Cooked low and slow these Crockpot French Dips are an easy and tasty dinner time meal that brings the whole family to the table. Tender and juicy these are a huge hit that is super filling and fun.
I’m loving my crockpot, not just in the cooler months but in the warmer months as well. But as of lately it has been a life saver, with the winter sickness running through the house it saves time on dinner.
When you can have a meal that you just set it and forget it it really is a life saver and there are so many delicious recipes that come out of the crockpot that we make, these French Dips are just one of them.
We have been making these Crockpot French Dips as far back as I can remember. They are super simple, foolproof and make a large batch that serves a crowd.
That is why we find it to be the perfect meal for our larger family. Plus everyone has always loved the simple but delicious flavor of these that we rarely have any leftover.
I never complain when this recipe is requested because it just happens to be one of my own personal favorites! Meat, cheese, au jus, everything is just so good.
Plus the leftover meat is great to use on so many other things like over pasta or potatoes as well. So there is always some use for this recipe and not just as sandwiches!
Some of our other favorite crockpot/slow cooker recipes we have on our site include: Slow Cooker Pork Chops, Crockpot Mashed Potatoes and Slow Cooker Indian Butter Chicken.
WHY THIS RECIPE WORKS:
- With the option of cooking on low or high, this can be done in your time frame.
- With other uses for the meat you can make multiple different meals.
- This feeds a crowd! So you will always have enough.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Beef roast
Salt
Pepper
Olive oil
Beef broth
Onions
Garlic
Beef bouillon powder
Soy sauce
Worcestershire sauce
Rosemary
Thyme
French baguettes/hoagie buns
Provolone cheese
HOW TO MAKE CROCKPOT FRENCH DIPS, STEP BY STEP:
- Allow your roast to come to room temperature. (Remove it from the refrigerator at least an hour before you are planning to cook it.)
- Season the roast with salt and pepper. rub this all over the meat)
- Heat the oil over medium high heat in a skillet. Add the roast to the skillet and sear it on all sides. (Leave it on one side for about 5 minutes until it is browned, then turn to another side, and continue until all the meat is browned.)
- Place the beef and sliced onions into the slow cooker. Mix together the beef broth, garlic, beef bouillon powder, soy sauce, worcestershire sauce, rosemary and thyme in a bowl then add to the slow cooker as well.
- Cook the roast for 8 hours on low or 4 hours on high.
- Remove the roast from the slow cooker, place it on a cutting board, and cover it with tin foil. (The roast should rest for at least 30 minutes before slicing.)
- While the roast is resting, skim any noticeable fat from the juice left in the slow cooker.
- Slice the beef thinly, across the grain. (It may be so tender that it pulls apart easily, this works perfectly, too!)
- Prepare the sandwiches by slicing open the rolls, piling on the thinly sliced beef, the onions (I remove these from the slow cooker as needed with tongs), and cheese (I like to use 2 slices per sandwich). If you would like to toast the sandwich and melt the cheese, place the open sandwiches on a baking tray into a 350 degree F oven and bake for about 5 minutes or until the cheese is melted.
- Serve the au jus on the side for dipping.
CAN THE BEEF BE COOKED AHEAD OF TIME?
Yes, in fact the roast may be easier to cut into thin slices if it is chilled. Then, when you are ready to serve it, add the meat to the slow cooker, with the juice and heat at high heat for about 2 hours or until heated through.
I CAN’T FIND ANY FRENCH STYLE BAGUETTE ROLLS, WHAT CAN I USE?
Any sturdy bun will be fine. Some I’d recommend would be hoagie buns, crusty rolls, or torpedo rolls.
I DON’T LIKE PROVOLONE, CAN I USE ANOTHER CHEESE?
Yes, some people really enjoy swiss cheese and mozzarella on this sandwich, although there is lots of flavor without the cheese, so any cheese is optional.
DO I HAVE TO SEAR THE MEAT?
find that this just adds an extra depth of flavor but if you are in a rush, you could skip it.
HOW TO STORE:
This can be stored in the refrigerator with the juices in an airtight container where it will keep for up to 5 days.
This can also be frozen, place cooled meat and some juices in a freezer container or bag and it will keep for up to 3 month.
To defrost, remove to refrigerator overnight and then reheat on the stovetop or microwave.
TIPS AND TRICKS:
- Searing the meat really helps with this recipe, but can be skipped if in a hurry.
- This can be cooked on low for 8 hours (my recommendation) or high for 4 hours.
- Make sure you let your roast rest for 30 minutes before slicing.
- This can be frozen, see my tips above.
- Let the beef come to room temperature before you begin cooking.
If you want that perfect dinner that the whole family will absolutely adore, then you need to make these Crockpot French Dips!
If you like this recipe you might also like:
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Crockpot French Dips
Ingredients
- 3 pounds beef roast trimmed of excess fat
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon olive oil
- 2 cups beef broth
- 2 medium onions sliced
- 2 cloves garlic minced
- ½ Tablespoon or one cube beef bouillon powder
- 1 Tablespoon soy sauce
- 1 Tablespoon worcestershire sauce
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 6 french baguettes/hoagie buns toasted if desired
- 12 slices provolone cheese
Instructions
- Allow your roast to come to room temperature. (Remove it from the refrigerator at least an hour before you are planning to cook it.)
- Season the roast with salt and pepper. rub this all over the meat)
- Heat the oil over medium high heat in a skillet. Add the roast to the skillet and sear it on all sides. (Leave it on one side for about 5 minutes until it is browned, then turn to another side, and continue until all the meat is browned.)
- Place the beef and sliced onions into the slow cooker. Mix together the beef broth, garlic, beef bouillon powder, soy sauce, worcestershire sauce, rosemary and thyme in a bowl then add to the slow cooker as well.
- Cook the roast for 8 hours on low or 4 hours on high.
- Remove the roast from the slow cooker, place it on a cutting board, and cover it with tin foil. (The roast should rest for at least 30 minutes before slicing.)
- While the roast is resting, skim any noticeable fat from the juice left in the slow cooker.
- Slice the beef thinly, across the grain. (It may be so tender that it pulls apart easily, this works perfectly, too!)
- Prepare the sandwiches by slicing open the rolls, piling on the thinly sliced beef, the onions (I remove these from the slow cooker as needed with tongs), and cheese (I like to use 2 slices per sandwich). If you would like to toast the sandwich and melt the cheese, place the open sandwiches on a baking tray into a 350 degree F oven and bake for about 5 minutes or until the cheese is melted.
- Serve the au jus on the side for dipping.
Notes
- Searing the meat really helps with this recipe, but can be skipped if in a hurry.
- This can be cooked on low for 8 hours (my recommendation) or high for 4 hours.
- Make sure you let your roast rest for 30 minutes before slicing.
- This can be frozen, see my tips above.
- Let the beef come to room temperature before you begin cooking.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
AG
The au jus is so good I could drink it on its own. This has become a bi-monthly staple. Nine times out of ten I sear a roast, but occasionally I make a cheater version with sliced deli roast beef. My son’s order at our favorite restaurant is a French Dip sandwich. It’s made with prime rib and spendy. Now, I can make these delicious sandwiches at home for our entire family for the same price we can order one at the restaurant. Love, love, love this recipe!!! Thank you.