Slow Cooker French Dip Sammies

Did you know you can make French Dip Sandwiches using your crock pot? This Slow Cooker French Dip recipe will amaze you with how easy it is!

Slow Cooker French Dip Sandwiches. Perfect weeknight dinner recipe!

I love a good sandwich. I’m talking a hearty, flavorful, MEATY sandwich. French Dip Sandwiches fall under that category. All that beef and cheese dipped into hot flavorful broth? Yes, please!

Oh, and did I mention I like my sandwiches easy too? For years I thought of French Dip as a fancy sandwich that would take too much time to make. I ordered French Dip Sandwiches from restaurants but never tried making them at home.

Then I realized it would be easy to make the French Dip in the slow cooker! 

Life = changed

This french dip recipe created sandwiches that tasted just as good if not better than any of the ones I’ve ordered at a restaurant. I enjoyed that I could put everything in the crock pot in the morning, then set it and forget it while I got errands and work done.

Come dinner time, we had amazingly tasty HOT sandwiches! This recipe makes a lot of meat so there was more than enough for everyone to have seconds and still have lots of leftovers.

What is French Dip?

If you’re a meat lover and you’ve never had a French Dip, be ready to fall in love. This hot sandwich consists of meltingly tender roast beef served on toasty French bread with cheese.

You serve these sandwiches with a side of the broth and juices (also called “au jus“) from the meat for dipping. Every bite is full of beefy flavor made even better by all those extra juices.

Slow Cooker French Dip

Just like making a regular beef roast in the slow cooker, this French dip recipe was so easy. You just put all the ingredients for the beef in the slow cooker, turn it on and let it cook while you go about the rest of your day.

After a few hours, you have delicious and tender beef ready to stuff into french bread and top with cheese. Get that au jus on the plate too and you’re ready to enjoy an amazing sandwich.

SO. Good.

What kind of meat to use for French Dip

French dip can be made with a variety of different beefs; typically it’s made with a cut of meat meant for stews and roasts. I prefer to use rump roast for my slow cooker French Dip because it’s a little tenderer than other kinds of stew meat. If you don’t have rump roast or can’t get it, Chuck roast would also work as a substitute.

French Dip Recipe

Here’s what you need to make the meat for French dip sandwiches:

{Ingredients at a glance; scroll down for full amounts and recipe instructions}

  • Beef Rump Roast
  • Grill seasoning, salt, onion powder, garlic powder and pepper 
  • Beef bouillon cubes 
  • Beef stock 
  • Minced onion
  • Beer (the darker the better)

Place the roast in a large slow cooker along with the seasonings, minced onion, beef bouillon and minced onion. Pour the broth and beer over the meat and cover. Cook on low for 8 hours or until the meat is extremely tender.

French Dip Sandwiches

Make the sandwiches by shredding or slicing the meat (it should nearly fall apart at the touch of the fork) and piling it onto your sliced bread. Top with a slice of cheddar cheese and serve with a cup or bowl of the juices from the slow cooker for dipping.

What kind of bread should you use for French Dip Sandwiches?

I like to make my French Dip sammies with mini baguettes for ease and convenience. You just slice them lengthwise, add the meat and cheese and serve.

You can also use a full size baguette and just cut it into sections however large you’d like your sandwiches to be. If you don’t have french bread available, a good Italian bread or similar fresh crusty loaf will do.

I wanted to bake my own french bread for our sammies today, but the day got away from me and I just bought some baguettes from Panera Bread.

Yeah, that was the easy route. No shame!

Just make sure you use a good bread that’s sliced thick enough to hold up to the juicy meat. Using a bread you LOVE the taste of–one you’d be happy to eat all on its own–is important for a great sandwich experience.

Grab some baguettes from your grocery store’s bakery and these sandwiches will be ready with very little effort at all!

Recipe Notes

  • This makes A LOT of beef, so be ready to serve a crowd.
  • You can also freeze this for later! Once it’s all cooked, strain the au jus and put beef and juice in a freezer safe Ziploc bag.
  • If you don’t have (or don’t prefer) cheddar cheese, French Dip is also good with Provolone!

Are you ready to have one of the best hot sandwiches of your life? I can’t wait to hear how you like this easy Slow Cooker French Dip recipe!

Slow Cooker French Dip Sammies

Ingredients

  • 5 pounds Beef Rump Roast
  • 1 tsp salt
  • 2 tsp Grill seasoning (I use McCormick)
  • 1 1/2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 2 Tbsp beef bouillon granules
  • 2 Tbsp minced onion
  • 1 1/2 cup beef stock
  • 12 ounces Beer (darker the better)

Instructions

  1. Place roast in large crockpot. Season with salt, grill seasoning, onion powder, garlic powder, pepper, beef bouillon and minced onion. Add broth and beer to crockpot, cover and cook on low for 8 hours.
  2. Take out the meat, slice or shred it (it will be falling apart). Strain the au jus so there are no clumps of meat or fat (I just use a mesh strainer). Serve french dip on french bread with cheddar cheese and side of au jus. Enjoy!
Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 14, 2011

Comments & Reviews

  1. I’m just curious if anyone made it without the beer? Our beer is past its prime so I’m going to try without it. Cross your fingers! 

  2. aimee @ shugarysweets, I also am waiting for your response regarding the beer. We’re not drinkers so would just adding more broth work?

  3. These look AMAZING! I am making them tonight and then will share them on my blog, http://raeganmirickfoodblog.blogspot.com/, of course there will be a link back to you. 🙂

  4. I have the same question about the beer. We don’t drink beer, so I’m looking for a substitute. Should I just increase the beef broth?

  5. I just put all of these ingredients into the crockpot and I can’t wait until 6 pm to taste it! I will let you know how it turns out! Thanks for the recipe!

  6. This looks delish, and I can’t wait to try it out, but is it going to affect the flavor too much if I don’t add the beer? I don’t really drink beer often, so I never have it on hand. Thanks! 🙂

  7. I’m trying this recipe tonight, but a half portion. I’m wondering; would you recommend keeping the same cook time (low, 8 hours)? I’m going to check it at six hours since I really don’t know. Thought maybe a comment about it might help someone else looking for a smaller batch in the future. 🙂 Can’t wait for dinner tonight!

    1. Hi Krista,
      After 6 hours is should be tender if you are using a smaller roast. I tend to go the 8 hours out of convenience (put it in the morning, turn it off at dinner time). It won’t hurt the meat to go longer, it’s quite tender and juicy!

      1. Oh my stars, Aimee! WHAT a scrumptious meal that was! This meal is officially on rotation in our house now. Good grief. It’s so good! I ended up leaving it in the full 8 hours and it was a-okay. There’s not a scrap left. 🙂

  8. just thought i’d let you know that i featured you on my blog today! this recipe i mean, have a great weekend!

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