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?
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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 know that alot of people have already commented on your amazing french dip post, but I wanted to chime in as well! 🙂 We just tried this recipe last night and it came out perfect!!
The thing that I really enjoyed about your blog was the step-by-step process that I couldn't find anywhere else. I'm a beginning baker/cook and I had no idea how to "sear" the meat, so I'm glad you showed a picture of what it should look like.
Anyways, I look forward to reading more of your tasty recipes! Thank you!
I so want to make this right now!!! I'm a big fan of the French dip! thank you for posting this ..
This recipe is exceptional! I had quite a bit left over (it was just me and the boyfriend eating it) so I created an additional recipe to use leftovers:
Cook desired amount of rigatoni pasta to al dente.
In a saucepan, add a good amount of the 'dip' liquid without the meat on medium heat.
Add about 1/2 c or so of crushed (or stewed) tomatoes and let liquid cook down a bit.
At this point toss in whatever seasoning you like; smoked paprika, basil, whatever!
While the sauce is boiling, grate some old cheddar cheese, and dice a red pepper.
To thicken the sauce add a bit of cornstarch mixed with water. You want to get it to a consistency that it will coat the pasta.
If the meat was refridgerated, warm it up, and it to the pasta along with the sauce, cheese and red pepper.
Stir on low heat until cheese is melted, et voila!
Alm
I no longer remember what I was searching for when I found your site, but this is what I made and it was PERFECT! Your site is beautiful and I can't stop cooking everything from it! Thank you, thank you!
Tried this tonight and my family loved it! THanks for the amazing recipe!! 🙂
I used the panini grill suggestion instead of the broiler and they turned out amazing … love that crunch with the french dip. Thanks for the recipe and sharing ideas. Definitely a keeper!!
Thanks Kate and Sara for everything you do to make the meals at my house oh … so much better!!
I made these tonight for my husband's guy night. We didn't have any beef broth so I doubled the water, and they were still amazing! I'm guessing the flavor would have been even better if I wouldn't have improvised. Thanks for the wonderful recipe. Love the blog.
Okay – I have made this twice with all of the great advise and it came out incredible! Thank you so much 🙂
Sara,
Thank you so much! I will be sure to ONLY use a chuck roast. I will be keeping my fingers crossed – I am dying to make a great french dip sandwich! I appreciate all the adivse 🙂
Jessica- one more thing to consider is the cut of meat you're using. That's the biggest factor for me when roasts don't come out tender. When buying a roast for crock pot cooking, it's the tougher cuts that will be the most tender (the opposite of other cooking methods). It has to do the the connective tissue that makes meat tough, but breaks down in low-slow cooking and turns super tender. Chuck roasts are always a safe bet.