Tuesday, March 29, 2016

Crockpot French Dip Sandwich Recipe

Every year my husband and I get a 1/4 beef from a Foggy Dale Farms, a local farm to us.  Aside from all the delicious steaks and what not, we get several roasts as well.  I have to admit that I often fall into the Crock Pot Roast rut.  Though delicious, it can get a little boring.  I was sharing this with a friend the other day, and she shared with me how she makes these lovely Crock Pot French Dip Sandwiches.

I gave it a try and OH MY STARS Y'ALL!  This recipe is out of this world!!!  Rich, robust, everything you want a great French dip sandwich to be.  And the best part, you can make it in your crock pot!  I can't wait to share this recipe with you, so...

Let's Get Started!

Crock Pot French Dip Sandwich Recipe:
*Prep Time:  10 min.  *Cook Time: 8 hours *Difficulty:  Easy  *Servings: 6-8 sandwiches


  • 1 3lb. Beef Chuck Roast
  • 1 Onion, sliced
  • 2 10.5 cans of Beef Consommé
  • 1 bottle of Root Beer
  • 1/3 c. Low Sodium Soy Sauce
  • 1 tbsp. Beef Bouillon
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1/4 tsp. Dried Thyme
  • 1 Bay Leaf
  • 1/2 tsp. Black Pepper
  • Hoagie Buns
  • Provolone Cheese

To begin, you will need to season the chuck roast, liberally, with salt and pepper.

Then slice the onion and...

Place it into the bottom of the slow cooker.

Now add a little oil to a pan, and place it over medium/high heat.
Once the pan is hot, brown the roast on all sides for 2-3 minutes per side.

After you have browned the chuck roast, place it on top of the onions in the crock pot.

To the hot pan pour in one can of the beef consommé.
Using a wooden spoon scrap up all of the brown bits from the bottom of the pan.

Pour the beef consommé and brown bits from the pan over the chuck roast in the slow cooker. 

Now pour the second can of beef consommé into the crock pot.

Then the root beer.

Now add the beef bouillon.

The garlic powder,

The onion powder,

The thyme,

And the bay leaf.

Then place the lid on your slow cooker and turn the heat to LOW.
Cook for 8 hours.

I know you are accustomed to having EVERY step by step photo, but for some reason I quit taking pics from here on it, but here are the directions for the rest of the recipe.  

  1. Preheat the oven to 350 degrees.
  2. After the beef chuck roast has cooked in the crock pot for 8 hours, remove it from the sauce and place it on a baking sheet.  
  3. Using two forks, shred the roast.
  4. Skim the fat from the top of the au jus sauce.
  5. Pour it into a sauce pan and bring to a simmer.  Simmer for 10 minutes.
  6. Place the bottom half of the hoagie bun on a baking sheet.
  7. Place some of the shredded beef on the bottom half of the bun.
  8. Place two pieces of the provolone on top of the shredded beef.
  9. Place the top half of the bun, on the baking sheet, beside the bottom half with the meat on cheese.
  10. Place in the oven until the cheese has totally melted and is all gooey gooey.  :)
  11. Remove from the oven, place the top half on the bottom, and serve the au jus sauce in a little dish on the side.  

These Crock Pot French Dip Sandwiched are absolutely mouthwatering.  The flavor is so rich and bold.  The beef is wonderfully tender, it literally melts in your mouth.

And can we talk about this au jus sauce.  LORD HAVE MERCY!  It is just ridiculous!  I know you are going to LOVE this recipe, and I know I am going in for more....

So the next time you get a lovely chuck roast on sale, and want to change it up a bit, give these amazing Crock Pot French Dip Sandwiches a try!  You are going to love them.

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


  1. This is in the crock pot right now. What brand of root beer did you use? It looks like not your father's. I did barqs, but I bet the alcohol from nyfrb would do wonders on the roast.

    1. It's finished. And devoured. So good. The au jus was amazing. Better than johnnys.

    2. Hi There! Yes, I did use NYFRB in this specific one, but I have used regular root beer in it as well. I am so glad to hear that you liked it! And I agree, the au jus is BOSS! Little tip...I froze it into cubes and saved it to add a little beefy punch to beans, soups, whatever. :)