Slow Cooker French Dips

Slow Cooker French Dips

French Dips are roast beef sandwiches that are made with beef that has been cooked slow for several hours, and served on sub rolls or hoagie rolls with or without cheese. They’re served with au jus to dip the sandwich in, the juices the beef was cooked in. They are delicious, crave-worthy, and every home cook has their own version. This recipe is mine.

I have so been craving French Dip sandwiches lately.

Slow Cooker French Dips

They’re definitely one of my very favorite sandwiches.


Ok, ok, Reuben probably comes in first. I really think it just depends on my mood. I’m definitely a sandwich girl; always have been. 

That reminds me – want to know a silly fact about me?

I LOVE ham and American cheese (yes, the processed cheese) on really fresh white bread with mayo, mustard and plain chips.

Salty, greasy chips.

That’s something I haven’t had in so long. I also loved fried bologna sandwiches with the same processed cheese melted, on white bread slathered in mayonnaise when I was a child.

It was a kid thing, but still kinda makes me hungry just thinking about it sometimes – although I wouldn’t buy bologna or processed cheese. now because NO.

Now, I tend to love thinly sliced ham or pastrami on focaccia or naan with sharp cheddar or Muenster, fresh tomatoes, sprouts and, yep, mayonnaise. 

Slow Cooker French Dips

How to Make French Dips 

This is not a difficult recipe at all – the slow cooker does all the work. I used London broil, which is pretty lean, and cooked it slow – about 9 hours. I also trimmed the excess fat from it before putting it in the crockpot; I’ll gag if I find piece on my sandwiches.

I did leave a good bit of fat, because as we all know, you have to have some fat to have flavor. I find that taking off what looks like too much fat and positioning the roast with the fat side up, I always get good results. The fat on top is like a self-baster and it rolls down the meat during cooking making it tender and juicy.

Keep in mind that you could always use chuck roast, tri-tip or whatever cut of beef you like. I personally like London broil when it comes to slow cooking beef. 

Just make sure to inspect your roast before buying it; I’ve made the mistake of not paying attention to it while in the store and ended up with a terrible fat/meat ratio.

Cuts of meat like this need low and slow cooking for good results. I love to use my slow cooker when I make this, but there are other methods if you don’t have one. You can always braise your meat in a cast iron dutch oven in the oven. An Instant Pot will work, as would an air fryer.

Slow Cooker French Dips
As far as cheese, I use Provolone. I’ve always liked it on this sandwich, but I’m sure Mozzarella would be a good sub. 

The au jus is absolutely necessary; it is not the same without it, Dipping the sandwich in the juices it cooked in sets it apart from any other sandwich you’ll ever have. You definitely can’t skimp on it.

This was the first time I’ve made it using consomme instead of beef broth, and now I can say that I highly recommend it. It really gave it a nice rich flavor that added to the flavor of the au jus. I believe this is what was missing from my French dips in the past.

When the beef is done, remove it to a chopping board and shred. To make the au jus, pour the juices from the slow cooker into a large container. If you don’t have a fat strainer, now is the time to get one.

I have the OXO Good Grips Good Gravy Fat Separator, and let me tell you – I LOVE IT.  It so easily separates the fat while the broth is poured from the bottom. I had no idea how much I would use it; it makes my life easier. I use it when making pancakes, and when I’m filling ice trays with any kind of liquid or gravy.

Slow Cooker French Dips

You can make these with or without the banana peppers; I love them but they definitely aren’t necessary here. My family avoided them like the damn Ebola virus.

Oh, well.

More for me.

Here’s your printable-

Slow Cooker French Dips

Slow Cooker French Dips

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

The BEST French Dips you will ever make!


  • 1 Chuck Roast or London Broil (mine was about 3 pounds)
  • 1/3 cup low-sodium soy sauce
  • 2 cans beef consomme (NOT broth)*
  • 1 tbsp Worcestershire sauce
  • 1 tbsp beef broth concentrate (in a jar, Better than Bouillon)
  • 1 tsp sea salt
  • 1 tsp coarse pepper
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 3 garlic cloves, whole
  • 1/2 tsp thyme (dried is fine, I had fresh on hand and used 1 tbsp)
  • 1/2 cup giardiniera (jarred pickled vegetables)
  • Hoagie or sub rolls
  • Provolone cheese


  1. Place everything but sub rolls and cheese in a slow cooker over low for at least 8 hours, or high for 4 hours, until the beef shreds easily with a fork and registers at least 165°.
  2. Butter both sides of a sub roll and place shredded beef and peppers on the bottom half of a bun, add cheese and put both sides of bun under the broiler to melt.
  3. Make the au jus by straining the fat from the juices (from the slow cooker).
  4. Top the sandwich with toasted bun and serve with au jus.


*If your store doesn't have consomme, beef broth will work.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 74mgSodium: 1649mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 26g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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This article was updated on November 29th, 2023.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 9 Comments

  1. Trailmixy Mel

    How do you make your au jus?

    1. Shea

      Hi, the au jus is the liquid in the slow cooker after you remove the meat, but if you don’t have enough in the slow cooker, add some beef broth and stir.

  2. Wendy Lewis

    Where do I find the recipe for the au jus? Making this today.

    1. Shea

      Hi Wendy, the au jus is the liquid in the slow cooker after you remove the meat, but if you don’t have enough in the slow cooker, add some beef broth and stir.

  3. wow this sandwich looks amazing, loving the sound of a slow cooked sandwich. i definitely need to try the recipe!

  4. Okay, first of al, thanks for commenting on my blog so I could find yours! I cannot tell you how much I relate to your little blog hook about thinking about dinner while eating lunch. That is SO me!

    Second, this looks os delicious! And I ADORE banana peppers!

    1. Shea

      You’re so welcome Rachael!

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