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Delicious Crockpot French dip sandwiches served with au jus for dipping.

Crockpot French Dip Sandwiches

Warm, slow-cooked comfort in every dip, these Crockpot French Dip Sandwiches featuring tender beef and melty cheese are perfect for busy nights or meal-prep.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef roast (chuck or brisket) forgiving cut, cheap
  • 1 medium onion, sliced sweetens as it cooks
  • 4 cloves garlic, minced fresh garlic = bigger flavor
  • 1 cup beef broth use low-sodium if possible
  • 1 cup water helps stretch the broth
  • 1 tablespoon Worcestershire sauce deep umami
  • 1 tablespoon soy sauce balances salt and sweetness
  • to taste Salt and pepper add slowly at the end
  • 6 French rolls sturdy for dipping
  • sliced cheese (provolone or mozzarella) melts beautifully

Method
 

Preparation
  1. Place the beef roast in the crockpot and pat it dry.
  2. Tuck the sliced onion and minced garlic over the top so they steam into the meat.
  3. Whisk together the beef broth, water, Worcestershire, and soy sauce in a bowl. Pour it evenly over the roast.
  4. Season with a little salt and a few grinds of pepper; you can adjust later.
Cooking
  1. Cover and cook on low for 8–10 hours until the meat pulls apart with a fork and smells rich.
  2. When the beef is done, remove it to a board, shred it with two forks, and skim any excess fat from the liquid; return the shredded beef to the crockpot to soak up the au jus.
Serving
  1. Pile the shredded beef on split French rolls, top with cheese, and melt under the broiler for a minute if you want it bubbly.
  2. Serve with warm cooking liquid for dipping.

Notes

Time-saver: Brown the roast in a hot skillet first for 3–4 minutes per side to add depth, then transfer to the crockpot. Common mistake + fix: Over-salting early concentrates flavors; salt near the end after reducing the au jus a little. Simple variation: Stir in a teaspoon of dried thyme or a splash of red wine for extra warmth.