Tender slow-cooked chuck roast and caramelized onions piled onto crispy baguette with melty provolone and served with savory au jus for dipping. These easy Crockpot French Dip Sandwiches are the ultimate cozy, hands-off dinner.
why you’ll love these crockpot French dips
My husband had been asking me to make crockpot French dip sandwiches for months. They’re one of those meals he kept bringing up, and I finally gave in—and now I’m wondering why I waited so long. They turned out to be the ultimate comfort-food dinner: tender, fall-apart beef, sweet caramelized onions, melty provolone, crusty bread, and plenty of savory au jus for dipping.
The best part is that while these crockpot French dip sandwiches taste like something you’d order at a restaurant, they’re actually really simple to make at home. The chuck roast cooks low and slow all day with onions, beef broth, Worcestershire, soy sauce, and seasonings, so there’s very little hands-on work after you get everything into the slow cooker. By dinnertime, the beef practically shreds itself and the onions have cooked down into all those delicious juices.
And of course, you can’t have a French dip without the dip. Instead of making a separate au jus, the cooking liquid from the beef becomes your dipping sauce. Pile everything onto a toasted baguette, add plenty of provolone, let it get nice and melty, and serve it with that warm au jus on the side. It’s messy, comforting, and absolutely worth making—especially if someone in your house has also been requesting them for months.
ingredients you’ll need for crockpot French dip
- Chuck roast: I used a 3-pound grass-fed chuck roast. Chuck is perfect for slow cooking because it becomes incredibly tender and easy to shred after several hours.
- Oil: Used to sear the roast before it goes into the slow cooker. This helps create a flavorful crust on the outside.
- Salt & pepper: Season the roast generously before searing to make sure the beef itself has plenty of flavor.
- Sweet onions: Three large onions cook down with the beef until they’re soft, sweet, and caramelized. Make sure you get plenty on each sandwich!
- Beef broth: Creates the flavorful cooking liquid and also becomes the au jus for dipping.
- Soy sauce: Adds saltiness and an extra layer of savory flavor to the beef and broth.
- Worcestershire sauce: Gives the cooking liquid a deeper, richer flavor that pairs perfectly with the beef.
- Garlic powder: An easy way to add garlic flavor throughout the broth without overpowering everything else.
- Dried thyme: Adds a subtle herby flavor that works really well with beef and onions. Italian seasoning works too.
- Baguette: A crusty baguette is sturdy enough to hold all that juicy beef without immediately getting soggy. Toasting it first makes it even better.
- Mayonnaise: Optional, but adds a little creaminess. You can also mix it with minced garlic and horseradish for an easy flavored spread.
- Provolone cheese: Mild, melty, and perfect for French dips. Add a few slices over the beef and onions and bake until gooey.
step-by-step
- Sear the chuck roast: Pat the roast dry, drizzle with oil, and season generously with salt and pepper. Sear in a skillet over medium-high heat on all sides until a nice crust forms, then transfer to the slow cooker.
- Add to the slow cooker: Thinly slice the onions and add them around the roast. Pour in the beef broth, soy sauce, and Worcestershire, then add the garlic powder and thyme.
- Cook low and slow: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast is fall-apart tender and the onions are soft and caramelized.
- Shred the beef: Remove the roast and shred with two forks. Return the beef to the slow cooker for a few minutes to soak up some of the flavorful juices.
- Prep the baguette: For extra-crispy bread, bake the whole baguette at 350°F for 7–10 minutes before slicing. Cut lengthwise and remove a little bread from the top half to make room for the filling.
- Assemble the sandwiches: Spread mayo onto the bread, if using. Pile on the shredded beef, caramelized onions, and provolone. Place open-faced on a baking sheet and bake until the cheese is melted and gooey.
- Make the au jus: Strain some of the cooking liquid from the slow cooker into small bowls. Close the sandwiches, slice, and serve warm with the au jus for dipping.
You can watch a full video tutorial of my Crockpot French Dip Sandwiches here.
pro tips
- Don’t skip the sear. It only takes a few extra minutes and gives the beef much more flavor.
- Cook on LOW when you have time. Chuck roast gets especially tender with a long, slow cook.
- Toast your bread. French dip sandwiches are juicy, so starting with crispy bread helps prevent them from getting soggy.
- Don’t throw out that broth! The cooking liquid is packed with flavor and makes the easiest au jus.
- Let the beef soak. After shredding, return it to the cooking liquid for a few minutes before assembling.
- Broil for extra-melty cheese. Pop the open-faced sandwiches under the broiler for a minute or two, keeping a close eye on them.
variations
- Cheese: Provolone is classic, but Swiss, mozzarella, or even white cheddar would work.
- Bread: Use a French baguette, hoagie rolls, ciabatta, or another sturdy crusty bread.
- Garlic Horseradish Mayo: Mix mayo with minced garlic and a little prepared horseradish for a creamy spread with some kick.
- Extra onions: Love caramelized onions? Add another onion. They cook down quite a bit in the slow cooker.
- No soy sauce: Coconut aminos can be substituted, although the finished flavor will be slightly sweeter.
what to serve with crockpot French Dip Sandwiches
Keep the sides simple since the sandwich is the star. Crispy French fries or roasted potatoes are an obvious choice, but these are also great with a simple green salad, roasted vegetables, coleslaw, or even some crunchy potato chips.
storage & reheating
Store the beef, onions, and cooking liquid separately from the bread in airtight containers in the refrigerator for up to 3–4 days. Keeping everything separate prevents the bread from getting soggy.
To reheat, warm the beef and onions with a splash of the cooking liquid in a skillet or microwave. Assemble the sandwiches with fresh bread and cheese, then bake or broil until hot and melty.
You can also freeze the shredded beef with some of the cooking liquid for up to 3 months. Thaw overnight in the refrigerator before reheating.
frequently asked questions
What cut of beef is best for French dip sandwiches?
Chuck roast is my favorite because the fat and connective tissue break down during the long cooking time, giving you tender, shreddable beef.
Do I have to sear the roast first?
Technically, no. But I highly recommend it. Searing creates a flavorful crust that adds more depth to the finished beef and broth.
Can I make these ahead of time?
Yes! The beef is actually great made ahead. Cook and shred it, refrigerate it in some of its cooking liquid, then reheat when you’re ready to assemble the sandwiches.
How do I keep French dip sandwiches from getting soggy?
Toast the baguette before assembling and use a slotted spoon or tongs to transfer the beef and onions. Save the extra liquid for dipping instead of pouring it directly onto the sandwich.
What is au jus?
Au jus is the flavorful meat juices served alongside the sandwich for dipping. In this recipe, there’s no need to make a separate sauce—the seasoned cooking liquid from the slow cooker does the job.
more recipes to try and LOVE!
Green Chile Chicken Cornbread Skillet
Cheesy Beef & Spinach Manicotti
If you make my Crockpot French Dip Sandwiches, I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!
Crockpot French Dip
Equipment
- 1 Crockpot
Ingredients
- 3 lb chuck roast
- 2 tablespoons oil
- Salt & pepper for seasoning
- 3 large sweet onions thinly sliced
- 4 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme or Italian seasoning
- 1 large baguette
- Mayonnaise optional
- 4-6 slices provolone cheese
- Optional Garlic Horseradish Mayo: Mix mayo with a little minced garlic and prepared horseradish.
Instructions
- Pat the chuck roast dry, drizzle with oil, and season generously with salt and pepper. Heat a skillet over medium-high heat and sear the roast on all sides until a deep crust forms. Transfer to the slow cooker.
- Add the sliced onions, beef broth, soy sauce, Worcestershire, garlic powder, and thyme. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fall-apart tender.
- Remove the roast, shred the beef, and return it to the slow cooker to soak up some of the juices.
- For extra-crispy bread, bake the whole baguette at 350°F for 7–10 minutes before slicing. Cut lengthwise and remove a little of the bread from the top half to make room for the filling.
- Spread with mayo, if using. Pile the bottom half with shredded beef, caramelized onions, and provolone. Place on a baking sheet and bake until the cheese is melted and gooey.
- Close the sandwiches, slice, and serve warm with au jus for dipping.
- Strain some of the flavorful cooking liquid from the slow cooker into small bowls and serve alongside the sandwiches.
