Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches. Tender pot roast cooked low and slow and served on crusty bread with provolone cheese. A super easy make ahead meal!

Slow Cooker French Dip Sandwiches | #recipe #sandwich #roast #beef

Slow cookers are the best. Throw all of the ingredients together in the slow cooker and dinner is ready in 6-8 hours. How awesome is that? Best of all there’s about 5 minutes of prep time.

Slow cookers are a great way to cook pot roasts low and slow without keeping the oven on all day. The meat ends up super tender, juicy and loaded with flavor.

I sear the roast in a super hot pan before placing it in the slow cooker. This gives the roast so much flavor and helps seal in the juices.

Slow Cooker French Dip Sandwiches | #recipe #sandwich #roast #beef

The longer the chuck roast cooks the more time it has to break down the connective tissues and become tender.

Slow Cooker French Dip Sandwiches | #recipe #sandwich #roast #beef

Simply sear the roast and throw the rest of the ingredients into a slow cooker. Cook for 6-8 hours. Take out the roast and strain out the onions (reserve liquid). Strain off any fat off the broth and serve alongside the sandwiches. Top each sandwich with 2 slices of provolone cheese and place under a broiler until the cheese is melted.

I recommend using a sturdy bread so that it holds up when you dip it into the au jus.

Slow Cooker French Dip Sandwiches | #recipe #sandwich #roast #beef

Serve with your favorite toppings and enjoy. I love creamy horseradish and mayonnaise.

Slow Cooker French Dip Sandwiches | #recipe #sandwich #roast #beef

Slow Cooker French Dip Sandwiches

5 from 6 votes
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 6
Slow Cooker French Dip Sandwiches. Tender pot roast cooked low and slow and served on crusty bread with provolone cheese. A super easy make ahead meal!


  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 2 1/2 pound chuck roast
  • 1/2 onion quartered
  • 2 cups low sodium beef broth
  • 1 whole bay leaf
  • 12 slices provolone cheese
  • 6 onion rolls


  1. Add olive oil to a large pot.
  2. Season chuck roast with salt and pepper. Add roast to the pan and sear over high heat until the roast is browned on all sides.
  3. Add the roast to the slow cooker along with the onion, beef broth and bay leaf.
  4. Cover and cook on the low setting for 6-8 hours. (I have found cooking it on high for 4 hours is not enough time for the meat to become tender.)
  5. Remove roast from the slow cooker and slice or use forks and shred.
  6. Strain the onions from the broth (make sure to reserve liquid). Set aside to serve on top of sandwiches if desired.
  7. Skim fat from broth (if any). Set aside.
  8. To assemble the sandwich layer sliced or shredded beef on bread and top with two slices of provolone cheese.
  9. Place sandwiches under the broiler until the cheese is melted.
  10. Serve warm with a side of broth.

Recipe Notes

Original recipe from Please do not publish my recipe or pictures without linking back to the original post. Thank you!


Leave a Comment


  • This looks so great Kelley. Seriously, I have to get a slow cooker! Until then I’ll just have to enjoy a horseradish and mayonnaise sauce on other things 🙂

  • These french dip sandwiches look awesome! Can only imagine how great they taste, too! Pinned!

  • Kimberly Parrish

    I made this recipe 2 nights ago and it was so good! I actually added 1 whole medium onion, increased the broth to 3 cups, and included some minced garlic to the bottom of the crock pot….this will be on my meal rotation from now on 🙂

  • Jody

    I accidentally over cooked the roast in the oven but it was still delicious! Thanks for the recipe!

    • Jody

      Reread the recipe and saw what I did wrong ha-ha can’t wait to do it right!!

  • Debbie

    What type of bread did u use/recommend? Haven’t tried yet but is my fav sandwich

    • Hi Debbie,

      I used an onion roll but a ciabatta roll would also be amazing!

      Thanks & Enjoy,


  • Hailey

    How would you recommended thawing a roast for this recipe? I have two sitting in the freezer and am wanting to make this for dinner!

    • Hi Hailey!

      I always defrost meat in a large bowl filled with cold tap water. I change the water every 30 minutes to an hour. This is the easiest and safest way.

      Hope you enjoy!


    • Hi KK,

      Do you know what type of meat the pot roast is? (Pot roast is the cooking method not really the cut of meat). Chuck, brisket and round work best for slow cooking.



  • Linda Thompson

    I fixed this tonight and may I say It was delish!!! I did add 3 more bay leaves and some garlic to the roast. I bought Kroger’s white bolillo rolls from the deli. split and buttered sides. tossed them in the oven at 450 to toast. I sauted onions, bell pepper and mushrooms in a little olive oil for garnish. I will be making this again for my family get togethers.

  • Susan

    This was a WINNER! So easy to make. Will definitely do it again.