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
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.