Classic French dip sandwiches were a staple in my house growing up. You slow-cook a beef roast all day long until it’s so tender that you can shred it with one hand and a fork. The real beauty is how simple the ingredients are and how easy it is; it comes together in a matter of minutes in the morning and then you don’t have to worry about it for the rest of the day. It’s also one that works great for a make-ahead meal in the freezer, perfect for times when you know you’re going to be busy. You can also make it in an electric pressure cooker, which is a total game changer.
Ingredient and Recipe Notes
- Beef roast – For best results, use a chuck roast. You could also use top or bottom round. The one roast to stay away from is eye of round; it is dry and flavorless.
- Onion soup mix –Â Regular or beefy onion flavor will work.
- Beef broth –Â You’ll notice the recipe calls for 4 cups of beef broth, which is 1 32-ounce box. 2 cans of beef broth will also work, even though they don’t equal a full 4 cups.
- Rolls or bread –Â How you serve these is totally up to personal preference. Crusty bakery rolls, baguette thirds, or ciabatta rolls all work great.
- Cheese – Take your pick when it comes to cheese! I like Swiss, provolone, or mozzarella, shredded or sliced.
How to Make French Dip Sandwiches
- Heat 2 tablespoons of oil in a large, high-sided pot or Dutch oven over medium high heat. While the oil is heating, season the roast on all sides with salt and pepper. Sear the roast on all sides, then transfer to the pot of a slow cooker.
- Â Sprinkle with onion soup mix, then add in water and beef broth.
- Cook for 8-10 hours on low or start it on high and cook for 2-3 hours on high (until it comes to a boil), then turn it to low and cook for another 4-5 hours on low. It’s hard to mess this part up, but you’ll know it’s done when you pop a fork in it and the meat just falls apart. When the meat is done cooking, shredded it with two forks.
- Place the meat on crusty rolls. Top with cheese and broil open face in the oven or for 1-2 minutes or until the bread is golden and the cheese is melty. And don’t even think about walking away–things can go from lightly toasted to on fire in a matter of seconds when it comes to bread and broilers. Ladle au jus (the juices, skim off fat as necessary) into small cups for dipping and enjoy!
Freezer Directions
Prepare roast through the searing step. After the meat has cooled, place in a plastic freezer-safe container, cover with onion soup mix, broth, and freeze. When ready to cook, pop it straight into the crockpot, add 2 cups of water, and set to high until simmering, then turn to low; cook for a total of 8-10 hours.
Instant Pot Directions
Prepare meat through the searing step (you can sear it in your Instant Pot.) Transfer the roast to a cutting board and slice it into 1″ slices. Place the slices back in the pot and add onion soup mix, broth, and water. Use the manual setting to cook on high for 30 minutes. Allow it to release naturally (so don’t release the pressure valve); it will take about 10 minutes. Remove lid and shred with forks. Serve as directed.
Frequently Asked Questions
Can I make this ahead of time? Yes! See the freezer meal notes for instructions on prepping ahead.
Related Recipes
If you think French Dip sounds delicious, you may also be interested in these other Our Best Bites favorites:
French Onion Soup
Pepperoncini Beef Sandwiches
Kalua Pork Sliders with Pineapple-Mango Slaw
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French Dip Sandwiches
- Total Time: 6-10 hours
- Yield: 8-10
Description
Classic French dip sandwiches, dipped in au jus, are no fuss and super easy, using only a handful of pantry ingredients.
Ingredients
1 2.5-3 pound beef roast (see note below)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 1-ounce packages dry onion soup mix
2 cups water
4 cups (1 box or 2 cans) beef broth
8–10 crusty rolls or baguette thirds (ciabatta rolls work great)
Swiss, provolone, or mozzarella, shredded or sliced
Instructions
Heat 2 tablespoons of oil in a large, high-sided pot or Dutch oven over medium high heat. While the oil is heating, season the roast on all sides with salt and pepper. Sear the roast on all sides, then transfer to the pot of a slow cooker. Sprinkle with onion soup mix and add in water and beef broth. Cook for 8-10 hours on low or start it on high and cook for 2-3Â hours on high (until it comes to a boil), then turn it to low and cook for another 4-5 hours on low. It’s hard to mess this part up, but you’ll know it’s done when you pop a fork in it and the meat just falls apart.
When the meat is done cooking, shredded it with two forks. Place the meat on crusty rolls. Top with cheese and broil open face in the oven or for 1-2 minutes or until the bread is golden and the cheese is melty. And don’t even think about walking away–things can go from lightly toasted to on fire in a matter of seconds when it comes to bread and broilers. Ladle au jus (the juices, skim off fat as necessary) into small cups for dipping and enjoy!
Notes
BEEF ROASTS
For best results, use a chuck roast. You could also use top or bottom round. The one roast to stay away from is eye of round; it is dry and flavorless.
FREEZER DIRECTIONS: Prepare roast through the searing step. After the meat has cooled, place in a plastic freezer-safe container, cover with onion soup mix, broth, and freeze. When ready to cook, pop it straight into the crock pot, add 2 cups of water, and set to high until simmering, then turn to low; cook for a total of 8-10 hours.
INSTANT POT DIRECTIONS: Prepare meat through the searing step (you can sear it in your Instant Pot.) Transfer the roast to a cutting board and slice it into 1″ slices. Place the slices back in the pot and add onion soup mix, broth, and water. Use the manual setting to cook on high for 30 minutes. Allow it to release naturally (so don’t release the pressure valve); it will take about 10 minutes. Remove lid and shred with forks.
- Prep Time: 15 minutes
- Cook Time: 6-10 hours
Questions & Reviews
What size crockpot do you use for this recipe? I have a 5 1/2 quart but am thinking maybe it is too big. I’ve heard the crockpot should be at least one half to three fourths full. Thanks, I’m excited to try it!
Our supermarket has been having a 5-buck chuck deal on Saturdays lately. This week I was thinking about doing French dip with my weekly purchase. It should make a couple of meals and brown-bag lunch for the two of us. And I am hoping as I have been satisfied with your other recipes that this will be good. Thank you. (and it could also make a great meal when the family is over helping us declutter, reduce, and clean out!!)
YUMM-O! Had this tonight and thought it was heaven! Thanks for sharing. I’ve posted a link to this recipe on my blog. I am going to have to dig around and find some more yummy recipes to try!
MMMM. Delicious flavor!! After planning to make this for 3 days in a row, only to have less than 8-10 hours before dinnertime, again, I decided to cook it in my pressure cooker instead. My roast was only about 2 pounds, so I used 3 cups water, 2-3 tsp boullion, and about 3/4 of the onion soup mix. Cooked it at pressure for about 45 min. Since it wasn’t dinner time yet, I then put it in the crockpot to simmer and absorb more of the flavor. PS–I love love love your blog. I use your recipes frequently and have loved them all so far!! THanks for all your work and excellent explanations. It makes cooking so much more exciting.
Hey there!
I love everything I have made using your recipes, thank you so much!
I have made these sandwiches a few times and love them, but I am going to try and do the freezer method and have a question.
After the roast is seared I should add the onion soup mix and how many teaspoons of bullion?
When I cook it, do I just add the 2 cups of water (like the regular recipe) or do add additional water as instructed on the bullion packaging?
Thanks so much, you ladies are amazing recipe wizards!
Hi, Jessica! Okay, after you sear the roast, sprinkle the onion soup mix. You can either use dry bouillon, or you can use canned beef broth (either now or when you cook it, just depending on what you prefer). If you use dry bouillon, when you place it in the crock pot, add enough water to reconstitute the broth (according to the package directions).
Does that make sense? 🙂
Hi, this recipe has become a family favorite! I am making this for Christmas Eve for my husband’s family and am trying to figure how many pounds of roast to buy. I am feeding 14 people (5 being guys who I think will want 2nds). If you have a sec I would love the help!
Hey, Amanda! I love doing this for Christmas Eve, too–so easy! 🙂 I would probably do a 6-7 pound roast. Better to have too much than not enough, you know? 🙂
Made this last week and my boyfriend (a picky eater) could not stop picking at the roast! Needless to say we didn’t have much for leftovers, but this is hands down one of his favorite recipes now, and wants me to make it every week LOL! Cooked it for 10 hours on low and it was perfection. Thanks so much for this yummy recipe!
My favorite Sunday dinner! Perfect to start before church and come home and have dinner ready! I spend all day in church thinking about coming home and eating these!
I made these last night for our Sunday dinner. DELICIOUS! All five of my picky eaters gobbled them up! Thank you for making me look like a good cook! LOL!
Ridiculously phe NOM NOM NOM inal!!!!!! Thanks so much for this recipe. Just made it for dinner and it was great.
Okay ladies, I had to comment on this one…made this the other night and it was delicious…I reserved the Au Jus (strained) and refrigerated it. I just used it to make French Onion Soup!! Soooo delicious…tomorrow I am making the Chipotle Beef Taquitos with the leftover beef.
I used a 4 lb roast and with the taquitos I will have gotten 3 meals plus leftovers from each!
Woo hoo!! Thanks!
I love this recipe and can feed my family of 5 2 meals with it. It freezes beautifully.
i love, love, love that you show a pic of the ingredients. it helps so much on those ingredients i am not familiar with. thanks, and can’t wait to try this recipe tonight!
Recently found your blog, and this is the 4th recipe of yours I’ve made in the past week, and I tell you, we’re 4/4! My husband is sooo picky and hard to please, but he loved this (and the other 3 recipes)! Even confessed it’s better than his mother’s! Hahahaha! Thank you! I think my next recipe will be the sloppy joes. Can’t wait! Thanks for sharing.
I wondered if you prefer a certain cut of roast? The first time I tried it was fabulous,t eh second time not so much, so now I fear making it again. I have a side of beef cut up in my freezer so I know the quality is good, I wish I could remember the cut I used before.
I love any type of chuck roast; they tend to have a little more fat, which gives them a more flavor and keeps the meat super tender!
Made these for dinner tonight… they smell delicious, but unfortunately I burnt ALL of my taste buds off tasting the sauce a few minutes ago. Oh well, I’m sure my husband will tell me how they are. Thanks for all the wonderful recipes! You two never disappoint!
Okay I know this is a really weird question…Why do you use olive oil to sear it? I saw a few other recipes on food network where they seared the roast in olive oil, but I thought if you were cooking at a high temperature you should use canola. Sorry to but you about this but you guys are always so good about responding that I couldn’t resist!
Hey, Sarah! I’m so sorry I’m just getting back to you. You know, I think you can really use any oil you want–olive oil is a little heavier and you definitely don’t want to use it for deep frying or anything, but I just love how olive oil smells when it heats and I like the flavor that it adds to the roast.
Made these tonight, thanks! The whole family loved them 🙂
http://spinachandspice.wordpress.com/2011/08/16/slow-cooker-round-two-french-dip-sandwiches/
I don’t have an appropriate crock pot for this so what temp in the oven should I cook this and how long?
I honestly don’t know, I’m so sorry! I would probably use a heavy enamel pot (like Le Crueset or one of the less-expensive knock-offs) and cook it on 300 until it’s falling apart. My guess would be about 4 hours, but I can’t say for sure.
I LOOOVE French Dip! What is a side that goes good with french dip? And a veggie? Because I am feeding the missionaries and I need a fully balanced meal for these robust young boys!
Try a big salad with croutons and ranch dressing, oven steak fries or potato chips, and fresh fruit. Really, just about everything goes with french dips!
In Brazil is well known and it’s called Carne Maluca (Crazy Meat), and with the leftovers they prepare a vinagrette with onion, green and /or red/ peppers and leave it the fridge, and you eat in sandwiches or green salads very popular in summertime. There as many variations as brownies recipes rsrsrs keep the good work
Wow. This was delicious. Just got your book and tried this recipe out. This is the perfect dinner to make for guests that come to visit. Super easy and so delicious. Thanks!!
I made these for friends this weekend, with a few minor changes and it was fabulous. I only added 1 can of broth, but instead added 1 can golden mushroom soup, some water, and worchestershire. The sandwiches were wonderful and very well received. The key to your recipe is toasting the buns – I think that makes it so nice.
I will definitely be making these again and again, either your way, or mine!
Do you know what kind of roast you used? I am excited to try this one, looks great.
I have used this recipe at least 4 times for my freezer cooking sessions! It works wonderfully to freeze. Just pop the frozen hunk in the crock pot when you're ready to cook it! I don't bother browning the meat and it turns out great!
Yellie–My guess is your problem, in part, the vacuum-packed Walmart roast; none of those have ever come out well for me and yeah, they do come out kind of dry and stringy and flavorless. I would opt for one of their shrink-wrapped Angus roasts or buying a roast at another store.
Thanks for the response! This is a chuck roast- I have no idea what I've tried in the past. Except that one was a vacuum packed wal-mart roast- lol! It happens when I cook chicken too- it gets this weird dry/leathery texture? I don't even know how to explain it, but it's just not edible. Today I had to do it in the crock pot b/c our oven broke and after an hour and a half on low I stuck the meat thermometer in and it was already at 140. I didn't want to ruin it so I turned it down to warm where its been sitting at 140 for a few hours. It's covered in liquid so there's got to be enough moisture!? My crock pot must just cook too hot? Are there temperature guidelines for slow cooking in a crock pot? What temp should it reach to be "done?" Thanks for your help!
Yellie- what is the general problem with your meat when you slow-cook? It's actually pretty hard to overcook a roast in the crock pot, so you might just be 1. using a cut of meat that isn't best for slow-cooking, or 2. Using recipes that don't allow enough moisture, or even under cooking it. This one is pretty fool proof so give it a shot!
I love your website! My entire menu plan for the next two weeks if from OBB! I'm about to make this french dip recipe and I'm nervous. Every time I have tried to really slooooow cook meat in a crock pot in my life, it comes out over cooked and yuck! I don't know if the two crock pots I have owned just cook too hot? I've had success with just three hours with a thermometer probe watching the meat's temp on low for a decent pot roast. I think I might actually try it today in the oven like you suggested to someone else cause we have company coming and I don't want to mess up, but do you have any suggestions for my crock pot challengedness for the next time I try this recipe? Thanks!
nikev–Nope, the juices are just straight out of the pot (and YUMMY! 🙂 )