Make this Slow Cooker French Dip Sandwiches recipe and fill chewy French rolls with tender, juicy, shredded roast to dip in au jus.
Many people think of making Crock Pot recipes in the winter, but I am more of a year-round slow cooker gal. I like that my Crock Pot doesn’t heat up my house in the summer like an oven does. Things are busy in all the seasons, and it’s always nice to have a delicious meal that is already cooked when dinner time rolls around.
These Slow Cooker French Dip sandwiches have chewy French rolls filled with tender, juicy shredded beef and are amazing when dipped into the pot roast au jus dip! This has been one of our favorite family recipes for many, many years.
Table of contents
How To Make French Dip Sandwiches:
Cook the Roast
Put a 3-4 pound roast into a 6-quart slow cooker and sprinkle it with a packet of zesty Italian dressing mix. You can rub it into the roast if you want, or just use a spoon or fork to spread it around.
Then, flip the roast over and sprinkle the other side with the second packet of dressing mix. Pour the beef broth in around the roast, put the cover on, and cook it on low for 6-8 hours or until tender.
In order to easily transfer roast into the dinner rolls, use to forks to shred the meat.
Prepare the French Dip Sandwiches and Au Jus
If you want an added crunch, place the dinner rolls on a pan in the oven and lightly toast them up. Then, slice them in half and fill them up with the shredded roast beef.
Divide the juice or pot roast drippings from the slow cooker into small bowls. Dip the French dip sandwiches into the drippings.
Slow Cooker French Dip Sandwiches FAQ’s
Remove 1 1/2 cups of beef drippings/juices from the crockpot. If you don't have enough, you can add beef bullion broth until you get to 1 1/2 cups. Pour the beef drippings/liquid into a saucepan. In a small bowl, mix together 1/4 cup of cold water and two tablespoons of cornstarch until smooth. Whisk the cornstarch mixture into the saucepan. Bring the gravy to a boil over medium heat, stirring constantly, and boil for 30-60 seconds until thickened.
Adding sauteed onions, sliced mushrooms, and/or cheese can make it an extra special sandwich.
You can use the original Italian dressing mix packets instead. Or use the seasonings in my Italian dressing recipe to make your own blend.
You can make a packet of store-bought gravy or au jus. Or warm up some beef broth.
More Crock Pot Recipes
- Slow Cooker Garlic Herb Cheesy Chicken Dumplings are a family favorite!
- This Slow Cooker Corn Chowder Recipe is perfect for cold nights.
- Slow Cooker Chicken Alfredo Tortellini is total comfort food!
- These tender Crock Pot Pork Chops include gravy for mashed potatoes.
Slow Cooker French Dip Sandwiches
Video
Ingredients
- 3-4 pound beef roast top round, bottom round, or chuck
- (2) .6 ounce packets zesty Italian dressing mix or use original
- 1 cup beef broth
- 10 French dinner rolls
Instructions
- Put the roast in a 6-quart slow cooker. Sprinkle with one packet of zesty Italian dressing mix. Flip the roast over and sprinkle the other side with the second packet of dressing mix. Pour the beef broth in around the roast.
- Cover and cook on low for 6-8 hours, or until tender. Shred the roast with two forks.
- Toast the French dinner rolls in the oven, cut them in half and fill with the shredded roast.
- Divide the juice from the slow cooker into small bowls and dip the sandwiches in the pot roast au jus.
Lisa says
We absolutely love this recipe! It’s so easy and delicious! Thank you!
Tiffany says
This is by far the easiest way to cook roast! Just a couple ingredients and it taste delicious!! We use this recipe as described to make French dip sandwiches, as well as cooking roast to eat with potatoes, veggies, or rice, etc.
Melissa Souther says
I saw your recipe yesterday afternoon and tried it out. Put my roast in the crock pot at 6:00 last night and rubbed 2 packets of the grocery store brand ( I’m a cheapskate) Italian Dressing mix on the meat as directed, and 2 cups of water. I thought I had bouillon cubes in the cupboard, but I guess they ran away… No broth either, so I just decided that I’d rely on the meat to make it’s own with the water I added. I cooked mine on high for 2 hours and then shifted to low until 9:30 the next morning. When I took the lid off and stuck the forks in to tear the roast apart, it was so tender! Plus the taste was amazing! My family will love these sandwiches with provolone cheese tonight! Thanks for the recipe!
Tonia says
I think I’m going to your house for dinner tonight! 🙂