Crock Pot French Dip Sandwiches

Cooked low and slow these Crock Pot French Dip Sandwiches are an easy and delicious recipe that is amped up and served on garlic bread. The perfect family meal that everyone will enjoy!

When it comes to dinner time, I love when I can do the least amount of work as possible but still have an amazing recipe in the end.

That is exactly what you will get with these Crock Pot French Dip Sandwiches. So much flavor from the meat and the garlic bread and then the au jus.

I love how this recipe makes its own au jus, it just makes it so much easier and time-saving when you have all that flavor from cooking and not have to resort to a packet mix.

I have always loved French Dips, we grew up on them, and have always been a family favorite recipe that has continued in our household.

The meat turns out super tender, and paired with the garlic bread you have a crusty outside with a delicious garlic butter flavor, the two are a match made in heaven.

If you are like me and want a fun and easy recipe that is perfect for any time of the week, that also doesn’t require much effort, then these are the sandwiches you need.

Some of our other favorite sandwiches we have on our site include: Crock Pot Pulled Pork Sandwiches, Slow Cooker Italian Beef Sandwiches and Easy Muffuletta Sandwiches. 

WHY THIS RECIPE WORKS:

• Super easy ingredients help this recipe come together in no time.
• You can double it to serve more people.
• You can swap out the garlic bread for another crusty bread!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Chuck roast
Onion powder
Garlic powder
Montreal Steak Seasoning
Dried oregano
Bay leaves
Garlic
Beef stock
Water
Garlic bread, or crusty bread
Provolone cheese
Pepper

HOW TO MAKE A CROCK POT FRENCH DIP:

1. Cut roast into smaller chunks and rub it with the onion powder, garlic powder, steak seasoning and oregano.
2. Place the seasoned meat into the crockpot and add all the bay leaves and garlic cloves.
3. Add the stock and just enough water to cover the meat.
4. Cover and place on low heat for 7-8 hours or high 3-4 hours. You want it to cook until it is fall-apart tender. Take out the meat and slice it as thin as you can.
5. Make sure you take out the bay leaf and throw that away. Smash the garlic in the pot.
6. Add the meat back to the post and put it on the warm setting.
7. Cook frozen garlic bread to the directions on the package.
8. Cut garlic bread into four equal pieces and pile on the meat, adding two slices of provolone cheese. Place the sandwiches on a sheet tray and pop it back in the oven, just long enough to melt the cheese.
9. Serve with the remaining au jus from the crockpot for dipping! Save any leftover meat for more sandwiches or another meal.

WHAT TYPE OF MEAT IS BEST FOR A FRENCH DIP?

Normally a French Dip is made with either a chuck or rump roast. We like to use a chuck roast for this recipe as it has great marbling that will help it get super tender.

It is made to be cooked in the crockpot and always has great results, and is perfect when cooked at a slow temperature but you can also cook this on high. So chuck roast has and will always be our go-to for this recipe.

DO I HAVE TO USE GARLIC BREAD?

Absolutely not! You can use any other smaller crusty bread or sub rolls for this recipe. We like the taste of the garlic bread because it gives that garlic and butter which is an extra bonus.

But do not feel obligated that that is your only choice. You will want a great bread that will nicely soak up the au jus but still be intact and not soggy.

DO I HAVE TO USE PROVOLONE CHEESE?

While we love provolone on these sandwiches, you may not. There are other great cheeses that pair with this Crock Pot French Dip, mozzarella, parmesan, gruyere, etc.

You can essentially use your favorite cheese, we like slices as it is easier to layer on the sandwich itself, but if need be you can use shredded cheese as well.

HOW TO STORE:

If you do not assemble your sandwiches, you can store your meat with some of the au jus in an airtight container in the refrigerator where it will keep for up to 5 days.

You can assemble the sandwiches and I like to wrap them in foil and bake at 400 degrees F for about 10 minutes until heated through and cheese is melted.

TIPS AND TRICKS:

• Chuck and rump roast are best for this, chuck is our go-to.
• This can be doubled, just place in a larger crock pot.
• You can substitute the garlic bread with other breads if you like, something sturdy and crusty is best.
• If you are not a fan of provolone, see my tips above on other cheeses you can use.
• This can be cooked on low for 7-8 hours or on high for 3-4 hours.

If you want a delicious meal that you can fix and forget, you absolutely cannot go wrong with this Crock Pot French Dip!

If you like this recipe you might also like:

• Slow Cooker BBQ Beef Sliders
• Slow Cooker Ribs
• Mississippi Pot Roast

If you’ve tried this CROCK POT FRENCH DIP let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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Crock Pot French Dip

5 from 1 vote

Created by Dana at ThisSillyGirlsKitchen.com

Course Main Course

Servings 4

Cooked low and slow these Crock Pot French Dip Sandwiches are an easy and delicious recipe that is amped up and served on garlic bread. The perfect family meal that everyone will enjoy!

Print Recipe

Pin Recipe

Prep Time 10 mins

Cook Time 8 hrs

Total Time 8 hrs 10 mins

Ingredients

  

1x2x3x

• ▢ 2 ½ pounds chuck roast
• ▢ 1 tablespoon onion powder
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon Montreal Steak Seasoning
• ▢ 2 teaspoon dried oregano
• ▢ 2 bay leaves
• ▢ 3 garlic cloves
• ▢ 32 ounces beef stock
• ▢ Water
• ▢ 1 large frozen loaf of garlic bread or crusty bread
• ▢ 8 slices provolone cheese
• ▢ Fresh cracked pepper to taste

Instructions

• Cut roast into smaller chunks and rub it with the onion powder, garlic powder, steak seasoning and oregano.
• Place the seasoned meat into the crockpot and add all the bay leaves and garlic cloves.
• Add the stock and just enough water to cover the meat.
• Cover and place on low heat for 7-8 hours or high 3-4 hours. You want it to cook until it is fall-apart tender. Take out the meat and slice it as thin as you can.
• Make sure you take out the bay leaf and throw that away. Smash the garlic in the pot.
• Add the meat back to the post and put it on the warm setting.
• Cook frozen garlic bread to the directions on the package.
• Cut garlic bread into four equal pieces and pile on the meat, adding two slices of provolone cheese. Place the sandwiches on a sheet tray and pop it back in the oven, just long enough to melt the cheese.
• Serve with the remaining au jus from the crockpot for dipping! Save any leftover meat for more sandwiches or another meal.

Notes

1. Chuck and rump roast are best for this, chuck is our go-to.
2. This can be doubled, just place in a larger crock pot.
3. You can substitute the garlic bread with other breads if you like, something sturdy and crusty is best.
4. If you are not a fan of provolone, see my tips above on other cheeses you can use.
5. This can be cooked on low for 7-8 hours or on high for 3-4 hours.

Nutrition

Calories: 984kcal | Carbohydrates: 65g | Protein: 81g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 222mg | Sodium: 1528mg | Potassium: 1611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 2mg | Calcium: 436mg | Iron: 11mg

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