Make this tasty French Dip Sandwich in your SLOW COOKER or INSTANT POT! Tender beef, caramelized onions, and melted cheese, with au jus on the side for dipping. VIDEO BELOW!
Recipe snapshot
Taste: Savory beef, sweet onions, and gooey cheese tucked into a crusty roll for dipping!
Ease: This recipe requires very little hands on time. I recommend searing the meat and sautéing the onions, but after that it cooks on its own.
Slow cooker or Instant Pot: Cooking the meat in a slow cooker or Instant Pot makes it super tender. It will melt in your mouth!
How to make French dip sandwiches
Full recipe below in recipe card.
- Sauté the beef: Put a roast in a hot pan, and get a nice brown crust on it. If you want to skip this step, and dump everything and go, you can, but browning it really adds extra flavor.
- Sauté the onions and garlic: Cook the onions and garlic in the meat drippings (flavor, flavor, flavor!).
- Add to slow cooker or instant pot: Cook the meat, onions, garlic, beef broth, worcestershire sauce, and a bay leaf for several hours in the slow cooker, or for 1 hour on high-pressure in the pressure cooker.
- Assemble sandwiches: Slice or shred the meat and place it on crusty rolls. Top with cheese and pop it in the oven quickly to melt.
- Au jus: Strain the juices left in the slow cooker/instant pot and use those tasty juices for DIPPING!
Instant Pot option
The thing I love the most about using the Instant Pot for this recipe is that it is made completely right in the Instant Pot. Since the Instant Pot has a sauté function, you can brown the meat and onions right in the pot before cooking.
Note: There is nothing “instant” about this recipe. In the Instant Pot it still takes about 2 hours from start to finish, most of this is hands-off time though. This amount of time is needed in order to get the meat really tender.
Slow cooker option
This is the original way I have always made this recipe, and it is still my favorite. Yes, it takes 2-3 times the amount of time than the Instant Pot, but I love that I can peak at the meat, and check it for tenderness during the last hour or two of cook time (no guessing like with the pressure cooker). I also think that the meat is more tender when slow-cooked, it is always super tender and falling apart.
What type of meat to use
A rump roast or chuck roast is most often used for this type of French Dip Sandwich. I have also used a Boneless Bottom Round or Top Sirloin Roast which are a bit leaner. Fat in the meat will add flavor and tenderness. Choose according to your taste preference and budget. Also, remember that you can trim off excess fat before cooking, if desired.
What is au jus?
The au jus/dipping juice for these sandwiches is made from beef broth, worcestershire sauce, and the flavorful drippings from the meat. Simply strain out the solids from the liquids after cooking, and you’re left with au jus. It will be thin, and it should be, it is not gravy consistency.
Storage
Store leftover meat and onions in the refrigerator for up to 3 days. Store the au jus separately, in the refrigerator for up to 3 days. Reheat meat and au jus before assembling sandwiches.
Recipe
Slow Cooker French Dip Sandwiches
Ingredients
- 2-3 pound beef chuck roast or rump roast, trimmed of excess fat (I’ve also used a sirloin roast and boneless bottom round for a leaner option)
- 3 cups low sodium beef broth
- ¼ cup worcestershire sauce
- 2 tablespoons extra virgin olive oil
- 2 yellow onions, quartered and thinly sliced
- 3 cloves of garlic, minced
- 1 bay leaf
- salt/pepper
- 4-6 rolls, nothing too soft or it will fall apart once dipped
- 8-12 slices cheese (provolone, swiss, havarti or monterey jack)
Instructions
- Liberally salt and pepper your roast.
- In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
- In a large cast iron skillet, Dutch oven, or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.
- Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor).
Slow cooker:
- Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it (against the grain) or shred it, set aside.
- Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
- Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you’d like more au jus, you can stir in a little beef broth to make it stretch farther.
- Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.
Instant Pot:
- Add the beef to the onion mixture in the Instant Pot, add in the remaining broth and the bay leaf. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it (against the grain) or shred it, set aside.
- Place a fine mesh strainer over a large bowl and carefully pour the juices from the Instant Pot through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
- Transfer the sliced meat and the onions back into the Instant Pot. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you’d like more au jus, you can stir in a little beef broth to make it stretch farther.
- Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Alesha says
This was amazing, the meat was so tender!! Absolutely one of my favorites!!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Laura says
Can you get this ready the night before?
Allison says
Cook it in advance? Yes! Just reheat the sliced meat and au jus separately. You might want to add a little au jus, water, or beef broth to the meat to keep it from drying out when reheating.
Jessica bullock says
It doesn’t say what to do with broth and worshershirre sauce in measuring cup
Allison says
Hi! It’s in step 1 under “slow cooker” and “Instant Pot”.
Ken Mulleny says
So so good. Wow!
Gessica says
We loved it!!
Allison says
I’m glad you enjoyed it! 🙂
Cat says
Hello
I don’t have slow cooker or insta pot. Do you have recommendations for using the oven?
Thanks
Allison says
I would assume you could use a dutch oven at 350°F. Not sure on the cook time, you’d just have to check it, and possibly add more liquid as it’s cooking.
Robert T says
Oven Option:
In the oven you really want to go low and slow. I takes a bit of time to break down the connective tissue. Bake covered in a dutch oven or heavy pot at 250-275 degrees for about 1 – 1.5 hours per pound of roast depending on the cut of meat. (Tougher meats take longer) No need to add broth as the roast will give off quite a bit of juice when covered to make wonderful au jus . I have a roast in the oven as I type. Can’t wait.
Love the recipe.
Maria says
Made today. Added a can of beer instead of 3 rd cup of beef broth. Served with horseradish over the meat. Amazing flavor
Allison says
Great idea! I’m glad you enjoyed it. 🙂
Chris Guerrero says
It is a delicious easy recipe to do first day we did the sandwiches second day tacos I even had third day beef salad thank you
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂
Dakota says
These are so delicious. I do them on hoagie rolls with Swiss cheese and it’s so yummy. Definitely added to the regular dinner rotation.
Allison says
I’m glad you enjoyed them!
Alicia H says
I haven’t tried it yet but I absolutely intend to! They make it look so easy and isn’t a whole lot of ingredients of things that I would have to buy but I’m absolutely trying this recipe for sure! Also I like how it’s so black n white easy peasy- thank you for sharing this with us!
BBurz says
I have never made a french dip before this recipe but I’ve made this 2x in the past month…the fam loves it, tastes amazing, and is super easy to make. Thanks Allison, this is going in the recipe book!
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Natasia says
I found this recipe several years ago and have been making it regularly ever since. I usually double it as I have a large family and it makes great leftovers. I also skip the stove step and throw everything directly into the crock pot. Turns out great every time. I know we probably lose a little of the favor profile by not searing it but it saves me some time and from dirtying an extra pan. Occasionally, I add sliced mushrooms as well.
10/10 Would recommend.
Allison says
Thanks for the kind review. 🙂