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Crockpot French Dip Sandwiches

These slow-cooked French dip sandwiches are filled with tender, shredded beef, melty cheese, and savory au jus for dipping, making them perfect for a crowd or busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck roast (well-marbled for best shredding) Chuck roast is preferred, but brisket or bottom round can work.
  • 1 packet au jus gravy mix Or use a homemade au jus.
  • 1 packet ranch dressing mix (optional) Adds garlic and herbs.
  • 1 cup beef broth Use low-sodium if preferred.
  • 1 tablespoon Worcestershire sauce
  • 4 French rolls or hoagie buns
  • 4 slices provolone cheese Or substitute Swiss, mozzarella, or cheddar.
  • Salt and pepper to taste
Aromatics
  • 1 onion, sliced

Method
 

Preparation
  1. Pat the chuck roast dry and season all over with a pinch of salt and pepper.
  2. Place the roast in the crockpot flat-side down. Scatter the sliced onion around it.
  3. Sprinkle the au jus gravy mix evenly over the roast. Add the ranch dressing mix if using.
  4. Pour in 1 cup beef broth and 1 tablespoon Worcestershire sauce.
Cooking
  1. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the meat is falling-apart tender.
  2. Carefully lift the roast out onto a cutting board and shred the meat into bite-sized pieces.
  3. Return shredded beef to the crockpot to soak up the au jus for a few minutes.
Assembly
  1. Split and toast the French rolls or hoagie buns.
  2. Pile each roll with shredded beef and top with a slice of provolone. Let the cheese melt from the residual heat or briefly broil the open-faced sandwiches.
  3. Spoon warm au jus into small dipping bowls and serve alongside the sandwiches for dunking.

Notes

For best results, sear the roast beforehand for extra flavor. Reserve the au jus as a signature for dipping.