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–+ servings
image of a top down mise en place shot showing the fresh ingredients beef roast chuck or rump beef broth onion soup mix onion garlic Worcestershire sauce butter au jus mix provolone cheese hoagie rolls thyme arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Crockpot French Dip Sandwiches

A deeply satisfying, slow-cooked beef roast transforms into tender perfection in this effortless Crockpot French Dip Sandwiches recipe, offering rich au jus for dipping and melted provolone on hearty hoagie rolls—ideal for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 lbs Beef Roast chuck or rump roast
  • 4 cups Beef Broth low-sodium
  • 1 packet French Onion Soup Mix about 1 oz dry mix
  • 2 tbsp Worcestershire Sauce
  • 4 cloves Garlic minced
  • 1 medium Yellow Onion sliced (optional)
  • few sprigs Fresh Thyme optional
  • 6-8 large Hoagie Rolls for serving
  • 8-12 slices Provolone Cheese or Swiss
  • Butter for toasting rolls
  • to taste Salt
  • to taste Black Pepper
  • 1 tbsp Olive Oil or butter for searing

Equipment

  • Slow Cooker
  • skillet,
  • cutting board,

Method
 

  1. Pat the roast dry and season all sides generously with salt and black pepper. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Sear the beef for 3-4 minutes per side until a deep brown crust forms.
  2. Remove the beef from the skillet. Pour about 1/2 cup of the beef broth into the skillet and scrape up the browned bits from the bottom.
  3. Place the seared beef in the slow cooker and add sliced onions or garlic around it if using.
  4. In a bowl, whisk together the remaining beef broth, French onion soup mix, Worcestershire sauce, and thyme if using.
  5. Pour the broth mixture over the beef, ensuring it's mostly submerged. Cover and cook on LOW for 7-9 hours or HIGH for 3-4 hours until tender.
  6. Remove beef and shred with two forks. Return to the crockpot.
  7. Slice hoagie rolls, spread with garlic-buttered butter, and toast under broiler for 1-2 minutes.
  8. Pile shredded beef on toasted rolls, top with provolone, and broil until cheese melts.
  9. Serve hot sandwiches with au jus in bowls for dipping.

Nutrition

Calories: 650kcalCarbohydrates: 55gProtein: 45gFat: 25g

Notes

For best flavor, sear the beef. Store beef and au jus separately for up to 4 days in fridge or 3 months frozen. Reheat slowly on stovetop.
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