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This easy Crockpot French Dip Sandwich Recipe has fork tender, fall apart beef in a scratch-made au jus that is slow cooked to perfection!
If you are looking for a flavor rich, French Dip made without canned or pre-packaged ANYTHING, you have come to the right place. Melt-in-your-mouth tender beef, infused with wine and garlic, and an intensely beefy au jus that is perfect for dipping. This incredibly easy recipe will make your house smell like heaven as the Crockpot does all the work.
What is a French Dip Sandwich?
A French Dip Sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef on a “French roll” or baguette. It is an American invention that takes it’s name from the common bread choice. Sometimes served plain, a variation is to top with Swiss cheese, onions, and a dipping container of au jus, which is the flavorful beef broth produced from the cooking process.
While a traditional French Dip Sandwich has thinly sliced roast beef, our ridiculously tender, Slow Cooker version will use lightly shredded beef.
The best part, it takes only minutes to prepare!
- Quickly sear the beef roast.
- Slice onions and mince garlic.
- Lightly rub the roast with Dijon mustard.
- Place the meat in the Crock Pot.
- Add beef stock, wine, and Worcestershire.
- Cook until flavor-packed and fork-tender.
How to make Crockpot French Dip Sandwiches
Start by seasoning a well marbled chuck roast with salt and pepper.
In a very hot pan, add a little oil. Add the roast, and cook with out moving the roast until the first side of the meat is well browned. Flip the roast and brown the second side as well.
Remove the roast from the pan, and rub with your favorite mustard. I really like the country Dijon for both the flavor and texture, but any mustard will work.
Slice a couple of onions and mince several cloves of garlic. Place half of the onions and garlic in the bottom of the slow cooker and cover with the mustard-rubbed roast.
Add the remainder of the sliced onions and minced garlic. Without washing off the mustard, pour in beef stock, dry red wine, and Worcestershire.
Cook on high for 4 to 4.5 hours until the meat is falling apart and is extremely tender.
Use 2 forks to lightly shred the meat.
Place lightly buttered buns, banquettes, or sliced French bread, open-faced, on a cookie sheet and top one side or both sides with your preferred cheese.
What kind of cheese should I use on a French Dip Sandwich?
Swiss cheese is the traditional choice, but Monterrey Jack, Pepper Jack, Mozzarella , Provolone, or Provel are also good choices. Any mild, creamy cheese will work.
Toast the buns topped with cheese in a preheated oven until the bun is warm and the cheese is melty. Fill the buns with the shredded beef and onions and serve with a small bowl of au juis for dipping the sandwich into.
Serve with steak fries, Sweet Potato Fries, Oven Roasted Green Beans, or Brussels Sprouts.
Make sure to try a few other of my favorite sandwiches, The Bomb Italian Sausage Sandwich and Pizza Sloppy Joes!
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Crockpot French Dip Sandwich Recipe
This easy Crockpot French Dip Sandwich Recipe has fork tender, fall apart beef in a scratch-made au jus that is slow cooked to perfection! Amazingly simple and flavorful without canned or packet ingredients.
Ingredients
- 2.5-3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup beef stock
- 1/2 cup dry red wine
- 2 medium onions – white or yellow
- 1 tablespoon Worcestershire
- 1-2 tablespoons Dijon mustard
- 2-3 cloves garlic minced
- 2 bay leaves
Instructions
Season chuck roast with salt and pepper.
Heat a large pan or dutch oven to a high heat.
Add oil and then the chuck roast. Cook for 2-3 minutes without moving the roast until browned.
Flip the chuck roast over and brown the other side for 2-3 minutes.
Remove the roast from the pan and rub with mustard.
Place the roast in the slow cooker on top of half of the sliced onions and garlic. Cover the roast with the remaining onions and garlic.
Without washing the mustard off of the roast, pour in the beef stock, red wine, and Worcestershire sauce.
Cook on high for 4-5 hours or low for 8-10 hours until the meat easily separates, and is fork tender. Taste au jus to check if additional salt and pepper is desired.
Toast lightly buttered buns, baguettes, or French bread topped with cheese of choice in the oven until the bread is warm and the cheese is melty.
Pile buns high with shredded beef and onions. Serve with au jus along side for dipping.
Recipe Notes
Nutrition is approximate.
Wife, Mother, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
Dawn S.
Hi, what can you use to replace the red wine?
Jennifer Grissom
Hi Dawn. I would substitute the red wine with additional beef stock with the addition of 2 tablespoons of tomato paste. I have not tried this, but the tomato paste should provide a similar acidity, depth of flavor, and brightness that the wine did. DO let me know how it turns out for you!
Dawn S.
Ok I will and thank you. I will and thank you.