Ultimate Slow Cooker French Dip Sandwiches

12 Servings
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

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

If you love this Slow Cooker Recipe, you’ll love these other incredibly flavorful slow cooker dishes, like Slow Cooker Shredded Beef, the irresistible Slow Cooker Pork Carnitas, and the incredible Slow Cooker Brown Sugar Sriracha Chicken.

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 an incredibly delicious way to cook your meat to a tender perfection! Of all the flavorful beef dips out there, once you try this recipe, you’ll no longer be impressed by the corporately made beef dip sandwiches. The tender meat just melts in your mouth. 

Here’s a little secret: the recipe for Slow Cooker Philly Cheese Steak Sandwiches is actually based on our recipe from 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. 

How to Make Slow Cooker French Dip Sandwiches

Thanks to a trusty kitchen appliance, the heavy lifting of cooking the beef is done in the tender hands of your slow cooker. A bit of browning in the pan first gives it a crispy and flavorful edge which adds a lot to the sandwich. Check it out!

  • Step One: In a pan, sear the meat on medium-high heat on both sides to give it a nice dark browning crust and season aggressively. Don’t move the meat while it’s in the pan to help it crust. Pro tip: for extra flavor, sear the meat in a cast iron skillet!
  • Step Two: Transfer the beef along with the meat drippings to the slow cooker. Add in the rest of the ingredients, and let it slow cook on low for 6 hours, or high for 4 hours.
  • Step Three: Once it’s done cooking, let the meat cool for ten minutes before slicing, this helps it stay together more. Then remove the beef from cooker, slice the piece of beef thick, and cut the beef across grain. Portion the cooking liquid in the slow cooker into bowls for each person. This is the broth for dipping. 
  • Step Four: Prepare the hoagie rolls with butter and then toast them. Butter the rolls before toasting, they taste amazing buttery and toasted.
  • Step Five: Assemble everything, including the cheese, and enjoy each dipped bite!

More Tender Beef Recipes

Frequently Asked Questions

It’s for the kids, so do I have to use beer?

The alcohol will cook completely out of it because of the high heat and long cook time. According to the USDA, cooking with alcohol over 3 hours completely burns it off leaving you with the flavors of the beer itself.

If you want to avoid beer altogether simply use additional beef broth.

What if I don’t want to dip the sandwich?

Dip the meat slices in the slow cooker liquid before adding to the sandwich if you don’t want to dip the sandwiches.

What is the best beef to use in this recipe?

Make sure you’re using a chuck roast (also known as: chuck shoulder roast) for this recipe, using cuts that are leaner will result in tougher meat. Chuck roast can be a bit tough to chew if cooked regularly on the stove top. But once you let it cook in the slow cooker, it becomes juicy and tender!

What’s the best beer to use?

Use a darker beer of any kind for more flavor if you’ve got it. Anything that says dark on the label is good.

For the best results, use something that is a Dark Lager, Dark Ale, Stout, or Porter; or even one of the lesser known Dunkel and Schwarzbier styles. If all you’ve got is an IPA Bock or Amber Lager, that’s fine too.

How does 6 hoagie rolls equal 12 servings?

Each hoagie roll is technically worth two servings. Doubled it’s 12!

If I have a smaller portion of meat, do I still cook it for 6 hours?

This recipe calls for a 4-5 pound slab of meat. If you have a smaller slab of meat, say 2-3 pound beef chuck roast, then you don’t have to cook for 6 hours. Four (4) hours would be just fine for a 2 pound roast.

Can this be made ahead of time?

Yes it can! Cool the beef in a separate container in the fridge and then reheat in the slow cooker or on stove top. This will ensure that it is brought to the safe storage temperature. Don’t store in the crockpot as the crockpot can keep residual heat for a long while.

What flavor does the dark beer give?

Tasting the beer straight gives you intense coffee and chocolate flavors. Once it’s cooked down in this dish, it lends more of a deep earthy and subtle molasses flavor which compliments incredibly well with the beef itself.

What kind of slow cooker do you use? 

Slow Cooker under $100: We love this Crock-Pot Slow Cooker and how programmable it is, it has been a workhorse!

Slow Cooker under $200: Cuisinart Slow Cooker This recipe was made in this slow cooker. For larger roasts you can 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.

Key Ingredients for Slow Cooker French Dip Sandwiches

  • Beer: Dark beer is a must. Popular styles to look for are porters, stouts, and dark lagers. Anything that says it’s dark will work great!
  • Beef: Chuck roast is flavorful and juicy. Slow cooking it helps to tenderize its often tough cut.
  • Rolls: Hoagie rolls are sub-style rolls. The crusty outer bread, when toasted, will soak up the au jus very nicely.
  • Worcestershire Sauce: Stick with the original. There’s a reason it’s a classic.
The ULTIMATE Slow Cooker French Dip Sandwiches

Substitutions for Slow Cooker French Dip Sandwiches

There’s a lot of variety you can do with the ingredients for this dish. Feel free to experiment and make it your own!

  • Broth: There are some recipes that use beef consommé or onion soup mix. Those are totally fine to use, you can swap out the beef consommé for half the broth or add the onion soup instead of the fresh onion, but this way is going to make an amazing sandwich.
  • Beer: You don’t have to use a super expensive beer for this. You can use the bottom shelf brands of dark beers and still get incredible results!
  • Beef: This recipe calls for chuck roast for good reason, but you can also use rump roast without losing flavor.
  • Rolls: If you don’t have hoagie rolls, any type of sub-style or french style of bread will work great. Ciabatta or brioche slider buns work great too! The key is to butter the inside and toast the outside. The crusty bread will soak up the dipping sauce for more juicy flavor!

Alternative Cooking Methods for French Dip Sandwiches

  • Dutch Oven: A Dutch oven will work great. Prepare the recipe according to the instructions and place it into the Dutch oven. Preheat the oven to 350º and place the Dutch oven inside. Cook for about 6 hours, check in at the 4-5 hour mark.
  • Pressure Cooker: Prepare the ingredients for the chuck roast according to the instructions. Place everything as you would into the slow cooker into the pressure cooker/Instant Pot. Pressure cook on high for 15 minutes. Steam release and serve the baguettes with beef! 

Variations on French Dip Sandwiches

  • The Italian: Add some garlic, Italian seasonings – a blend or just basil – and a dash or two of crushed red pepper. Your tastebuds will thank you!
  • The BBQ: Add a teaspoon of liquid smoke to the crockpot before cooking and give it a deep and mouthwatering smokey BBQ flavor.
  • The Big One: Sauté some mushrooms and onions in garlic and butter in a hot pan. Top the caramelized onions and mushrooms on the cheese for an incredibly delicious flavor!

More Yummy Slow Cooker Sandwiches

How to Store Slow Cooker French Dip Sandwiches

  • Serve: Serve the sandwiches hot and ready. Be sure to eat or store the beef within 2 hours.
  • Store: You can store the beef in the refrigerator for 3-5 days in an airtight container. Reheat to an internal temperature of 145º before serving. 
  • Freeze: Once cooled, place together in freezer-safe container and freeze for up to 2 months. Allow to defrost in fridge overnight and then reheat on stove.
We LOVED these Slow Cooker French Dip Sandwiches!

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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 tender slices and 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


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


  • In a large Dutch oven, or if you have an aluminum insert for your slow cooker add the vegetable oil and heat on high.
  • Add the kosher salt and pepper to your beef 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).
  • To the 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.



Calories: 481kcal | Carbohydrates: 19g | Protein: 37g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 695mg | Potassium: 573mg | Fiber: 1g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 9mg
Keyword: Ultimate Slow Cooker French Dip Sandwiches
Slow Cooker French Dip Sandwich PIN 1

Photos used in a previous version of this post:

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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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  1. I made this dish on Monday, September 20th using a Guinness beer for the first time for our bocce team of 10. It was a huge hit, layering the onions on the bottom of the cooker was a great tip. We Canadians, especially my hubby, love a good beef dip. Thanks Sabrina!

  2. I’ve made this twice so far. I never saved the recipe the first time, but when I wanted to make french dip again, I knew I had to find this recipe because it’s the best I’ve ever had!!! Lucky me, I was able to find it and now it’s saved forever. Thanks for such a simple and wonderful recipe!

  3. WOW! This is my kind of French/Beef Dip! The addition of cheese (not served @ restaurants) is the 1st big plus. I’m not a big beer fan, but the dark lager-type beers add a deep molasses-y flavor that I will always require in my future dips! I added mushrooms, only because we like them; a good ‘shroom never ruined anything. My only disappointment was my rolls. Since Colombo Bread Co in the SFBay area is, sadly, no more, I have not found a replacement-any suggestions? Your pictured rolls look like a hoagie roll (or hero or sub or whatever they’re called where you live!) should look-soft inside, a bit solid & crunchy outside…yumm! This will show up on our table quite frequently-Colombo roll or not! Thank you, thank you.

    1. We just picked these up last minute from the bakery section of our local grocer. I do make sure to butter the rolls and toast them before serving. Good luck on your search!

  4. Made this yesterday!
    End result was TOTALLY AWESOME!
    Only additions made was that I experimented with stuffing the roast with some PICKLED GARLIC, which I bought at a Farmer’s Market earlier in the morning!
    Once I added the browned roast to the slow cooker, along with the pan drippings, I added a little Liquid Smoke to the ingredient list, put the cover on, and impatiently waited for a little slice of heaven!
    Then when done, I place a few provolone-layered ciabatta sub rolls in the oven to toast. (Since Ciabatta bread has a crusty type texture to it, I find it doesn’t get as soggy like regular French bread will, after you introduce the gravy.
    The additional ingredients definitely kicked up the flavor of this recipe by a couple of notches!
    Will definitely make this again, and again!

  5. This recipe is a keeper. Everyone loved it. We used brioche slider buns and broiled them in the oven with cheese. Would be great for a party.

  6. This was delicious. It was very easy to make. When I toasted the rolls I made them into garlic bread with cheese. They are definitely a remake.

  7. That was delicious. It was very easy to make. I did make the rolls into garlic bread. I put a little EVO and chopped garlic with the cheese and put them under the broiler. It was a big hit definitely a remake

  8. Hi Sabrina – recipe looks so good I can’t wait to try it. I wanted to pass this along if you like horseradish there is a stand at Central Market in Lancaster PA called Long’s horseradish. Five generations thus far. They grind the horseradish right there in the market and they have a fan running. You can smell the horseradish all over the market. Check it out and if you ever get to Lancaster pay the market a visit – it is a real treat!

  9. Can i freeze the leftovers and how long will the leftovers last in the freezer , 
    obviously I dont much of about cooking…  :^D

    1. Sure 🙂 Once cooled, place together in freezer-safe container and freeze for up to 2 months. Allow to defrost in fridge overnight and then reheat on stove.

  10. Hi Sabrina l left a comment/question for you yesterday and Im not sure if you received, 
    I cant seem to find a dark ale beer here in this little town could you please help me out here ,
    How much broth do i use in the place of beer or do you know any names of dark ale beers or what beer can i use in place if the dark ale.. going to make this for dinner today

    1. I just responded to your original post about substituting with broth. As far as using beer, I really like Strand Brewing Company but I know right now, they are limited to Southern CA. You can always use Guinness for a dark ale as well. That’s usually a bit easier to find nationwide.

  11. Hi Sabrina 
    If replacing the beer with beef broth
    How much beef broth do I use instead of beer,  I’m having a difficult time finding dark beer in this small town 

    1. A can of beer is usually 12 ounces so if you’re using beef broth instead, just add a additional 1 1/2 cups of broth. Hope this helps!

  12. Delicious! I added garlic, crushed red pepper and dried basil, just because I’m Italian and can’t help myself. Now I get to use the leftovers in a ragout for pasta. Thanks for such a yummy experience!

  13. Sabrina this recipe is making my mouth water! So if I want to make enough for 12 sandwiches, how much meat do you think I need?

  14. I was not a big fan of French dip until I made this recipe. My family loves it and I must say the flavor is unbelievable. Definitely a keeper and it will be in on the table again and again.

  15. Loved this recipe. I added a bit of green pepper and mushroom and ran out of yellow onion so used some green onion. You are right. The beer does the trick! Cooked it 6+ hours for pull apart tenderness.

  16. Tasted great, however, using the Chuck roast, as others have said, it’s not “sliceable”. It falls apart taking it out of the crock pot, out of the sandwich, well…you get the picture. What can I do to keep the sandwich in tact, and make it “stackable”?

    1. I haven’t tested it but my gut is telling me that you could cook on low for 5-6 hours. It might be tough since it’s not cooking down as long but if you slice it really thin against the grain, it would make it “stackable”. It might have some fat still on it because it’s not broken down from cooking a shorter time. I’d love to know how it turns out if you decide to try, thanks!

  17. I HATE french dip sandwiches. First I don’t like soggy bread and second there is never any flavor. Not this one! My hub’s said, “Cindy, YOU eating a french dip? Never thought I’d see the day!” Awesome!

  18. This is delicious! I’m not a beer drinker but I have beer around my house just so I can’t make these sandwiches. Simple & delicious, you can’t beat that!

  19. I’m hoping to make this recipe and that it will leave me enough for a second (freezer) meal. We have a baby coming in a few weeks!

    We are a family of four, kids ages 6 and 3. Based on how much this feeds your family, do you think a 3-4 pound roast would leave leftovers for an entire other meal, or should I also add maybe a 2 pound roast just to make sure?


    1. First off, congrats on the baby coming!! So exciting!

      The 3-4 pound roast might be enough for two meals depending on how much your kids eat or how big your sandwiches are but if you decide to make the extra 2 pound roast, I would suggest making it separately vs putting them together in the same slow cooker. With both in there, it will fill up the slow cooker and the meat will end up being more boiled because of the liquid being higher. It’ll still taste great but will have a different look to it.

    2. We also have a family of 4 and usually a 3-4 lb roast will maybe leave 1, sometimes 2, extra sandwiches for leftovers. Only 3 of us eat it though. It’s that good! But from my experience, if you make another 2 lbs, that should be enough to feed your family for another night. We just had a baby on Feb 1st ourselves! Making our family of 4 a family of 5! Congrats on your new edition!

  20. Thank you for sharing your wonderful recipe!  I make a French dip that’s similar and it’s my most requested dinner. To make the au jus yumminess I add one can Campbell’s French onion soup, one can beef consumme’, packet of Lipton onion soup mix to the crockpot. I also season the meat with sage and thyme before cooking. I toast the rolls and add provolone slices to each roll once toasted, just before layering on the cooked meat. 

  21. I am cooking this now! It smells so amazing & I cannot wait to try it! We weren’t able to add the beer, but I added several cloves of garlic, 2 extra onions (to give it more of that homemade French onion soup taste), and will be using havarti & Munster cheeses, which I will melt under the broiler on low for a quick minute or two. Once it’s finished, I’m going to add some of the au jus to a sauce pan & reduce it a bit so the sauce will stick better to the sandwiches & develop a bit more flavor. I have a feeling this will be my go to recipe for French dip sandwiches from now on! From what I’ve tasted so far, it is absolutely divine! I will definitely be adding the beer next time. I just made this on a whim with what I had on hand, but will definitely plan it out next time so we can try it with a good dark ale. Thank you so much for this recipe! I am bookmarking this page now & will definitely be trying out your Philly cheese steak & roast beef w/ horseradish sauce recipes very soon! I’ll update you on how it turns out this evening!

      1. Thanks, Sabrina! The meal was such a hit that night, I’ve already made it several times again! It’s become a steadfast part of our family menu. Lol. I just add an extra onion w/ some mushrooms & LOTS of garlic (I sautee half of this mixture in butter & Olive oil until the onions are golden brown to give it a delicious, caramelized taste. It adds so much extra flavor! I then add that to the crock pot, then brown the roast in the leftover butter/Olive oil ) & it comes out absolutely perfect every single time! I also started using French bread to help soak up the juices better & to keep the sandwiches from getting way too soggy. I also slather on some mayo that I’ve added minced garlic to, before I toast the bread, & that little bit of fresh garlic adds even more flavor to complete the sandwich! Yes, I seriously love garlic! This recipe never disappoints! Even my picky son loves it.

  22. Amazing tasting sandwiches and so easy to make! The hardest part was smelling the deliciousness all day as it cooked. Don’t skip the beer….it adds another layer of flavor that is outstanding. Next time I make these, I’m going to find a recipe for a creamy horseradish sauce to slather on as well.  10/10 will definitely make again. Thanks so much for sharing the recipe!!

  23. Hi!! How exactly did you toast the rolls? And did you put the butter on top of the hoagie or on the inside after you cut it? 

    1. I opened the hoagie rolls, buttered the inside and placed them in my toaster oven until perfectly toasted. I hope you enjoy them!

  24. Has anyone tried it using sliced onions instead of diced?…..just curious (I know it won’t make any difference in the flavor), because I was thinking if they held together at all the sliced onions would be great to heap onto the sandwiches along with the meat.  Of course, as much as I love onions I may double the amount in the recipe…..but will most likely just make it exactly to the recipe the first time.  

    1. I haven’t tested it in a pressure cooker so I don’t feel comfortable making recommendations. I’m sure you might be able to find some suggestions online that would have the same ingredients to try and follow. Sorry.

    1. Haha! You can definitely use a pressure cooker instead but I haven’t tested this recipe using one yet so I can’t give a recommendation on timing. I would suggest finding another recipe that’s similar and using that as a reference.

  25. Can I do this in my crock pot on high for 3 hours vs low for 6 hours?? Most of my slow cooker recipes allow for either setting, but this looks amazing and I would rather wait an extra day than rush it if u think the flavors won’t be infused enough cooking on high?? Thanks for the recipe….super excited to try this!

      1. Thanks, still didn’t get to it today, but everything is ready and waiting for the morning!! And by the way, My fiance and I, along with my 3 year old absolutely LOVE the Philly steak Grilled cheese recipe. My daughter loves when I make recipes that have cooked onions & peppers in them. A girl after my own heart, so we will definitely load up this French dip with some caramelized onions & cooked peppers.

        1. That is truly a blessing because I know how hard it can be at times wit picky eaters! So glad you’re getting to enjoy all the recipes!

  26. This recipe looks delicious and I am trying it this weekend. Can’t wait to try it and share my thoughts. I have a very delicious recipe I would like to share. I use a whole pork loin, seasoned with Zatarrain’s, lemon pepper seasoning, liquid smoke(either hickory or mesquite). Dice garlic, a bit of onion into roughly the same texture. I like alot of garlic but add to your taste. Take a knife and make X’s and inside push the garlic, onion. I wrap it in plastic wrap and leave it overnight but you can let it sit in the refrigerator as long as you like, the longer you leave it the better the flavor. Take it out, brown it whole and place it in the slow cooker, fill with chicken or beef broth until the pork loin is covered. I usually leave mine in the slow cooker overnight. When you wake up it will be fully cooked. Remove the pork loin(do it carefully as it will be falling apart). Pour the broth through a fine mesh strainer to catch all the good bits, using two forks pull the meat apart using two forks in different directions. Place the pork loin back in the slow cooker with the good bits. Set aside the broth to cool. Once it’s cool I save it in the fridge for another yummy meal. Pour in your favorite BBQ sauce, use your judgment on the amount. I use Sweet Baby Rays honey and brown sugar. Allow it to cook slowly for two hours or until your tummy can wait no longer. Here in South Louisiana where I am from I use crunchy, fresh French bread to make poboys(it’s a Louisiana thing). I can assure you, you can’t go wrong with this recipe. I first came up with this recipe off the top of my head and thought it would be something I would make once or twice a year but my children would have none of that. They asked for it once a week sometimes and I thought they would eventually get tired of it. They haven’t and their spouses and grandson’s say it is their second favorite dish that I make. #1 is of course my chicken and sausage gumbo. It’s a South Louisiana staple. Hope if anyone tries my recipe they enjoy it too.

    1. Got to give Keisha’s Pork Loin Recipe a try.
      That sounds sooooo good, and ya “Louisianaians” got to stick together!
      But I have a question for you Keisha.
      When you season your loin before placing it in the fridge, you only use Zat’s Lemon/Pepper Seasoning & Garlic/Onion?
      No salt?
      Thanks, in advance!
      -Dave M

  27. This was delicious.  I used a London Broil because that’s what I had on hand.  It came out nice and tender.  The only difference was the meat shredded instead of being sliced.  I also deglazed the pan with some broth after browning the meat and added that to slow cooker.   This recipe is a keeper!  Your recipes never disappoint!

      1. After buttering and toasting the bun in the toaster oven, how do you get the shiny moist surface on the outside of the bun as it appears in your recipe photo?

  28. Thanks, that’s what I have, so I’m going to give it a try.  I’ll let you know how it comes out.  Your recipes are fantastic.  Two favorites are the pastrami and the turkey breast sandwiches.

  29. Making this today.  Can I use a Bud light instead of a dark beer?   It’s what I have in the house.  ??

    1. I’ve never tested that before but I believe Bud Light has a different taste than dark beer. You could definitely try it and let me know how it goes or just leave out the beer completely. Either way, I hope you enjoy!

  30. I kept my roast in longer on low because my husband wasn’t in from work. you have cranky husband and nice husband. mine came in cranky; he tasted the au ju and complained. (yeah screw him lol) The rest of the family made their sandwiches. Oh it was a hit!!! Oh and arse wipe had one and he was raving, but he doesn’t matter since he was a jerk lol Now what matters!!!! I dunked mine in my juice and took a bite. Ooooooooh man it was soooo good! The flavors melded together into a crispy, meaty, cheesey full of flavor saucy goodness. Yes I will make this again. I was pouting. but didn’t say anything, because we had a little more than a 2 lb roast. (I kept it on low until hubby came in, which was about 9 hours and it was still great. keep it plugged up) The time and temp were still great. It was probably better. I compensated for lack of beef amount the recipe called for with Beef Broth/Bullion. (I am going to throw a tantrum because I have had my several recipes ready to cook in a row then life happened! I finally got last one, entree, done. I haven’t looked for the last few days and don’t have a clue what to make for dinner tomorrow. Dessert will be flourless chocolate cake or flourless chocolate chewey cookies if I get to dessert lol) Oh Sabrina!!!!!! How you make my life happy and easy. You make me look good!!!!!
    Thank you. I am not reading back what I wrote to see if I said this lol But hubby decided to not be grumpy and loved it. It was probably the food lol

    1. You’ll want to use a dark beer but if you’re not a beer person, you could leave it out all together. Hope you enjoy it either way!

  31. I asked this yesterday, but don’t see it on here, if I can’t add alcohol, do I just replace that fluid with broth?
    Thanks, making this, this week!

  32. Nice and juicy. Just how I like these type of sandwiches. These would be the perfect lunch for my kids. Keeping this recipe!

  33. This is one of my husband’s favorite sandwiches! 🙂 I am going to have to give this recipe a go soon.

  34. Sounds like this is definitely one of those tried-and-true recipes! It looks absolutely delicious!

  35. I’m DROOLING over these sandwiches! I haven’t had a French Dip in so long, and clearly, it’s time to fix that!