This FRENCH DIP SANDWICH is one of the most popular recipes on the blog! It’s such an easy recipe and it’s made in the crockpot. Your whole family will love this one and your house will smell amazing while these are in the slow cooker.
These slow cooker French dip sandwiches will just melt in your mouth! They’re so easy to toss together in the morning and you’ll come home to a delicious smelling house and the most amazing French dip sandwich ever!
Alright, friends that work from home – Let’s talk about the slow cooker (affiliate link).
How? How do you survive it?
I mean, don’t get me wrong. I super love how easy it is to toss things in there in the morning. I love what comes out of it at dinner time.It’s the in-between that I can’t deal with.
My slow cooker pulled pork sandwiches (with pickle slaw or my mama’s best coleslaw of course!) leave me crying from the smells. It’s the same with this crock pot French dip!
An hour after the slow cooker is turned on, I’m drooling. My house smells so good all day long and it’s pure torture for anyone sitting in the house.
All you do all day is dream about dinner time!
I’m, like, supposed to concentrate on work? While there is this saucy beef cooking away and the most heavenly smells are just wafting out of the kitchen? Seems unreasonable to me.
What I love about this recipe:
It’s easy. You open up a couple of cans of soup, toss ’em in your slow cooker, add a hunk of meat, and walk away.
The hardest part of the whole thing is using a can opener. Which, if you find that hard, you should maybe order take out. Or an electric can opener.
Either way, this recipe is super simple.
It‘s so tender! The meat literally falls apart when you try to remove it from the crockpot.
It’s juicy and it’s tender and it couldn’t be more perfect.
Tip: If your meat doesn’t shred, it hasn’t been cooked long enough. Cover her back up and continue cooking for another hour. When the meat is done properly, it’ll shred like a dream.
The dipping sauce is outrageous. I recommend adding the liquid from the slow cooker into a saucepan and cooking it until it reduces by half. It really amps up the flavor in the sauce and makes it perfect for dipping your whole sandwich in.
Some people get a little freaked out about soggy bread, so you can totally skip dipping, but…this IS a French dip.
Be sure to PIN THIS RECIPE to save it for later! It’s so good, you don’t want to lose it! 🙂
For more slow cooker favorites, try my crockpot chicken and stuffing!
I use my Ninja Slow Cooker for this recipe. I love that thing. You can sear and slow cook all in one and cooks nice and evenly.
You can find the Ninja Slow Cooker on Amazon right here. That’s an affiliate link. 🙂
Alright, guys!
Give this one a shot and report back. I’m eager to hear if your family loves this one as much as mine does!
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Slow Cooker French Dip Sandwiches
Ingredients
- 21 ounces condensed French Onion Soup 2 cans
- 10.5 ounces Beef Consomme 1 can
- 3-4 pounds beef chuck roast
- 8 sandwich rolls
- 8 slices provolone cheese
Instructions
- Place the roast in a slow cooker. Pour the soup and consomme over the top.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
- Transfer the beef to a pie plate and shred with a fork.
- Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
- Serve immediately with the sauce on the side for dipping.
Tips & Notes:
Nutrition Information:
More slow cooker favorites!
Debby says
Does anyone know the weight watchers points plus value?
Sandy Calleo says
I’ve made this before with just one can of French onion soup, 1 beef consommé & 1 Cambells beef broth. Going to have to try it this way with the 2 cans of French onion soup. One thing I would recommend is to marinate the chuck roast overnight in the liquid then dump it in the crockpot in the morning. The flavor really gets into the meat. I also season the roast with 2 tbsp garlic powder & ground pepper to taste. I also add 2 bay leaves to the crockpot.Â
Valerie says
I’m allergic to onion. What can I substitute the french onion soup with to still have a hearty flavor?
Karly says
This recipe relies pretty heavily on the onion soup. You could try adding in seasoned salt and Worcestershire for a different flavor.
Jane S. says
How can. Print the recipe?
Karly says
There is a print button in the recipe card, underneath the small thumbnail image.
Barbara says
Can u cook this is an oven and not a crock pot?? What temp and how long if u can?? Thanks
Karly says
I would probably cook it at around 275 for about 3 hours. You’ll just want to cook it until it’s tender and easily shreds.
Kelaey says
I didn’t see any beef consomme at the store, will beef broth be okay? How much should I put!? Please help I’m making it tomorrow
Kelsey says
I saw up there that it is okay to use beef broth instead, thanks! Any thing else I could do for flavor!?
Karly says
You’ve probably already made it by now, but I’d add in a little Worcestershire sauce if you wanted extra flavor.
Tammy says
Could you put a Tri-Tip in the Crockpot?
Karly says
I haven’t tried putting tri-tip in the slow cooker, so I can’t say for sure.
Staci says
I made this the other night but seared the roast first on the stove with a little bit of flour only takes a few minutes. I also substituted one of the cans of French onion for a can of beefy mushroom  (basically the same soup but with mushrooms). I toasted my rolls in the oven with the provalone. This makes them hold up to the juice and not be so soggy. I strained the meat from the juice so all the onions and mushrooms would be  with the meat and the juice is seperate. I use a fat seperator to get all the fat off but you could just use the ice method. I also sautéed peppers, onions and mushrooms in the pan that I seared the roast in and put them on top of the meat. My family loved it and this will definitely go in our rotation.
Kerri says
Mine is in the crock pot now!!! Excited to see what it’s like and feed my husband before he heads to work tonight!!
Kelli says
I have a 5 lb roast for our bigger family. How many cans of soup and consomme would you use?
Karly says
I’d probably add an extra can of French Onion.
StormiLe Machlan says
Does the liquid have to cover the roast?
Karly says
Nope!
Liz says
How would i portion for like only 2 adults…
Karly says
I would halve the recipe and freeze the leftovers.
Angie says
I was just curious if this was salty? When using canned soups sometimes they are a bit salty. Just checking. Thanks! Looks good!!
Karly says
I don’t find it too salty. It’s the only seasoning for 3 pounds of meat, so it’s not overwhelming.
Angie says
Thank you!!
Debbie says
Could I omit the beef broth or consommé and just use the can of onion sou ?
Karly says
Yes, though you’ll lose some of the flavor added from the consomme.
aimee @ like mother like daughter says
Oh my goodness, I have to make these! French dips are one of my husband’s favorite sandwiches and I can’t wait to surprise him with these soon!
Lorrie says
I tried this and it was wonderful. Everyone in the family loved it. We will definitelybe having it again.
Kristen says
Can I use boneless top round roast instead of chuck roast?
Karly says
Should work fine!
Robert Elliott says
Made this dish for dinner last night. Came out “superb”! Big hit with the family, super easy.
Karly says
Glad to hear that!
Lori says
My husband loved it!! Followed the recipe. Added beer. Reduced the juice. Paired it with my cole slaw and and some home grown tomatoes.Â
Mary says
Do you think any type of roast will do? Â We bought half a slab and only have rump roasts left!
Karly says
I think that will work fine.