Slow Cooker French Dip Sandwiches

If you are looking for a slow cooker dinner that the whole family will actually eat, this is it. These Slow Cooker French Dip Sandwiches are one of the most popular recipes on this site and honestly one of my all time favorites to make.

Over 80,000 people have pinned and tried this recipe. That number still gets me every single time.

And once you make it, you will totally understand why.

What Makes This French Dip So Good

The secret is in the simplicity. You are not doing anything complicated here. A chuck roast, a few cans of soup, and a slow cooker is really all you need.

The meat braises low and slow all day in a rich savory broth. By the time dinner rolls around it shreds apart with almost no effort. Then you pile it onto a toasted hoagie roll, layer on some provolone, and run it under the broiler for a couple of minutes.

The result is a hot, cheesy, ridiculously satisfying sandwich with a bowl of au jus on the side for dipping.

It is the kind of meal that feels like it took hours of work. It did not.

Ingredients You Need

Here is everything you need to make this recipe. Nothing fancy, nothing hard to find.

For the sandwich:

• 3 pound chuck roast
• 2 tablespoons vegetable oil
• 2 cans Campbell’s French Onion Soup
• 1 can Beef Consomme Soup
• 8 hoagie rolls
• 8 to 16 slices provolone cheese

Optional for thickening the au jus:

• 1 tablespoon cornstarch
• 1 tablespoon cold water

That is it. Simple ingredient list, big payoff at the end.

How to Make Slow Cooker French Dip Sandwiches

This recipe has a few simple steps. None of them are hard. Follow along and you will have dinner on the table tonight.

Step 1: Brown the chuck roast

Start by heating your vegetable oil in a large skillet over medium high heat. Once the oil is hot, add your chuck roast and brown it on both sides. This step takes about three to four minutes per side.

Do not skip this step. Browning the meat adds a layer of flavor that makes a real difference in the final dish.

If you want to skip the extra pan, the Ninja 3 in 1 Cooking System lets you brown and slow cook in the same pot. It is one of my favorite kitchen tools and it makes this recipe even easier.

Step 2: Add everything to the slow cooker

Transfer your browned chuck roast to the slow cooker. Pour all three cans of soup over the top. That is the two cans of French Onion Soup and the one can of Beef Consomme.

Give it a quick stir to combine and then put the lid on.

Cook on high for four hours or on low for eight to ten hours. Either way works perfectly and the meat will be incredibly tender either way.

Step 3: Shred the meat

Once the cooking time is done, carefully remove the chuck roast from the slow cooker and transfer it to a large bowl.

Use two forks to shred the meat, pulling it apart into thin strips. Remove and discard any large pieces of fat as you go.

Here is a tip that will change your life. Use a hand mixer on low speed to shred the meat instead of two forks. It takes about thirty seconds and the meat shreds perfectly every single time. Just make sure you are using a deep bowl and maybe throw on an apron first.

Step 4: Make the au jus

While you are shredding the meat, pour the juices from the slow cooker into a medium saucepan on the stovetop. Bring it to a simmer over medium heat.

If you want a thinner au jus, just let it simmer and reduce by about half. It will be rich and flavorful and perfect for dipping.

If you prefer a thicker and creamier au jus, whisk together one tablespoon of cornstarch and one tablespoon of cold water in a small bowl. Add that mixture to the simmering broth and stir. Let it cook for a couple of minutes until it reaches the consistency you want.

Both versions are delicious. The thicker version is my personal favorite.

Step 5: Assemble and broil

Pile the shredded beef onto your hoagie rolls. Layer one or two slices of provolone cheese on top of each sandwich.

Place the open sandwiches on a baking sheet and put them under the broiler on low broil. Watch them closely. You want the cheese to melt and get a little bubbly and golden brown on top. This usually takes two to three minutes.

Pull them out, serve them hot with a small bowl of au jus on the side, and get ready for your family to lose their minds.

Tips for the Best French Dip Every Time

A few things that make a real difference with this recipe.

Use chuck roast. This is the best cut of beef for a slow cooker french dip, full stop. It has enough fat marbled through it to stay moist during the long cook time and it shreds beautifully. Do not substitute with a lean roast or the meat will be dry and tough.

Toast your hoagie rolls. Before you add the meat and cheese, put your rolls cut side up under the broiler for one minute. Just long enough to get a light golden edge. This keeps them from getting soggy when you pile on the juicy shredded beef.

Do not rush the cook time. The longer this cooks low and slow the better the meat gets. If you have time to go the low and slow route for eight to ten hours, do it. The meat will practically fall apart on its own.

Season the au jus. Taste your broth before serving. Depending on the brand of soup you use it may need a pinch of black pepper or a splash of Worcestershire sauce to punch up the flavor.

What to Serve With French Dip Sandwiches

This sandwich is hearty enough to be a complete meal on its own but a good side dish always makes dinner feel more special.

Here are some great options:

Oven baked french fries are the classic pairing. Crispy fries and a french dip sandwich are basically made for each other.

Cheesy crockpot potatoes are another great choice. Rich and creamy on the side of a savory sandwich is a winning combination.

A simple green salad with a light vinaigrette balances out all the richness from the beef and cheese really nicely.

Coleslaw is another underrated pairing. The crunch and tang cut right through the savory flavors.

Frequently Asked Questions

Can I use frozen or deli roast beef instead of chuck roast?

Yes, you can. Before I started making this the slow cooker way I would grab sliced roast beef from the deli counter and a packet of au jus mix from the grocery store. It works in a pinch and it is much faster. But I will be honest with you, the slow cooker version is so much better it is not even close. Once you try it this way you will not go back.

Can I make this ahead of time?

Absolutely. The shredded beef actually gets better the next day after it has been sitting in the juices overnight in the fridge. Store the meat and the au jus separately in airtight containers. When you are ready to eat, reheat both on the stovetop and assemble the sandwiches fresh.

How do I store leftovers?

Keep the shredded beef and au jus in separate containers in the refrigerator for up to four days. You can also freeze the shredded beef for up to three months. Thaw overnight in the fridge before reheating.

What cheese works best?

Provolone is my go to because it melts beautifully and has a mild flavor that does not compete with the beef. Swiss cheese is another great option if you want something with a little more tang. White American cheese melts incredibly well if you want something super creamy.

This Slow Cooker French Dip Sandwich recipe is one of those dinners that earns a permanent spot in your rotation. It is easy, it feeds a crowd, and every single person at the table is going to love it.

Give it a try and let me know what you think!