Crockpot French Dip Sandwiches with Rich Au Jus Tips, FAQ & printable recipe

Tips for success

For the most flavorful au jus, use a good-quality beef consommé and don't skip the soy sauce—it adds a savory depth that makes the broth irresistible. If the au jus seems too salty, add a splash of water or low-sodium broth to balance it.

For an even richer flavor, you can sear the roast in a hot skillet before adding it to the Crockpot, though this step is optional and not shown in the video.

Shredding the beef while it's still warm makes it easier to pull apart and keeps it juicy. If you have leftovers, store the beef and au jus separately to prevent the bread from getting soggy.

When reheating, warm the au jus on the stovetop and add the beef to it for a minute to keep it moist. The sandwiches are best enjoyed fresh, but the components keep well.

Variations

• Spicy Au Jus: Add a sliced jalapeño or a teaspoon of red pepper flakes to the Crockpot along with the other ingredients for a spicy kick. Serve with pepper jack cheese instead of provolone.
• Herb-Infused: Add a sprig of fresh rosemary and thyme to the cooking liquid for an earthy, aromatic note. Remove the sprigs before serving.
• Onion Lover's: Slice one large yellow onion and layer it at the bottom of the Crockpot before adding the roast. The onions will caramelize as the beef cooks, adding sweetness.
• Cheesy Mushroom: Sauté 8 oz of sliced mushrooms and add them to the Crockpot in the last 30 minutes of cooking. Top the sandwiches with extra provolone or Swiss cheese.

Storage and make-ahead

Fridge

Store leftover beef and au jus separately in airtight containers in the refrigerator for up to 4 days.

Freezer

Freeze the shredded beef and au jus in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the beef and au jus together in a saucepan over medium heat until hot. Toast the rolls in a toaster or under the broiler.

Store leftover shredded beef and au jus separately in airtight containers in the refrigerator for up to 4 days. The beef can be reheated in the au jus on the stovetop or microwave. Keep the rolls at room temperature in a bread box or plastic bag. Assemble sandwiches just before serving to maintain crispness.

The beef can be cooked a day ahead and refrigerated in the au jus. Reheat gently on the stovetop before serving. The rolls can be toasted in advance and kept in a warm oven for up to 30 minutes. This makes the recipe perfect for entertaining—prepare everything, then assemble right before serving.

Serving ideas

Serve the French Dip sandwiches hot, with a generous pile of shredded beef on each toasted roll and a slice of melted provolone. Place a ramekin of hot au jus on the side for dipping.

For a complete meal, add a simple green salad or a bowl of tomato soup. The sandwiches are hearty enough to be a main course on their own.

For a casual gathering, set up a self-serve bar with the shredded beef, rolls, cheese, and au jus so guests can assemble their own.

Offer extra toppings like horseradish sauce or pickled peppers if desired, though the classic version is perfect as is. Pair with a cold beer or a glass of red wine for a truly satisfying dinner.

Frequently asked questions

Recipe card

Crockpot French Dip Sandwiches with Rich Au Jus

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 3 lb beef chuck roast
• 600 ml beef consommé
• 60 ml dark soy sauce
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 stick salted butter
• 6 toasted garlic brioche hoagie rolls
• 6 slices provolone cheese

Instructions

1. Place the 3-pound beef chuck roast into the Crockpot basin. Pour the beef consommé and dark soy sauce over the roast. Add the smashed garlic cloves, bay leaves, and the stick of salted butter, nestling the butter on top of the roast so it melts into the liquid as it cooks.
2. Cover the Crockpot with the glass lid and set it to LOW. Cook for 8 hours, or until the beef is fork-tender and shreds effortlessly. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
3. Using two forks, shred the beef directly in the Crockpot, removing any large pieces of fat. Discard the bay leaves. The beef should be tender and pull apart easily.
4. Skim the golden fat from the surface of the bubbling au jus with a large spoon. Reserve the hot liquid for dipping—this is the star of the sandwich.
5. Preheat the broiler. Split the hoagie rolls and place them cut-side up on a baking sheet. Broil for 1-2 minutes until lightly toasted and golden.
6. Pile the shredded beef generously onto the toasted rolls. Top each with a slice of provolone cheese and return to the broiler for 1 minute, until the cheese is melted and bubbly. Serve immediately with ramekins of hot au jus for dipping.

Contains: gluten, soy, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

40 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.