I finally nailed a French Dip Sandwich Crockpot version that yields shreddable beef and a ridiculously savory au jus you’ll want to dunk everything in.

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I love the sloppy, juice-soaked mess of a proper French Dip Sandwich Crockpot version. I adore how shredded beef from a beef chuck roast slides into French rolls and soaks everything with that savory au jus.

But the real pull is the au jus recipe that makes you dip and dip again until the plate is bare. I want cheese that melts into the meat and onion bits that sneak into every bite.

This is not neat. This is not fancy.

It is loud, ridiculous, and totally worth the napkin wreckage on my lap. I will eat this anyday always.

Ingredients

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Beef chuck roast: Basically the juicy, pull-apart main event you’ll be swooning over.
Kosher salt: Brings simple seasoning and helps that beef actually taste like beef.
Black pepper: A little heat and bite, keeps things from tasting flat.
Garlic powder: Adds that cozy garlic note without fresh clumps of starch.
Onion powder: Background savory flavor that’s subtle but steady.
Vegetable or olive oil: Helps the roast brown and builds quick flavor.
Yellow onion: Sweetness and body, it softens and melts into the jus.
Garlic cloves: Sharp, aromatic pop when you bite into the sandwich.
Low sodium beef broth: The liquid base that keeps things rich but not salty.
Beef stock: Adds deeper meatiness, more body for the au jus.
Worcestershire sauce: Tangy, umami boost that feels slightly meaty.
Soy sauce: Salty umami punch that rounds out the sauce.
Dried or fresh thyme: Herby lift, smells like comfort.
Plus it’s classic.
Bay leaves: Background herbal note that just quietly works.
Tomato paste: Basically depth and a little sweetness, optional but nice.
Cornstarch slurry: Thickens the au jus so it clings to meat.
French or hoagie rolls: Carby cradle, soft and sturdy for sloppy bites.
Provolone or Swiss cheese: Melts gooeyly, adds creamy, slightly tangy richness.
Butter for toasting: Crispy, golden tops that make the sandwich feel special.

Ingredient Quantities

3 to 3 1/2 lb beef chuck roast, trimmed of excess fat

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

1 tbsp vegetable oil or olive oil

1 large yellow onion, sliced

4 cloves garlic, smashed

2 cups low sodium beef broth

1 cup beef stock or additional beef broth

1/4 cup Worcestershire sauce

2 tbsp soy sauce

1 tsp dried thyme or 1 tbsp fresh chopped thyme

2 bay leaves

1 tbsp tomato paste (optional, for depth of flavor)

1 tbsp cornstarch plus 2 tbsp cold water for au jus slurry

6 to 8 French rolls or hoagie rolls

8 to 12 slices provolone or Swiss cheese

2 tbsp butter, softened, for toasting rolls (optional)

How to Make this

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1. Pat the chuck roast dry and rub all over with kosher salt, black pepper, garlic powder and onion powder.

2. Heat oil in a skillet over medium high heat and brown the roast on all sides, about 2 to 3 minutes per side, just to get some color; this step is worth it, don’t skip it.

3. Place sliced onion and smashed garlic in the bottom of the crockpot, set the browned roast on top.

4. Pour in 2 cups low sodium beef broth and 1 cup beef stock or extra broth, then add Worcestershire sauce, soy sauce, thyme, bay leaves and tomato paste if using; tuck the bay leaves in so they don’t get lost.

5. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the roast is fall apart tender.

6. Remove the roast to a cutting board, tent with foil and let rest a few minutes; shred the meat with two forks, discard any big chunks of fat and remove the bay leaves.

7. Spoon the cooking liquid through a fine mesh strainer into a fat separator or bowl; skim off excess fat and return the strained au jus to the crockpot or a saucepan and bring to a simmer.

8. Whisk the cornstarch with cold water to make a slurry, then whisk that into the simmering au jus until it thickens slightly, about 1 minute; taste and adjust salt or pepper if needed.

9. Split the rolls, butter them if you like and toast cut sides in a skillet or under the broiler until golden, pile shredded beef on the bottoms, top with provolone or Swiss slices and melt briefly under a broiler or in the skillet.

10. Serve sandwiches with the warmed au jus for dipping, and enjoy right away while its hot.

Equipment Needed

1. Large skillet or frying pan, for browning the roast (heavy bottom works best)
2. Slow cooker (crockpot) or large, lidded Dutch oven for the long cook
3. Cutting board and a sharp chef’s knife for trimming and slicing onion
4. Tongs and two dinner forks for handling and shredding the meat
5. Measuring cups and spoons for broth, sauces and seasonings
6. Fine mesh strainer and a fat separator or a heatproof bowl to skim juices
7. Small bowl and whisk or fork to mix the cornstarch slurry
8. Baking sheet or cast iron skillet (or broiler pan) to toast rolls and melt cheese
9. Aluminum foil to tent the roast and keep it warm while you shred it

FAQ

How long should I cook the roast in the crockpot and on what setting?

Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. You want the meat so tender it shreds easily with two forks. Larger roasts can need the longer end of the time range.

Do I have to sear the roast first?

No, you don’t have to, but searing the roast for 3 to 4 minutes per side in hot oil before it goes in the crockpot adds a lot of flavor and better color. If you’re short on time you can skip it and it will still be tasty.

How do I make the au jus thicker and richer?

After removing the roast, skim off excess fat, then whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot liquid. Cook on high or on the stove for a few minutes until it thickens. Taste and adjust salt or Worcestershire if needed.

Can I use a different cut of beef or make this in an Instant Pot?

Chuck roast is best because it gets tender and juicy, but bottom round or brisket will work. For an Instant Pot, brown the roast, then pressure cook on high for about 60 to 75 minutes with a natural release, depending on size.

How do I get the rolls nice and toasty and the cheese perfectly melted?

Split the rolls, butter them lightly, and toast cut-side down in a skillet until golden, or broil for 1 to 2 minutes watching closely. Add shredded or sliced cheese to the hot meat, or open-face the sandwich under the broiler just until the cheese melts.

How do I store and reheat leftovers?

Keep shredded beef and au jus in separate airtight containers in the fridge for up to 4 days or freeze up to 3 months. Reheat beef in the au jus on the stove over low heat until warmed through, or thaw overnight and reheat gently in the oven or slow cooker so it stays moist.

Crockpot French Dip Sandwiches With Homemade Au Jus Recipe Substitutions and Variations

Beef chuck roast: can swap for brisket, boneless short ribs, or a sirloin tip roast if thats what you have. Cooking time might change a bit with different cuts.
Beef broth/stock: use low sodium chicken broth, mushroom broth, or dissolve a beef bouillon cube in 2 cups water for a quick stand-in.
Worcestershire sauce: try a mix of 1 tbsp soy sauce plus 1 tsp balsamic vinegar, or use 1 tbsp hoisin for a sweeter, richer note.
Provolone or Swiss cheese: cheddar, gouda, or pepper jack work fine. If you want melty and mild stick with young cheddar or monterey jack.

Pro Tips

– Salt the roast up to 24 hours ahead if you can, just rub it and leave it uncovered in the fridge. It seasons deeper and the surface dries a bit so you get better browning later, but if you forget, seasoning right before cooking is fine too.

– Don’t crowd the pan when you brown the meat, and get the pan screaming hot so you get a good crust. Browned bits are flavor, so after searing pour a little beef broth into the hot skillet and scrape those bits loose, then dump that into the crockpot.

– Save and chill the cooking liquid so the fat rises and you can easily skim it off, or use a fat separator. If you want a thinner jus, just heat and serve, but for a glossy slightly thicker sauce whisk your cornstarch slurry into a simmering pan not a cold one, and add it slowly until you get the texture you like.

– Keep the shredded beef juicy by returning it to some of the au jus for a few minutes before assembling sandwiches. Toast and butter the rolls and melt the cheese under the broiler for just a minute so the bread stays crisp and the inside stays moist.

Crockpot French Dip Sandwiches With Homemade Au Jus Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally nailed a French Dip Sandwich Crockpot version that yields shreddable beef and a ridiculously savory au jus you'll want to dunk everything in.

Servings

servings

Calories

815

kcal

Equipment: 1. Large skillet or frying pan, for browning the roast (heavy bottom works best)
2. Slow cooker (crockpot) or large, lidded Dutch oven for the long cook
3. Cutting board and a sharp chef’s knife for trimming and slicing onion
4. Tongs and two dinner forks for handling and shredding the meat
5. Measuring cups and spoons for broth, sauces and seasonings
6. Fine mesh strainer and a fat separator or a heatproof bowl to skim juices
7. Small bowl and whisk or fork to mix the cornstarch slurry
8. Baking sheet or cast iron skillet (or broiler pan) to toast rolls and melt cheese
9. Aluminum foil to tent the roast and keep it warm while you shred it

Ingredients

3 to 3 1/2 lb beef chuck roast, trimmed of excess fat
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp vegetable oil or olive oil
1 large yellow onion, sliced
4 cloves garlic, smashed
2 cups low sodium beef broth
1 cup beef stock or additional beef broth
1/4 cup Worcestershire sauce
2 tbsp soy sauce
1 tsp dried thyme or 1 tbsp fresh chopped thyme
2 bay leaves
1 tbsp tomato paste (optional, for depth of flavor)
1 tbsp cornstarch plus 2 tbsp cold water for au jus slurry
6 to 8 French rolls or hoagie rolls
8 to 12 slices provolone or Swiss cheese
2 tbsp butter, softened, for toasting rolls (optional)

Directions

Pat the chuck roast dry and rub all over with kosher salt, black pepper, garlic powder and onion powder.
Heat oil in a skillet over medium high heat and brown the roast on all sides, about 2 to 3 minutes per side, just to get some color; this step is worth it, don't skip it.
Place sliced onion and smashed garlic in the bottom of the crockpot, set the browned roast on top.
Pour in 2 cups low sodium beef broth and 1 cup beef stock or extra broth, then add Worcestershire sauce, soy sauce, thyme, bay leaves and tomato paste if using; tuck the bay leaves in so they don't get lost.
Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the roast is fall apart tender.
Remove the roast to a cutting board, tent with foil and let rest a few minutes; shred the meat with two forks, discard any big chunks of fat and remove the bay leaves.
Spoon the cooking liquid through a fine mesh strainer into a fat separator or bowl; skim off excess fat and return the strained au jus to the crockpot or a saucepan and bring to a simmer.
Whisk the cornstarch with cold water to make a slurry, then whisk that into the simmering au jus until it thickens slightly, about 1 minute; taste and adjust salt or pepper if needed.
Split the rolls, butter them if you like and toast cut sides in a skillet or under the broiler until golden, pile shredded beef on the bottoms, top with provolone or Swiss slices and melt briefly under a broiler or in the skillet.
Serve sandwiches with the warmed au jus for dipping, and enjoy right away while its hot.

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.