Crockpot French Dip Sandwiches

by Shawnda on December 23, 2010

in Beef,Crockpot,Sandwich, Wraps, & Quesadillas

I’m not a big crockpot person. In our house, it essentially serves three roles:

1. Maker of pulled pork sandwiches
2. Maker of French dip sandwiches
3. Taker-upper of pantry space

And for further proof, I submit Exhibit A: My blog’s Crockpot tag ——>

We love French dip sandwiches – fall-apart tender meat slow-cooked in a flavorful jus, served on a toasty roll with melty cheese. It sounds like it should be a lot of work but it’s not. And with a 10 month old leaving a path of destruction in her wake, I love when something so delicious takes just minutes to make. Because I can use all that extra time to pick up the living room floor for the 16th time that day.

I usually make a loaf of bread or pick up a pack of ciabatta rolls from the store. Chewier breads hold up better to dunking in the jus.

French Dip Sandwiches au Jus

Tender, fall-apart French Dip Sandwiches made easy in your crockpot.


  • 1 medium yellow onion
  • 3/4 cup beef broth/stock (a small Campbell
  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp creole mustard
  • 2 cloves garlic, roughly chopped
  • ~3lb chuck roast
  • salt
  • pepper
  • 6-8 sandwich rolls, split
  • 6-8 slices of provolone or swiss cheese


  1. Slice the onion into ~1/4-inch rounds. Keeping the rounds intact, place them in the bottom of the crockpot.
  2. Add beef broth, water, soy sauce, Worcestershire sauce, mustard, and garlic to the crockpot (I just drop a dollup of mustard in the liquid between two onion rounds - it all events out in the end).
  3. Salt and pepper both sides of the roast and place on top of the onions.
  4. Cook on low 6-7 hours until beef is fall-apart tender.
  5. Transfer the roast to a cutting board and shred using two forks.
  6. Remove the onions and set aside. I strain the juice into a large "defatter" measuring cup and get rid of the oil that collects on top.
  7. Return the roast, juice, and onions to the crockpot for up to an hour before serving (I usually switch it to "Keep Warm" so it doesn't continue cooking).
  8. Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown.
  9. Remove the tops from the pan. Scoop the beef onto the bottom of the rolls and top with cheese.
  10. Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.


Yields: 6-8 servings

Source: Confections of a Foodie Bride

Estimated time: 8 hours

{ 27 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: