Dinner

Crockpot French Dip Sandwiches Recipe

ByHarper Ellington February 20, 2026February 20, 2026

Introduction

Crockpot French Dip Sandwiches offer tender, flavorful shredded beef nestled in soft hoagie rolls. This easy slow-cooker recipe delivers a comforting meal perfect for busy days or casual gatherings.

The image shows several pulled beef sandwiches on white toasted buns with a shiny, slightly crispy top layer. Each sandwich has three clear layers: first, a toasted bun bottom with a golden brown, crunchy texture; second, a thick layer of shredded, juicy pulled beef with a dark brown color; third, melted light yellow cheese draped over the beef, topped with small bits of chopped green herbs, likely parsley, for garnish. The sandwiches sit on crinkled parchment paper over a white marbled surface, with some extra parsley sprinkled around. The focus is tight on the front sandwich, showing the texture details of the meat and cheese clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef chuck roast
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
4 hoagie rolls
4 slices provolone cheese (optional)
Fresh parsley for garnish (optional)

Instructions

Step 1: Pat the beef chuck roast dry with paper towels. Rub the roast with olive oil, salt, pepper, garlic powder, and onion powder.
Step 2: In a skillet over medium-high heat, sear the beef on all sides until browned, about 3-4 minutes per side. This adds extra flavor but can be skipped for simplicity.
Step 3: Transfer the browned or unbrowned roast into the Crockpot.
Step 4: In a bowl, mix the beef broth, Worcestershire sauce, and soy sauce. Pour this mixture over the beef in the Crockpot.
Step 5: Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
Step 6: Remove the roast from the Crockpot and let it rest for 5 minutes. Shred the beef into bite-sized pieces using two forks.
Step 7: Return the shredded beef to the Crockpot to soak in the juices for a few minutes. While soaking, slice the hoagie rolls and, if using, melt provolone cheese on the rolls under the broiler for 1-2 minutes.
Step 8: Fill each hoagie roll with shredded beef. Serve with a small bowl of the au jus for dipping and garnish with fresh parsley if desired.

Tips & Variations

For a richer broth, add a splash of red wine to the beef broth mixture.
Try Swiss cheese or mozzarella as an alternative to provolone.
Serve with pickled peppers or caramelized onions for extra flavor.
If pressed for time, use higher heat to cook in 4-5 hours but check tenderness often.

Storage

Store leftover shredded beef and au jus in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Rolls are best toasted fresh but can be stored separately for up to 2 days.

How to Serve

The image shows several pulled beef sandwiches stacked on white parchment paper on a white marbled surface. Each sandwich has three visible layers: the bottom layer is a soft, slightly toasted golden bun, topped with a thick, juicy layer of dark brown shredded beef. Above the beef, there is a glossy, melted light yellow cheese layer that drapes over the meat. Small green chopped parsley pieces are sprinkled on top of the cheese and bun, adding a fresh pop of color. The sandwiches are slightly open, showing the layered fillings full and appetizing, with some beef and cheese oozing out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, cuts like brisket or rump roast work well because they become tender when slow-cooked, similar to chuck roast.

Do I have to sear the roast before slow cooking?

Searing adds deeper flavor and a nice crust, but it’s optional if you want a simpler preparation. The meat will still be tender if cooked directly in the Crockpot.