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
Plan on making these tomorrow! But since there are only 2 of us, I'm wondering how I should reheat the frozen shredded beef for future sandwiches. Any suggestions?
Love this blog!
ps…spreading alittle garlic butter is also amazing!
I make something similar to this, I just simmer sliced leftover roast beef in the same broth. What makes them even better is adding a dressing made with mayo and horseradish. Soooo delish!!
OK, this is a classic. I know I say that about everything that I try, but this is perfect for this time of year, and it's so amazing. You could also just slice the roast super thin instead of shredding it, too. OH and this thread is hilarious. I was scrolling down through to find the bottom and I was laughing at the "Hey I know you!'s" hahahaa
My entire family loved this! Thank you for sharing!
ayhack01–First of all, thank you for your sweet comments! I'm so glad that you and your family are happy with your kitchen adventures! 🙂
As far as searing goes, it's really hard to mess up. You just want the roast to be browned on all sides, so as long as it's not blackened, you're gonna be fine. And the liquid can totally cover up the roast–in fact, that's preferable because that means the whole roast will be soaking in that yummy broth mixture all day. Shoot, now I'm hungry for French Dip! 🙂
I have to say, this is the BEST cooking site I've EVER found!!! I so appreciate the step by step instructions….and SO NEED them! My 6 yr old, 7 yr old, and high school football coaching husband appreciate it too! Obviously I don't have a lot of time, and your recipes are a huge help.
Two questions about the french dip. Approximately how long do you sear on each side? Is it okay if the liquid completely covers the roast in the slow cooker? I already have mine in the slow cooker for today, but I've never seared anything before and I worry that I didn't do it right. Also my liquid does completely cover the beef…I hope that's ok!!
Thanks again for the blog. Made the fauxtisserie chicken and the chicken pot pie with the homemade cream of chicken soup earlier this week, and the hubby and kids LOVED them!
Keep them coming!
Julie, if you have a Dutch oven, I'd just pop that in the oven set to 300 for about 4-5 hours.
Hope that helps!!
I was wondering if this could be cooked on the stove top. Perhaps in a dutch oven on low, as I don't have a crock-pot. I hope so it sounds yummy!
Melee–I honestly use whatever's cheapest, hahaha! 🙂 No, I've had really good luck with round and chuck roasts.