce, mix ¼ cup cornstarch with ¼ cup water and stir it into the broth. Turn the crockpot to high and stir until the sauce thickens to your liking.

Servings and Timing

This Crockpot French Dip Sandwiches Recipe yields about 6 hearty servings, perfect for a family meal or gathering with friends. Prep time is minimal—only about 10 minutes to assemble everything in the crockpot. The cook time is lengthy at 8 to 10 hours on low, which is ideal for tenderizing the beef slowly. Total time including prep is roughly 8 hours and 10 minutes. There’s no resting time required, though you might want to let the sandwiches settle for a few minutes after broiling so the cheese can firm up a bit.

How to Serve This Crockpot French Dip Sandwiches Recipe

A close-up of a sandwich held by a woman's hand above a clear glass bowl filled with brown gravy. The sandwich is in a white sesame seed bun, filled with shredded dark brown meat and topped with melted white cheese, visible in layers inside the bun. In the background, slightly blurred, are more sandwiches placed on a white marbled surface. The focus is on the dripping melted cheese and meat inside the sandwich just above the bowl of gravy. Photo taken with an iphone --ar 4:5 --v 7

When I serve these sandwiches, I love to make it a full experience. Classic French fries or crispy potato wedges are ideal side dishes because their crunch pairs perfectly with the tender beef and melty cheese. A simple green salad with a tangy vinaigrette also cuts through the richness and keeps the meal balanced.

For presentation, I like to line a platter with parchment paper and pile the sandwiches so everyone can grab one. Garnishing with fresh parsley or a few pickles on the side adds a fresh pop of color and flavor. The broth for dipping is a highlight, so I make sure to serve it in small ramekins or mugs for easy dipping at the table.

As for drinks, a chilled glass of red wine like Cabernet Sauvignon or Merlot complements the beef beautifully. If you prefer something non-alcoholic, a sparkling apple cider or even a craft root beer brings a nice contrast to the savory and cheesy sandwich. This meal is perfect for casual family dinners, game-day gatherings, or even a comforting weekend lunch served warm and ready to enjoy.

Variations

Over time, I’ve experimented with this recipe to match different tastes and dietary needs. For instance, swapping out the onion soup mix for a homemade blend of dried onions, beef bouillon, thyme, and black pepper allows you to control sodium and preservatives. If you prefer a slightly smoky flavor, adding a teaspoon of smoked paprika to the broth gives a delicious twist.

For those who need gluten-free options, just be sure to choose hoagie rolls made from gluten-free flour and double-check that the onion soup mix and beef broth you use are gluten-free as well. Vegan or vegetarian versions are more challenging but not impossible—I like trying thinly sliced portobello mushrooms or seitan in a vegetable broth with similar seasonings to capture that savory, juicy experience.

Besides slow cooking, you could technically roast the beef in the oven wrapped in foil with broth, onions, and garlic and then finish it off by simmering the shredded meat in reduced broth on the stove. Though it loses some slow-cooked tenderness, it’s a useful option if you’re short on time but still want rich flavor.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the shredded beef and broth together in an airtight container in the refrigerator. The beef will stay tender and juicy, and you can reheat with the broth to keep it moist. Consume within 3 to 4 days for the best taste and safety.

Freezing

This recipe freezes well! Place the shredded beef and broth in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date and freeze up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently to keep the meat tender.

Reheating

The best way to reheat is on the stovetop over low heat, stirring occasionally, and adding a splash of water or broth if it looks dry. Avoid microwaving straight away as it can make the beef tough or unevenly warmed. Reheating slowly preserves that juicy texture and rich flavor. Toast your rolls fresh before assembling for the best sandwich experience.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While a chuck roast is ideal because of its marbling and tenderness when slow cooked, you can also use a brisket or round roast. Just expect slightly different textures and adjust your cooking time slightly if needed to get that perfect shreddable beef.

How do I make a thicker au jus sauce?

To thicken the dipping juice, I mix ¼ cup cornstarch with ¼ cup cold water until smooth, then stir it into the broth. Turn the crockpot to high or transfer liquid to a saucepan, simmer and whisk until it thickens. This gives you a rich, glossy sauce that clings beautifully to each sandwich.

What can I substitute for the onion soup mix?

If you don’t have onion soup mix on hand, a combination of dried minced onion, beef bouillon powder, onion powder, garlic powder, and a pinch of dried thyme works well. This lets you control the seasoning and avoid any unnecessary additives.

Can I prepare this recipe if I don’t have a crockpot?

Yes! You can braise the beef roast in a covered Dutch oven or heavy pot at low oven temperature (around 300°F) for about 3-4 hours with the same ingredients. The slow heat will tenderize the meat similarly, though you’ll need to check occasionally and add broth if it evaporates.

How long can I keep the assembled sandwiches before serving?

It’s best to assemble the sandwiches just before serving. If made too early, the rolls can get soggy from the broth, and the cheese might not melt perfectly. You can keep the beef warm in the crockpot and toast the rolls and melt cheese just before eating.

Conclusion

I truly hope you give this Crockpot French Dip Sandwiches Recipe a try because it’s one of those meals that feels like a warm hug on a plate. It’s effortlessly delicious, perfect for feeding a crowd or treating yourself after a busy day, and guaranteed to become a favorite in your recipe collection. Trust me, once you’ve tasted that tender beef dipped in savory jus topped with gooey provolone on a toasted roll, you’ll be hooked just like I am!