Description
This Crockpot French Dip recipe creates tender, flavorful beef that simmers all day in a rich au jus. Served on crusty rolls with melted cheese and a savory dipping sauce, it’s the perfect comfort food for an easy weeknight dinner or a crowd-pleasing meal.
Ingredients
Units
Scale
- 3–4 lbs beef chuck roast
- 1 large onion, thinly sliced
- 3 cups beef broth (low sodium)
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp minced garlic
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 6–8 hoagie rolls or French rolls
- 8 slices provolone or Swiss cheese
- 2 tbsp olive oil (optional, for searing)
Instructions
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Optional: Sear the Beef (For Extra Flavor):
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef roast on all sides until golden brown (about 2-3 minutes per side).
- Transfer to the slow cooker.
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Prepare the Crockpot:
- Add sliced onions to the bottom of the crockpot.
- Place the beef roast on top of the onions.
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Make the Broth:
- In a bowl, combine beef broth, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, thyme, rosemary, and black pepper.
- Pour over the beef and onions.
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Cook:
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef is very tender and easy to shred.
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Shred the Beef:
- Remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the crockpot to keep it warm in the juices.
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Prepare the Sandwiches:
- Preheat the oven to 375°F (190°C).
- Slice the hoagie rolls and place them on a baking sheet.
- Fill each roll with shredded beef and top with a slice of cheese.
- Bake for 5-7 minutes or until the cheese is melted and the rolls are lightly toasted.
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Serve:
- Strain the remaining juices from the crockpot to serve as au jus for dipping.
- Serve the sandwiches warm with small bowls of au jus on the side.
Notes
- Make Ahead Tip: You can make the beef a day ahead and reheat it in the crockpot.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: The beef can be frozen with the juices for up to 3 months.