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Up close picture of french dip sandwiches on a cutting board ready to serve
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French Dip Sandwich Recipe

A classic French Dip Sandwich is one of my favorite comfort foods. The combination of slow cooked roast beef, a rich au jus, and crunchy toasted bread is a mouthwatering meal all by itself! This simple slow cooker recipe is a great addition to your weeknight menu.
Prep Time15 mins
Cook Time8 hrs
Course: Dinner
Cuisine: French
Keyword: french dip sandwich
Servings: 10
Calories: 322.12kcal
Author: Jill


  • 3 pounds whole beef chuck roast
  • ½ tablespoon salt
  • 1 ½ teaspoons black pepper
  • 2 teaspoons oregano
  • 3 tablespoons olive oil
  • 2 small yellow onions chopped
  • 4 cloves garlic minced
  • 2 sprigs thyme
  • 1 cup low sodium beef broth
  • 2 tablespoons Worchestire sauce
  • 1 tablespoon low sodium soy sauce
  • 1 cup beer
  • provolone sliced cheese
  • hoagie rolls

Thickened au jus-

  • 1 tablespoon butter
  • 2 tablespoons flour
  • au jus sauce


Crockpot Directions

  • Season beef with salt, pepper, and oregano.
  • Warm oil over medium high heat on a large plan.
  • Sear seasoned beef on both sides until a beautiful brown sear color occurs (about 3-4 minutes per side).
  • Remove beef and set aside.
  • Into the same pan, add onions and saute until softened, about 3 minutes. Add in garlic, and cook an additional 30 seconds.
  • Place onions and beef and remaining ingredients into a slow cooker. Close with lid and cook on high for 3-4 hours or low for 6-8 hours.
  • Once beef is cooked, remove beef and set to the side. Drain sauce over a colander into a large bowl. The juice left over is the au jus that can be thickened. (Note below.)
  • Shred beef and return to the slow cooker with some of the au jus to keep moist.
  • To assemble sandwiches, place cheese into the inside of a hoagie roll and toast in the oven over 450 degrees for a few minutes, or until cheese melts.
  • Top hoagie rolls with shredded beef.
  • Serve with au jus to dip into.
  • Serves: 8-10 sandwiches

Au just can be served as is, or can be thickened by cooking a slurry and adding in the au jus.

  • Melt butter in a medium pot over medium high heat.
  • Add flour, whisk and cook for a minute and slowly whisk in the au jus.
  • Continue whisking and let it come to a boil.
  • Once it comes to a boil, lower to a simmer and cook for about 4-5 minutes.
  • Turn off heat, and the sauce will thicken a bit more once cooled down.

Instant Pot Directions

  • Season beef with salt, pepper, and oregano. Turn on pressure cooker to SAUTE HIGH and heat oil. Place seasoned beef in pot and sear for 5 minutes. Flip and sear for an additional 5 minutes. Remove from pot and set aside.
  • Add onions to the pot and saute until softened, about 3 minutes. Add in garlic, and cook an additional 30 seconds.
    Place onions and remaining ingredients into Instant pot. Stir. Add beef back to pot, nestling in the liquid. Place on lid and seal valve. Cook on HIGH pressure 45 minutes then allow pressure to naturally release 25 minutes. Let out any remaining pressure.
  • Proceed with crockpot directions above.
  • For sandwiches: Preheat oven to 375°F. Open up sliced hoagie buns and butter the insides. Place opened buns on a baking sheet and toast for 5 minutes. Remove from oven, add a slice of provolone cheese to each roll, and bake for 1 minute longer. Divide beef between buns and serve immediately serving with au jus for dipping.


Serving: 10g | Calories: 322.12kcal | Carbohydrates: 5g | Protein: 27.17g | Fat: 21.02g | Saturated Fat: 8.18g | Cholesterol: 96.9mg | Sodium: 601.69mg | Potassium: 567.63mg | Fiber: 0.58g | Sugar: 1g | Vitamin A: 68.98IU | Vitamin C: 2.17mg | Calcium: 39.88mg | Iron: 3.4mg