Easy Slow Cooker French Dip Sandwich, super delicious and full of tender, melt in your mouth beef, cooked with amazing flavors! An awesome sandwich to serve for any weeknight.
Beef sandwiches are always popular for a tasty game-day sandwich too! French Dip Au Jus sammies are topped with onions cooked in the beef broth and yummy melted cheese! Dip the French Dip Beef Sandwiches in a flavorful Au Jus sauce!
I cannot tell you how crazy I am for a great French Dip Sandwich! They are amazing!
This cheesy beefy sandwich is even better the slow cooker does all the work. Thus we have the tastiest Slow Cooker French Dip Sandwich!
French Dip Sandwiches are in my rotation of no-brainer delicious easy meals! The kind of meal that no one needs to fuss over.
Should I sear the meat before adding to the slow cooker?
Searing the meat adds amazing flavor. After it is seared, toss in fat-free beef broth. The yummy brown bits in the pan blend with the broth for another level of deliciousness! Yummo.
I have been in such a rush that I throw everything in the slow cooker without browning the beef. My family says they cannot tell the difference.
What type of meat is best to use to make French Dips?
Bottom round roast is my preferred beef because it is leaner. A chuck roast works well too
What are the origins of the French Dip sandwich?
I love food history and the French Dip origins are no different for me. According to this interesting read, the French Dip was originated in California at one of two famous eateries Coles or Philippe’s, go figure!
Do you want to keep the recipe healthified?
Use fat-free, low-sodium beef broth is a great way to keep calories and sodium down. Also, use low-sodium soy sauce and If gluten-free, Tamari works great too.
Let’s talk about what’s the best cheese on a French Dip Sandwich?
I am a provolone cheese girl. However, I will go with mozzarella, swiss or a smoked gouda. However, cheese is amazing on any sandwich so please eat what makes you happy!
Here are some other of my favorite slow cooker recipes I hope you enjoy:
Need a few more amazing sandwich recipes, these are some of my favorite food bloggers best recipes:
Corned Beef Sandwiches by Sweet and Savory Meals! who doesn’t love corned beef! Delicious!
Pulled Chicken Sandwich by Sugar Spun Run, easy and a super flavorful sandwich.
Want a side with these sandwiches? Try any of these:
- Weight Watchers Caesar Salad: one of my salads that I make at least once a week!
- Roasted Brussels Sprouts: A little biased here, I snack on these babies so yes, make this with everything.
How to Make the Best Slow Cooker French Dip Sandwich:
- Season the beef liberally with salt, pepper, garlic powder, and onion powder.
- Two methods – Sear meat in a dutch oven to brown all sides. Once browned place in slow-cooker. Add onion, saute about 5 minutes. Add to slow cooker. Second choice: After seasoning meat, place in slow cooker with onions.
- Add garlic, fat and salt-free beef broth, Worcheshire sauce, low-sodium soy sauce, Dijon mustard, bay, leaf, thyme, pepper, salt.
- Cover and set for high 4-5 hours or low 7-8 hours. Shred beef with a fork.
- Slice hoagie rolls in half. Lightly spread with a bit of butter. Top hoagie bread with provolone cheese and place under broiler for about 35 seconds. ( Watch the bread so it does not burn) Top with the shredded beef.
- Serve with the Au Jus sauce. Strain the sauce first if you do not want extra onions in sauce.
When you make these easy slow-cooker French Dip Sandwiches, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen
I love any comments or questions below!
I HOPE YOU CONTINUE CONNECTING WITH ME:
Are you loving these slow cooker French Dip sandwiches, giving it a 5-star rating and any comments are super helpful for me and very much appreciated!
Easy Slow Cooker French Dip Sandwich
- 4 pounds bottom round roast
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 Tablespoon olive oil if browning meat in Dutch Oven
- 1 large onion, peeled, halved and sliced thin
- 3 cloves garlic, peeled and minced
- 14.5 ounce can of fat-free beef broth or homemade beef stock
- ¼ cup light soy sauce gluten-free use Tamari
- 3-4 dashes Worcestershire Sauce
- 1 teaspoon Dijon mustard
- 1 Bay Leaf
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 6 hoagie rolls
- 2 teaspoons softened butter optional
- 12 slices provolone cheese
- Rinse and dry meat. Combine in a small bowl, the black pepper, garlic powder, onion powder, and salt. Season the roast liberally with the seasonings.
- Method one- most preferred. In a large Dutch oven, over medium heat and add the olive oil. Add the seasoned beef and brown on all sides. Once browned, remove beef and place in slow cooker. Add the onions to the dutch oven, saute about 5 minutes to soften the onions. Remove onions and add to slow-cooker. Add some of the beef broth to the pan. Use a wooden spoon to loosen the brown bits at bottom of the pan. Add the broth into the slow-cooker. Add garlic, remaining beef broth, light soy sauce, Worcheshire Sauce, Dijon mustard, bay leaf, and sprigs of thyme or dried thyme.
- Method two- Don't brown the beef in olive oil and add all ingredients directly to slow cooker
- Place the lid on slow cooker. Cook on high for 4 hours or low for 7-8 hours. Shred beef with forks.
- To prepare the hoagies. Place the broiler on high. Place oven rack on the third rack from the top of the oven.Slice them in half, lengthwise. I prefer to remove some of the breading inside the hoagie. If adding butter to the hoagies, spread some on each slice. Lay a slice provolone cheese on each slice of bread. Place the prepared hoagies on a baking sheet and place in oven for about 35 seconds. Watch closely so bread and cheese do not burn. My take a few seconds longer, depending on your oven.
- Once bread is toasted, remove from oven. I like to drain the beef through a sieve to reduce the juices and place the beef on the bread. Serve with the au jus. Serve immediately.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.