Ultimate Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches are the ultimate sandwich made with your favorite beer with thick slices that are super tender with an amazing crust.

Slow Cooker French Dip Sandwiches are the ultimate sandwich made with your favorite beer with thick slices that are super tender with an amazing crust.

Slow Cooker French Dip Sandwiches are late to the game on this site. They are actually one of the first slow cooker sandwiches we used to make when we first started dating, but back then we weren’t quite as well versed in all the awesome tips in how to make them even more amazing.

The recipe for  Slow Cooker Philly Cheese Steak Sandwiches which posted earlier is actually based on our recipe for this post as well as the grilled cheese sandwiches. The beer in this Slow Cooker French Dip Sandwiches recipe is the secret weapon to this sandwich. We LOVED these Slow Cooker French Dip Sandwiches!

Tips for making this the best Slow Cooker French Dip Sandwiches ever:

  • In a large dutch oven, brown the heck out of the beef on both sides and season aggressively.
  • Use a darker beer for more flavor if you’ve got it. If you want to avoid beer altogether use additional beef broth.
  • Butter the rolls before toasting, they taste amazing buttery and toasted.
  • Dip the meat slices in the slow cooker liquid before adding to the sandwich if you don’t want to dip the sandwiches.
  • Let the meat cool for ten minutes before slicing, this helps it stay together more.
  • There are some recipes that use beef consomme or onion soup mix. Those are totally fine to use, you can swap out the consomme for half the broth or add the onion soup instead of the fresh onion, but this way is going to make an amazing sandwich, I pinky promise.
  • Make sure you’re using a chuck roast for this recipe, using cuts that are leaner will result in tougher meat.

The ULTIMATE Slow Cooker French Dip Sandwiches

If you’re keeping track here are the other slow cooker sandwiches we’ve got so far:

Tools Used in the making of these Slow Cooker French Dip Sandwiches:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Worcestershire Sauce: I have been using this brand most of my life and when my husband came home with the store brand one day and I figured “eh no biggie” I could immediately taste the difference. Stick with the original.
Strand Brewing Company Beer: Love their beer, if you are in California you can even buy it at Costco. No sponsorship here but just lots of delicious beer.

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Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches are the ultimate sandwich made with your favorite beer with thick slices that are super tender with an amazing crust.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4-5 pounds chuck roast
  • 2 tablespoons canola oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 cup beef broth
  • 1 tablespoon Worcestershire Sauce
  • 1 can beer I like a dark beer
  • 1 yellow onion diced
  • 6 hoagie rolls
  • 2 tablespoons butter
  • 12 slices Provolone Cheese

Instructions

  • In a large dutch oven, or if you have an aluminum insert for your slow cooker add the canola oil and heat on high.
  • Add the Kosher salt and pepper to your chuck roast.
  • Brown on both sides aggressively (3-5 minutes on each side).
  • Don't move the beef before flipping (this lets the meat get a deep crust).
  • In a slow cooker add the meat, any meat juices from the pan, beef broth, Worcestershire sauce, beer and onions.
  • Cook on low for 6 hours.
  • Remove the meat and slice thickly.
  • To assemble, butter your hoagie rolls and toast.
  • Top with provolone cheese.
  • In a small bowl add a cup of the liquid from the slow cooker and dip the sandwich in the bowl.

Nutrition

Calories: 414kcal | Carbohydrates: 1g | Protein: 36g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 128mg | Sodium: 666mg | Potassium: 576mg | Vitamin A: 325IU | Vitamin C: 0.8mg | Calcium: 242mg | Iron: 3.4mg
Keyword: Ultimate Slow Cooker French Dip Sandwiches
The ULTIMATE Slow Cooker French Dip Sandwiches
We LOVED these Slow Cooker French Dip Sandwiches!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. So amazingly delicious !
    I had to leave a review.
    For the beer, I used a cheap-o, brand from Walmart.
    Also used a rump roast even though the recipe says to use chuck only.
    I just wanted to see how it would turn out.
    I pressure cooked at 10# pressure for 80 min and allowed pressure to completely leave on its’ own before removing meat.
    Smoley Hokes!!
    It’s so delicious and I am thrilled to find a way to use up some of that typically dry rump roast we get with our 1/2 beef.
    Thanks for the recipe!

  2. Tried recipe for first time a few weeks ago and this has already moved in front of baby backs for the annual Super Bowl meal. Thanks for posting this super easy recipe.

      1. Great recipe! My guests all loved it and the women asked for the recipe! I will make it again maybe next weekend.

  3. My husband said these were better than the restaurant version. That means success! No beer. Just broth. But everything else I followed to a T in the half-version size (2 lbs. meat) since I am cooking only for 2.

  4. Delicious! Made exactly as recipe indicated. I do slice the meat thinly as possible without it falling apart though and pile it in top of the provolone so it melts better

  5. Awesome recipe. My hubbs couldn’t get enough, if i wasn’t so full off the first sandwich i would have had seconds. Did not use beer, just two cups of broth and i can’t wait to make it again.

  6. I have to take dinner out of town next weekend. Could I make this the day ahead and keep cold in slow cooker or how would you recommend ?

    1. I would recommend cooling in a separate container in the fridge and then reheat in slow cooker or on stove top. This will ensure that it is brought to the safe storage temperature, as the crockpot can keep residual heat for a long while.

      1. Hi, I’m Eva, I dont mean to be a but-in-ski, but the laws must be vastly different from state to state. Oregon state requires an ice bath cool down and a Quick reheat and then into the crock pot. The Food Inspector marked me down for reheating our beef stew in the crock pot. He said that the reheating process is as important as the cooling process and a crock pot doesn’t heat up fast enough. I think that is a little anal but I got chewed out anyway. Lol.

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