I perfected my Crockpot Beef Dip and I’m revealing the single unexpected tweak that makes the jus stand out from any other recipe.

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I still can’t believe how this Crock Pot version turns out, it’s like the Beef Dip Crock Pot dreams you had as a kid. I pile tender chuck roast into rolls and melt provolone until it strings all over everything, and the dipping liquid is somehow ridiculously addictive.

It’s the Crockpot Beef Dip that makes friends ask for the recipe even when I mumble I’m no chef. You’ll want to know what tricks make it so deep and the roast so fall apart, but I won’t spoil it here.

Just know it’s worth every messy savory bite.

Ingredients

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Chuck roast: rich in protein and collagen, gives deep beefy flavor and fork-tender texture.
Yellow onion: adds sweetness when cooked, supplies fiber and savory aromatics to jus.
Garlic: pungent, boosts umami and heart health compounds, small but flavor powerhouse.
Beef broth: builds a rich jus, gives minerals and savory depth without fat overload.
Worcestershire: adds tangy umami complexity, a little goes far to deepen beefiness.
Hoagie rolls: soft carb base, soak jus gladly, adds chew and comforting mouthfeel.
Provolone or Swiss: melts into gooey layers, brings mild creaminess and salt balance.
Butter: used to toast rolls, gives golden crisp and richer flavor, not essential.

Ingredient Quantities

3 to 4 lb chuck roast, trimmed

1 to 2 tsp kosher salt

1 tsp black pepper

1 tbsp olive oil

1 large yellow onion, thinly sliced

3 to 4 garlic cloves, minced

2 cups beef broth, low sodium preferred

1/4 cup Worcestershire sauce

1 tbsp soy sauce (optional)

1 tsp dried thyme

1 to 2 bay leaves

1 tbsp cornstarch (optional for thicker jus)

6 to 8 hoagie rolls or French rolls

8 to 10 provolone or Swiss cheese slices

2 tbsp butter for toasting rolls

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry and rub with 1 to 2 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium high heat and brown the roast on all sides, about 2 to 3 minutes per side, dont skip this step it adds big flavor.

2. Transfer the roast to the crock pot and scatter 1 large thinly sliced yellow onion and 3 to 4 minced garlic cloves around it. Pour in 2 cups beef broth, 1/4 cup Worcestershire sauce and 1 tbsp soy sauce if using. Sprinkle 1 tsp dried thyme and tuck in 1 to 2 bay leaves.

3. Cover and cook on low for about 8 hours or on high for about 5 hours, until the beef is fork tender and easily shreds.

4. Remove the roast to a cutting board and shred with two forks. Discard the bay leaves. Skim or spoon off excess fat from the cooking liquid in the crock pot, or pour the liquid into a fat separator.

5. If you want a thicker jus mix 1 tbsp cornstarch with 1 to 2 tbsp cold water into a slurry. Bring a cup or two of the cooking liquid to a simmer in a saucepan and whisk in the slurry until it thickens, then return to the rest of the jus.

6. Butter the cut sides of 6 to 8 hoagie or French rolls with about 2 tbsp butter and toast in a skillet until golden. Pile shredded beef on the bottom halves, then top with 8 to 10 slices provolone or Swiss. Cover the skillet or pop under a broiler a minute to get the cheese melty.

7. Serve each sandwich with warm jus for dipping. For extra goodness spoon a little jus over the beef before you add the cheese, or dunk the sandwich in the bowl before every bite.

8. Store leftover beef and jus separately in the fridge for up to 4 days. Reheat gently on the stove, add a splash of broth if it looks dry, and reheat sandwiches in a skillet to keep the rolls crisp.

Equipment Needed

1. Large heavy skillet (cast iron or stainless) for browning the roast and toasting rolls
2. 4 to 6 quart slow cooker / crock pot to braise the beef
3. Cutting board for resting and shredding the roast
4. Chef’s knife for slicing the onion and trimming the meat
5. Two sturdy forks for shredding the beef
6. Measuring cups and spoons for broth, Worcestershire, salt etc
7. Small saucepan for simmering and thickening the jus
8. Whisk to make a smooth cornstarch slurry
9. Ladle or fat separator (or a slotted spoon) for skimming and serving the jus

FAQ

Q: Can I use a different cut of beef? A: Yes you can use brisket or bottom round, they work fine. Chuck roast is best though cause the fat keeps the meat juicy so you dont end up with dry slices.

Q: How long should I cook it in the crock pot? A: Cook on low for 8 to 10 hours or on high for 5 to 6 hours. Cook until the meat is fork tender and falls apart easy.

Q: How do I make the jus thicker? A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir into hot cooking liquid and simmer until it thickens. You can also reduce the liquid on the stovetop for a richer flavor.

Q: Should I shred or slice the roast? A: Both work. Slice thinly for classic French dip, shred for sloppy sandwiches. Let the meat rest 10 minutes so juices settle then pull apart with forks or slice across the grain for better texture.

Q: Any tips for toasting rolls and melting the cheese? A: Butter the cut sides and toast in a skillet or oven until golden. Add provolone or Swiss and pop under the broiler or cover the pan briefly so the cheese melts nice and gooey.

Q: How do I store and reheat leftovers? A: Keep beef and jus in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently in a saucepan with a splash of broth or in the slow cooker so it stays moist.

Crock Pot French Dip Sandwich Recipe Substitutions and Variations

Chuck roast: use brisket for a richer, fattier shred; short ribs if you want super tender, fall‑apart meat (cook a bit longer); or a bottom round/eye of round for a leaner, sliceable option — slice thin across the grain
Beef broth: swap in low sodium beef bouillon dissolved in water so you control salt; or use strong chicken broth plus a splash of soy or Worcestershire for depth; reduced red wine plus water adds a deeper, slightly tangy jus
Worcestershire sauce: if you’re out, mix soy sauce with a little balsamic or cider vinegar for tang and umami; A1 or steak sauce works in a pinch; tamari or a tiny bit of fish sauce gives umami too, but use it sparingly
Hoagie/French rolls: ciabatta or a baguette hold up great to the jus; kaiser or sturdy brioche rolls are softer and tasty; for open faced sandwiches use thick slices of toasted sourdough

Pro Tips

1) Salt it early. Rub kosher salt on the roast a few hours or overnight before cooking and leave it uncovered in the fridge. It seasons deeper and gives better texture, trust me.

2) Use a meat thermometer, not the clock. For shreddable chuck you want it up around 200 to 205 F so the fat and collagen really break down. Saves guessing and overcooking.

3) Skip thickening agents if you can, reduce instead. After pulling the beef off, simmer some of the cooking liquid down to concentrate the flavor, then add a small knob of butter for shine. If you do use cornstarch only add a tiny bit at a time or it goes gluey.

4) Make the cheese melt perfect by covering the sandwich while heating, or pop them under the broiler for just 30–60 seconds. Also, brush the rolls with a little garlic butter before toasting for way more flavor.

Crock Pot French Dip Sandwich Recipe

Recipe by Francis Mead

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I perfected my Crockpot Beef Dip and I'm revealing the single unexpected tweak that makes the jus stand out from any other recipe.

Servings

servings

Calories

725

kcal

Equipment: 1. Large heavy skillet (cast iron or stainless) for browning the roast and toasting rolls
2. 4 to 6 quart slow cooker / crock pot to braise the beef
3. Cutting board for resting and shredding the roast
4. Chef’s knife for slicing the onion and trimming the meat
5. Two sturdy forks for shredding the beef
6. Measuring cups and spoons for broth, Worcestershire, salt etc
7. Small saucepan for simmering and thickening the jus
8. Whisk to make a smooth cornstarch slurry
9. Ladle or fat separator (or a slotted spoon) for skimming and serving the jus

Ingredients

3 to 4 lb chuck roast, trimmed
1 to 2 tsp kosher salt
1 tsp black pepper
1 tbsp olive oil
1 large yellow onion, thinly sliced
3 to 4 garlic cloves, minced
2 cups beef broth, low sodium preferred
1/4 cup Worcestershire sauce
1 tbsp soy sauce (optional)
1 tsp dried thyme
1 to 2 bay leaves
1 tbsp cornstarch (optional for thicker jus)
6 to 8 hoagie rolls or French rolls
8 to 10 provolone or Swiss cheese slices
2 tbsp butter for toasting rolls

Directions

Pat the 3 to 4 lb chuck roast dry and rub with 1 to 2 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium high heat and brown the roast on all sides, about 2 to 3 minutes per side, dont skip this step it adds big flavor.
Transfer the roast to the crock pot and scatter 1 large thinly sliced yellow onion and 3 to 4 minced garlic cloves around it. Pour in 2 cups beef broth, 1/4 cup Worcestershire sauce and 1 tbsp soy sauce if using. Sprinkle 1 tsp dried thyme and tuck in 1 to 2 bay leaves.
Cover and cook on low for about 8 hours or on high for about 5 hours, until the beef is fork tender and easily shreds.
Remove the roast to a cutting board and shred with two forks. Discard the bay leaves. Skim or spoon off excess fat from the cooking liquid in the crock pot, or pour the liquid into a fat separator.
If you want a thicker jus mix 1 tbsp cornstarch with 1 to 2 tbsp cold water into a slurry. Bring a cup or two of the cooking liquid to a simmer in a saucepan and whisk in the slurry until it thickens, then return to the rest of the jus.
Butter the cut sides of 6 to 8 hoagie or French rolls with about 2 tbsp butter and toast in a skillet until golden. Pile shredded beef on the bottom halves, then top with 8 to 10 slices provolone or Swiss. Cover the skillet or pop under a broiler a minute to get the cheese melty.
Serve each sandwich with warm jus for dipping. For extra goodness spoon a little jus over the beef before you add the cheese, or dunk the sandwich in the bowl before every bite.
Store leftover beef and jus separately in the fridge for up to 4 days. Reheat gently on the stove, add a splash of broth if it looks dry, and reheat sandwiches in a skillet to keep the rolls crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.