These melt-in-your-mouth Slow Cooker French Dip Sandwiches are so simple to make! Tender beef pot roast is cooked low and slow and served on a bun with melted provolone cheese. A super easy make-ahead meal!
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 are about 5 minutes of prep time.
Slow cookers are my favorite 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.
For these Slow Cooker French Dip Sandwiches, 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.
The longer the chuck roast cooks the more time it has to break down the connective tissues and become fall-apart tender. These Slow Cooker French Dip Sandwiches are perfect for meal prep or a crowd!
What is a French dip sandwich made of?
- Chuck Roast: This is a tough cut of meat, however, cooking it low and slow makes it so tender and juicy! Brisket would also be great.
- Onion: Red, yellow, or white – any onion you have on hand!
- Seasoning: Salt, pepper, and bay leaf add a ton of flavor. If you don’t have a bay leaf on hand feel free to skip it.
- Beef Broth: I like low sodium beef broth so that I can adjust the seasoning myself.
- Cheese: Provolone is perfect in these French Dip Sandwiches. Cheddar, Swiss, or gruyere are also great options.
- Roll: Onion Roll or any other type of crusty bread for serving.
How to make slow cooker french dip sandwiches
Simply sear the roast and throw the rest of the ingredients into the slow cooker. Cook for 6-8 hours on low. Take out the roast and strain out the onions (reserve liquid). Strain off any fat from the broth and serve alongside the sandwiches. Top each burger bun with 2 slices of provolone cheese and place under a broiler until the cheese is melted.
What goes well with a French dip sandwich?
- Baked Fries
- Baked Sweet Potato Fries
- Three Cheese Mac and Cheese
- Grilled Sweet Potato Wedges
- Baked Parmesan Potato Wedges
- The BEST Baked Beans
- Berry Fruit Salad
- Broccoli Bacon Salad
- Easy Macaroni Salad
Tips for Success
- Be sure to sear the meat before adding it to the slow cooker. This locks in the juices and encourages the meat to be moist and fall-apart tender.
- Add any melty cheese you prefer on top, or just skip it if you’re not a fan!
- I always make my Homemade Burger Buns to go with this Slow Cooker French Dip Sandwiches recipe. They are delicious!
- I recommend toasting the buns slightly before adding the meat and cheese. This helps to prevent the buns from becoming too soggy.
- Store any leftovers in an airtight container for up to 3 days.
- Reheat in the microwave or in a pot on the stove.
- Freeze: The slow cooker french dip is perfect for freezing! Store in an airtight container or ziptop bag for up to 3 months. Thaw completely before reheating. You can reheat it in the microwave, stove, or even in the slow cooker.
What’s the best cut of meat for French dips?
The majority of French dip recipes call for chuck or rump roast. In the slow cooker, the beef cooks until soft, and instead of cutting it, I prefer to shred it apart into large pieces. The meat will be wonderful in a French dip sandwich as long as it is cooked in liquid until fall-apart tender!
Does a French Dip Sandwich have cheese?
It can either be served with or without the cheese. Personally, I love to add a slice of provolone cheese on top of the hot meat and allow it to melt. Swiss cheese is also commonly added, and some other excellent choices would be cheddar or gruyere.
More sandwich recipes to try!
- California Grilled Cheese
- Italian BLT Grilled Cheese
- Grilled Hawaiian Chicken Sandwich
- Blackened Salmon Sandwich
- Slow Cooker Pulled Pork Barbecue Sandwiches
Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!
Slow Cooker French Dip Sandwiches
- 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
- onion rolls
- Add olive oil to a large pot.
- 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.
- Add the roast to the slow cooker along with the onion, beef broth and bay leaf.
- 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.)
- Remove roast from the slow cooker and slice or use forks and shred.
- Strain the onions from the broth (make sure to reserve liquid). Set aside to serve on top of sandwiches if desired.
- Skim fat from broth (if any). Set aside.
- To assemble the sandwich layer sliced or shredded beef on bread and top with two slices of provolone cheese.
- Place sandwiches under the broiler until the cheese is melted.
- Serve warm with a side of broth.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!