I put together a Crock Pot Recipes post about French dip that includes one surprising step you’ll want to read about.

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I have a confession, I can get a little obsessive about a Crock Pot French Dip. I love how a beef chuck roast trimmed and a bowl of rich beef broth promise that savory, slightly salty bite that makes every sandwich worth it.

I’m not gonna give the recipe here but trust me it changes the sandwich game. It isn’t one of those boring weeknight meals, its loud and messy and everyone forgets their phones.

If you scroll French Dip Sandwich posts you’ll see what I mean. I always end up making more than I think I need.

Ingredients

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Beef chuck roast, rich in protein and iron, adds hearty flavor but can be fatty.
Yellow onion, offers fiber and natural sweetness, helps build savory caramelized notes.
Garlic, low calorie, gives pungent savory bite, may boost immunity a little.
Beef broth, supplies umami rich liquid base, adds salt and depth, not sweet.
Worcestershire sauce, small dash adds tangy savory complexity, thin sweet sour balance.
French rolls, soft crust, provide carbs for soaking jus, make sandwich handheld.
Provolone or Swiss, melts over meat, adds creamy mild saltiness and richness.

Ingredient Quantities

about 3 lb beef chuck roast trimmed

1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper

1 to 2 tbsp olive oil

1 large yellow onion thinly sliced

3 to 4 garlic cloves minced

4 cups beef broth

2 tbsp Worcestershire sauce

1 tbsp soy sauce or tamari optional

1 tsp dried thyme

2 bay leaves

1 envelope onion soup mix optional

1 to 2 tbsp cornstarch or arrowroot optional

6 to 8 French rolls or hoagie rolls

8 to 12 slices provolone or Swiss cheese

2 tbsp unsalted butter softened optional

How to Make this

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1. Pat the 3 lb chuck roast dry, rub with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 1 to 2 tbsp olive oil in a heavy skillet over medium high heat and sear the roast on all sides until nicely browned, about 3 to 4 minutes per side. transfer roast to the crockpot.

2. In the same skillet add the thinly sliced large yellow onion and cook until softened and browned a little, about 5 to 7 minutes; stir in 3 to 4 minced garlic cloves for the last 30 seconds. scrape all those tasty browned bits into the crockpot over the roast.

3. Pour in 4 cups beef broth, then add 2 tbsp Worcestershire sauce, 1 tbsp soy sauce or tamari if using, 1 tsp dried thyme, 2 bay leaves and the optional envelope of onion soup mix if you want extra punch. give it a quick stir to combine.

4. Cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the roast is fork tender and falling apart. low temp makes it more tender and juicy, so if you have the time go low.

5. Remove the roast to a cutting board and shred with two forks. skim fat from the liquid in the crockpot with a spoon or ladle; you can chill briefly to make fat removal easier. discard bay leaves.

6. Make the au jus: strain the cooking liquid into a saucepan, bring it to a gentle simmer. if you want a thicker gravy whisk 1 to 2 tbsp cornstarch or arrowroot with an equal amount of cold water to make a slurry, then whisk that into the simmering jus until it thickens. taste and adjust salt and pepper. dont over salt at first since broth and soup mix can be salty.

7. Prep the rolls: slice 6 to 8 French or hoagie rolls and spread the optional softened 2 tbsp unsalted butter on the cut sides. toast under the broiler or in a skillet until golden. this keeps them from getting soggy too fast.

8. Assemble: pile shredded beef onto bottom halves, ladle a little hot jus over the meat, then top with 8 to 12 slices provolone or Swiss. pop under the broiler a minute or two just to melt the cheese, or cover to let steam melt it.

9. Serve warm with bowls of extra au jus for dipping. tips: use tamari for gluten free, save extra jus in the fridge or freezer, and if your jus tastes flat a splash more Worcestershire or soy will lift it right up.

Equipment Needed

1. Heavy skillet or cast iron pan for searing the roast
2. Slow cooker / crockpot (4 to 6 quart)
3. Cutting board and a sharp chef’s knife
4. Tongs plus two forks for shredding
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula and a small ladle to skim and stir
7. Saucepan and a fine mesh strainer for the au jus
8. Broiler-safe baking sheet or skillet to toast the rolls

FAQ

How long should I cook the chuck roast in the crockpot, and which setting is best?

Cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours. You want the meat fork tender and pulling apart, not just cooked through. Searing the roast first in 1 to 2 tbsp olive oil for 3 to 4 minutes per side really ups the flavor, but it isnt required.

How do I thicken the au jus so it clings to the sandwich?

Mix 1 to 2 tbsp cornstarch or arrowroot with an equal amount of cold water to make a slurry, stir it into the hot jus at the end, then switch the crockpot to HIGH and let it thicken for 10 to 15 minutes. Or skim the fat and reduce the broth on the stove until it concentrates, but the slurry is fastest.

Do I have to use the onion soup mix, and what does it do?

No, its optional. The onion soup mix adds extra onion flavor and savory depth because of added seasonings and bouillon. If you use it, taste the jus before adding extra salt since it can be salty.

What’s the easiest way to get melty cheese and toasting on the rolls?

Split the French rolls, butter the cut sides lightly, then toast under a broiler or in a hot skillet until golden. Pile the warm shredded beef on the roll, top with provolone or Swiss and pop under the broiler just until the cheese melts. Melty cheese + toasted bread = perfect dipper.

How should I store leftovers and can I freeze them?

Store beef and jus separately in airtight containers. Refrigerate up to 3 to 4 days. For longer, freeze up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the crockpot with a splash of beef broth so it doesnt dry out.

Can I substitute another cut or make this faster in a pressure cooker?

Yes. Brisket, round roast or rump roast work similarly. For a quicker method use an Instant Pot: brown, then pressure cook on HIGH for about 60 to 75 minutes for a 3 lb roast, with a natural release for best tenderness.

Crockpot French Dip Recipe Substitutions and Variations

Beef chuck roast: swap for brisket (richer, fattier), short ribs (very tender, more unctuous), or bottom round (leaner, slice thin after cooking).
Beef broth: use low sodium chicken or vegetable broth in a pinch, or dissolve beef bouillon cubes or paste in hot water for the same beefy punch.
Worcestershire sauce: replace with 1 tbsp soy sauce plus 1 tsp balsamic vinegar, or use A1/steak sauce or mushroom soy for a gluten free option, just watch the salt.
Provolone or Swiss cheese: try mozzarella or fontina for great melt, gruyere for nuttier flavor, or sharp cheddar if you want more bite though it changes the classic vibe.

Pro Tips

– Sear the roast good and dry it first, pat with paper towels. A deep brown crust gives you way more flavor in the jus, so don’t rush the browning even if it takes a bit longer. If you have a cast iron skillet use it, it holds heat better and you get more of those tasty browned bits.

– Caramelize the onions low and slow until they’re really golden, they add sweetness that balances the salty broth. Add the garlic only at the end so it doesnt burn, and if the onions need a boost a pinch of brown sugar or a splash of balsamic works wonders.

– Cook on low if you can, it makes the meat way more tender. After shredding, toss the beef with a few tablespoons of the warm jus so it stays juicy instead of drying out when you pile it on the rolls.

– Skim the fat from the jus by chilling it briefly or using a fat separator, then taste before you salt, since broths and onion soup mix can be salty. If the jus tastes flat, a little extra Worcestershire or soy will lift it, or a tiny splash of vinegar to brighten. If you want thicker gravy mix the cornstarch with cold water first so you dont get lumps.

Crockpot French Dip Recipe

Recipe by Sarah level

0.0 from 0 votes

I put together a Crock Pot Recipes post about French dip that includes one surprising step you'll want to read about.

Servings

servings

Calories

760

kcal

Equipment: 1. Heavy skillet or cast iron pan for searing the roast
2. Slow cooker / crockpot (4 to 6 quart)
3. Cutting board and a sharp chef’s knife
4. Tongs plus two forks for shredding
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula and a small ladle to skim and stir
7. Saucepan and a fine mesh strainer for the au jus
8. Broiler-safe baking sheet or skillet to toast the rolls

Ingredients

about 3 lb beef chuck roast trimmed
1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper
1 to 2 tbsp olive oil
1 large yellow onion thinly sliced
3 to 4 garlic cloves minced
4 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp soy sauce or tamari optional
1 tsp dried thyme
2 bay leaves
1 envelope onion soup mix optional
1 to 2 tbsp cornstarch or arrowroot optional
6 to 8 French rolls or hoagie rolls
8 to 12 slices provolone or Swiss cheese
2 tbsp unsalted butter softened optional

Directions

Pat the 3 lb chuck roast dry, rub with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 1 to 2 tbsp olive oil in a heavy skillet over medium high heat and sear the roast on all sides until nicely browned, about 3 to 4 minutes per side. transfer roast to the crockpot.
In the same skillet add the thinly sliced large yellow onion and cook until softened and browned a little, about 5 to 7 minutes; stir in 3 to 4 minced garlic cloves for the last 30 seconds. scrape all those tasty browned bits into the crockpot over the roast.
Pour in 4 cups beef broth, then add 2 tbsp Worcestershire sauce, 1 tbsp soy sauce or tamari if using, 1 tsp dried thyme, 2 bay leaves and the optional envelope of onion soup mix if you want extra punch. give it a quick stir to combine.
Cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the roast is fork tender and falling apart. low temp makes it more tender and juicy, so if you have the time go low.
Remove the roast to a cutting board and shred with two forks. skim fat from the liquid in the crockpot with a spoon or ladle; you can chill briefly to make fat removal easier. discard bay leaves.
Make the au jus: strain the cooking liquid into a saucepan, bring it to a gentle simmer. if you want a thicker gravy whisk 1 to 2 tbsp cornstarch or arrowroot with an equal amount of cold water to make a slurry, then whisk that into the simmering jus until it thickens. taste and adjust salt and pepper. dont over salt at first since broth and soup mix can be salty.
Prep the rolls: slice 6 to 8 French or hoagie rolls and spread the optional softened 2 tbsp unsalted butter on the cut sides. toast under the broiler or in a skillet until golden. this keeps them from getting soggy too fast.
Assemble: pile shredded beef onto bottom halves, ladle a little hot jus over the meat, then top with 8 to 12 slices provolone or Swiss. pop under the broiler a minute or two just to melt the cheese, or cover to let steam melt it.
Serve warm with bowls of extra au jus for dipping. tips: use tamari for gluten free, save extra jus in the fridge or freezer, and if your jus tastes flat a splash more Worcestershire or soy will lift it right up.

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.