Crockpot French Dip Sandwiches
Crockpot French Dip Sandwiches are an easy and delicious dinner recipe. This is something that my family enjoys year round, but they really hit the spot on a cool fall or winter day! This recipe is really easy to throw together in the morning and you get to come home to a house that smells amazing with dinner ready to go!
Ingredients
- 3-4 lb Chuck Roast
- Salt, pepper, and garlic powder
- 2 TBSP butter
- 1 onion sliced
- 2 TBSP minced garlic
- 2 TBSP of Worcestershire sauce
- 12 oz of beer
- 1 package of Au Jus
- 1 1/2 cups beef broth
- Sub rolls
- Provolone cheese
Prepping the Crockpot French Dip Sandwiches
This recipe takes minimal prep work and in my opinion that is key for a go to slow cooker meal. To make it you’ll just need to grab a 3-4 pound chuck roast and season it on all sides with salt pepper and garlic.
Next, you’ll just need to slice up an onion, gather the rest of the ingredients above, and you’re ready to get cooking.
Cooking the Crockpot French Dip Sandwiches
Place a large skillet over medium heat and drop in a couple tablespoons of butter. Once that’s melted carefully place your seasoned chuck roast into the pan.
Sear the roast for about 2 minutes on each side to form a nice crust.
Once the roast is browned on all sides, remove it from the pan and place it into the bottom of your Crockpot.
With the pan still over medium heat add in your sliced onion, minced garlic, Worcestershire sauce, 12 ounces of beer, and an Au Jus packet. Stir that all together making sure to scrape all that good flavor out of the bottom of your skillet and allow it to come to a simmer.
Once it’s bubbling and everything is incorporated just pour it over your roast along with 1 and a half cups of beef broth. Let the roast cook on low heat for 6-8 hours until is nice and tender and you’re ready to build your sandwiches!
Serving the Crockpot French Dips
Once the roast is tender remove it from the Crockpot with 2 forks discarding any extra fat. Then add the shredded beef back to the Crockpot and stir well.
Build your sandwiches on your favorite bread with provolone cheese. I like to put the sandwiches on a sheet pan and put them under the broiler in the oven just long enough to melt the cheese and get the bread a little bit crispy.
My favorite bread to use is the Italian bread from Sam’s Club or I also like buying bread from Jimmy John’s.
Serve the sandwiches with the extra Au Jus from the crockpot. Enjoy!
If you like this recipe check out some of my other favorite dinner recipes.
- Easy Chicken and Gravy
- Crockpot Chicken Spaghetti
- Steak and Cheese Tacos
- Sloppy Joe Potato Skillet
- Lazy Lasagna Skillet Meal
- Easy Alfredo Chicken Tortellini
- Crockpot Chicken and Gnocchi
- Creamy Chicken and Noodles
Tips and Frequently Asked Questions
- Make sure the chuck roast is completely thawed for best cooking results.
- Searing the chuck roast before adding it into the Crockpot produces the best flavor and helps to tenderize the meat.
- If you don’t want to use beer, you could use more beef broth.
- I cook my roasts on low for 8 hours, so the meat is nice and tender.
- Cooking times may vary depending on size of the chuck roast.
- My favorite bread for this recipe is the Italian bread from Sam’s Club or I like to buy bread from Jimmy John’s.
- I prefer to use Chuck Roast, but just about any roast will work.
- Any beer will work for this recipe. The darker the beer the more flavor it will give. I usually use Busch Light because that is usually what we have in the refrigerator.
Equipment
- 1 Slow Cooker
- 1 Stove
Ingredients
- 3-4 lb Chuck Roast
- Salt, pepper, and garlic powder
- 2 TBSP butter
- 1 onion sliced
- 2 TBSP minced garlic
- 2 TBSP of Worcestershire sauce
- 12 oz of beer
- 1 package of Au Jus
- 1 1/2 cups beef broth
- Sub rolls
- Provolone cheese
Instructions
- Season the chuck roast on all sides with salt, pepper, and garlic.
- Melt butter in a skillet over medium high heat and sear chuck roast on all sides.
- Put the seared chuck roast in a crock pot. Pour 1 1/2 cups of beef broth over the chuck roast.
- Add sliced onions, minced garlic, Worcestershire sauce, beer, and Au Jus packet to the hot skillet stirring and letting it simmer.
- Pour the onion and gravy mixture over chuck roast in the crock pot and let cook on low for 6-8 hours. Shred the meat and discard any extra fat.
- Build sandwiches with the meat and provolone cheese. Put in the oven for just a few minutes to melt the cheese.
- Enjoy!
Love your recipes! So simple and amazing payout with flavor! Any chance we could make this in Slow cooker on high….? Or would meat be less tender?
Appreciate it! I haven’t tested this recipe by cooking it on high, so I can’t say for sure! I feel like it could end up tougher if cooked on high.
I have cooked that type of meat on high before and it came out great…took about 3 1/2 to 4 hours to fall apart. The main trick is browning it in the cast iron, my grandfather taught me that’s what holds the juices in to keep it tender. Hope that helps
What kind of beer would be best to use?
I just made this using Sam Adams Winter Lager, which is a seasonal offering this time of year. The flavor in the meat and the au jus sauce was outstanding. Luke’s recipe is absolutely fire! I made a double batch using two roasts with the intent of freezing one batch, which I did in individual servings in souper cubes. But my family keeps asking me to thaw another block and they’ve eaten six servings of french dip in 2 weeks, declaring it “better than any restaurant”. I have no more frozen french dips! 🙁
So this recipe is a keeper and I would go with any lager style beer, based on my one time making it.
So glad to hear you and your family liked it!
I was wondering the same thing. Think I’m going to try a stout beer.
This is amazing! The flavor is great. New favorite French dip recipe!!!
Great on a cold day.
Absolutely delicious and so easy to make
Looks amazing! Would you adjust your cooking time for a 2lb Chuck Roast?
This looks amazing. I’m going to use an Eye Round roast as thats what I have. I hope it works. I’ve tried a few of your recipes and they’re always good. I especially like your version of Alice Springs Chicken…..it’s one of our favorites!
This was delicious with the Eye of Round roast. Cooked it for 8 hours and sliced thin across the grain. My new French Dip recipe!
Can i use havarti or ementhal gouda cheese instead?
Which air fryer do you use? This recipe looks amazing and will try soon!!
These are delicious. Didn’t have much left overs except a small little container which I made a Colby jack quesadilla for lunch the next day. It was a big hit. Thank you!
Can this be done in a ninja foodie air pressure cooker also? Looks delicious 😋
Absolutely delicious!! Thank you so much for sharing this recipe!
Glad you liked it!
Made these for supper and lunch the next day! Perfection!! Great recipe!
DELICIOUS!!!!!!
Glad you liked it!
Just made this for my family to enjoy while watching the Steelers game. Served with chimichurri. Roast was 4 pounds – I think it was bottom round. I didn’t have an au jus packet so I found a recipe to make my own. Yum! Used Yuengling lager. There were no leftovers!!
Ugh. I used the wrong kind of beer and the sauce is a bit bitter. Any ideas how to calm it down a bit? It was my fault, I used an IPA. It’s not terrible but I know I can fix it. The meat turned out wonderful. I saw some ideas online. I should have used a stout like the notes said.