Slow Cooker French Dip Sandwiches

French Dip Sandwiches are a regular on my dinner meal. I make them twice every month, when you taste them you will see why! Sandwiched between fresh buns is perfectly seasoned, fall apart tender beef and gooey melty cheese. Then that’s dipped in a homemade au jus dip that will leave you craving more and more!

how to make french dip sandwiches

French dip is one of my go-to dinners for a number of reasons:
First, the flavor of course! The flavor of the rich beef combined with seasoned homemade au jus is the perfect match. And did I mention, there are cheese & buttery buns?

Other reasons I love these include the fact that they are so easy to make, my whole family loves them, And it uses ingredients I usually have on hand (I freeze the chuck roasts and buns), and it’s just a totally comforting homestyle meal that is perfect for any day of the year.

how to make french dip sandwiches

Can I Use Other Cuts of Beef?
I have also made this a several times with cross rib roast, And It’s really good but just a little seems to be just a less tender and flavorful because cross rib does not have as much marbling of fat throughout as a chuck roast does. However, if the cross rib is what’s on sale then feel free to use that.

how to make french dip sandwiches

Slow Cooker French Dip Sandwiches

These sandwiches are a regular on my dinner rotation because they are so incredibly delicious and I can not get enough of that tender beef! They are easy to make, they are hearty and they are just good homestyle food that everyone loves. Note that 1/2 sandwich is about 1 serving.

Servings: 6 sandwiches
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Course: Main Course
Cuisine: American
Keyword: French Dip
Calories: 781 kcal
Author: Jaclyn from cooking classy


2 1/2 cups low-sodium beef broth
1/4 cup low sodium soy sauce
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp honey
3 lbs chuck roast
Salt and freshly ground black pepper
1 1/2 Tbsp olive oil
1 sprig fresh rosemary
1 sprig fresh thyme (use a big spring with several stems)
1 large yellow onion, sliced
6 cloves garlic, minced (2 Tbsp)
6 Crusty hoagie buns (smaller ones) or 2 crusty baguettes and cut into thirds
3 Tbsp butter
6 deli slices provolone or swiss cheese halved

Keep Going To The Next Page For Instructions

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