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
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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
I hope you get to this comment!! I am making this for a meal exchange. Under the freezer directions it says to sprinkle on the and the soup mix bouillion. So I guess you use beef boullion instead of the beef broth. Is that right? Is that what I should do? How much? Could you just add the 2 cans of beef broth when you cook it like in the regular recipe? Thanks for everything! You two are great!
I was wondering the same thing! Do you use bouillon when freezing or were you referring to the beef broth? Thanks! I love your blog, it is my go-to when meal-planning.
This is a new favorite, thank you Kate! I tried to print the recipe and it said I didn’t have permission to do so. I haven’t had problems printing other recipes on your blog before. Any suggestions?
Chefdugan…it appears as though you may have your chef coat on a bit too tight. Loosen up that top button – I do that with mine and find that simple things don’t get under my skin. Give it a go – ‘eh?
Your sandwich might be called a shredded roast beef sandwich but it is not even close to a French Dip. The beef should be thinly sliced and medium rare. I’m sure your sandwich is good but I just hate it when people depart from tradional ways of doing things and start adding things like french onion soup mix, lettuce (ugh!) and other crap and then steal the name. What’s next, adding lemon pepper mix to a filet and calling it Steak Ou Piouve? The proper dip, by the way, is homemade beef stock and red wine. Otherwise, go to Subway and order one of their awful concoctions.
You are going to be okay.
If I were to have like 1.5 pound roast should I half the recipe??
You can, but you could just use the full recipe and you’ll just have extra ajus.
Hi! Are these sandwiches made with your French bread recipe?
Going to add chuck roast to my shopping list. I have what they call a Philly cheese steak sandwich at the food court in the Mall and always add caramelized onions and pickled jalapenos. I’ve never made it at home but this slow cooked chuck roast sounds good to me, too!
How do you toast your bread? Do you butter them and broil it till their crunchy, then add the meat and cheese and do it again?
I just lightly butter them, broil until golden brown and then put everything on. Then you can pop them in there again really quickly to melt the cheese
I have a question about the onion soup mix. I try to avoid packaged foods, so I’m curious if you have any substitutions for it? I searched online and found a dry onion soup mix recipe on allrecipes (which seemed to work OK – they were yummy!), but I also wondered if you had tried anything like that before, and what seasonings you might use if you didn’t have a package of onion soup mix on hand. Thanks!
My question is similar to #56 “Joanna and Chris”, and after reading through the other comments I didn’t see a response to it and thought I’d ask again. The recipe says you can use a frozen roast. Does that mean you can just put the roast in the crockpot frozen, or sear it while it’s frozen and then put it in the crockpot? Or do you need to thaw it first? Hopefully that doesn’t sound dumb, just new at this and trying to clarify. Thanks!
You can sear it while it’s frozen and then pop it in the crockpot, just cook it for a couple hours more.
Hope that helps! 🙂