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This French Dip Sandwich is one of the most popular recipes we have published! It’s such an easy recipe and it’s made in the crockpot. Your whole family will love this one and your house will smell amazing while these are in the slow cooker.
These slow cooker French dip sandwiches will just melt in your mouth! They’re so easy to toss together in the morning and you’ll come home to a delicious smelling house and the most amazing French dip sandwich ever!
We love this 3 ingredient french dip recipe! The meat turns out so tender and flavorful and it’s delicious on a hoagie roll with some cheese!
We shared this recipe on Facebook and it instantly went viral. The video now has over 80 million views and the recipe was so popular that one of the ingredients was sold out in many grocery stores for over a month!
We’ve also shared a version of this that’s quite a bit quicker. Check out our Instant Pot French Dip!
What is French Dip?
This popular sandwich is made with slow roasted beef, either shredded or thinly sliced, and best served on a French roll with a side of au jus.
The au jus is a savory broth made from the juice of the roasted beef and seasonings and it’s excellent for dipping the sandwich into.
Ingredient Notes:
Beef – We like to use chuck roast for this recipe, but rump roast works as well.
French Onion Soup – We’re using canned French onion soup to add flavor. It’s a simple way to get that savory flavor.
Beef Consomme – Consomme is similar to beef broth, but more concentrated with a richer texture. You can find canned beef consomme with the canned soups.
What We Love About This Recipe:
- It’s Easy! Open up a couple cans of soup, add them to your slow cooker with a roast, and walk away!
- It’s Tender! The crockpot does all the work and the meat turns out fall apart tender!
- The Dipping Sauce! The liquid from the slow cooker makes the best dipping sauce. Just reduce it on the stove to concentrate the flavors and dig in!
What Readers are Saying!
“I’ve been making your recipe for years and my family loves it. This is our favorite French Dip recipe. So yummy! I make exactly as written. I like to add horseradish to my sandwich. MMMM! Thank you” -Staci
How To Make Slow Cooker French Dip:
Add the chuck roast, soup, and consomme to the slow cooker, cover, and cook on low for 8 hours or until the beef is tender.
Remove the beef from the slow cooker and shred it up with two forks.
Transfer the liquid in the crockpot to a sauce pan and bring to a boil. Let the liquid reduce down by half to concentrate the flavors. This will make a delicious dipping sauce for your French Dip.
Build your sandwiches by spooning the meat onto hoagie rolls and topping them with slices of provolone cheese. Pop them in a hot oven or under the broiler for just a minute or two to melt the cheese.
Fat Separator!
If you enjoy making your own gravies and sauces, this fat separator makes it so easy! The built in strainer catches the leftover bits and the broth comes out the bottom, leaving the fat behind.
Helpful Tip!
Amp Things Up!
- Flavor Boost: Add a few dashes of Worcestershire sauce or a cube of beef bouillon to amp up the flavor a bit.
- Au Jus: Use a fat separator to remove the fat from the broth before you boil it down.
- Rolls: We’re obsessed with crusty French rolls for this recipe, but you can use any type of hoagie roll you like. A good french roll really soaks up the juices without falling apart too much though.
Crockpot Recommendation!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
Karly’s Tips:
All slow cookers cook a bit differently – some run hotter than others! If your roast is not fall apart tender after cooking, it’s just not done yet. Keep cooking until it’s tender enough to easily shred with a fork. It’s very difficult to overcook a roast in the crockpot, so just keep cooking until it’s tender!
If you want a less greasy au jus for dipping your sandwiches, trim the fat from your chuck roast before cooking. You can also remove the fat from the liquid using a fat separator! This tool comes in handy any time you’re making gravy!
You may notice that we add a packet of Au Jus seasoning to our Instant Pot French Dip sandwiches. This is because we find things need extra seasoning when cooked under pressure. You may add it to this slow cooker french dip sandwich recipe as well, if you like a bolder flavor.
Freezing & Storage Instructions:
I don’t think we’ve ever cooked a chuck roast without having some leftovers. They’re a large cut of meat and perfect for feeding a crowd! And if you’ve got extra, it’s just as good the next day.
You can keep any leftovers stored well covered or in an airtight container in your refrigerator for about 3 to 4 days.
The meat can also be frozen for up to a few months. Let it cool completely before transferring to a freezer safe bag or container. Thaw overnight before reheating.
???? More Slow Cooker Favorites:
- Crockpot Chicken and Stuffing
- Pulled Pork with Pickle Slaw
- Pulled Pork & Pintos
- Grape Jelly Meatballs
- Beer Cheese Chicken Sliders
- Mississippi Pot Roast
- Crockpot Sausage and Peppers
wprm-recipe-video
Slow Cooker French Dip Sandwiches
Ingredients
- 3 pounds beef chuck roast
- 21 ounces condensed French Onion Soup (2 10.5 ounce cans)
- 10.5 ounces Beef Consomme (1 can)
- 8 sandwich rolls
- 8 slices provolone cheese
Instructions
- Place the roast in a slow cooker. Pour the soup and consomme over the top.
- Cover and cook on low for 8 hours or high for 4 hours, or until the beef easily shreds apart with a fork.
- Remove 3 cups of the liquid from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10-15 minutes.
- Transfer the beef to a shallow dish and shred with a fork.
- Place the sandwich rolls on a baking sheet and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
- Serve immediately with the sauce on the side for dipping.
Tips & Notes:
Nutrition Information:
This recipe was originally published in March 2016. It was updated in January 2023. Original photo below:
Diane says
One thing I will mention. Though it sounds pretty awesome, even in the video you can see the thick layer of fat over the sauce, which will not only take away from the flavor but add calories also. SKIM the fat off the sauce before serving!
Jenny says
That was my only concern.
Meghan says
When you separate the 3 cups of juice you can always put it in the fat separating measuring cup
Carol Mackey says
Or in the freezer long enough to harden the fat, then skim off and reheat . . .
Meghan says
My myquestion is always when you use the soup do you add the water like the can says to make soup or just put in the condensed soup??? I always want to know with every recipe that uses them.
Laura says
I wonder that too Megan. I’m thinking no water…
Brenda says
Water will dilute the flavor, so I never include water, unless it specifically tells you to.
Karly says
No, I do not add the water. I would guess that most recipes do not need the water added.
Sherry says
I thought the same thing on the fat skimming. Going to try tomorrow night.
Barb McDowell says
My recipe calls for 1 can beef broth and 1 envelope of Lipton’s onion soup mix and it makes a lot of juice. Could I get by using just 1 can of each of the soups in your recipe? I can’t wait to try yours! Thanks!.
Karly says
Yep, you can!
Amy says
What would happen if I substituted beef broth for the consomme?
Karly says
It won’t be quite as flavorful, but otherwise fine.
Denise says
This is perfect! I’ve been trying to think of something extra to serve at my up coming BBQ. I wanted to have something else bedsides hamburgers and hot dogs. This is it! Great idea! Thank you!
Cassandra says
Question. I have a hunk of London broil available. Can I sub that in instead or will it not pull apart as easily?
Karly says
Yes, it should shred! Just keep cooking it until it’s tender. 🙂
Mary says
I can’t wait to try this. What do you serve with it-sides etc? thanks!
Karly says
Honestly, we usually go for oven baked fries or a side salad. Something easy. 🙂
Pam says
Cole Slaw will be my choice! Can’t wait to try these & I love, love that it’s an Easy recipe!
David says
Cook the roast beef a little bit in the bullion before you put it on the bread to give it a little more flavor.
Karly says
Great idea!
Allison says
What kind of bread did you use?
Karly says
Hoagie rolls from the grocery store.
Spencer says
Only thing these bad boys are missing is some horseradish sauce! I want (need?) a French Dip right now.
Amanda says
I picked some up while I was out!! Thought the same thing.
Kayle (The Cooking Actress) says
I’m literally making french dip sandwiches right now and YES the crockpot struggle is reeeeal!
Karly says
Hope you enjoyed your sandwiches! 🙂
mary says
What temp and how long did you cook the roast in crock pot for the beef dip sandwich
Carolyn says
It says in the recipe, “Low” temp setting for 8 hours OR “High” temp setting for 4 hours.
Karly says
Low for 8 hours or high for 4.
Aida says
This is ridiculously good! And I love the idea of coming home and having that food aroma in the air. A sure sign that people enjoy living there.
Sheryl |When Hungry says
Wow! Delish! This is making me hungry ugh!
Ethan W. says
Tasty and lovely!
Debra says
Sounds divine! This is one of my favorite meals so I will def try it!
Karly says
Hope you enjoy it!
Liz says
Sounds so good. Thank you.
dalton says
do you put water with the soup. usually requires 2 cups per can of water
Karly says
I do not add water.