This post may contain affiliate links. Read disclosure policy
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:
Melissa says
I made this for dinner tonight and YUM! This is my new favorite dish. Thanks for such a delicious and so simple recipe. My family typically “hates” roast, but you’ve changed their minds!
Karly says
Glad it was a hit!
Kates says
Oops! Used two cans of consommé with the two cans of onion soup. Should be okay? Just more strong.
Karly says
It’ll be just fine! 🙂
Dawn says
Love this recipe! I don’t change a thing. I toast the roll at the end with the melted cheese! My 6 year old daughter loves it too. Made it twice and will continue to make!
Lisa F says
I am trying this tomorrow for the first time. I am taking to my in-laws that’s a big test. I will let y’all know how it goes. Looks amazing.
Rachel says
So I have a silly question, but my family hates onions! Is there any soup you could recommend as a replacement for the French onion?
Karly says
My husband hates onions too, but doesn’t mind the soup in this recipe. It’s not really onion-y. Other than that, you could try just using the consomme and adding in extra seasoning.
Annette says
If I wanted to make this for more people – would that work? If I just added more meat & soups? Or would that over load the crock pot & not cook the same?
Karly says
It’ll depend on your slow cooker. You could definitely overfill it and it won’t cook properly.
June Raasch says
How many will this recipe serve?
Karly says
I think you’ll easily get 8 sandwiches out of this, maybe a bit more.
Tish says
I’m making this soon but will be using pepper jack cheese. Add a little spice ?
Karly says
Great idea!
Corrin says
I’ve made this several times and we love it. It is what’s for dinner tonight! Leftovers are just as tasty!
1 to 100 Numbers says
This looks delicious! I’ll have to make this…
Penny says
I bought a 1.5 lb chuck roast. Should I cut the liquid in half? Or keep it the same?
Karly says
I would keep it the same so that you plenty of liquid left to reduce at the end. 🙂
Sherry DeBard says
This recipe is great just the way it is and I’m making it for the second time today for my family, it’s so easy and who doesn’t love French Dip!
Victoria says
Should I season the beef with salt and pepper and sear before I put in crockpot? Or is this not necessary.
Karly says
The soups are seasoned pretty well, so I don’t add any extra salt or pepper. If you have time to sear the meat, go for it!
Amy says
What size crockpot do you like to use for this recipe?
Karly says
I use a 5-6 quart.
Beth says
There appears to be WAY too much liquid in this recipe. The meat should braise, not boil!
I am going to take off some of the liquid, and in the future, will add the consomme only at end.
Karly says
It sounds like your crockpot is heating on too high of a heat if the liquid is boiling.