This Crockpot French Dip recipe takes little prep and makes the most delicious, tender beefy sandwiches. You just can’t beat juicy shredded beef piled high on a hard roll, topped with cheese, then dipped into a rich au jus.
October is finally here which means Fall is (hopefully) in the air, life is getting busy, and everyone is getting ready to bust out their slow cookers for the cooler weather. Stephanie from Sustaining the Powers celebrates “Crocktober” with an entire month of slow cooker recipes, so we’re joining together to help her kick it off .
So I thought this French Dip recipe would be a great crockpot dish to start the “Crocktober” celebration!
Believe it or not, this recipe was given to me by my girlfriend Kathy back in 2001. Every holiday season we would have a potluck lunch at work where everyone brought something in and this was her special dish. It got rave reviews from everyone and I knew I just had to have the recipe. And it still gets rave reviews to this day from family & friends. And it’s so easy!
In fact, most crockpot recipes are easy and they can help you get a tasty dinner on the table without a lot of fuss during the upcoming busy holiday season.
More deliciously easy crockpot recipes:
Crockpot White Chicken Chili from 2 Cookin Mamas
Slow Cooker Barbecue Ribs from Let’s Dish
Slow Cooker Chicken Tacos from 2 Cookin Mamas
- 3-4 lbs. boneless chuck roast
- 1 large onion, sliced thin
- 1/2 cup soy sauce
- 1 beef bouillon cube
- 1 bay leaf
- 3-4 peppercorns
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon dried minced garlic
- Beef broth (about 2 cups)
- Hoagie rolls or French bread
- Swiss or Provolone cheese slices
Trim excess fat from chuck roast. Place roast and onion in bottom of crockpot. Combine remaining ingredients except for beef broth and pour over roast.
Add enough beef broth to barely cover meat.
Cook on low for 7-8 hours. When done, remove meat from broth and place in bowl. Using 2 forks, shred beef, discarding any leftover fat.
Strain broth for dipping. Set aside.
Cut rolls or bread in half. Place on an aluminum foil covered cookie sheet. Pile beef on half of bread. Cover with slices of cheese.
Place sandwiches under broiler and cook until cheese melts and starts to brown.
To serve, place sandwiches on plate with dipping bowls of au jus (beef broth) on the side.