Crockpot French Dip Sandwiches are one of my favorite set-it-and-forget-it meals. Tender, slow-cooked beef infused with savory herbs and garlic, served on toasted hoagie rolls with melted provolone cheese—and that rich, flavorful au jus for dipping takes it over the top. It’s a comforting and satisfying sandwich I always look forward to.
Why You’ll Love This Recipe
I love this recipe because it takes minimal prep and delivers big, bold flavor. The crockpot does all the work, transforming a tough cut of beef into melt-in-your-mouth tenderness. Dipping the sandwich into warm, garlicky broth adds a fun, delicious twist that makes this feel like something I’d order at a restaurant. It’s great for family dinners, game day, or even meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chuck roast (or rump roast)
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Beef broth
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Onion, sliced
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Garlic cloves, minced
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Worcestershire sauce
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Soy sauce
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Dried thyme
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Dried rosemary
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Bay leaf
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Salt and pepper
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Hoagie rolls or French rolls
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Provolone cheese slices
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Butter or olive oil (for toasting rolls)
Directions
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I season the roast with salt and pepper, then place it in the crockpot.
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I add the sliced onions, garlic, beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaf.
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I cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and shreds easily.
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Once cooked, I remove the beef and shred it with two forks, then strain the broth to remove herbs and onions.
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I toast the rolls with a bit of butter or olive oil in the oven or a skillet until golden.
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I pile the shredded beef onto the toasted rolls, top with provolone, and return to the oven until the cheese melts.
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I serve each sandwich with a small bowl of the warm au jus (strained broth) for dipping.
Servings and timing
This recipe serves about 6.
Prep time: 15 minutes
Cook time: 8–9 hours on low or 4–5 hours on high
Total time: up to 9 hours 15 minutes
Variations
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I sometimes add sliced bell peppers or mushrooms to the crockpot for more flavor.
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For a spicier version, I add crushed red pepper flakes or sliced pepperoncini.
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I’ve made it with Swiss or mozzarella instead of provolone when I want a different cheese profile.
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When I want to lighten it up, I use whole wheat rolls and a leaner cut of beef.
storage/reheating
I store leftover shredded beef in the broth in an airtight container in the fridge for up to 4 days.
To reheat, I warm the beef and au jus together in a saucepan or the microwave. I assemble the sandwiches just before serving to keep the rolls from getting soggy.
FAQs
What’s the best cut of beef for French dip?
I usually use chuck roast because it’s well-marbled and becomes incredibly tender. Rump roast or brisket also works well.
Can I make this ahead of time?
Yes, I often make the beef a day ahead, store it in the broth, and just reheat and assemble the sandwiches when ready to serve.
Do I have to strain the broth?
I prefer straining the broth for a smoother dipping sauce, but it’s optional. I’ve served it both ways.
Can I use a different type of bread?
Yes, I’ve used ciabatta rolls, baguettes, and even sub rolls. Anything sturdy that holds up to dipping works great.
Is this freezer-friendly?
Yes, I freeze the shredded beef in the au jus once it’s cooled. It reheats well in a pot over low heat or in the slow cooker on warm.
Conclusion
Crockpot French Dip Sandwiches are the ultimate comfort food—easy to prepare, packed with flavor, and perfect for dipping into that savory au jus. I love how the beef gets so tender and juicy, and the melty cheese with the crispy roll brings it all together. Whether I’m serving a crowd or just treating myself, this recipe always hits the spot.
