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French Dip sandwich dipped in au jus sauce

French Dip Sandwiches

Slow cooked shredded beef and au jus make the most delicious French Dip Sandwiches ever!

Yield: 6 sandwiches 1x
Prep: 10 minutesCook: 8 hoursTotal: 8 hours 10 minutes


  • 3 cups low-sodium beef broth
  • 2 tablespoons low-sodium soy sauce
  • 12 tablespoons dried minced onion (I personally like 2 T!)
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons dried oregano, crushed in hand
  • 1/4 teaspoon ground thyme
  • 1 bay leaf
  • Pinch of red pepper flakes
  • 1 (approx. 2.5 lbs) boneless beef chuck roast, trimmed of excess fat
  • 6 French steak rolls or ciabatta rolls, sliced open
  • 6 slices Provolone cheese (or 12 slices, if you want double the cheese)

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Make It Now:

  1. Make Sauce: In the crockpot, whisk together the broth, soy sauce, minced onion, garlic powder, salt, black pepper, oregano, thyme, bay leaf, and red pepper flakes. 
  2. Season Roast: Place the roast in the cooker and season lightly with salt and black pepper on all sides. Spoon the sauce over the top.
  3. Slow Cook & Shred: Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds. Transfer the roast to a cutting board and shred with two forks. Return the meat to the cooker and stir it into the au jus (leftover juice).
  4. Toast Rolls: Optional: Position the top oven rack about 6 inches below the broiler. Preheat the broiler. Line a rimmed baking sheet with foil. Place opened steak rolls or ciabatta rolls on the baking sheet and broil 1-2 minutes until toasted inside. Remove from oven. 

  5. Build Sandwiches: Using a slotted spoon, add a layer of the shredded meat (be sure to drain the liquid first) to the roll. Top with 1 or 2 slices of cheese. Optional: Place the opened up sandwiches back under the broiler for 1-2 minutes until cheese is melted. 

  6. Serve: Serve the sandwiches warm, with the juices from the cooker in small bowls alongside for dipping.

Freeze for Later: Add the ingredients from Step 1 into a gallon-sized freezer bag. Season the roast lightly with salt and black pepper on all sides and add to the bag along with the sauce. Seal and freeze. Place the bread and cheese in separate freezer bags or containers. Seal and freeze alongside the roast for a meal kit.

Prepare From Frozen: Thaw the meal. Place the roast and sauce in the slow cooker. Follow steps 3 through 6.


Gluten-Free Version: Instead of soy sauce, use coconut aminos or gluten-free Tamari soy sauce. Use gluten-free rolls. Sometimes I just skip the rolls and eat the meat by itself.

Dairy-Free Version: Omit the cheese or use dairy-free cheese slices.

Make French Dip Grilled Cheese: For an extra amazing sandwich, make your sandwich into a grilled cheese using sourdough bread that’s buttered on the outside. Toast in a skillet on both sides. Yum!

Instant Pot Directions: Find the Instant Pot French Dip Sandwiches recipe here.

Freezing Leftovers: If you have leftovers you won’t eat right away, freeze the shredded meat in it’s juices in an air-tight container for up to 3 months. Thaw in the refrigerator or microwave when ready to use.

Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves.

© Author: Rachel Tiemeyer
Cuisine: American Method: Slow Cooker