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This crock pot French dip turns an inexpensive chuck roast into the most tender, savory shredded beef, piled onto crusty garlic bread with melty provolone and served with rich au jus for dipping. The slow cooker does all the work, so you get a deli-quality sandwich with almost no hands-on time. It is the ultimate comfort dinner, right up there with my copycat Arby’s beef and cheddar.
Low and slow is the secret to beef so tender it shreds with a fork.
French Dip Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 8 hours
- ⏳ Total Time: 8 hours 10 minutes
- 🍽️ Serving: 4 sandwiches
- ⚡ Calories: 967 per serving
- 🌶️ Flavor Profile: Savory, beefy, rich
- ✋ Difficulty: Easy
Quick Answer
Chuck roast is the best choice. It is well-marbled and inexpensive, and the connective tissue breaks down during the long, slow cook to give you incredibly tender, shreddable beef and a rich au jus.
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Why This Recipe Works
Click to see the technique science
- Chuck roast turns meltingly tender. The slow cooker breaks down the marbling and connective tissue in a chuck roast for beef that pulls apart effortlessly.
- A simple spice rub builds deep flavor. Onion powder, garlic powder, steak seasoning, and oregano season the beef all the way through.
- The cooking liquid becomes the au jus. Beef stock with bay leaves and garlic simmers into a savory dipping broth, no separate sauce required.
- Garlic bread and provolone take it over the top. Toasty garlic bread and gooey melted provolone make it taste like a steakhouse French dip.
Why You’ll Love This Recipe
- The slow cooker does all the work for nearly hands-off comfort food.
- An inexpensive chuck roast feeds the whole family for a fraction of takeout.
- The au jus for dipping is rich, savory, and built right in, just like my Mississippi steak bites.
- Perfect for game day, busy weeknights, or feeding a crowd.
- Leftover beef is endlessly useful for bowls, tacos, and more sandwiches.
Key Ingredients
Simple, budget-friendly ingredients make this restaurant-worthy sandwich.
- Chuck roast: A well-marbled, inexpensive cut that becomes fall-apart tender in the slow cooker.
- Seasonings: Onion powder, garlic powder, Montreal steak seasoning, and oregano for deep, savory flavor.
- Beef stock, bay leaves, and garlic: The base of the rich au jus.
- Garlic bread loaf: Sturdy, flavorful bread that holds up to dipping.
- Provolone: Mild, melty cheese that ties the sandwich together.
See recipe card for exact quantities.
Variations and Substitutions
Make this French dip your own.
- Add onions: Slice in onions to cook with the beef for extra sweetness and flavor.
- Switch the cheese: Swiss, mozzarella, or white American all melt beautifully.
- Use different bread: Hoagie rolls, French bread, or sub rolls work well.
- Spice it up: Add a few dashes of Worcestershire or a pinch of red pepper flakes.
- Instant Pot: Pressure cook the seasoned beef and stock for about 60 minutes, then shred.
How to Make French Dip
- Cut the chuck roast into chunks and rub all over with the onion powder, garlic powder, steak seasoning, oregano, and pepper.
- Place the seasoned beef in the crockpot with the bay leaves and whole garlic cloves.
- Add the beef stock plus just enough water to cover the meat.
- Cover and cook on low 7 to 8 hours until fork-tender, then remove the bay leaves and shred the beef.
- Toast the garlic bread, pile on the beef, top with provolone, and melt the cheese.
- Serve the sandwiches with the warm au jus from the crockpot for dipping.
Recipe Tips & Tricks
- Cut the roast into chunks so it seasons evenly and cooks a little faster.
- Do not skip skimming or straining the au jus if you want it silky; a quick strain removes any bits.
- Cook low and slow; rushing on high can leave the beef tougher than the gentle low setting.
- Toast the garlic bread so it stays sturdy enough to dip without falling apart.
- Save the leftover beef and au jus together so the meat stays juicy when reheated.
Serving Ideas and Suggestions
Serve these French dips hot with a generous cup of au jus for each person. They are fantastic with kettle chips, a crisp salad, or fries on the side, much like my pulled pork sandwiches.
For a game-day spread, set out the beef and rolls buffet-style with bowls of au jus, then add sliders and buffalo chicken sandwiches so everyone can build their own. A cold drink and extra napkins are a must.
Store leftover beef in its au jus in an airtight container in the fridge for up to four days, or freeze for up to three months. Reheat gently so the meat stays tender, then toast fresh bread.
French Dip FAQs
Yes. Sear the seasoned beef, then braise it covered with the stock and aromatics in a 300F oven for about 3 to 4 hours, until fork-tender. The slow cooker is simply the most hands-off method.
Au jus is French for with juice. It is the savory, thin beef broth the meat cooks in, served alongside the sandwich for dipping. In this recipe the cooking liquid becomes the au jus.
Chuck roast is ideal, but a well-marbled rump roast or bottom round also works. Avoid lean cuts, which can turn dry instead of tender.
Season and place the beef and stock in the Instant Pot, then pressure cook on high for about 60 minutes with a natural release. Shred and proceed with assembling the sandwiches.
Absolutely. The beef tastes even better the next day. Cook and shred it, store it in the au jus, and reheat gently before assembling fresh sandwiches.
Kettle chips, fries, onion rings, a green salad, or coleslaw all pair perfectly. The rich beef loves something crisp and fresh alongside.
This crock pot French dip is tender, savory comfort food with almost no effort. For more easy beef dinners, try my copycat Arby’s beef and cheddar next.
Crock Pot French Dip Sandwiches
Ingredients
- 2 ½ pounds chuck roast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Montreal Steak Seasoning
- 2 teaspoon dried oregano
- Fresh cracked pepper to taste
- 2 bay leaves
- 3 garlic cloves
- 32 ounces beef stock
- Water
- 1 large frozen loaf of garlic bread or crusty bread, or hoagie rolls
- 8 slices provolone cheese
Instructions
- Cut roast into smaller chunks and rub it with the onion powder, garlic powder, steak seasoning, oregano, and pepper.2 ½ pounds chuck roast, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon Montreal Steak Seasoning, 2 teaspoon dried oregano, Fresh cracked pepper to taste
- Place the seasoned meat into the crockpot and add all the bay leaves and garlic cloves.2 bay leaves, 3 garlic cloves
- Add the stock and just enough water to cover the meat.32 ounces beef stock, Water
- 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.1 large frozen loaf of garlic bread
- 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.8 slices provolone cheese
- Serve with the remaining au jus from the crockpot for dipping! Save any leftover meat for more sandwiches or another meal.
Notes
- 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.
Nutrition
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enjoyed reading the recipes some of them r from the past but r still wonderfull. I use to eat them as a child my mother made them. So happy to see them again.
Thanks so much for having me!
Dana~ Thanks for letting me feature this post in a guest blogger spot while I was on vacation. I’ve pinned this post.
Thanks Melissa!!
Just pinned this! I know what my family is having for dinner tomorrow night! Life to the full, Melissa