Classic French Dip Sandwiches
Cozy, saucy, and crazy easy: this crockpot French dip uses chuck roast, onions, beef broth, Worcestershire, and a spoon of Better Than Bouillon for rich, beefy au jus. Serve it the classic way on buttered brioche with provolone—or my lighter twist over French fries with sautéed peppers, onions, and mushrooms.
Creator: Leslie Stokes
The Coziest Crockpot French Dip (Two Ways: Classic & Lighter)
If there’s a dinner that delivers maximum comfort with minimum effort, French dip is it. This slow-cooked chuck roast simmers all day with onions, beef broth, Worcestershire, a splash of soy, and one tablespoon of Better Than Bouillon for that big, beefy depth the kids call “restaurant sauce.” The onions melt right into the juices, and by dinnertime you’ve got tender shreds of beef and a pot of savory au jus ready for dunking.
I made this two ways to keep everyone happy:
Classic for the crew: buttered brioche buns with provolone, piled high with beef and dipped into warm au jus.
My lighter take: a fry-bowl — baked French fries topped with sautéed peppers, onions, and mushrooms, then a generous scoop of the beef with a spoon of au jus. It’s everything you love about a French dip, just a little lighter and loaded with veg and crunch.
What makes this version special
Onions on the bottom. They baste the roast from below, flavor the juices, and won’t overcook.
Better Than Bouillon. One tablespoon turns good broth into rich, beef-shop au jus.
Set-and-forget. Five minutes of mixing, then the slow cooker does the rest.
Serve-your-way. Buns and provolone for classic, or fries + veggies for something lighter and fun.
Ingredients that matter (and easy swaps)
Chuck roast: The marbling = tenderness. If you only find a large piece, cut into two chunks so it cooks evenly.
Broth + seasoning: Low-sodium broth, Worcestershire, soy (or coconut aminos), garlic/onion powder, dried thyme. Taste at the end and adjust salt.
Cheese/bun: Provolone melts perfectly; swap for Swiss or mozzarella if that’s what you have. Brioche or hoagie rolls both work.
Veg sides: Bell peppers, mushrooms, and onions bring color and volume; use whatever you have (zucchini or green beans are great too).
Make-ahead, storage & reheat
Make-ahead: Slow-cook the beef up to 3 days ahead; store shredded meat in its juices.
Fridge: 4 days, tightly covered.
Freeze: Up to 3 months in au jus (this keeps it juicy). Thaw overnight.
Reheat: Simmer gently in au jus on the stove or microwave covered until hot. Toast buns or crisp fries fresh.
How to scale for a crowd
Double the beef and braising liquid, split across two slow cookers (or one slow cooker + one Dutch oven). Keep finished meat warm on LOW and toast buns right before serving. A “dip bar” with cups of au jus is always a hit.
Substitutions & dietary notes
Gluten-free: Use tamari/coconut aminos; serve over fries or GF rolls.
Dairy-free: Skip the provolone; the au jus carries the flavor.
Lower-carb: Do the beef + sautéed veg over a bed of shredded lettuce or roasted zucchini, skip fries/bun.
Extra protein: Add a slice of cheese to the fry bowl or stir in cooked white beans to the au jus for a “French dip ragu” vibe.
Leftover remix ideas
French Dip Loaded Fries: Layer fries, beef, a little provolone, and broil until melty; serve with cups of au jus.
Philly-style quesadillas: Beef + onions + peppers + cheese in a tortilla, dip in au jus.
Beef & veggie rice bowls: Steamed rice, sautéed veg, warm beef, drizzle au jus + a swipe of horseradish yogurt.
Step-by-step tips
Skim the fat after cooking. A quick spoon around the edges of the slow cooker makes a difference in how clean and balanced the au jus tastes.
Soak, then stack. For ultimate drip factor, dip the cut side of your bun in au jus before adding beef and cheese.
Broil to finish. A minute under the broiler gives you that melty, toasty sandwich-shop finish.
Batch the veg. Sauté peppers/mushrooms/onions while the fries cook—10 minutes, done.
Troubleshooting
Too salty? Add ½–1 cup water to the au jus or a splash of vinegar to brighten.
Beef won’t shred: It needs more time. Give it 30–45 minutes longer on LOW.
Thin au jus: Simmer uncovered for a few minutes on the stove to reduce, or add another teaspoon of Better Than Bouillon to taste.
Crockpot French Dip Sandwiches
Ingredients
Beef + Au Jus:
- 3 –4 lb beef chuck roast trim excess hard fat
- 1 large onion thinly sliced (goes on the bottom)
- 3 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp soy sauce or coconut aminos
- 1 tbsp Better Than Bouillon beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
Sandwich Fixings:
- 6 brioche buns or hoagie rolls buttered and toasted
- 6 slices provolone cheese
“Lighter Fry Bowl” Fixings:
- 24 oz frozen or homemade baked French fries
- 1 tbsp olive oil
- 1 bell pepper sliced
- 8 oz mushrooms sliced
- ½ onion sliced
- Pinch of salt & pepper
Let's Make It
- Load the crockpot: Scatter sliced onion on the bottom of the slow cooker. Place chuck roast on top.
- Make the braising liquid: In a bowl, whisk broth, Worcestershire, soy, Better Than Bouillon, garlic powder, onion powder, thyme, salt, and pepper. Pour over the roast.
- Cook: Cover and cook LOW 6–8 hours (best texture) or HIGH 4–5 hours, until the beef is fork-tender.
- Shred + skim: Transfer beef to a board; shred with two forks, discarding large fat. Skim any fat from the au jus; keep onions in the juices. Return shredded beef to the cooker to stay warm.
- Sandwich option: Butter and toast buns. Pile on beef, top with provolone, and broil 1–2 minutes until melty. Serve with warm au jus for dipping.
- Lighter fry-bowl option: Bake fries per package. Heat a large skillet with olive oil; sauté peppers, mushrooms, and onion with a pinch of salt/pepper until tender-crisp, 5–7 minutes. Build bowls: fries → sautéed veg → a big scoop of beef + spoonful of au jus.
Notes
- Salt can climb fast with broth, soy, Worcestershire, and BTB—use low-sodium broth and season to taste at the end.
- Want a deeper roast flavor? Sear the chuck 2–3 min/side before adding to the crockpot (optional but great).
Nutrition Facts
Nutrition (estimated)
Serving size target: ~4 oz cooked beef + fixings
(Estimates will vary with bun brand, fry portion, and cheese.)
Fry-Bowl (fries + sautéed peppers/onions/mushrooms + au jus):
Calories: ~513
Protein: ~34 g
Carbs: ~31 g
Fat: ~27 g
Fiber: ~5 g
Classic Sandwich (brioche + provolone + au jus):
Calories: ~623
Protein: ~43 g
Carbs: ~31 g
Fat: ~34 g
Fiber: ~1 g
- Assumptions: ~4 oz cooked chuck per serving; baked fries ~100 g; sautéed veg cooked in 1 tsp oil per serving; brioche bun ~260 kcal; provolone 1 slice ~70 kcal. Sodium not listed (varies widely); consider “use reduced-sodium broth/BTB” note above.
