Slow cooker French Dip Sandwiches – these sandwiches are fantastic and so easy to make. You will make them over and over again!
I’ll admit it up front: I wasn’t always a fan of French dip sandwiches. The soggy bread texture put me off for years, and I can count on one hand the times I’d eaten one before trying this slow cooker version. My husband, however, has always loved them, and after making these at home he could hardly stop eating them.
Making the roast in the slow cooker reduces hands-on time to a minimum while producing tender, flavorful beef and a rich au jus for dipping. The slow, low heat breaks down the connective tissue in a roast so the meat shreds easily, and the drippings become a deeply savory dipping liquid. Once you try this method, it’s likely you’ll make these sandwiches again and again.
We served these with lightly toasted rolls and slices of provolone or Swiss cheese. I was surprised to find myself dipping my sandwich into the au jus and enjoying every bite. The kids liked them too, and my husband declared them a keeper. If you enjoy French dip sandwiches at restaurants, this home version is an easy, comforting alternative that you can prepare ahead and let cook while you do other things.
Slow Cooker French Dip Sandwiches
Slow cooker French Dip Sandwiches – flavorful, tender shredded beef with a rich au jus for dipping. Simple to prepare and perfect for a family meal or casual gathering.
20 minutes
10 hours
10 hours 20 minutes
Ingredients
- 2–3 pound roast (sirloin tip roast works well)
- 2 cups beef broth (low sodium recommended)
- 1/2 cup soy sauce
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (omit if using regular sodium broth)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Dinner rolls or hoagie rolls
- Provolone or Swiss cheese, sliced
Instructions
- Place the beef roast in the slow cooker. Pour in the beef broth and soy sauce, then add the bay leaf, pepper, salt, rosemary, thyme, garlic powder and onion powder.
- Cover and cook on low for 6–8 hours, or until the meat is very tender and shreds easily.
- Remove the roast and shred it with two forks. It should pull apart without much effort.
- Skim any fat from the surface of the cooking liquid. Return the shredded meat to the slow cooker and stir to combine with the juices.
- Continue to cook on low for another 1–2 hours to let flavors meld.
- When ready to assemble, preheat the broiler to high.
- Carefully remove the meat and strain the cooking liquid into a bowl or saucepan, reserving the au jus for serving.
- Slice rolls in half and place them under the broiler to toast lightly on a baking sheet. Remove and butter the toasted rolls.
- Pile the shredded beef onto the toasted roll bottoms and top with slices of provolone or Swiss cheese.
- Return the assembled sandwiches to the broiler briefly until the cheese is melted and bubbling.
- Serve hot with the warm au jus on the side for dipping. Leftovers keep well refrigerated for 3–4 days.
Notes
Use low sodium beef broth to avoid an overly salty au jus. If using standard broth, consider reducing the added salt. You can adapt the seasonings to taste—add a splash of Worcestershire sauce or a few crushed garlic cloves for a slightly different profile.
This method is very forgiving and works with several cuts of beef suitable for slow cooking. Cooking times vary slightly by roast size and slow cooker model; the meat should be fork-tender before shredding.
Nutrition Information:
Yield:
12
Serving Size:
1 sandwich
Amount Per Serving:
Calories: 27
Total Fat: 1g
Sodium: 1165mg
Carbohydrates: 3g
These slow cooker French dip sandwiches are an easy weeknight dinner or a crowd-pleasing option for casual entertaining. Preparing the roast in the morning lets the slow cooker do the work for you, and finishing the sandwiches under the broiler gives a pleasant texture contrast: crisp, buttery roll meeting tender shredded beef and melted cheese. Try serving with a simple side salad or roasted vegetables for a balanced meal. Enjoy!