Slow Cooked French Dip
Few things feel as comforting as walking into your kitchen and smelling a slow-cooked roast that’s been simmering all day. This Slow Cooked French Dip is that kind of meal — hearty, savory, and unbelievably satisfying. Tender beef, steeped in a rich, seasoned broth, gets piled high on crusty rolls and topped with melty cheese, then served with warm au jus for dipping. It’s simple, classic, and guaranteed to make your kitchen smell incredible.
This version brings restaurant-style flavor with hardly any effort. A few pantry staples, a good chuck roast, and your slow cooker do all the heavy lifting while you get on with your day. The result is fall-apart beef, infused with herbs, soy sauce, Worcestershire, and a deep oniony richness that pairs perfectly with a toasted roll.
Ingredients for Slow Cooked French Dip
- Chuck roast (3–4 pounds) – Marbled and tender, perfect for slow cooking.
- Olive oil – Adds richness when searing the meat for extra flavor.
- Worcestershire sauce & soy sauce – Bring depth and umami to the broth.
- Onion powder & garlic powder – Layer the savory notes throughout the beef.
- Black pepper, salt, and thyme – Classic seasoning balance.
- Bay leaf – Adds a subtle herbal note as it simmers.
- Dry onion soup mix – Shortcut to big flavor with minimal effort.
- Beef broth – The heart of the au jus.
- Hoagie rolls or French sandwich buns – Crusty, chewy bread that holds up to the juicy beef.
- Provolone or Swiss cheese – Melts beautifully over the hot meat.
How to Make Slow Cooked French Dip
STEP 1: Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast for 2–3 minutes per side until golden brown. This quick step locks in flavor and adds rich, caramelized edges to the beef. Transfer the roast to your slow cooker.
STEP 2: Pour in the Worcestershire sauce, soy sauce, and beef broth. Sprinkle in the dry onion soup mix, garlic powder, onion powder, black pepper, thyme, and salt. Add the bay leaf. Stir everything lightly, ensuring the roast is nestled in the seasoned liquid.
STEP 3: Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the beef is fork-tender and easily shreds. The slow cooking breaks down the tough fibers and creates that irresistible melt-in-your-mouth texture.
STEP 4: Remove the roast from the slow cooker and discard any large pieces of fat. Shred the beef using two forks until it’s finely pulled apart. Return the shredded beef to the slow cooker, stirring to coat it in the flavorful juices. Let it sit on Warm for 20–30 minutes so it soaks up every drop of flavor.
STEP 5: Preheat your oven broiler. Split the hoagie rolls and lay them open on a baking sheet. Pile the hot shredded beef onto each bottom half and top with slices of provolone or Swiss cheese. Broil for 2–3 minutes until the cheese is melted and bubbly and the rolls are lightly toasted around the edges.
STEP 6: Ladle some of the cooking liquid — your flavorful au jus — into small bowls for dipping. Serve each sandwich with a side of this warm broth, perfect for dunking every bite.
Can I Make This Ahead of Time?
Yes, this dish actually tastes even better the next day as the flavors deepen. Store the shredded beef and au jus separately in airtight containers in the refrigerator. Reheat gently on the stovetop or in the slow cooker with a splash of broth to loosen.
What’s the Best Cut of Beef for French Dip?
A boneless chuck roast is ideal because of its rich marbling and tender texture when slow-cooked. You can also use rump roast or brisket, though chuck delivers the best balance of flavor and tenderness.
Can I Freeze It?
Absolutely. Once cooled, store the shredded beef with a bit of au jus in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the slow cooker with extra broth to refresh it.
Helpful Tips
- Searing the beef adds amazing flavor but isn’t mandatory if you’re short on time.
- Use low-sodium broth and soy sauce so you can control the saltiness.
- Toast the rolls just before serving to keep them from getting soggy.
Perfect Pairings
These French Dip sandwiches are a meal on their own, but they shine even brighter with crispy fries, coleslaw, or a simple green salad on the side. For a cozy dinner, pair them with a cup of soup like creamy tomato or potato leek.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat slowly in a saucepan or your slow cooker with a bit of the cooking liquid to keep the beef tender.
Warm, juicy, and irresistibly savory, this Slow Cooked French Dip brings the flavors of a diner classic right into your home — simple ingredients, slow-simmered perfection, and that satisfying moment when you dunk your sandwich into rich, homemade au jus.
Slow Cooked French Dip
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried thyme leaves
- 1 teaspoon freshly ground black pepper
- 1 bay leaf whole
- 1 tablespoon Worcestershire sauce
- 1 packet approximately 1 ounce of dehydrated onion soup seasoning
- 4 cups of reduced-sodium beef stock
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons granulated garlic
- 2 teaspoons onion granules
- 1 teaspoon fine salt adjust according to preference
- 3 to 4 pounds of boneless beef chuck roast
- 12 slices of provolone cheese or Swiss, if preferred
- 6 to 8 French-style rolls or hoagie sandwich buns
Instructions
- In a skillet set over medium-high heat, warm the olive oil. Sear the beef chuck roast for 2 to 3 minutes on each side until a golden-brown crust develops. Once browned, transfer the meat to the basin of your slow cooker.
- Drizzle the Worcestershire sauce and soy sauce over the roast, then pour in the beef stock. Sprinkle the dry onion soup mix evenly over the liquid, followed by garlic powder, onion powder, black pepper, dried thyme, and salt. Add the bay leaf to the mixture.
- Secure the lid and cook on High for 4 to 5 hours, or set to Low for 8 to 10 hours, until the meat becomes tender enough to shred easily with forks.
- Carefully remove the roast from the slow cooker. Trim away any excess fat, then shred the beef using two forks. Return the shredded meat to the broth in the slow cooker and let it soak on the Warm setting for an additional 20 to 30 minutes.
- Meanwhile, preheat the oven broiler. Arrange the sandwich buns, cut-side up, on a baking tray. Heap the warm shredded beef onto the bottom halves, then layer with provolone slices. Broil for 2 to 3 minutes, just until the cheese is melted and the rolls begin to toast.
- Transfer sandwiches to plates and pour the cooking broth into individual serving bowls for dipping. Present hot with au jus on the side.