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Slow cooker French dip sandwiches with shredded beef, melted cheese, and au jus on a board, garnished with parsley

Slow Cooker French Dip Sandwiches

These slow cooker French dip sandwiches are a breeze to make and loaded with tender beef, sweet caramelized onions, gooey melted cheese, and a savory au jus for dipping. Whether made in the slow cooker or Instant Pot, this easy French dip recipe is a perfect combination of convenience and mouthwatering flavor. Great for busy weeknights or a comforting meal at home, these are the best French dip sandwiches you'll ever make!
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lbs beef chuck roast or rump roast Tender and flavorful; can also use sirloin roast or boneless bottom round for a leaner option
  • 3 cups low-sodium beef broth Forms the base for the au jus
  • 1/4 cup Worcestershire sauce Adds a rich, savory boost to the broth
  • 2 tbsp olive oil For browning the beef and cooking the onions
  • 2 yellow onions Thinly sliced; caramelized for sweetness
  • 3 cloves garlic Minced
  • 1 bay leaf To enhance the broth’s flavor
  • Salt and pepper For seasoning the roast and the au jus
  • 4-6 rolls Sturdy ones work best to hold up to dipping
  • 8-12 slices cheese Provolone, Swiss, Monterey Jack, or Havarti

Equipment

  • Slow Cooker
  • Skillet or Dutch oven
  • Wooden spoon
  • Fine mesh strainer
  • Oven or broiler

Method
 

  1. Prepare the beef: Start by patting your roast dry, then season it generously with salt and pepper.
  2. Sear for flavor: Heat the olive oil in a skillet, Dutch oven, or on sauté mode if using an Instant Pot. Brown the roast on all sides to lock in flavor, then transfer it to your slow cooker.
  3. Cook the onions: In the same pan, reduce the heat to medium and cook your sliced onions for five minutes. Add garlic and cook for another minute. Deglaze the pan with a splash of the beef broth mixture, scraping up any browned bits.
  4. Slow-cook to perfection: Add the onions, all remaining broth, Worcestershire sauce, and a bay leaf to the slow cooker. Cook on low for 5-6 hours or high for 3-4 hours until the beef is fall-apart tender.
  5. Shred and strain: Remove the beef and shred or slice it thinly against the grain. Strain the cooking liquid through a fine mesh sieve to create your au jus, reserving the onions and discarding the bay leaf.
  6. Assemble your sandwiches: Toast your rolls, pile on the meat and onions, and top with cheese. Pop them in the oven at 375°F or under the broiler just until the cheese melts.
  7. Serve and enjoy: Serve the sandwiches warm with a side of the au jus for dipping. Pure bliss!

Notes

Jake's Tips: For the juiciest and most flavorful sandwiches, choose chuck roast or rump roast. Don’t skip searing the meat—it adds depth to the flavor. If you love extra au jus, add a splash of beef broth after straining. Toasting the rolls ensures they stay sturdy during dipping.
Storage: Store your beef, onions, and au jus in separate airtight containers for up to three days in the refrigerator. Reheat before assembling sandwiches.