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!
I thought you might need a little comfort food. Maybe you’ve been snowed in this weekend? Maybe you have the January blues? Or maybe you just need a warm and hearty meal? Tender meat, caramelized onions and melted cheese shoved into a crusty roll fits the bill perfectly. Don’t ya think?
French Dip Sandwich
This easy recipe can be made in your SLOW COOKER or INSTANT POT! The base recipe is the same, which means no matter which way you make it you’ll end up with a juicy sandwich that is to die for.
- Start by sautéing 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.
- Saute the onions and garlic in the meat drippings (flavor, flavor, flavor!).
- Cook the meat, onions and garlic along with 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.
- Slice or shred the meat and place it on crusty rolls. Top with cheese and pop it in the oven quickly to melt.
- Strain the juices left in the slow cooker/Instant Pot and use those tasty juices for DIPPING!
Instant Pot French Dip Sandwich:
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 French Dip Sandwich:
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 for a French Dip Sandwich?
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.
How Do You Make Au Jus?
The au jus/dipping juice for these sandwiches is made from beef broth, worcestershire sauce, and the flavorful drippings from the meat and the sautéed onions and garlic. 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.
More DINNER RECIPES:
- Pizza Sloppy Joes on Garlic Bread Rolls – Sloppy Joes with your favorite pizza toppings, piled high on a garlic bread roll.
- Cheeseburger Macaroni Casserole – A super delicious version of HOMEMADE Hamburger Helper.
- Healthier Sloppy Joes – A healthier twist on a classic!
- Lasagna Soup – Everything you love about lasagna made in one-pot in under and hour!
- Beef Stew – Tender meat and vegetables in a flavorful broth, made in one pot.
- Easy Beef Chili – A classic one-pot, 30 minute Beef Chili Recipe.
SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
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
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!
Shauna
A family favorite!! My family isn’t a huge fan of onions, so I use only about one. . . as they enhance the flavor, but one is not overpowering. Thank you for the recipe!!
Allison
You’re welcome. I’m glad you enjoyed it. 🙂
Deborah
Can you freeze the leftovers for later?
Allison
Sure. Freeze the meat and bread separately. I would not recommend freezing assembled sandwiches.
Julie
The french dips were yummy and the recipe was easy to follow. My family enjoyed them, however, we all agreed that the au jus was pretty mild in flavor.
Jacqueline Annarino
This recipe is oh so easy and the outcome is delectable! It is melt in your mouth good! The meat is so tender and juicy and incredibly flavorful!!!! I’d give it 10 stars if I could!
Allison
I’m glad you enjoyed it. 🙂
Mimi
I thought this was excellent! The family approved. I appreciated your detailed instructions. I didn’t have beef broth but I did have a can of French onion soup, so I used that with some water in place of the beef broth. The seasoning was spot on. I used a very lean roast so I added a little drizzle of avocado oil to the shredded meat. I buttered the bread before toasting. I used mozzarella because that’s all I had. Can’t wait for leftovers tomorrow.
Allison
Thanks for the kind review. I’m glad you enjoyed the recipe. 🙂
Shannon
Great recipe the whole family enjoys. It is easy to make with lots of flavor.
I butter and put garlic salt on rolls before toasting.
Allison
Yum! Glad you enjoyed. 🙂
Tiffany
I thawed out a Boston butt instead of a roast so I used the recipe for a Boston Butt instead and it still was the best sandwiches!!! Thank you for sharing the recipe.
Allison
You’re welcome! I’m glad you enjoyed it. 🙂
Carla
So much flavor! I love how easy it sliced up. The au jus was also good as a broth for my french onion soup. This is a recipe my college age kids want to keep in their recipe collection of favorites. Definitely going to be making this on on a regular basis.
Allison
Thanks for the kind review. I’m glad you enjoyed it!
Haley
Excited to try this this weekend for my moms birthday dinner! I use the slow cooker function on my instant pot since I don’t have a slow cooker. Any advice on what to do differently in this case?
Allison
Hi! I’m assuming it just operates as a slow cooker? If so, follow the cooking instructions for a slow cooker.
Haley
Sorry for the silly question- I was confusing myself with all the different transfers out of the pot and back into the pot. Thanks for the reply!
Donna Blethen
Can I add wine to the Au Jus?
Allison
Sure! I’d add it in step 4 when you’re deglazing the pan.