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 – Regular or beefy onion flavor will work.
- Beef broth – 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 – 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.
- 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
Did You Make This?
I’d love to hear from you! Snap a picture on tag me on Instagram, then come back and give this recipe a rating!
French Dip Sandwiches
Equipment
Ingredients
- 1 2½ – 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
- Cheese of your choice: 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 hours minimum, but preferably 9-10 hours on low. If you need to speed it up, you can try starting it on high for 2-3 hours (until it comes to a boil), then turn it to low and cook for another 5-6 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. Ladle au jus (the juices, skim off fat as necessary) into small cups for dipping and enjoy!
Notes
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.
Questions & Reviews
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!