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!
Linda says
Loved it – family had seconds. So much for leftovers for lunch tomorrow 😂
Easy to make
Allison says
I’m glad you enjoyed it! 🙂
Mich B says
Fantastic. I substituted one cup of beef stock for one cup of Guinness beer. Next time I would add more onions to the pot, maybe 3 medium onions. Used 2 chuck roasts which equaled 3.5 lbs. Skimmed the fat before serving the jus. Thx for a great recipe.
Allison says
Thanks for taking the time to leave a comment. I’m glad you enjoyed the recipe!
M.Carman says
My family loves these sandwiches of course I double the recipe so there plenty for the next day.
Allison says
I’m so glad! Thanks for taking the time to leave a comment.
Beck & Bulow says
Best part of it is if there are any leftovers, I cut up the meat and the potatoes into bite sized pieces, add the leftover green beans, add some beef broth or wine, and it makes an excellent soup
Lynn says
Just made this tonight….turned out perfectly. Definitely a keeper!
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Gwen says
Could I make this in a covered Dutch oven in my oven instead of the slow cooker? If yes, any recommendations on oven temperature and how long to bake the roast? Thank you!
Allison says
Hi, Gwen. That should work. I don’t have the specifics because I haven’t tried it.
Andrew says
Made this in my slow cooker for Super Bowl Sunday and am making them again currently!! Added some beef base to the broth and Worcestershire mix and whisked together until smooth. I also added a pat of grass fed butter to the slow cooker. Instant favorite.
Allison says
I’m glad you enjoyed it! Thanks for stopping by! 🙂
B says
I love this recipe but I would like to add mushrooms to the onions as well, should I sautee the mushrooms seperatley and mix with onions once plating the dish?
Allison says
Yes, that would be perfect. Then the moisture from the mushrooms can cook off and they won’t be watery. Enjoy! 🙂
Kylie says
Can I do this at night and then put in the crockpot in the morning?
Allison says
Do what at night? Brown the meat and onions? Yes, that would be fine.
Jennifer says
I’ve made this recipe a half dozen times and it it always a huge hit! The rare occasion it doesn’t get finished at dinner it is incredible as leftover lunch the next day (hasn’t ever lasted longer than that). Easy & delicious!
Allison says
Thanks for the kind review, Jennifer. I’m glad you enjoyed it. 🙂
Bobbi says
Trying out my instapot pressure cooker. Worked great, 2 hours & yum. Done in slow cooker before, also great, but, 5 hours. Easy prep, all one pot. London broil, lean cut, always delish slow cooked, and pressure cooked now too.
Allison says
Fantastic! Thanks for leaving a review. 🙂