Crock Pot French Dip Sandwiches Ultimate
These Crock Pot French Dip Sandwiches are incredibly easy to make and deliver restaurant-quality flavor. Tender, savory beef simmers in a rich au jus, perfect for dipping crusty rolls topped with melted cheese. It's a hands-off recipe ideal for busy weeknights or entertaining.
Equipment
- Slow cooker
- Large skillet
- Tongs
- Whisk
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
- Paper towels
- Broiler
- Baking sheet (optional)
- Serving plates
Ingredients
- 3-4 lb chuck roast or rump roast
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp smoked paprika optional
- Crusty rolls French rolls, hoagie rolls, or ciabatta
- Sliced provolone cheese or Swiss, mozzarella, or pepper jack
- Butter, for toasting the rolls optional
Instructions
- Pat the chuck roast dry with paper towels.
- In a large skillet, heat the olive oil over medium-high heat.
- Season the chuck roast with salt, pepper, garlic powder, and onion powder.
- Sear the roast on all sides until browned, about 3-4 minutes per side.
- Place the seared roast in the crock pot.
- In a separate bowl, whisk together the beef broth, au jus mix, Worcestershire sauce, thyme, bay leaf, and smoked paprika (if using).
- Pour the mixture over the roast in the crock pot.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
- Remove the roast from the crock pot and shred it with two forks.
- Return the shredded beef to the crock pot to soak up the au jus.
- Discard the bay leaf.
- Slice the rolls in half and butter them lightly (optional).
- Toast the rolls in a skillet or under the broiler for a minute or two until lightly golden.
- Pile the shredded beef onto the rolls, top with provolone cheese slices, and place under the broiler for a minute or two until the cheese is melted and bubbly.
- Serve immediately with the au jus for dipping.
Notes
Don't overcook the beef. Use good quality broth for the best au jus flavor. Toasting the rolls prevents them from getting soggy. Adjust the seasoning of the au jus to taste. The beef can be cooked ahead of time and stored in the refrigerator for up to 3 days. Add a splash of red wine to the au jus for added depth. For variations, try adding sliced onions for a French Onion French Dip, use a combination of cheeses, add a jalapeño for a spicy kick, or use Italian seasoning and diced tomatoes for an Italian French Dip. Leftover beef can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. The au jus can also be stored in the refrigerator for up to 3 days or frozen for up to 2 months.