French Dip Sandwich
My 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 crockpot 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
My 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.
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
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Place the roast in a slow cooker. Pour the soup and consomme over the top.
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Cover and cook on low for 8 hours or high for 4 hours.
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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.
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Transfer the beef to a pie plate and shred with a fork.
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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.
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Serve immediately with the sauce on the side for dipping.
Recipe Notes
PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
More slow cooker favorites!
This sounds great! I’m looking for recipes to cook (or throw in the crock pot) for my daughter & her 3 kids. All will be going to school soon & my daughter will still be working. I was thinking of adding sliced onions & green peppers to cook with it for on the sandwiches. Do you think they’ll get good ‘n soft?
Also, Progresso French onion soup is gluten free – so i’ll just stay for supper too. 🙂
Yep, the peppers and onions will get very soft! 🙂
where is the recipe? is it just the video??
It’s in the post…look for the gray recipe card. 🙂
I love how easy it was for me to put this recipe together for family dinner tonight, and it was delicious! I can make quick easy meals for the fam every night but they’re not usually very tasty when I have to rush. This was perfect, thanks for sharing!
Glad it was enjoyed!
Why does yumly say 1560 calories. When it is 600 calories
I have no idea – I don’t have any control over what Yumly does. 🙂
Anyone tried this with a pressure cooker?
I tried this a month ago and had seen this recipe with a conversion to cook in IP…it was amazing! Hubby wanted me to make it again and for the life of me cannot find the length of time I cooked it in the insta pot!!!! Highly recommend it if you ever see it with pressure cookers
Can I make this in the oven? Don’t have a crock pot.
Thank you!!
It should work fine in the oven. Put a lid on the pot and cook at 275 for 3-4 hours or until it shreds easily.
Made this yesterday and it was so easy and wonderful! We didn’t have provolone so we used shredded jack cheese instead. Already planning to make it again.
Can I substitute the cans of soup for the French onion soup packets.
I’m not sure how much of the dried soup you’d need. You’d also need to add liquid.
Wellp. I know what I am making Sunday as that looks amazing.
I live in a small town with one small grocery store and they don’t carry beef consommé. I’ve used it before in other recipes so I know it has a thicker consistency and richer flavor but my question is have you used beef broth in place of the consomme before? If so did it make a huge difference in taste? I’ve thought about using broth but reducing it down for a more concentrated flavor. Any thoughts? Thanks so much for your time!
I think reducing broth would work fine or just go ahead and use straight broth. It shouldn’t affect the flavor too much.
What does it mean when your meat is brown all the way through and tough, instead of easy to shred?
I’ve tried multiple roast recipes, using my crock pot and my porcelain cast-iron skillet in the oven – trying various cooking times AND various meat preparations with the same cit of meat each time (chuck roast).
It’s like a shot in the dark if it actually turns out right. Do you have any specific tips and or tricks? Suggestions for a good crock pot as I think mine is broken…
My guess is that your meat just hasn’t cooked long enough. Even though it’s browned all the way through, it’ll need more time to get tender enough to shred. Keep cooking until it shreds easily. 🙂
I honestly don’t know how this recipe has a score of 3.76 stars. I followed the recipe, the whole while thinking to myself that this will be flavorless, and it was. My initial thought was about the simplicity of the recipe. That is why I printed it off. As I stated, I was wondering where the flavor would come from. Nothing in the recipe is that flavorful. Even the dipping juice was just greasey. When a sandwich was dipped in it, it was covered in with a sheen of grease from the rendered beef fat. I would honestly give this recipe negative stars if I could. Sorry…it is just not that good.
The French onion soup should give it a lot of flavor.
Love the recipe they are great!
Completely agree with brian. Followed the recipe to a T. Meat is completely flavorless. Not enough flavor from the broth either. I hate to leave a bad review but for the sake of honesty it was just bad.
I’ve cooked this recipe many times and it is perfect, but I like Spicer meat too so I season the meat, both sides, rub in (S&P, garlic, Beef seasoning, smoke and some red wine), then add the broth etc. Yum! LOVE, LOVE, LOVE!
So do you add the water to the soup as you would for making soup? Ir just whats in the can?
Nope, just add what’s in the can. 🙂
Could you possibly use London broil instead or is it not fatty enough?
I think that would be fine, but I haven’t tried it.
Absolutely delicious! I am a stay at home mom with an active 10 month old so easy recipes are my go to! This was so simple and so yummy, I even took pics and screenshotted the recipe to share with my friends and family. I didnt brown the roast, just threw it in crockpot on low with the soup and 8 hours later it was falling apart. I added mayo to the bread and grilled it in a frying pan, put the roast on it and baked until cheese melted! It was so delicious, definitely 2nd on the list following the low carb taco casserole!
So glad it was a hit! 🙂
This is beyond amazing! Couldn’t be simpler. I have made it several times and we love it!! So much flavor and is great leftovers for the freezer… thanks so so much
I have made this probably a dozen times! It is literally my family’s favorite thing that I make haha. I add a quarter cup of Worcestershire as well 🙂
Sorry Karly I can’t talk, mouth is full of this recipe!
Thanks!
Maggie
Pretty good. I used a chuck roast but I’d leave out the Worcester sauce as someone recommended, as it corrupted the broth – too tangy.
This is so delicious! If the dipping sauce is greasy like some say, then the meat itself must have been greasy. I make sure, I’m buying a tender chock muck roast and never had that problem. I’ve made this recipe exactly like this for many times. We all love it. Thank you!
This looks and sounds so yummy. I have a boneless sirloin tip roast. Would that work for this recipe?
Hi Dawn! I’m not sure I’ve ever cooked that cut of meat before, but if it’s something you’d normally put in the slow cooker to shred it should be fine.
It’s my go to for a delicious easy meal. Any suggestions on side?
We like this with coleslaw and roasted potatoes. 🙂
Great recipe & super easy! Only bummer was my slow cooker is junk and after 9 hours the meat was hardly cooked, so I moved it into a roasting pan and put it in the oven @ 325º for another 2 hours and it was good to go. Doing that also reduced the juice, so we just used it right from the pan. Next time around, will just do the oven instead and use smoked provolone.