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Crockpot French Dip Sandwiches Recipe

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4.3 from 2 reviews

This comforting Crockpot French Dip recipe features tender, slow-cooked beef roast simmered in a flavorful onion and beef broth, perfect for shredding and serving on toasted hoagie rolls with melted provolone cheese. The rich dipping jus made from the cooking broth makes this classic sandwich irresistible and easy to prepare with minimal hands-on time.

Ingredients

Meat and Broth

  • 3–4 lbs beef roast
  • 4 cups beef broth
  • 1 packaged onion soup mix
  • 2 teaspoons minced garlic
  • ½ onion, sliced

Sandwich

  • 6 hoagie rolls
  • 12 slices provolone cheese

Optional for Sauce Thickening

  • ¼ cup cornstarch
  • ¼ cup water

Instructions

  1. Prepare the Crockpot: Place the beef roast, sliced onion, minced garlic, onion soup mix, and beef broth into the crockpot. Cover with the lid.
  2. Cook Low and Slow: Cook on the low setting for 8-10 hours until the beef is tender and easily shreddable.
  3. Shred the Beef: Remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the crockpot to soak up the juices.
  4. Toast the Rolls: Toast the hoagie rolls until golden and slightly crispy.
  5. Add Cheese and Melt: Place slices of provolone cheese on the toasted rolls. To melt the cheese, place the sandwiches under a broiler for a minute or two until bubbly and melted.
  6. Prepare the Jus (Optional): For a thicker dipping sauce, mix ¼ cup cornstarch with ¼ cup water to make a slurry. Stir it into the broth in the crockpot, turn to high, and stir until the sauce thickens.
  7. Serve: Assemble the sandwiches with the shredded beef on the rolls topped with melted cheese. Serve alongside the warm broth for dipping your French Dip sandwiches.

Notes

  • Using a chuck roast works best for tender, shreddable beef.
  • For a richer flavor, use homemade beef broth if available.
  • Thicken the dipping jus with cornstarch slurry if you prefer a gravy-like consistency.
  • Broiling the cheese melts it quickly without drying the sandwich.
  • Leftover beef and broth can be refrigerated for up to 3 days or frozen for later use.

Find it online: https://lauracooks.com/crockpot-french-dip-sandwiches-recipe/