Slow Cooker French Dip Sandwiches with Tender Shredded Beef

Why 80,000 People Have Pinned This One

This slow cooker French dip sandwich recipe has become one of the most popular recipes on the site for a reason. It uses a marbled chuck roast, a few cans of soup, and a slow cooker to produce fork tender shredded beef.

The beef gets piled onto toasted hoagie rolls, topped with provolone, and served with au jus for dipping. It tastes like you spent hours in the kitchen, but the work is minimal.

With over 80,000 pins, this recipe has clearly struck a chord with home cooks. It is the kind of meal that feels special but requires very little effort. The combination of tender beef, melted cheese, and savory dipping broth is irresistible.

Three practices make the meat fall apart tender:

• Choose chuck roast for its marbling. A lean roast will dry out.
• Cook low and slow for eight to ten hours so the roast shreds easily.
• Toast the rolls under the broiler for a minute first so they resist sogginess.

The method is straightforward: the chuck roast braises all day in a savory broth made from canned soup, then shreds with little effort.

After assembling the beef and provolone on the toasted roll, the sandwich goes under the broiler for a couple of minutes to melt the cheese. Serve it hot with au jus on the side.

It comes together with minimal work despite tasting like it took hours.

This recipe is a family friendly favorite and a popular one on the site. It is perfect for potlucks, game days, or a busy weeknight when you want dinner to be ready when you walk in the door. The leftovers are just as good, if not better, the next day.

Everything You Need for Eight Sandwiches

The ingredient list is short and easy to find. This recipe makes 8 sandwiches, which is enough for a crowd or for leftovers.

Optional for thickening the au jus:

• 1 tablespoon cornstarch
• 1 tablespoon cold water

The provolone amount depends on whether you use one or two slices per sandwich. You will want 8 to 16 slices total. The cheese melts beautifully under the broiler and adds a creamy richness to the sandwich.

Each ingredient plays a role. The chuck roast provides the rich, beefy base. The vegetable oil helps create a deep brown crust.

The French onion soup and beef consomme create a savory, slightly sweet braising liquid that becomes the au jus. The hoagie rolls are sturdy enough to hold the beef without falling apart. Provolone melts into a gooey layer that ties everything together.

The canned soups do double duty here. They create the braising liquid that flavors the beef and then become the au jus for dipping. You do not need to add any extra seasonings to the slow cooker, though you can taste the au jus at the end and adjust if needed.

How to Make Slow Cooker French Dip Sandwiches

The recipe proceeds in a few simple steps, starting with browning the roast and then slow cooking it with the soups.

Do not let the number of steps intimidate you.

Each one is quick and easy.

Step 1: Brown the chuck roast

Heat the vegetable oil in a large skillet over medium high heat. Once the oil is hot, add the chuck roast and brown it on both sides. This takes about three to four minutes per side.

You will hear a satisfying sizzle as the meat hits the pan. Do not skip this step. Browning the meat adds a layer of flavor that makes a real difference in the final dish. It is the difference between good and incredible.

If you have a multi function cooker that can brown and slow cook in the same pot, you can use that to save a pan. Otherwise, a large skillet works just fine.

Step 2: Add everything to the slow cooker

Transfer the browned chuck roast to the slow cooker. Pour all three cans of soup over the top. That is the two cans of French Onion Soup and the one can of Beef Consomme.

Give it a quick stir to combine, then put the lid on. Cook on high for four hours or on low for eight to ten hours. Either setting works perfectly and the meat will be incredibly tender.

As it cooks, your kitchen will fill with the rich aroma of onions and beef. The long, slow cook is what makes the beef so shreddable. If you are home during the day, the low setting is ideal because it gives the flavors more time to meld. If you are short on time, the high setting still delivers great results.

Step 3: Shred the meat

Once the cooking time is done, carefully remove the chuck roast from the slow cooker and transfer it to a large bowl. Use two forks to shred the meat, pulling it apart into thin strips. Remove and discard any large pieces of fat as you go. The meat should be so tender that it practically falls apart.

If you want to speed things up, you can use a hand mixer on low speed. It shreds the meat in about thirty seconds. Use a deep bowl and wear an apron to avoid splatters. This trick is a game changer when you need to get dinner on the table fast.

Step 4: Make the au jus

While you are shredding the meat, pour the juices from the slow cooker into a medium saucepan on the stovetop. Bring it to a simmer over medium heat.

If you want a thinner au jus, just let it simmer and reduce by about half. It will be rich and flavorful, perfect for dipping.

If you prefer a thicker and creamier au jus, whisk together one tablespoon of cornstarch and one tablespoon of cold water in a small bowl. Add that mixture to the simmering broth and stir. Let it cook for a couple of minutes until it reaches the consistency you want.

Either way, taste the au jus before serving. Depending on the soup brand, it may need a pinch of black pepper or a splash of Worcestershire sauce.

Step 5: Assemble and broil

Pile the shredded beef onto your hoagie rolls. Layer one or two slices of provolone cheese on top of each sandwich. Place the open sandwiches on a baking sheet and put them under the broiler on low broil.

Watch them closely. You want the cheese to melt and get a little bubbly and golden brown on top. This usually takes two to three minutes.

Pull them out, serve them hot with a small bowl of au jus on the side. The contrast of the warm, cheesy sandwich dipped into the savory broth is pure comfort food.

What Actually Makes the Difference

These tips will help you get the best results every time. They are small details that add up to a much better sandwich.

Use chuck roast

Chuck roast is the ideal cut for this recipe. Its fat marbling keeps the meat moist through the long cook, and it shreds beautifully. Do not substitute a lean roast. It will turn out dry and tough. If you are tempted to use a different cut, stick with chuck for the best texture and flavor.

Toast your hoagie rolls

Before adding the beef and cheese, broil the hoagie rolls cut side up for one minute until lightly golden. This toasting step prevents the rolls from turning soggy under the juicy shredded meat. It also adds a subtle crunch that contrasts with the tender beef. Do not skip this step, especially if you are serving the sandwiches right away.

Do not rush the cook time

Extended low and slow cooking improves the beef. If time allows, cook it for eight to ten hours on low so the meat becomes tender enough to fall apart on its own. Rushing the cook time can leave the meat tough.

The slow cooker does the work, so you can go about your day and come back to a perfectly cooked roast.

Season the au jus

Taste the broth before serving. Depending on the soup brand, it may benefit from a pinch of black pepper or a splash of Worcestershire sauce to boost the flavor. The soups already contain salt, so you likely will not need to add more salt. A little acid, like a splash of Worcestershire, can brighten up the rich beefy flavor.

Make ahead and storage: You can make the shredded beef and au jus ahead of time. Store them separately in airtight containers. The beef and au jus can be refrigerated for up to four days.

You can also freeze the beef for up to three months. Thaw it overnight in the fridge and reheat on the stovetop. This makes it a great option for meal prep or for feeding a crowd without last minute stress.

What We Serve on the Side

The sandwich is filling enough to stand alone, but sides make dinner feel more special. Here are some pairings that work well:

• Oven baked french fries: The classic match for a French dip sandwich. The crispy fries are perfect for dipping in the au jus.
• Cheesy crockpot potatoes: A creamy complement to the savory beef. They are hearty and comforting.
• Simple green salad with light vinaigrette: Balances the richness of the beef and cheese. A little freshness goes a long way.
• Coleslaw: Its crunch and tang cut through the savory flavors. It adds a nice contrast in texture.

You can also serve the sandwiches with a side of pickles or extra au jus for dipping. If you are feeding a crowd, set up a sandwich bar with the shredded beef, rolls, cheese, and au jus so everyone can assemble their own.

For another crowd pleasing slow cooker sandwich, try our Slow Cooker Italian Beef Sandwiches. And if you love shredded beef, check out our Slow Cooker Shredded Beef for more ideas.

This recipe is adapted from the original slow cooker French dip sandwich recipe at Mom’s Cravings.

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Slow Cooker French Dip Sandwiches

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Why 80,000 People Have Pinned This One This slow cooker French dip sandwich recipe has become one of the most popular recipes on the site for a reason. It uses a marbled chuck roast, a few cans of soup, and a slow cooker to produce fork tender shredded beef.

• Yield: 8 sandwiches 1x

Ingredients

Scale 1x2x3x

For the sandwich
3 pound chuck roast
2 tablespoons vegetable oil
2 cans Campbell’s French Onion Soup
1 can Beef Consomme Soup
8 hoagie rolls
8 slices provolone cheese

Optional for thickening the au jus
1 tablespoon cornstarch
1 tablespoon cold water

Cook Mode Prevent your screen from going dark

Instructions

1-Start by heating your vegetable oil in: Start by heating your vegetable oil in a large skillet over medium high heat. Once the oil is hot, add your chuck roast and brown it on both sides. This step takes about three to four minutes per side. Do not skip this step. Browning the meat adds a layer of flavor that makes a real difference in the final dish.
2-Transfer your browned chuck roast to the: Transfer your browned chuck roast to the slow cooker. Pour all three cans of soup over the top. That is the two cans of French Onion Soup and the one can of Beef Consomme. Give it a quick stir to combine and then put the lid on. Cook on high for four hours or on low for eight to ten hours. Either way works perfectly and the meat will be incredibly tender either way.
3-Once the cooking time is done, carefully: Once the cooking time is done, carefully remove the chuck roast from the slow cooker and transfer it to a large bowl. Use two forks to shred the meat, pulling it apart into thin strips. Remove and discard any large pieces of fat as you go.
4-While you are shredding the meat, pour: While you are shredding the meat, pour the juices from the slow cooker into a medium saucepan on the stovetop. Bring it to a simmer over medium heat. If you want a thinner au jus, just let it simmer and reduce by about half. It will be rich and flavorful and perfect for dipping. If you prefer a thicker and creamier au jus, whisk together one tablespoon of cornstarch and one tablespoon of cold water in a small bowl. Add that mixture to the simmering broth and stir. Let it cook for a couple of minutes until it reaches the consistency you want.
5-Pile the shredded beef onto your hoagie: Pile the shredded beef onto your hoagie rolls. Layer one or two slices of provolone cheese on top of each sandwich. Place the open sandwiches on a baking sheet and put them under the broiler on low broil. Watch them closely. You want the cheese to melt and get a little bubbly and golden brown on top. This usually takes two to three minutes. Pull them out, serve them hot with a small bowl of au jus on the side, and get ready for your family to lose their minds.

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• Method: slow_cooker