Slow Cooker French Dip Recipe

Crazy tender Slow Cooker French Dip Sandwiches seeping with spices are unbelievably delicious and make the easiest dinner or party food!

You haven’t had a French Dip Sandwich until you try this French Dip Recipe!  These French Dips have rave reviews for a reason – they are rave worthy!  The meat is cooked low and slow, sliced then put back in the slow cooker so it drinks up all the juices and becomes melt-in-your-mouth tender.  Pile that juicy beef on to a golden toasted bun smothered with gooey cheese then dunk in flavor bursting au jus and you quite possibly the most delectably delicious bite of. your. life.  


Slow Cooker French Dip Sandwich Recipe Video

Slow Cooker French Dip Sandwiches


What is a French Dip Sandwich?

The classic French Dip Sandwich is a hot sandwich boasting tender thin slices of beef layered on a long French roll, often with melted cheese, then dipped in a flavorful sauce made from the pan juices called  “au jus,”  French for “with broth” or “with juice.”

Who invented the French dip sandwich?

The French Dip Sandwich did not originate from France but its originator, Philippe Mathieu, was French. Phillipe owned a sandwich shop in Los Angeles, Philippe the Original that is still around today!  

According to the story, Philippe was making a sandwich for a policeman and accidentally dropped the sliced French roll into the drippings of a roasting pan. Instead of getting new bread, Phillipe served dipped bread and the policeman loved it so much he returned the next day with friends requesting all of their sandwiches be dipped in the meat drippings – and that’s how The French Dip Sandwich was born.

Best French Dip in Crock Pot

I had high expectations for my French Dip Sandwich recipe but this French Dip is sooooo good, I am going out on the limb and calling it the BEST French Dip Sandwich Recipe out there (update: hundreds of you agree by the comments – thank you!). Sometimes you create a recipe that’s so melt in your mouth –  savor every meaty, cheesy bite – delicious that you get giddy just dreaming of when you can consume it again and you know you will be best friends forever and ever.  

These Slow Cooker French Dip Sandwiches is one of those recipes.  And almost as thrilling as the taste is the fact that it takes all but 5 minutes to prep.  We are already planning on making these for  New Years because they are the best/easiest dinner ever!   If we can wait that long…

Slow Cooker French Dip Sandwiches with dipping sauce on the side.

What Makes This the Best French Dip Recipe?

1. It is all about the slow cooker liquid which will become your dunkable au jus.  This magical beef bath of beef consommé, soy sauce and COKE (inspired by my Chipotle Sweet Pulled Pork), showered with dry minced onions, dry thyme, oregano, garlic and onion powder is savory spiced perfection.  But that alone is not enough to make these obsessive worthy French Dip Sandwiches.  The meat needs to be crazy tender

2.  To achieve such melt-in-your-mouth tenderness, the roast gets cooked low and slow for 4 hours, then sliced thinly while it is mostly cooked but still firm enough to hold together.  The roast slices continued to cook for another 2 hours, so the seasoned broth can permeate every centimeter of the thinly sliced meat, leaving you with the most unbelievably tender, flavorful beef.

3.  And then the cheeeeeese.   The beef is so melt in your mouth tender, I guarantee you will be devouring this beef alone, no cheese, no sandwich, just moist, flavor bathed beef.   But when you finally find the will power to pull yourself away to pile your rolls or hoagie buns with your can’t=stop-eating-meat, top with provolone cheese and bake until the cheese is ooey gooey and bubbly.  Because a melty cheese toasted bun bursting with savory meat can only get better by…

4.  Dipping our French Dip in best au jus sauce!  The leftover slow cooker savory juices further penetrate the meat and the bun leaving it delightfully drippy and drenched in more flavor.

Showing how to cook the beef for Slow Cooker French Dip Sandwiches.

French Dip Sandwich ingredients

You don’t need many ingredients to make the BEST slow cooker french dip sandwiches!

  • Beef chuck roast: The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount for 6 sandwiches.
  • Hoagie buns: Ultra soft and perfect for dipping into french dip au jus.
  • Provolone cheese: Lots of flavor, but also ultra gooey.
  • Soy sauce: Use reduced sodium soy sauce or the french dip will be too salty.
  • Coca-Cola: Tenderizes and adds flavor to the beef; please don’t use diet.
  • Beef consummé: Beef consomme can usually be found in the canned section next to the beef broth OR the soups.
  • Beef bouillon: Adds a depth of concentrated beefy flavor.  You may also use an equal amount of better than bouillon. 
  • Dried herbs and spices: This Crockpot french dip is seasoned with dry minced onions, garlic powder, dried oregano, and more!
Sliced Slow Cooker French Dip Sandwiches meat.

How to make a French Dip Sandwich

Are you ready for the easiest beef dip recipe EVER?

  1. Heat olive oil in a skillet, then sear the beef on all sides.
  2. Add the seared beef and pan drippings to a slow cooker.
  3. Add in the remaining ingredients.
  4. Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain.
  5. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
  6. Assemble sandwiches, then bake to melt cheese. Yum!

Can I Prep French Dip in Advance?

YES!  I think this French dip tastes very best if made ahead – or partially made ahead. Once the beef is cooked up to slicing, I like to refrigerate it, then the next day reheat it, slice it, and proceed with making the beef dip sandwiches.

  • Cook beef until tender but don’t slice.
  • Remove ceramic insert from slow cooker and let cool to room temperature (for food safety and because it can crack if placed directly in the refrigerator).
  • Refrigerate the beef in the juices up to 24 hours.
  • When ready to heat, skim off all the hardened fat.
  • Cook on LOW in the slow cooker for 1-2 hours until warmed through.
  • Slice beef and let soak for 30 minutes. 
  • Continue per recipe instructions.

Tips for the Best French Dip

  • If your grocery store doesn’t carry beef consumme, you may substitute beef broth.
  • Trim the beef chuck roast of any excess fat before searing it.
  • If you wind up with leftovers, save the meat AND the french dip sauce! Leftover sandwiches aren’t the same without the au jus!
Aide view of Slow Cooker French Dip Sandwiches with dipping sauce.

How to Store Crockpot French Dip

You should store your cooked French dip in an airtight container in the refrigerator.  I like to refrigerate mine with some of the slow cooker juices for extra moisture and flavor. When stored correctly, cooked beef will keep fresh for up to 5 days in the refrigerator.  You can even eat it straight from the fridge!

How to Reheat Slow Cooker French Dip

French dip reheats beautifully, just don’t forget to save some of the slow cooker liquid so you can add it to your leftover beef when reheating to prevent it from drying out. 

  • Crockpot: add some of the jus and heat on low for 1-2 hours.
  • Stove: transfer to a Dutch oven with some jus and heat over medium heat, stirring occasionally until heated through.
  • Microwave: transfer smaller servings to a microwave-safe dish with some jus, cover with a microwave-safe lid or paper towel.  Microwave for 60 seconds, stir, then continue to microwave for 30-second intervals, if needed.

Can I freeze this French Dip Recipe?

Yes, you certainly can!  You may freeze both the rolls and the beef dip.

  1. Let beef cool completely.
  2. Transfer beef to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy).
  3. Squeeze out any excess air to prevent freezer burn.
  4. Label and freeze for up to 3 months.
  5. When ready to eat, thaw French dip in the refrigerator overnight.
  6. Reheat in the slow cooker, microwave or stove.
Crock pot French Dip Sandwich being dipped in and dripping with au jus

What to Serve with French Dip Sandwiches?

Serve your French Dip Sandwiches with: 


Side view of Slow Cooker French Dip Sandwiches showing cheese and meat.

French Sandwiches FAQs

What is the difference between French dip and Philly cheesesteak?

French Dip and Philly Cheesesteak are two popular sandwich options, and while they share some similarities, there are distinct differences between them:

Main ingredients: The main ingredient of a French Dip sandwich is thinly sliced roast beef and provolone cheese served on a French roll or baguette. It is often accompanied by au jus, a flavorful beef broth for dipping. On the other hand, Philly Cheesesteak features thinly sliced beef steak, traditionally topped with melted cheese, such as Cheez Whiz or provolone, accompanied by bell peppers and/or mushrooms and served on a long roll.

Flavor profile: French Dip sandwiches are known for their savory, beefy flavor, and the au jus provides an additional depth of beefy richness. In contrast, Philly Cheesesteaks are cheesy, slightly tangy with Italian seasonings.

What meat is French dip made of?

A French Dip is made of thinly sliced roast beef piled on a toasted French roll or baguette, often with melted provolone cheese. It is served with a side of au jus (“with juice”) a flavorful beef broth, used for dipping the sandwich.

What are French dip sandwiches dipped in?

French Dip Sandwiches are dipped in a flavorful sauce made from the roast beef pan juices called, “au jus,” French for “with broth” or “with juice.” It is typically made from the drippings of the cooked roast beef, combined with beef broth, seasonings, and sometimes additional ingredients like onions or herbs. The au jus is usually served warm or hot alongside the sandwich, allowing the bread and roast beef to be dipped into the savory, beefy broth, adding moisture and enhancing the overall flavor of the sandwich.

More Favorites from Carlsbad Cravings

Crazy tender Slow Cooker French Dip Sandwiches seeping with spices are unbelievably delicious and make the easiest dinner or party food. You haven't had French Dip Sandwiches until you try these! absolutely the best!

Slow Cooker French Dip Sandwich

Crazy tender Slow Cooker French Dip Sandwiches seeping with spices are unbelievably delicious and make the easiest dinner or party food! The meat is cooked low and slow, sliced then put back in the slow cooker so it drinks up all the juices and becomes melt-in-your-mouth tender.  Pile that juicy beef on to a golden toasted bun smothered with gooey cheese then dunk in flavor bursting au jus and you quite possibly the most delectably delicious bite of. your. life.  
Servings: 6 servings
Total Time: 6 hours 5 minutes
Prep Time: 5 minutes
Cook Time: 6 hours

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  • 3 lb beef chuck roast trimmed of excess fat*
  • 1 tablespoon vegetable oil
  • 6 French rolls or hoagie buns
  • 12 slices provolone cheese

Slow Cooker


  • Heat vegetable oil over medium high heat in a cast iron skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients.
  • Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
  • When ready to serve, remove roast and strain fat from broth for dipping.
  • Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices cheese. Bake at 350 degrees F or until cheese is melted. Serve with reserved au jus.



  • *The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount for 6 sandwiches.
  • **Beef consommé can usually be found in the canned section next to the beef broth OR the soups.  If you can’t find it make sure to ask someone.  If your store doesn’t carry it, you may substitute beef broth.

Oven Directions:

Cover and bake at 425 for 30 minutes, then turn the oven down to 300 and continue to bake for 3-4 hours or until very tender (but not fall apart tender). Remove from the pan, let rest 15 minutes, thinly slice, then add back to oven (with all the juices) and turn oven down to 200. Cook for as long as you can stand it to let the beef soak up more juices – at least 15 minutes.

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Reader Interactions

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  1. Lauren says

    These look incredible! I know my boyfriend is going to go crazy over them!

    • Jen says

      Thank you so much Lauren! I am excited for you to try them!!

      • Tracy Samuel says

        I am planning on making these sandwiches for a luncheon tomorrow, can I do it ahead of time? If you could email me a response asap I would really appreciate it!! They sound amazing 😉

        • Jen says

          Hi Tracy! Yes, you can definitely make them in advance. I’m not sure if you are planning on doubling or tripling the recipe but if you want to triple the meat then you would only need to double the liquid just FYI. As far as making in advance, I would follow the directions up to slicing the meat (but don’t slice), then refrigerate in the liquid. The next day when the the meat is cold, I would slice it (slicing cold is a dream and will give you extra thin slices), then warm in the liquid before serving. hope that helps! Good luck!!!!

          • Tracy Samuel says

            Thanks, that should be perfect!!

          • Jen says

            you are so welcome, have fun!

        • Vano says

          I’ve made these several time.They are wonderful! A quality bun helps make them extra tasty.

    • Dawn says

      I made this for my family last night and it was excellent. Thank you for posting the best recipes for slow cookers.

      • Jen says

        Thanks Dawn! I am so happy it was a hit with the whole family and I am so glad you are enjoying my slow cooker recipes! I always get a little sad when its grilling season because I love my slow cooker so much :)!

  2. Stef says

    Omg you have just reminded me of how much I love french dip sandwiches! This was always my first choice at the gourmet sandwich shop when I used to live near it.

    • Jen says

      Thank you Stef! French Sandwiches are the best and now you can make them at home! I hope you like these just as much as the gourmet sandwich shop! 🙂

  3. Holly says

    Jen, you must have read my mind. I have been looking for the perfect French Dip Sandwich recipe and this looks like it! Everything I have made of yours has been absolutely fantastic. Can’t wait to try this one out!

    • Jen says

      Holly, you made my day, thank you! I am so happy to hear you have been enjoying my recipes and that I “read your mind!” I really think you will like these – can’t wait to hear what you think! Have a great weekend!

  4. Shelly says

    LOVE french dips! My first job was at a restaurant and we had an amazing french dip – the roll was garlic bread and so delish!! I noticed today that Pinterest is blocking your site and wouldn’t let me pin this – I had to go to your Pinterest board and repin it from there. And then just now I was looking at my chicken board and tried to follow a pin I had of your General-Tso’s-Chicken-Wings and it blocked it and said it was spam??

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    Sorry! We blocked this link because it may lead to spam. Learn more.

    • Jen says

      Hi Shelly! I am so glad you love French Dips – I hope you love this too! the mix up using garlic bread sounds delish! Yes, my site and hundreds of bloggers have been blocked as spam on pinterest today – Pinterest “spam bots” must have gotten a little crazy. I don’t know how long it will take to unblock but from the dialogue going on between bloggers it could be days. Sorry about that and thank you for your patience!

  5. Vanessa says

    Hi Jen, these look amazing and I can’t wait to give them a try! I was wondering what is the purpose of Coke in your recipe? Would it be okay to leave it out or can it be substituted?

    • Jen says

      Hi Vanessa! Coke has a caramelized sugar in it as well as flavorings similar to cinnamon, clove, allspice, cardamon nutmeg, citrus zest, etc. – all in one but also has a lot of acid to balance out these flavors. The acid also helps to tenderize the meat. You can try to substitute Root Beer or beef broth with some sugar but I have never made it with these substitutions so I cannot guarantee the results. Good luck!

      • Kelsey says

        I made this recipe using root beer, it turned out great!

        • Jen says

          So good to know, thank you so much Kelsey!

  6. Therese says

    When you said “BEST” Slow Cooker French dip sandwiches you were not kidding! Made these tonight for dinner and we couldn’t get enough. The meat was SOOOO tender! Will definitely double this next time. This was better than what you will get at restaurant! If you like French Dip sandwiches you WILL love this !!

    • Jen says

      YAY!! I am thrilled you all loved these French Dips so much!! Thank you for commenting and making my day!!

  7. Jan Powers says

    Can you add me to your email newsletter or blog? thank you. Going to try the French Dip VERY soon. Looks heavenly.

    • Jen says

      Thanks Jan and I hope you love the sandwiches! I have just added you to my email updates, please check your inbox for a verification message from “FeedBurner Email Subscriptions”, the service that delivers email subscriptions for Carlsbad Cravings (Jen). You will need to click a link listed in this message to activate your subscription. If you dont see a confirmation e-mail in a reasonable amount of time please check your bulk/spam folder. Thanks for following along and have a great weekend!

  8. Cindy says

    This is such a simple question but I’ve always wondered…what is the point of searing the meat if it’s going in the crock pot to cook?

    • Jen says

      Hi Cindy – that is a great question! Contrary to widely held belief, searing meat doesn’t actually seal moisture inside the meat if its going into the slow cooker anyway BUT it does add a wonderful depth and complexity of flavor as it caramelizes the surface of the meat – there is actually a term used for this flavor chemical reaction but I can’t think of it right now. So you don’t have to sear it, but for more enhanced flavor I would recommend it 🙂

      • Nick says

        I believe it’s the Maillard reaction. Adds a lot of flavor! You definitely want to sear the outside of the meat before it goes in the crock pot!

        • Jen says

          yes, that’s exactly it, thanks Nick!

        • Holly Bradshaw says

          I’ve never seared a meat before. Silly question. How do I do it and for how long?? Thanks so much!

          • Jen says

            No silly questions! Heat 1-2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once super hot, add the roast and sear for 1-2 minutes, until deeply golden then flip using tongs or two forks and sear the other side – repeat with all of the edges as well. Hope this helps!

  9. Ciera L says

    Would it be bad if I cook this for 8 hours on low?

    • Jen says

      Hi Ciera, the meat will become tender to the point it will fall apart when you try and cut into thin slices, so if you don’t mind pull apart French Dips – which will still taste wonderful – then 8 hours would work. Hope this helps!

      • Mary says

        I have a few silly questions … I’m not too savvy in the kitchen.

        Do you need to season the meat before searing??
        I have never used a beef bouillon. Do you need to mix it with water?
        When cutting the roast, do I cut it against or with the grain of the meat?

        • Jen says

          Hi Mary! no silly questions! You don’t season the meat before searing – simply sear it then put it in the slow cooker. The beef bouillon will dissolve with the rest of the liquid you add to the slow cooker – just give it a nice stir 🙂 You slice against the grain – hope this helps!

          • Mary says

            Thanks so much for your quick reply Jen. One more question regarding the beef bouillon. Do you recommend the powder or cube bouillons? If I use the cube, is it one cube?

  10. Karen says

    I want to make this tonight but I had no idea what beef consommé is (sorry, I’m a novice cook!). I looked it up and it looks like you usually make it from scratch? Or do you have a specific brand you recommend if we are looking to buy it at the store? Thanks so much! 🙂

    • Jen says

      Hi Karen! I just use Campbell’s beef consomme that is usually found right next to the canned beef broth (in a can) – if you can’t find it you can substitute with beef broth – I will go ahead and add that note. Hope that helps – enjoy!

      • Miriam says

        Do you recommend the powder or cube bouillons? If I use the cube, is it one cube or half cube?? Never used bouillon before

        • Jen says

          Hi Miriam, I recommend the powder so you can easily measure it. I don’t have any cubes, just powder so can’t tell you how much a cube is – but it should say on the jar. Sorry I can’t be more help!

          • Vanessa Otts says

            My roast has been in for 4 hours .I took it out and sliced it but it’s still not tender. Will two more hours be long enough for it to get tender?

          • Jen says

            Hi Vanessa, it sounds like your slow cooker doesn’t cook as hot as most so it is hard for me to predict the timeline. If you are in a rush, then you could turn the heat to high to make sure it is done in time. If not, then you can keep it cruising on Low until its tender.

          • Vanessa says

            My roast has been in for 4 hours .I took it out and sliced it but it’s still not tender. Will two more hours be long enough for it to get tender?

          • Jen says

            Hi Vanessa, it sounds like your slow cooker doesn’t cook as hot as most so it is hard for me to predict the timeline. If you are in a rush, then you could turn the heat to high to make sure it is done in time. If not, then you can keep it cruising on Low until its tender.

      • Allison says

        When using Campbells consome do you add the water or keep it condensed?

        • Jen says

          Keep it condensed. Enjoy!

  11. Gillian says

    This looks amazing, my question is though can we substitute Pepsi for coke? We are Pepsi drinkers not coke drinkers and to have to go out to buy a can of coke seems like a waste.

    • Jen says

      Hi Gillian! I have never tried this recipe with Pepsi so I can’t 100% that it wouldn’t make a difference BUT there are enough flavors going on that I’m sure it would be just fine. If I were you, I would try it with Pepsi. Enjoy!

  12. Lisa Noble says

    Jen, I have this in the slow cooker as I type and we can’t wait till dinner time! The house smells great already. Your recipes never fail me – they always turn out beautifully. Thanks so much for so many great meals in our house!

    • Jen says

      Hi Lisa, thank you SO much for your super kind comment! I LOVE hearing that you are trying my recipes and enjoying them! I hope you loved this one as well! Thank you!

  13. Lori says

    This looks really good, what are the dry minced onions? Are they onion flakes you buy in the spice section?

    • Jen says

      Yes, that is exactly it! So they are dried onions and sometimes say chopped onion or minced onion on the bottle.

  14. Kate says

    Hi Jen,

    This looks great! If I were to double the recipe with 5-6 lbs of beef, how long would you recommend cooking in the crock pot?


    • Jen says

      Hi Jen, I haven’t personally done it so maybe others who have can weigh in, but I would try cooking on LOW for 5 hours before slicing OR until the beef is tender enough to slice and mostly cooked through but not fall apart tender. Hope this helps, enjoy!

  15. Jafarrin says

    Could I substitute with half French onion soup, half beef consumme? Also — I’m trying to double the recipe, so should I double all of the seasonings as well? Or would that be too “spicy”? Thanks! I’m trying to make it right now!

    • Jen says

      Sorry, just seeing this! I would 1 1/2 the the whole recipe spics and yes you can substitute with Half French onion soup – but I would decrease the dry onion by half. Hope this helps. Good luck and enjoy!

  16. Annie says

    Hi Jen, this recipe looks great, and I was planning on trying it this week! I just had a simple question. You said 3lbs would make about 6 sandwiches. If I follow the same recipe but with less meat, would it affect the meat somehow or would I just end up with more broth? Thank you!

    • Jen says

      Hi Annie! You would just end up with more broth but it would taste great!

  17. Cheryl says

    I made this last night and my husband and I both loved it. Didn’t change a thing in the recipe except to use a blade roast instead of chuck. We live in Canada and and I believe that is the equivalent. The beef was so tender but still in slices and not all shredded up which can easily happen in a slow cooker. The juice had such a great flavour and the provalone was a nice touch! I used a cut up artisan loaf I got from Costco which is much more dense than the bread called for, but the au jus softened it up nicely and I think it was a good choice. I will be making this again. Thank you for the great recipe!

  18. Jill says

    Hi Jen, this recipe looks delicious! I only have a 3qt crock pot right now and wanted to halve the recipe and just use about 1.5 lbs of beef. Would you recommend adjusting the cooking time at all or leave it the same? I’m worried about drying the meat out or overcooking. Thanks for your help!

    • Jen says

      Hi Jill! I have never cooked a 1.5 roast for these sandwiches but I am guessing you would want to cook it an hour less initially before you slice it and then cook one more hour. The key is to slice it when it is cooked through but not tender enough to shred. Sorry I can’t give you an exact time but hope this helps!

    • Pat says

      I was lured in by the recipe and the pictures, and it did not disappoint! It’s delish – I’m still consuming as I write. I made a couple of changes because, I too, needed to halve the recipe. My grocery store didn’t have a chuck roast that was about 1.5 lb., and just as I was about to ask them to cut one in half, I noticed boneless beef short ribs and there was a pack right at 1.5, so I grabbed that. I halved everything and the coke I had on hand was colorless and 0 calorie, but I don’t think it affected anything. I also omitted the salt because I felt there was enough in the consumme and soy, even though mine was reduced sodium. The only other thing I did different was add sliced fresh mushrooms when I put the sliced meat back in for the last 2 hours because I like them. I didn’t shorten the time either because I have a small crockpot and everything fit just perfect with about an inch or a bit more at the top to spare.

      • Jen says

        Hi Pat, I am so happy the recipe did not disappoint – yay!!! The short ribs sound like a delicious alternative and I love the addition of mushrooms – mushrooms make everything better! Thank you for taking the time to comment! I hope you have a wonderful week!

  19. Cheryl says

    This was really good and easy to make. My husband and I both loved it! I did not change anything in the recipe, except I used a blade roast because I think that is the equivalent to chuck in Canada. The beef stayed in slices which was great, because I’ve found it can easily become shredded meat when done in a slow cooker. The au jus was very tasty and the provolone added just the right amount of extra flavour to the sandwich. Oops, I did also use an artisan loaf that I bought at Costco which was quite a bit more dense than the buns called for, but the au jus softened them up nicely. Thanks for the great recipe! I’ve started following you on pinterest and am looking forward to trying another one of your recipes.

    • Jen says

      Hi Cheryl, Hi from California to Canada! I am so happy you found my blog and and thrilled you both loved this recipe! I hope you find more recipes to enjoy!

  20. Joan says

    I’ve been looking for a good French dip recipe and I’ve finally found it! This recipe is soooo good! The only thing I did differently is that I strained the au jus to remove the onion so it would be clear.

    • Jen says

      YAY! So happy you found this recipe and it made the cut! Thank you so much Joan! I hope you find more recipes to love here!

  21. Yvonne says

    I’ve been on a quest to find a great French dip sandwich since my favorite restaurant that served them closed a few years ago. I’ve tried a few recipes from Pinterest, sought out other restaurants, but none came close to your delicious recipe! Although I wasn’t home at the three hour mark to slice the meat, and it was more the fall-apart consistency, the flavor was phenomenal. I too strained the liquid before serving to make a clear au jus and returned the onions to the meat. I’ve so happy to have found this recipe, and know it will be a family favorite for years to come.

    • Jen says

      Oh Yvonne, you made my day, thank you! I am thrilled you found what you were looking for with this recipe! YAY to the end of your search and to a new family favorite! Thank you so much!

  22. Brittany says

    Hey there! We planned on trying this recipe out tonight, checked our meat from the butcher and he sliced our roast already. Can this still be cooked with the beef already sliced or do I need to find other use for my sliced roast from the butcher and buy another?

    • Jen says

      Hi Brittany! I think it would still work – I would just cook it for less time – maybe 3 hours instead. Still should be plenty flavorful and tender. Enjoy!

  23. Tricia Burke says

    The recipe looks delicious. Why not use real onions instead of dry minced onions?

    • Jen says

      Thanks Tricia! I like the dry onions because they give more of the flavor punch I am looking for otherwise I would have to use a lot of onions to deliver the same result. I hope you can try this soon!

      • Tricia Burke says

        OK, I’m convinced! Thanks so much for your reply, Jen! I’m gonna give it a shot today! I’m hoping to find beef consomme at my local grocery store.

  24. Rachel says

    I don’t have Coke but can I use Pepsi instead since I do have that on hand?

    • Jen says

      Hi Rachel, I have never tried this recipe with Pepsi so I can’t 100% that it wouldn’t make a difference BUT there are enough flavors going on that I’m sure it would be just fine. If I were you, I would try it with Pepsi. Enjoy!

  25. Maggie Unzueta says

    I should’ve known better than to look at food pictures before dinner. I’m so hungry, and now I want to make these french dip sandwiches. 🙂

    • Jen says

      I am so excited for you to make them Maggie! I hope you love them!

  26. kim says

    wow this was soooo easy and so delicious…definitely husband, and nugget (she’s 5) approved! definetly putting into the rotation!

    • Jen says

      Fabulous! I am thrilled you all loved it and found it so easy – win – win! Thanks so much Kim!!!

    • Jen says

      You are so welcome Gwen, thank you!!!

      • Gwen Akacin says

        Jen! Thank you so much for your reply. It is so often that successful bloggers do not reply to comments. I know “mind. blown.” from me wasn’t a crazy elaborate comment, but there is simply nothing else to say! I will check back with you weekly to find inspiration. Truly from my heart, thank you! 🙂

        • Jen says

          Oh Gwen, what a sweet comment, thank you! I LOVED your two words “mind blown” – they warmed my heart! I try and respond to every single comment – sometimes it takes me longer than it should 🙂 but I so appreciate you taking the time to make my day! I hope you have fun exploring and trying new recipes!

  27. Rydiah says

    Made these tonight and they were incredible! My whole family loved them including my picky kids lol.

    • Jen says

      That is awesome Rydiah, I’m thrilled the whole family loved them – yay! Thank you!!

      • Barbara Briddick says

        These dips look amazing I’m from the UK can we buy that cheese here if not what would be the UK equivalent

        • Jen says

          Hi Barbara, Swiss cheese would also be delicious! Enjoy and thanks for visiting all the way from the UK!

  28. Angela Kotschwar says

    Jen you are amazing! Tried this tonight, and my husband said it was definitely a repeat. At first I was tempted just to melt the provolone over the meat in the microwave. I am so glad I reconsidered and melted it all in the oven. It gave the bread a nice little crunch which was so nice. What a tasty dish, can’t wait to make it for my parents next time they come over.

    • Jen says

      Hi Angela, you are too nice, thank you! I am thrilled you loved this and are excited to share it with your parents! I love making it for company as well – so easy and always a winner!

  29. Tina says

    Hi, I’m looking to use my slow cooker more, and made a disappointingly overpower pot roast tonight. Too many dishes are laid in front of the family to ‘don’t make that again’ comments. I’m going to try yours, with all those amazing comments, and hope that I’ll find a ‘please make that again’ keeper this time! Will report back – all the way from Australia! 🙂

    • Jen says

      Hi Tina all the way from Australia! I know how frustrating it can be for a recipe to not turn out but I hope you will love this one and it indeed will be a “please make that again” recipe! 🙂

  30. Jessica says

    I just threw this in the vrovkpot and realize I do not have dried onions also no onion soup mix. Can I use fresh onions?

    • Jen says

      Hi Jessica, yes, I would add 1 chopped onion. Enjoy!

  31. Cindy says

    I made this today and it is so tasty. I did strain the liquid when I took the meat out to slice. It made the au jus clearer. Thanks for the recipe!

    • Jen says

      You are so welcome Cindy, so happy you enjoyed it! thank you!

  32. Jen says

    This recipe kicked off my week of Pinterest meals. And it did not disappoint! I thought I had beef bullion but my cupboard was bare. It didn’t matter. It was so flavorful and I love the tip about pulling it our after 4 hours to slice. My husband is always trying to slice beef after I have cooked it for 6-8 hour with no success! It sliced beautifully! It is now on our regular menu rotation.

    • Jen says

      Hi Jen, thank you so much for taking the time to comment! I am thrilled this was a Pinterest success and now on your regular menu rotation! I hope you have fun exploring and find more winning recipes here!

  33. Jessica says

    hi i was just wondering if this was salty? i plan on making it in a few days and wasnt sure about if it would have alot of salt. seeing as how beef broth and bouillon are both salty at times. i know that sounds dumb but just wanted to make sure 🙂 thanks

    • Jen says

      Hi Jessica, I don’t find the meat salty and haven’t had any comments to that effect but if you are concerned, then you could omit the 1/2 teaspoon salt and add to taste at the end. I would also to be sure to use low sodium soy sauce. Enjoy!

  34. Traci says

    Made this tonight. AWESOME!! My husband told me it is a keeper. He said to pin it, nail it down, staple it… whatever I have to do ,don’t lose it!! Thanks Jen !!! 🙂

    • Jen says

      LOL! as in I seriously laughed out loud at your husband’s comment! I am so glad you both loved these, thank you so much Traci!

  35. Becky says

    We made these a couple of weeks ago and they were amazing! I didn’t think they needed the cheese at all (even though gooey and melty are always a fine component) but we ate them both ways. My morning sickness self was even able to do all the busy work and get it in the the crockpot in about a half hour. We used a rump roast (just trimmed the fat) because it was a lot cheaper – still came out amazing. Awesome, awesome, awesome!

    • Jen says

      YAY Becky! I love hearing these were delicious enough even without cheese and that they were easy enough for you morning sickness self, thank you! And congratulations 🙂

      • Becky says

        Thanks Jen! I am back here because I’m making them again today and I was too lazy to write the recipe down. 🙂 So glad I’m well past the morning sickness phase…only 2.5 weeks to go!

        • Jen says

          Whoa, where has the time gone?! Congrats on being so close – I am so excited for you! You will have to give this recipe so someone can make these French Dips for you after the baby 🙂 All the best to you especially in thee next few weeks!

  36. Anita says

    Since this is the first time I’ve made French Dip sandwiches I probably am not qualified to say it’s the best ever, but the truth is, I won’t be trying another recipe ever. This recipe delivers outstanding flavor, so no need to look further. I was afraid the dish would be salty but wasn’t and I did not alter any ingredients. Well done! I can’t wait to serve it to all my sons next time they are home.

    • Jen says

      I loved your comment Anita, thank you so much for all the kind words! I am sure your sons will love this next time they are home! thank you!!

  37. Rochelle says

    Hi! I’ve made a handful of your recipes and not once have you disapointed me! These were SO good! I will never look for another beef sandwich recipe again! (Along with a lot of your Mexican meals too!). Thanks for this recipes and All the others!

    • Jen says

      What a wonderful comment to come home to – thank you so much Rochelle! I LOVE that you have made a handful of my recipes and are enjoying them – and these sandwiches too! Thank you so much for trying my recipes!!

  38. Brittanne says

    Made these last night and hubby loved them (he is a picky beef dip eater). They were so easy and made the house smell lovely all day.

    • Jen says

      Doesn’t get better than easy and delicious, thank you Brittanne, so happy even your hubby loved them!

  39. Lindsay says

    I made this tonight for dinner! It was absolutely amazing it was a hit with the whole family!!!! I’ve been browsing your website tonight I have found so many recipes I can’t wait to try!!! Keep up what you are doing you are doing a great job!!!

    • Jen says

      Welcome to my site Lindsay! I am thrilled this was a hit with your whole family and I am excited you have found so many recipes to try! I hope there are many new family favorites among them :)!

  40. Lisa says

    Looks delicious! While melting the cheese in the oven, will it also toast the bread? If not, would it harden the bread too much in the oven if I lightly toasted the buns beforehand?

    • Jen says

      Hi Lisa, sorry for my delayed response as I am just getting back from Lake Powell without any service. Yes, the bread will toast while you melt the cheese. I’m afraid if you toast the buns beforehand the edges will become too done – but if you cover all the edges with cheese that won’t be a problem 🙂

      • Lisa says

        Ok so currently cooking this. Has 2 hours left. May sound like a stupid question, But how long should I leave them in the oven for to get the “toast”?

        • Jen says

          Hi Lisa, not a stupid question! I haven’t actually timed it, but I would guess about 10 minutes – I would just check them occasionally and they are done when the cheese is melted 🙂 You could also turn the oven to broil once the cheese is melted for a minute two for some golden deliciousness 🙂 ENjoy!

  41. Jolene says

    I made this last night and it was amazing! I didn’t have dehydrated onions and was too lazy to use fresh, so I just replaced one can of beef broth with onion soup mix. I also only had Diet Coke so I used that instead. Maybe it would have been even better without those changes, but it was pretty awesom with them! Thank you! FYI, my roast was still frozen when I browned the outside so it needed an extra hour before I sliced it, but that was all.

    • Jen says

      Hi Jolene, I’m so happy these were amazing even with those alterations – the onions soup mix sounds perfect! And thanks for the tip on the frozen roast! Any relationship to Eric and Liz Ottesen?

      • Jolene says

        Not that I know of, but you never know!

  42. Christina says

    Holy Heavenly Food! This is the best recipe I’ve ever used for French dip sandwiches!!!! I did use bottom round instead of a chuck roast, as that was what I had on hand. There are 9 of us and everyone from top to bottom loved this meal! This will be a new staple in this house! Thanks Jen!

    • Jen says

      You are so welcome Christina and I am thrilled everyone loved it so much! Thank you!

  43. Karyn says

    Holy moly these are insanely delicious! I’ve made them twice now. Crazy tender meat and flavorful au jus. I’ve made once with root beer and once with Coke and it doesn’t change the flavor at all. Both worked great. I pack up and freeze the extra au jus and use it to add flavor to other beef dishes. Yep, it’s that good! I slather the bread with a little horseradish mayo before serving. Adds yumminess but not a necessity. My husband and I are just sauce freaks! Amazing recipe, thanks Jen!

    • Jen says

      Hi Karyn, I am thrilled you love these so much, thank you! And thank you for the tip on Root Beer vs Coke – so good to know. I also love the tip on freezing the extra au jus – brilliant – and your description of slathering bread with horseradish mayo has me drooling! Thank you for taking the time to comment and for making my recipes !

  44. Monica says

    This recipe is AMAZING! It’s super simple, but the flavors are absolutely delicious. 🙂 Thank you so much for sharing this. I know this will be on our dinner table for years to come!

    • Jen says

      You are so welcome Monica! I love hearing it will be a new family regular! Thank you!

  45. Kara says

    Hi! I am so excited to try more of your recipes….made the Million Dollar Mac and Cheese and LOVED it! I have a hard time using the slow cooker, since I usually can’t get home in time to turn it off. I was wondering if you’ve ever used a pressure cooker? Do you happen to have any suggestions of converting this recipe (and your Chipotle Sweet Pulled Pork)? Or, maybe even converting it to use the regular oven? Just thought I’d check. 🙂 Or…I may just have to take a day off work and make these! They look incredible!

    • Jen says

      Hi Kara, I am thrilled you loved the Million Dollar Mac and Cheese! I am so sorry but I don’t have a pressure cooker so I can’t tell you how to use 🙂 As afar as converting to the oven, I would sear as instructed then bake at 300 degrees F until a thermometer inserted into the thickest part of the meat registers 130, about 45 minutes. I would then remove from pan, let rest 15 minutes thinly slice then add back to oven (with all the juices) and turn oven down to 200 then cook for as long as you can stand it to let the beef soak up more juices – at least 15 minutes 🙂 Hope this helps!

      • Kara says

        Thanks for the quick response! I made this recipe in the slow cooker today. AMAZING….SO GOOD….PLEASE MAKE THESE AGAIN….just a few of the comments from my family as they ate. 🙂 Thanks for another great recipe! Next time, if I’m unable to use the slow cooker, I will try your suggestions for the oven and let you know how it turns out. Thanks again!!!

        • Jen says

          You are so welcome Kara! I’m so glad you were able to make these so soon and that everyone loved them! Yay for easy and delicious!

  46. Fedelia says

    Hi. I made this recipe before and it was amazing! Got rave reviews. Now I’m having a lot of people over and decided this is the dish. I’ll need to triple the recipe. Can I make it all ahead of time, then put the sliced meat in the slow cooker for two hours before serving? Ideas please…

    • Jen says

      Hi Fedelia, sorry for my delayed response as I’ve had pneumonia and have been a wet noodle! I would triple the meat but you should only need to double the rest of the ingredients as there is plenty of liquid. You could definitely make the meat in advance, slice it and even refrigerate it overnight in the liquid then warm before serving. hope that helps! Good luck!!!!

      • Fedelia says

        Oh! I’m so sorry you weren’t feeling well. I hope you’re well now or getting well FAST! I had the party, it went over better than the first time I made it. You are right. I didn’t need to triple the liquid. I was able to cook two of the smaller top rounds in one pot with just one recipe of the liquid. I did double the seasonings though. It was perfect. Also, I got a little ambitious and put the three whole meat rounds in the fridge overnight to make my life easier before the party. The next day they were cold and OMG slicing was a dream! I was able to slice SUPER SUPER thin (almost like deli), which everyone thought I had someone do it for me, and that made it so much more tender and melt in your mouth. Question. Have you tried to make this with fresh garlic and onions instead of the dry stuff? I was going to try that next, but don’t want to ruin it. Thanks so much for answering.

        • Jen says

          Thank you so much Fedelia, yes, much better 🙂 I am so happy everything went so well for your party! Slicing them cold like that sounds perfect – great suggestion! I use dry onions and garlic because it is my homemade version of “Lipton Soup Mix” which I find very flavorful – more concentrated flavor than fresh. You could definitely try it with fresh though – you will just need a lot more of it. If you try it let me know, thanks!

  47. Rebekah says

    This is the first time I’ve commented on a food blog post. I just HAD to!! These French Dip sandwiches are restaurant quality, if not better!! I can’t get enough of this meat. Thank you, thank you, for such a spectacular recipe that impresses everyone who tries it!

    • Jen says

      Thank you thank you Rebekah for commenting! I’m so happy this recipe compelled you to comment and that you love it so much 🙂 I hope you find more recipes to love here!

      • Julie says

        Hi! These look so much better than the basic French dips I’ve been making for years and I’d love to make them! BUT…as a diabetic, regular coke is out of of the question…I’d need to save all carbs for the bread! I understand needing sugar for carmelization…would diet coke ruin the recipe?

        You do such a great job! I’ve been cooking so long I don’t need ANY new recipes but have tried and loved several of yours. Thanks!!!

        • Jen says

          Hi Julie! I had one reader comment that they did use DIET Coke and it was still delicious – so go for it, should still taste great 🙂 And thank you so much for your kind words! I am so flattered you are enjoying my recipes!

          • Julie says

            Oops….sorry I should’ve read the previous comments!! 🙂 Thanks so much for responding — and so quickly!! — I will definitely be making this within the next week. Thanks again for your hard work…you clearly put your whole heart into your recipes and site.

          • Jen says

            You are too kind Julie, thank you for your kind words – I love my readers and love that you appreciate my site! I hope you love these French Dips too! xo

  48. Debbi Spencer says

    Hi Jen! Thanks for sharing all these wonderful recipes! I am going to try this French Dip Sandwiches recipe tomorrow but am hoping you can tell me what brand soy sauce you use. Every one I’ve bought has been too strong for us-very fermented flavor. We prefer the kind used in Chinese takeout restaurants, which I know is a “fake” soy sauce, but much milder for our taste. I am also concerned about the Coke since my husband is diabetic. Why is it important it not be diet Coke?
    Thanks so much, and keep up the great posts!

    • Jen says

      Hi Debbie! I use Kikkoman Low Sodium Soy Sauce and I think it works great in this recipe! As far as Coke, I haven’t personally tried it but I have had a couple readers say they used Diet Coke and it still turned out delicious. Hope that helps, enjoy!

  49. Jennifer says

    Hi Jen

    Any suggestions for a side dish….making for dinner??? Something fresh to cut the richness?

  50. Jessica says

    Made these last night with some homemade baguettes. Oh my goodness. So tender and delicious!!

    • Jen says

      Hi Jessica! Your homemade baguettes sound amazing and must have taken these sandwiches to a whole new level! Yum!

  51. Patricia Ramirez says

    Made this sandwich yesterday and it was such a hit!! Everyone loved it!! Great and easy recipe!!!

    • Jen says

      Thanks Patricia! So happy it was such a hit!

  52. Lora says

    I just made these for dinner and they are fantastic! Another home run recipe! My only “complaint” (and I use that word loosely) is that after 4 hours my roast pretty much fell apart so there weren’t any real slices. But the flavor more than made up for the minor inconvenience.

    • Jen says

      Hi Lora, I’m so glad you loved this recipe but sorry the meat fell apart early on you! I have added to check the meat at 3 hours to the recipie so hopefully no one else will have that problem. Hope these come out perfect for you next time!

  53. Marianne says

    Can you freeze this as a crockpot ‘dump’ freezer meal (put in a freezer bag and cook in the crock later)? Thank you. This recipe looks amazing. I’m going to try it this week, but also want to be able to freeze for later.

    • Jen says

      Hi Marianne, I have never tried it as a “dump freezer meal” but I don’t see why it shouldn’t work!

  54. Jackie says

    I am cooking this now and I just sliced the beef. It was rough and dry. Will it moisten back up now that’s it’s back in the liquid sliced?

  55. Melissa says

    My 11 year old son just proclaimed this the best meal I’ve ever made 🙂 Thanks for a great recipe!

    • Jen says

      YES! That is awesome! You are so welcome and I’m so glad your son loved it SO much! 🙂

  56. Codi says

    Hi! Instead of beef bouillon, can you use a tbsp of beef base better than bouillon? If so, do you mix it with water first or just add it to the crock pot mix?

    • Jen says

      Hi Codi, I am sure that substitution would be just fine! I would just add it to the crockpot and mix it with the contents of the crockpot. Hope that helps!

  57. Michelle says

    OMG I made these Saturday night no changes just as you had it they were so good my husband was drinking the au jus from the bowl! Thank you so much for this I will be making these again for sure.

    • Jen says

      You are so welcome Michelle! I am thrilled it was such a hit and even “drink worthy” :)!!!

  58. Stephanie says

    This was AMAZING! I am so glad I came across this recipe. My husband is not a fan of onions so we omitted them, but all in all the flavor was delightful! Thank you!

    • Jen says

      You are so welcome Stephanie! I am so happy you came across it too and that it was a hit! I hope you find more recipes to love here!

  59. Amy Matthews says

    Made these the other night and they were amazing. I already had most of the ingredients on hand, so it was a pretty cheap recipe. I didn’t have any problem finding the beef consumme at my local grocery store. I’ll definitely be making these sandwiches once a month.

    • Jen says

      Awesome Amy! I am so happy these were a hit and will be a monthly tradition! Thank you!

  60. Jamie says

    Made this today and the flavors are ammmnazing!! I am planning to host Christmas dinner this year and this is what I will be making. My only problem was that my meat didn’t turn out very tender, it was a 2lb chuck roast. Any tips or advice on that? I want to perfect this, thank you for sharing this yummy recipe!!

    • Jen says

      Hi Jamie! For more tender meat, it just needs to be cooked longer – that’s always the trick! Every slow cooker is different, so you might just need to play with cooking times. Hope that helps!

  61. Gayle H says

    Looking forward to trying this, Not sure how to strain fat from broth when the broth is still warm. How do you do this?

    • Jen says

      Hi Gayle! You can use a metal spoon (works even better when chilled) then follow up with paper towels or a cold lettuce leaf also works great. Hope this helps!

  62. Jen says

    I can’t wait to try it!
    Dumb question but could I do this if the roast isn’t thawed? I forgot to take it out of the freezer last night. If not, I will wait to make it until tomorrow.

    • Jen says

      Hi Jen! Sorry I’m just now getting back to you as I had surgery the day you commented and have been totally out of it. I would recommend mostly defrosting it in the microwave otherwise you would have had to add quite a bit of cooking and your liquid would have been a little more diluted due to the excess water from thawing but probably still would have been okay. I would love to hear your experience if you cooked it frozen!

  63. Michelle says

    Hi there!

    I’m planning to make your recipe this weekend but I had a quick question. I have a Lipton Onion mix packet and was wondering if that could substitute some of the ingredients? (ie instead of separate dried onions, garlic powder, onion powder, etc., would the packet be sufficient?) and if so, should I use the whole packet?

    • Jen says

      Hi Michelle, yes you can substitute the packet for the dry onions/garlic/onion powder. I don’t have a packet/know the contents so I can’t tell you how much to substitute, but I am assuming the whole packet would do the trick. Enjoy!

  64. Ellie says

    So I would love to make this recipie because it sounds AMAZING! I am at work all day and won’t be able to slice the meat after those 3/4 hours. Would it still be ok to skip that step and just cook it for the full 6 hours? What do you suggest?

    • Jen says

      Hi Ellie, if you have a timer on your crockpot, then I would set it switch to warm after 3 hours but if not, then you can still cook it the full 6 hours just be aware that it will probably be “fall apart tender” and too tender to slice – still delicious but just a different consistency – definitely still worth trying though I think. Please let me know how it goes!

  65. Kayla says

    Just made this for my family for football sunday and it was a big hit! I loved that it was super easy, the ingredients were very common. Started it early in the morning and was ready by the afternoon games! Will definitely share and make again. Thank you!

    • Jen says

      Hi Kayla, I am so happy these were such a hit and you found them so easy – yay! Thank you so much!!!

  66. Marie says

    would like to know where to find the nutrient values for your receipes I am on a calorie diet and would like to use some of your receipes but need this info to be able to eat them

  67. Ryan says

    Looks great, gonna try this tonight.
    Silly question: Do I mix the consomme with water? 1 can?


    • Jen says

      Hi Ryan, sorry I am probably getting back to you too late as we were moving yesterday and crazy busy! You don’t mix the consomme with the water – just add it straight to the crockpot. If you made them already, I hope you loved them!

  68. Jessica says

    This is a fantabulous recipe!! Huge hit at my gathering last night!

    • Jen says

      Awesome, I love hearing that Jessica! Thank you so much!

  69. Jay says

    I’m making this right now. I see the liquid doesn’t completely cover the meat. Can I add water to cover the meat or should I leave it?

    • Jen says

      Hi Jay, it shouldn’t cover all the way so just leave it. enjoy!

    • Jen says

      I hope you all love them Ashley! Merry Christmas!

  70. Marilyn says

    I have made these several times, and every time I serve them, guests and family love them. We bought 1/4 cow so I have substituted round roast which works great. Now the only roasts I have left from the cow are sirloin tip. Do you think that will work?

    • Jen says

      Hi Marilyn, I love hearing these are such a hit with your family and guests! I think the sirloin tip should work great – it can become very tender if cooked long enough. That being said, it is thinner so might require less cooking time so I would suggest checking it at 2 and 3 hours. Hope this helps!

  71. Kimberly says

    Found the French dip recipe a few months ago. These were ah-mazing! I used moose meat because I always use moose instead of beef. I am so glad to have found the recipe again. Making I again tonight. I ran out of dried onions so I chopped up a fresh one. I’m sure it will still be the best ever.

    • Jen says

      Hi Kimberly, I am so happy you stumbled upon this recipe and love it so much! I am intrigued by moose meat, I have never had it before but sounds like I might need to give it a try! Happy Sunday!

  72. Zachary says

    Hello! Can’t wait to try! Sounds delicious! If I were to want double the meat, would I need to double all the ingredients? I was going to take your suggestion above and set it to low for 5 hours before slicing. Would I still be able to fit it appropriately in a 6 qt? Sorry for all the questions! Thanks!

    • Jen says

      Hi Zachary, yes, you will still be able to fit double the recipe in a 6 qt. slow cooker. I would 1 1/2 the the whole recipe (liquid and spices) but not double it. Hope this helps!

  73. Jim Smith says

    Wow. This looks amazing. I wonder if you could do the same with pork? I’m intrigued which cut would work best and I’m sure a nice bit of stuffing would also compliment it

    • Jen says

      Thank you! Yes, I don’t see why pork wouldn’t work – I think it just comes down to personal preference between the two meats. And I agree, a little stuffing sounds delicious!

  74. CathyM says

    My mouth is watering! I MUST make this for my husband’s monthly poker game – my turn to cook, I don’t get to play! I sure hope my sense of taste returns! Have had a cold since January 1st and all I can do is imagine that what I’m eating tastes as good as I remember it does. This French Dip Sandwich sounds like what I’ve been searching for. Thank you so much. If my senses return in time to enjoy this (they allow me to eat!!!) I will comment again and let you know if its as good as I imagine it will be…

    • Jen says

      Hi Cathy, I am so sorry you have had a cold and without a sense of taste for that long – miserable!!! I hope your senses return quickly and that you can enjoy this in its full tasteful glory! I think this will be a hit for your husband’s poker game! Enjoy!

  75. ndutyke says

    Hello from Indonesia! Will try thhis recipe, soon. Thanks for sharing 🙂

    • Jen says

      You are so welcome! I hope you love it and thank you so much for saying hi all the way from Indonesia!

  76. Heather-The Thin Pig says

    I seriously cannot wait to try this!!! Your blog is so colorful and full of amazing food!! I’m so glad I found you on Pinterest!! Keep the food comin’!!

    • Jen says

      Welcome to my site Heather, I am so happy you stumbled upon it! I am excited for you to try these French Dips as well as many others! I hope you find some new favorites!

  77. Aimee says

    Of all your amazing recipes, this one is my favorite (your BBQ Pork Carnitas Taquitos is a close second). I make these French Dips at least twice a month, served with a blue cheese wedge salad, and my family always devours it. I have never strayed from the original recipe, mainly because there was no need to since it’s absolutely perfect, but recently I decided to try it in my pressure cooker and thought I’d share the cooking time in case someone else wanted to try it. I used an Instant Pot 7 in 1, added everything to the pot just like you would with a slow cooker and set it to manual high for 40 minutes. Once that was done, I released the pressure and took out the roast, then sliced it and added it back to the pot and cooked for an additional 5 minutes on high. It came out just as delicious, but in a lot less time! Perfect for people like me who sometimes completely forget to start dinner when they were supposed to =D

    • Jen says

      Hi Aimee, thank you so much for making my recipes! That is awesome you make these French Dips at least twice a month and I love that you love the BBQ Pork Carnitas Taqutios so much because that is one of my favs! As far as the pressure cooker instructions – thank you! I am sure many many readers will find your instructions very valuable and helpful! Thanks so much!

    • Tiffany says

      This was exactly why I was reading theough the comments. I was hoping someone had tried it in the IP! Thanks for sharing! 🙂

  78. Shelley says

    I am a huge fan of French Dip Sandwiches. So many restaurants fail at it. Therefore I am always keeping an eye open for a better recipe than I currently have so I can have good FD and meet my cravings, and yours hit the spot! I had a bad FD we ordered as take out after we arrived home late from a trip recently. I will be sharing your recipe with them, it is worthy of restaurant quality!

    • Jen says

      Hi Shelley, thank you so much for your kind words! I am thrilled this recipe is such a winner and “restaurant quality!” So happy your search is over!!!

  79. Jennifer says

    I absolutely love all the recipes of yours that i have tried. I wanted to comment real quick to tell you that these truly are the best french dip sandwiches. I have tried a few recipes in the past but trashed them all after i made these. AWESOME!!

    • Jen says

      Hearing that you have loved all my recipes that you have tried makes me so happy, thank you! I am thrilled these are another winner! YAY! Thank you for making my recipes!

  80. Layne says

    Really, really delicious.

    • Jen says

      Thanks Layne! We can’t get enough of these!

  81. Mari says

    I just wanted you to know that these were A.Maze.Ing! 🙂 I didn’t have low sodium soy (only regular) so I cut it down to 2 T just in case. Also didn’t have dried onion so I subbed 2 shallots (sliced thin) which I fried for just a couple minutes in the pan after I took the beef out. I read a comment that said that they added mushrooms for the last two hours and since it sounded so good…. Yup, delish! Oh, and if anyone needs to know, I used Better Than Bouillon (beef flavored) and just subbed 1:1.
    I wasn’t certain about the coke (quite nervous, actually) but I am SO GLAD I tried this! Absolutely beats my previous recipe by a mile. Thank you, thank you, thank you!

    • Jen says

      Thank you so so much Mari! I’m thrilled this was such a hit and so much better than your previous recipe AND that your substitutions worked out great! yay! I hope you find more recipes to love here!

  82. Lindsey says

    I don’t know if I’ve commented before, but it’s worth doing twice even if I did. I tried your recipe the same day I made our favorite French dip sandwiches, which quickly got demoted to our second favorite because I loved yours SO much more. The following week I served your French Dip sandwiches at a big lunch for about 40 missionaries and it was a HUGE hit. I think almost everyone came back for seconds (or thirds) and they raved about these. I thought I’d be bringing home tons of leftovers but barely had enough to make my husband I sandwiches for dinner. This recipe is so fantastic!

    • Jen says

      Thank you Lindsey, I am thrilled this was such a hit and is your new favorite French Dip recipe! What a saint you are for serving 40 missionaries! I’m so glad they all loved it too! Thank you, thank you!

  83. JC says

    I’m making these for dinner tonight. It’s our second time making them and we LOVE them. Thank you for a great recipe!

    • Jen says

      Awesome JC! So happy you love them so much, thank you!

  84. Helen Robertson says

    Does the coke make the sauce sweet?

    • Jen says

      not at all, its all the perfect balance!

  85. Nikki G says

    I am a huge food enthusiast and must say that you were not lying about this recipe! I have yet to come across a recipe online that I don’t alter and adjust. Then I came across this one! My husband is super picky and devoured his. I am shamed that I didn’t make enough for seconds. This is one recipe that needs absolutely no alterations! Thank you for the share!

    • Jen says

      Awesome Nikki! I am flattered “this needed no alterations!” and that your picky husband gobbled it up! Thank you! I hope you find more recipes to love here!

  86. Pat says

    How would you do 20 pounds or am I crazy?

    • Jen says

      Hi Pat! I would use 4 slow cookers and use a 5 pound roast for each without increasing the other recipe ingredients for each slow cooker. Hope that helps!

  87. Kalani says

    I have to say we make this all the time. It’s our go to recipe with a roast. Since we always have leftovers, often for the second meal we’ll eat the meat with white rice and grilled vegetables and it is just as delicious that way as well. This recipe is on frequent rotation at our house. Love it.

    • Jen says

      Hi Kalani, I am so happy to hear you this is a favorite at your house! I love the idea of just serving the meat with rice and veggies too – yum! I will have to try that next time!

  88. Ryan says

    Looking forward to trying this recipe tomorrow. What is the best way to strain fat from the broth? I’ve tried bread and paper towel methods with minimal success. Should I just use a very fine strainer?

    • Jen says

      Hi Ryan, some people say to throw an ice cube in and the fat attracts to it but I have found even better results with a cold lettuce leaf. By far my favorite method, however, is a fat-separating pitcher – you should be able to buy one just about anywhere. It has a spout near the bottom so after the broth is poured into the pitcher and allowed to stand for a few minutes, the fat rises to the top and the broth can be poured out and the fat will remain in the pitcher. The same concept applies to using a large freezer bag, snipping a corner, filling with the broth then pouring the broth from the bag while the fat stays put – although I haven’t personally tried this method :). Hope that helps!

  89. Rebecca says

    This may be a silly question but I have dried shallots on hand – would that work the same for this recipe? I really want it to turn out well! I’m so excited to try it – all the comments are so wonderful!

    • Jen says

      Hi Rebecca! Dried are a little sweeter and more mild/less bite than dried onions so if you use them, then I would add more onion powder. Hope that helps!

  90. Alice Baumgartner says

    Looking forward to making this. But my husband brought home a 4 lb rump roast. Can i use it to make this? Any adjustments? Family coming this Friday!!

    • Jen says

      Hi Alice! A rump roast will still work however I am not sure the exact cooking time but I assume it should be about the same. I would suggest cooking it for 4 hours on LOW and plan on the full 2 hours on LOW after slicing it. Enjoy and havve fun with your family!

  91. Emily Stone says

    I made this for lunch, today, and my husband and I both loved it!! I put it on high for 3 1/2 hours (my crockpot runs hot), and it was all ready to eat. I sliced it up, toasted the buns, broiled the cheese on top and we devoured them. Thanks for such a simple and delicious recipe!!

    • Jen says

      Hi Emily, sorry for the delay as I am way behind after recovering from pneumonia, but I so appreciate your comment! I am happy these were such a hit! I hope you find more recipes to love here!

  92. Alyssa says

    I’d only ever done a sort of poor-man’s roast beef sandwiches before, with lunch meat since it’s only recently that I could afford to shell out for a decent cut of beef. I made this up last weekend for my husband’s birthday. It came out amazingly well. The only difference was I had gotten some garlic butter spread from a bakery to put on the rolls under the cheese. It added a very nice accompanying flavor, actually. Now, we’re planning to use the leftovers over mashed potatoes for a kind of brewhouse beef dish. Just trying to figure out the best way to slightly thicken the remaining juice.

    • Jen says

      Hi Alyssa, I’m so happy you were able to make these French Dips and loved them! Your addition of garlic butter sounds divine! As far as thickening the sauce, I would treat it like a gravy – melt butter then whisk in the flour until smooth and continue to cook for a few minutes, then gradually stir in the broth/juices and continue to cook until thickened. If it becomes too thick, the you can thin with milk. Hope this helps!

  93. Penny Dobie says

    Tried these this evening for dinner. Big hit. Excellent, very tender, and I’m not usually a beef/pork person. The only thing I omitted was the extra 1/2 tsp. salt–we are always trying to omit as much of this that we can. Thanks for the recipe!

    • Jen says

      You are so welcome Penny, I’m so happy they were a big hit! Thank you so much!

  94. Val says

    I make these all the time! It’s one of my families favorites!!! I like to use whole garlic cloves and by the end they are so soft you can eat them whole. Omg yum! So looking forward to dinner tonight! Oh and they make the house smell like heaven!

    • Jen says

      I love hearing this is a go-to at your house! and I love the idea of the whole garlic – I’ll definitely try that next time, thanks!

  95. Marsha Maxwell says

    This is the best slow cooker French dip recipe! I was a little hesitant to make it because it seemed to require a lot of ingredients and extra steps (slicing the meat and returning it to the slow cooker, etc.). Also, I thought adding Coke was weird. But the results were totally worth it! I used rump roast, because it was on sale. I also substituted 2 tablespoons Worcestershire sauce for the soy sauce, because in my mind you have to have that for French dip.

    • Jen says

      Thank you so much Marsha for the ultimate compliment! I am thrilled you loved it!

  96. Andrea says

    Made this tonight exactly as written. Everybody raved about it. A keeper for sure!

    • Jen says

      Thank you Andrea! I’m so happy it was rave worthy!

  97. Ryan says

    Quite possibly the best beef dip I’ve ever had! This turned out awesome and was super easy. Kids loved it too!

    • Jen says

      Yay! Thanks so much Ryan!

  98. Sarah says

    Literally closed my eyes in sheer bliss while eating the French dip sandwich. Oh. My. Word. I use this for my regular roast beef dinner too. Absolutely WONDERFUL!! THANK YOU!!!

    • Jen says

      I loved your comment Sarah – thank you! And what a great idea to use for your beef roast too – I’m going to have to try that next time!

  99. Laura says

    I bought the biggest roast I could based on the wonderful reviews this has received. I just finished slicing it and I had to take a bite. It was awesome and it still has 2 hours to cook! Super excited for dinner now! And can I say how yummy my house smells? My picky kids are even commenting on how good it smells. 🙂 The flavor is perfect and I’m not even a fan of French dips! I am now though! 🙂 Thanks for sharing the recipe. It will be in my menu regularly.

    • Jen says

      Hi Laura, I am thrilled this has tuned you into a French Dip fan and will be a new regular! Thank you so much!

  100. Laura says

    Finally able to eat the completed sandwich and it was bliss. Loved it! I didn’t add the required 1/2 tsp of salt. The sauce was flavorful, very rich and I loved the soaked up bread. Yum! The warning is accurate, you really can’t keep your fingers out of the meat. I was eating it through the whole last 2 hours of cooking. Perfectly seasoned roast beef! I am tempted to make the sauce a little weaker. It is so rich! Not sure how. Leave out the beef boullion? Replace one beef consume can with some beef broth? Don’t get me wrong, it was all very good. Towards the end of the sandwich the sauce was becoming slightly too strong. It was so good though! Thanks again for the recipe. I will be make this again and again.

    • Jen says

      Thank you Laura, I’m so happy you loved this recipe! To make the sauce less rich, you are correct, I would replace the beef consommé, with beef broth and leave out the beef bouillon. You can always add beef bouillon at the end if you think it needs it. Hope this helps!

  101. Andrea says

    Hi! I was wondering if I could use London broil for this recipe. If so, do I need to adjust cooking time at all? I’ve ready through all these wonderful comments and we are so excited to give this a ty tomorrow for football Sunday! Thank you for sharing!!

    • Jen says

      Hi Andrea, I’m sorry I am just now getting to your comment! Yes you can certainly use London broil for this recipe but because its far leaner than a a chuck roast, it won’t deliver quite the same rich flavor. The cooking time should be about the same but I would check it 30-60 minutes earlier just because it is a leaner cut of meat. Hope that helps!

  102. Melissa Souther says

    A friend made these yesterday and the aroma from the crock pot made me decide to go to the grocery store to get the ingredients to make some for my family tonight! I did learn that a bouillon cube is equal to one teaspoon, so if you are using the cubes for this recipe you will need 3 to equal one tablespoon. Hope this helps. Our grocery store didn’t have granulated bouillon in a jar. I’m looking forward to tasting the finished product!

    • Jen says

      Hi Melissa, thank for the bouillon tip! I hope your family absolutely loved the sandwiches!

  103. Espen Marius Holje says

    I stumbled across your French Dip Sandwiches recipe and I am so glad I did! Your excellent write-up (not boring!) entertained me and seeing that it called for a cup of Coke made me curious enough to try it.
    We have 4 women/girls in our family that were all born on Halloween and this was their requested dinner. I doubled the recipe and it was an absolute hit! Everyone commented on how good they were and we all loved the left-overs.
    Thanks for pleasing the four “witches” LOL, and the rest of my family. Now they all think I am a great cook!
    I can’t wait to continue to try your other recipes.
    (PS. I was hiking over the weekend and I was bragging about this recipe. It turns out that one of the guys I was hiking with was your husband! What a crazy small world!)

    • Jen says

      Hi Espen, so fun to get your comment – what a CRAZY small world – Patrick had a great time with you guys! I’m so happy you stumbled upon my recipe and that it was a great success with the Halloween ladies (that is amazing they are all born on Halloween!)! I hope you have fun trying my recipes as well! I highly recommend the Slow Cooker BBQ Ribs, The Philly Cheesesteak Sandwiches, Slow Cooker Italian Beef Sandwiches to start 🙂

  104. DB Mom says

    Not all French dip recipes are created equal. And wow, this one is definitely THE.BEST!!

    I doubled the sauce and glad I did as I watched my family devour it. I cooked it on the stovetop (low) for 5-6 hours. I didn’t have coke, so I subbed Barg’s rootbeer. The au jus was perfect! Meat was super tender, juicy. We toasted brioche bread and used a garlic/butter spread. Thank you for sharing this fabulous recipe! Planning to cook it for a Friendsgiving party we are hosting this weekend (20 people), I can not wait!

    • Jen says

      Thank you so much for your awesome comment! I am so glad you were able to cook these on the stovetop and sub root beer for Coke with great success! I hope you have a fabulous Friensgiving party!

  105. Glenn says

    came back to say I have made these several times this year and they are absolutely amazing. my brother gave me so much grief about it and then he tried them and now hes made them a few times too. 10/10 manwich

    • Jen says

      hahaha! so glad your brother was converted too! Thank yo so much Glenn, I love hearing they are a staple in your home!

  106. Laura says

    I have tried this recipe multiple times now and everyone just absolutely LOVES it!! The BEST French dip we have ever had. Ever. My husband brought leftovers to work one day and some of his coworkers tried it, they now think I am the best cook and wife! Hahahahahaha
    Thank you so much for this wonderful recipe 🙂

    • Jen says

      You are so welcome Laura! I’m thrilled this is a favorite and has earned you the “best cook” reputation 🙂 yes!!!!

  107. Cassidy says

    I made these French dips yesterday and everyone loved them. I’ve never made French dip before so I wasn’t sure what to expect but I was pleasantly surprised. I served them with mashed potatoes and green beans… delicious! 10/10 reccomend.

    • Jen says

      That combo sounds delicious Cassidy! Thanks so much and I am so happy to hear all of you loved it!

  108. Mike says

    My son has a gluten allergy and the only thing we can’t use is the beef consomme. Do you have any alternates to the consomme that would resemble the taste? Thanks.

    • Jen says

      Hi Mike you can substitute beef stock and it will taste great! Enjoy!

  109. Kristen says

    I have made so many crockpot french dip recipes in the past only to give up and throw in the towel. The meat always comes out shredded with no flavor. But I decided to give your recipe a try and I’m SO glad I did, they were delicious. Just tender enough, but the meat still stayed together in slices. They were perfect. This is a keeper for sure!

    • Jen says

      yay! I’m so glad you finally found a recipe that you love! Thank you so much Kristen!

  110. Beth says

    These were incredible. I was looking for something easy and a little different to make at home and they were a success! I can’t wait to try some more recipes on your blog. Thanks for sharing!

    • Jen says

      You are so welcome Beth, I’m so happy they were a hit! And welcome to my site! I hope you have fun exploring and find many new favorites!

  111. Madison says

    Help! My meat has been cooking for 6 hours and is still tough, not tender. I’ve been looking forward to making this recipe for a couple weeks and finally got around to it, but it’s not turning out. Any advice?? I’m desperate and want to salvage my roast. I don’t know what I’m doing wrong!

    • Jen says

      Hi Madison, I am wondering if it is overcooked at this point? I would slice your roast and continue with the next part of the recipe where you put the slices back in the slow cooker. If the meat still needs to tenderize, this will do it!

      • Madison says

        I wondered that too. I don’t think it is over cooked though because I went ahead and sliced it after 4 hours and have been frequently checking it, but it hasn’t become tender yet still.

        • Madison says

          Also I did make sure to slice it against the grain, I know doing otherwise can lead to tough meat.

          • Jen says

            Then it is definitely still going to be delicious! It will tenderize in the broth as it cooks more.

  112. Randy says

    I am a very inexperienced cook – I decided to make your recipe for 10 friends I invited to Super Bowl this year, unbeknownst to my wife! She stayed well clear of this one, but I managed to pull it off using a 5 lb roast, 4 baguettes and doubling your recipe. It was absolutely amazing and everyone loved it, even had to make seconds for a couple of people. There was plenty for 12-14 large servings. This will be our “go to” beef dip recipe in the future, most likely with me as the cook! Thanks very much for the great recipe!!

    • Jen says

      You are so welcome Randy! Your comment makes me so happy! I can just imagine you in the kitchen making this for everyone and hoping it turns out – I am so glad it was a runaway hit!

  113. mark says

    This recipe is to die for! I made it for my wife and I and can’t wait to make it again! The Coke is the secret ingredient. Thanks for sharing!

    • Jen says

      Thank you so so much Mark! I’m thrilled you love it so much!

  114. Josh says

    Have you ever done this in the oven?

  115. Lindsay says

    So many recipes i see, I can tell I’m going to have to up the flavour factor to get it where I like. This is one of the few recipes that you can make as is and have full flavour. No need to add salt or doctor it up at all and I’m the queen of doctoring up! Can’t wait to try more recipes from you.

    • Jen says

      I’m so happy these were a hit without any changes! It sounds like we have similar palates Lindsay 🙂 I loooooove flavor so I hope you have fun exploring my site and love everything you try!

  116. Leah N. says

    These are amazing. I am a big french dip fan but almost never make them at home. The beef was so flavorful and tender that I couldn’t stop eating it when I took it out to slice it. The only change i made was to add fresh onion instead of dried, and only because I had no dried on hand. It was still delicious.

    Note: In my grocery store (Wegman’s), the beef consomme is actually located with the soups, rather than the broths and stocks. So, if you can’t find it with the stock, maybe try looking with the soup next.

    • Jen says

      Hi Leah, sorry for the delay as I was on a cruise without internet for over a week and am still catching up on comments! I’m so happy you loved these French Dips and couldn’t stop eating the beef! Thank you so much for taking the time to comment and for the helpful tip about the Beef Consomme, I’ll add that to the recipe!

  117. Jay says

    A couple years ago I found your French Dip recipe and completely blew the socks off my partner who by the way she is an owner/chef of an upscale fine dining restaurant. Since then I have probably made this a dozen times for many different groups and each time I have to pick up all the socks that have been blown off :))

    Thank you for this fantastically simple perfect recipe.

    • Jen says

      Hi Jay, what an awesome comment to open my page to! I’m thrilled this is a beloved staple and has impressed many! Thank you so much!

  118. Stephanie says

    Where do you get dry minced onions? is that dry onion soup mix? can i substitute this with regular onions?


    • Jen says

      Hi Stephanie, you can get them at any grocery store with the spices. They are not the soup mix but will just be called “mince onions.” You can use one regular onion but I prefer the punch of the dried onions. I hope that helps!

  119. Stephanie says


    First of all, i just want to say that i’m a massive fan of your website and you have rekindled my love for cooking so thank you!

    Made this recipe last night and it was delicious! The only thing is that it turned out quite salty when you dipped the sandwich into the sauce. I’m not sure where i went wrong as I followed the recipe exactly. Do you have any tips as to how i might be able to cut back on the salt, and how much exactly?

    Thanks 🙂

    • Jen says

      Thank you so much for your kind words Stephanie! Did you happen to not use low sodium soy sauce? If you did and it was still to salt then just omit the salt in the recipe next time. Enjoy!

  120. Heather says

    Can’t wait to make this tomorrow! Just one question…when it says 1 tbsp beef bouillon how do I do that when all I have is the bouillon cubes which are one cube=one cup. Would you just make it and then take a tbsp from that and add it to the crockpot?? Haha I feel dumb for asking but I don’t want to screw it up!

    • Jen says

      Not a dumb question! I believe one cube equals 1 teaspoon so you would need 3 cubes. Enjoy!

  121. Alexis's says

    So I got better than boullian cause I could find consume, and I got boullian and not sure what to do!

    • Jen says

      I would use beef stock instead of beef consomme and then use either the better than bouillon or the bouillon cubes/powder but not both. I hope that helps!

      • Alexis says

        Okay thanks! And I ment couldn’t find* I should have read the little astric cause then I probably could have found it

  122. Flora says

    This recipe was incredible! I’ve been searching for a good chuck roast slow cooker recipe for ages, and this one was amazing with the super moist and tender beef combined with the intense flavor (your dry minced onions, brilliant!) of the au jus was exceptional! I always try out good recipes I find online, but sadly too lazy to leave comments, but I just had to say thank you bc this recipe was simply outstanding. Also, I read your story, and you are truly an inspiration! Thanks again for sharing both your story and your fabulous recipes!

    • Jen says

      Thank you for taking the time to read my story, make my recipe and comment Flora! I’m thrilled you loved this recipe so much! I hope you continue to enjoy exploring my site and finding new favorites!

  123. suen says

    The cans of beef consommé I found are condensed; they are supposed to be diluted with water before heating & eating. Is this what I should use? Two cans undiluted consommé?

    • Jen says

      Hi Suen, I believe all beef consomme (at last Campbell’s) are condensed so no you don’t need to dilute it first. Enjoy!

  124. Jan Naas says

    I have made this multiple times now in the past year. It’s absolutely hands down the best recipe for French dip that I have ever made…and I’ve been cooking for 40 years. In the past I tried several other recipes including one that called for beer, but I didn’t like the flavor the beer imparted. Hence I kept searching until stumbling on this recipe. After reading the ingredients list I had a feeling it would be a winner and BOY is it. After telling my married daughter about the recipe she tried it out and agrees that it’s definitely a keeper. Thank you.

    • Jen says

      Thank you for your awesome comment Jan! I am humbled and honored that this is the best French Dip recipe you’ve tried after a 40 year search! Thanks for making my day and for passing my recipe along!

  125. Flora says

    Hi Jen, do you know if this recipe converts to a pressure cooker version for an instant pot? I love this recipe so much, but my family is impatient. 🙂 Thanks so much!


    • Jen says

      Hi Flora, I am not an expert at the instant pot – I will work on a version and let you know!

      • Glenda Rogers says

        Did you convert this to instant pot

  126. Gloria says

    Hi! Your recipe sounds amazing and I can’t wait to try it. I need to double the recipe, do you think I can cook two roasts in a 6qt crockpot or would you recommend I make it in two?

    Thank you!!

    • Jen says

      Thank you so much Gloria! If they are both only 3 pounds then I think you can cook it in one crockpot. Enjoy!

  127. Rose Olson says

    I have this in the crockpot right now! I have drooled over the photo and then I realized I had all the stuff besides the meat and it’s a perfect rainy day to make it :). Can’t wait to see how it turns out!

    • Jen says

      I hope you loved it Rose!

  128. Heather says

    Can I cook this on high instead of low and cut down the hours in half cooking it?

    • Jen says

      Hi Heather, I recommend low and slow for the most tender French Dips, but yes, you can certainly cook it on high for less time.

  129. Wade says

    Wondering what your thoughts on making this for a crowd the night before? Planning a large lunch for work, and have 50 people attending. Would you recommend cooking all the way through, and reheating the next day? Or cooking until the slicing step and start again for the last couple hours in the morning? Thanks for all the help! Looking forward to giving it a try!

    • Jen says

      Great question Wade! I would cook it to the point of slicing, refrigerate, then slice and heat the next day before serving. I hope this helps!

  130. Darren Albright says

    What would be the recommended cook time in am Insta pot?

    • Jen says

      Hi Darren, my apologies but I haven’t tried these French Dips yet in the instant pot.

  131. Jenni says

    Good morning! I am getting ready to make this and realize that the kids drank the coke! :/ can I substitute something else? Thanks!

    • Jen says

      Hi Jenni, I would just skip it 😉

  132. Suzanne says

    Absolutely the best French Dip I’ve ever made. The leftovers were delicious too.

    • Jen says

      I love hearing that, thank you so much Suzanne!

  133. Kristi says

    Hi there! I’ve made this before in the crock pot and loved it. 🙂 Can I make it in my instant pot? Short on time today.

    • Jen says

      Sorry I was away from my computer for Christmas, I hope it worked out!

  134. Trudy Cooper says

    In have this slow cooker now. Didn’t have coke so used Dr Pepper. Should do the same right? Can’t wait to taste it. Love all your recipes and they are awesome. The Philly cheesesteak is absolutely terrific. Thank you.

    • Jen says

      You’re so welcome Trudy, thanks for making my recipes! I hope these French Dips are a new favorite!

  135. Cherish says

    Amazing flavor! I used 3 beef cubes instead of bouillon and shredded the meat. Also, after skimming the fat, I thickened the jus with butter and cornstarch, then mixed in egg noodles. Became a bowlful of deliciousness!

    • Jen says

      Mmmmm! Your take with shredding the beef and combining with egg noodles sounds fabulous! I’m so happy you loved the flavor, thank Cherish!

  136. Amanda says

    Could I use a beef tenderloin cut for this instead of a chuck?

    • Jen says

      Absolutely! You may just need to adjust the cooking time. Enjoy!

  137. jon says

    Hey Jen,

    How do i strain fat from broth

    • Jen says

      Hi Jon, The easiest way to do this is by pouring the juices into a fat separator with a spout. If you don’t have one, a freezer bag works great! To separate fat with a freezer bag:

      Allow juices to cool a little so they don’t melt through the bag.
      Add the slow cooker juices to the freezer bag.
      Allow the fat to separate to the top.
      Seal the bag and hold over a bowl so that one bottom corner tip is facing down into the measuring cup like a spout.
      Make a small cut in this corner with scissors. The bottom liquid will flow through the cut into the bag without the fat and into the large measuring cup.

  138. Stepahnie says

    My 12 yr old son has been asking me to make french dip sandwiches for the past 2 weeks and I gave this recipe a go, WOW, this recipe was so easy, fix it and forget it in the slow cooker and the aus jus was incredibly delicious. I actually used a tri-tip roast I had defrosted from the freezer. After 4 hours it was cooked perfectly tender so sliced and let sit in the aus jus for an hour turned off, rather than cooking for another hour. I did not add the extra 1/2 t. salt. Just loved he flavor. Thank you creating another amazing recipe the family loved. This will be a perfect recipe to have made when the days/evening get busy with kids sports practices again. You’re the best!

    • Jen says

      Your 12 year old has a sophisticated palate, that’s awesome he requested this French Dip Sandwich recipe! I’m so pleased this recipe was another winner, thanks Stephanie!

  139. Shannon says

    Hello from Canada! I made this recipe yesterday and it was a huge success (even without consommé…we looked in a couple of stores and either it was sold out or not available). Will be making this recipe for years to come. Thank you so much!

    • Jen says

      Thank you Shannon! I’m so pleased these French Dip Sandwiches are a new repeat favorite!

  140. Angela says

    My guys loves it and asked me to make it again.
    Why all the powder stuff, can’t you use real garlic and onions? I want to try it with not dehydrated or powdered things but afaid it won’t be the same taste they liked.

    • Jen says

      I’m so happy it was a hit! I use powders because they deliver concentrated flavor without the bulkiness of fresh which I prefer in this case because the liquid becomes the dipping sauce. If you use fresh, you will need 3x the amount of powders.

  141. Yvonne Holtz says

    I’m getting ready to make the French Dip. I could not find consommé at my store. I have beef stock and one can (15 oz) of beef broth. Which would you use? I also have the Better than Bouillon. Is that measurement the same as the beef bouillon? So 1 Tablespoon? Thanks.

    I can’t wait. Yum!

    • Jen says

      Hi Yvonne, I would use the beef stock. Yes, the measurement of bouillon is the same for Better than Bouillon. Enjoy!

  142. Jcp says

    I made this 2 days ago and holy cow I don’t think I will ever get this at a restaurant again. It was unbelievably easy to make and better than most restaurant versions. My friend who has never had this sandwich before ate 2 of them. Tonight I’m using the last of the leftovers on top of a baked potato with roasted veggies. The only difference I did from the recipe, unless I missed it in the instructions, was to use cheesecloth to stain the au jus like you would with homemade stock

    • Jen says

      Thank you so much for your awesome review! I’m honored these were such a hit!

  143. Nicole says

    Excited to try! I want to make a bigger roast for more sandwiches. Any tips?

    • Jen says

      Hi Nicole, this recipe can accommodate a 3-5 pound roast without changing the recipe ingredients, if it’s larger, then you’ll want to scale up. Enjoy!

  144. Jill Esqueda says

    This is one of our favorite recipes! It’s the best. My question involves meal prep. If I wanted to put all the ingredients in a freezer bag (including the meat) for a quick “dump and go” dinner (after defrosting of course), would you suggest I sear the meat, let it cool, and then freeze? Or put the meat in without searing? I’m planning to host a meal prep party and this will be on the menu! Thanks!

    • Jen says

      I love hearing these French Dips are a favorite, thanks Jill! What a great idea for meal prep! I would sear the meat, cool and add.

  145. Brooke Gustafson says

    If you find yourself on this page wanting something delicious to make for supper that is fool proof. You’re at the right spot. Coming from a new mom that can’t cook, this recipe inspired me that I can actually make something that comes out tasting amazing that everyone is asking for seconds on. I’ve made these sandwiches 3 times now and every time everyone is raving about how wonderful of a cook I am! I owe it all to this site and this recipe. I follow it exactly except I don’t cook the meat before I put it in the crockpot. #lazycooker
    Thank you for this recipe and all your recipes not one has let me down!

    • Jen says

      Thank you so much for your awesome review Brooke! I love hearing these French Dips are a winner every time and that you’re enjoying my recipes!

  146. Gail says

    I only have fresh thyme & oregano. Do
    I just use double the amount of dried?

    • Jen says

      Hi Gail, I would triple the amount. Enjoy!

  147. Michelle Hofmann says

    Jen you are literally making me a a phenomenal cook 1 recipe at a time. So grateful for you and your blog. This was a 10 easily. Thank you!

    • Jen says

      Aw, thank you so much Michelle, I’m so happy you’re enjoying my recipes! I’m so happy this was another winner!

  148. Alisha Purdy says

    I’m confused on the make ahead directions. So I cook it for 4 hours, let it cool and then refrigerate it. Then put it in the crockpot for 1-2 hours to warm back up, slice it, let it sit for 30 minutes (on low heat?) And then pick up on the recipe? Where do I pick up, on the bread part or then heating it for an additional hour on low after sliced? I’m hoping to prepare this for a lunch, but not sure on the timing! Thanks for the help

    • Jen says

      On the bread part, good luck!

  149. Michelle says

    Wanted to make this tonight, but just realized I forgot to buy Coke. Can you substitute Dr Pepper? Anything else?

    • Jen says

      Yes, I think Dr. Pepper will still work great.

  150. Michael says

    I was wondering if perhaps you had the nutritional fact for this recipe.

  151. Sharon says

    Made this using thinly sliced beef steaks (what our Sainsbury’s supermarket calls Beef Sizzlers), reducing the cooking time to compensate and they came out tender and the jus was delicious – although they are very messy to eat! When I said I was making it again today there were actual cheers – many thanks for the recipe!

    • Jen says

      I love the thought of cheers for a repeat of this recipe! Thanks so much Sharon, I’m so pleased it was a huge hit!

  152. Melissa Calderaz Amos says

    This was delicious! I made this last night and didn’t change anything. Great recipe!

  153. Alyse says

    Looks amazing! Have you found a good gluten free for the french dip?

    • Jen says

      Hi Alyse, I’m sorry I haven’t made this recipe gluten free.

      • Alyse says

        Maybe I can find a great bread company that makes gluten free bread?

        • Kimberly says

          Alyse – Not sure where you are, but my sister loves Trader Joe’s gluten free bread. She also likes Ezekial bread & english muffins.

  154. Kimberly says

    My husband loves French Dip sandwiches. So, I was a little nervous about making them at home. But he loved these! I omitted the salt & used pepper & steak seasoning before searing. I used Better Than Bouillon instead of consume & added a little Worcestershire Sauce. They turned out great! Will definitely make them again!

    • Jen says

      Thanks so much for the glowing review Kimberly, I’m so pleased these French Dips will be on repeat!

      • Kimberly Libick says

        You’re so welcome! Thank you for sharing!

  155. Kylee says

    I am making this for the 4th. I want to double the recipe. Can I do it all in the same crock pot? Should the cook time be longer?

    • Jen says

      Hi Kylee, if you have a 6-7 quart slow cooker, you can do it all in the same crockpot. I would double the beef but 1 1/2 times the Slow Cooker ingredients so it’s not swimming in liquid (it will still be plenty). You can do this by using the up and down arrows next to the servings and changing the servings to 9.

  156. Sarah says

    I made this for our large, blended family… this was a hit. I want to make it again, I followed the recipe exactly, It packed soooo much flavor! I already want to make it again and it hasn’t even been a week.

    • Jen says

      That’s awesome Sarah, I’m so pleased it was a hit and is going on repeat! Thank you!

  157. Beck says

    Hi Jen!
    I’m gonna make these tonight but wondering if you had instructions for making it in an instant pot? And would I use the same ingredients if I did make it in my IP? Thank you !!

    • Jen says

      I’m sorry I’m just seeing your comment Beck, I hope it worked out!

  158. Kimber Wann says

    Hi Jen, I am making your French dip recipe for Christmas night. I was wondering if you’ve ever used fresh onions instead of the dried onions. Thank you for your wonderful recipes! Merry Christmas!

    • Jen says

      Hi Kimber, you are welcome to use fresh, I just prefer the dried for the texture of the au jus, but you can strain them. Merry Christmas, enjoy!

  159. Sheila says

    Hi I have us3d this many many times. My family loves it! With insta pots being so popular, just wondering if you have tested how long it would be in an IP? Love you site!

    • Jen says

      Thank you for the glowing review Sheila! I haven’t tested it in an IP but I see recipes stating: Pressure Cook at High Pressure for 45 minutes + 25 minutes Natural Release. Hope that helps!

  160. Barbara says

    We absolutely love this recipe as a sandwich or pot roast! So delicious!

    • Jen says

      What a great idea to use the recipe as a roast – I have never tried that!

  161. Laura says

    This was AMAZING! I didn’t have consommé or bouillon so I just used 2 cans of condensed beef broth. I also shredded instead of sliced. It was the best dinner in ages.

    • Jen says

      Thanks so much Laura, I’m so pleased it was a huge hit! Sounds delicious shredded too!

  162. Paula says

    Hi!! What would you say crockpot size would be best for most of your recipes? 4.5 qt for the 3lb Chuck roast? 7qt? Thank you!

    • Jen says

      I always use a 7 quart, it fits everything nicely. Enjoy!

  163. Paula says

    Followed this recipe exactly- absolutely amazing!!! Best roast beef I’ve ever had! I just wish the cut of meat wasn’t so fatty! I can never seem to get all of it cut out before I sear it! Either way, everyone that has had it has devoured it! Make this ASAP

    • Jen says

      Thank you so much Paula, I’m so pleased it was a hit! The only way to really get rid of the fat is to shred it and remove the fat instead of slice it at the end 😉

  164. Sabrina says

    Have you tried this in the oven after searing? I love searing meat in a Dutch oven and then finishing it off in the oven. Cannot wait to try these!

    • Jen says

      I personally haven’t, but it would definitely work. I would cover and bake at 425 for 30 minutes, then turn the oven down to 300 and continue to bake for 4-5 hours. Hope this helps!

  165. Ana Barnett says

    Dear Jen,
    I made the French dip sandwiches for my family along with your fingerling parmesan potatoes and it was a hit! Thank you for your detailed instructions as well as your tips. I appreciate the work you put into your recipes. If you ever publish your recipes, I would most definitely purchase your book. I also feel a kinship with you as I am on the transplant list (7 years now) waiting for a kidney. An autoimmune disorder took my kidneys. It’s always a pleasure reading your recipes and I thank you for them.

    • Jen says

      Thank you so much for your thoughtful comment Ana, I’m so pleased you’re enjoying my recipes! More importantly, I’m sending you prayers for your future kidney. 7 years is a long time to wait, I hope you get the relief you deserve soon! xoxox

  166. Misty says

    I just read this in my head like one of those “sexy food advertisements” on TV. Cause I can’t help it. This sounds sooooo amazing. Friend dip is the best and this sounds like the best of them. I can’t wait to make it! By the way, I’m loving your site and all the recipes. I have so many saved to my bookmarks, I don’t know where to start. Probably this recipe.

    • Jen says

      LOL! You made my day Misty, I’m sure all my recipes sound 10X better that way! BTW – welcome to my site! I hope you love my recipes – and yes, this is a great place to start ;).

    • Marie says

      A new family favorite! Easy to follow directions with delicious results. I toasted my hoagie buns in the oven after brushing them with garlic butter also.

      • Jen says

        Thanks so much Marie, I love hearing the whole family loved it!

  167. Chloe van de Leur says

    Just made this for my husbands first Father’s Day dinner. He claims it’s the best thing I’ve ever made! Heads up for people that forget to buy or are out of Coke. I used about a cup of water and added about a tablespoon of brown sugar! Turned out perfectly! Thank you for the delicious recipe 🙂

    • Jen says

      Thank you so much for the glowing review Chloe, I’m thrilled your husband loved this so much! Thanks also for the Coke substitute!

  168. Carolyn says

    This really is the best French Dip Recipe!! I’ve been using it for years now. Thank you for sharing recipe!

    • Jen says

      You’re so welcome Carolyn! I’m so pleased it’s been a favorite for so long!

  169. Vandana says

    Hey There!

    Can I make the french dip sammies in a 4 qt slow cooker?

    Recipe looks yummy 🙂

    • Jen says

      Yes, I think it will work! If your roast doesn’t quite fit, then slice into sections as needed.

  170. Jackie says

    Loved this recipe. I was wary of the coke and the dip being sweet but it was balanced and beefy. My kids and I devoured it and it’ll be our go to French dip recipe. Great no !

    • Jen says

      We love a recipe the kids love! I’m so pleased it was a hit, thanks Jackie!

  171. Heather says

    I’ve been looking for a French dip recipe for a while now I’m so glad I found this one! Do you think it would work with venison? We have a freezer full so if I can use that I’d like to, but if not I can go get a beef roast. Thank you so much can’t wait to try!!!

    • Jen says

      Thanks Heather, I’m so pleased it was a hit! Yes, I think it would work with venison as well.

      • Heather says

        This. Was. Amazing. Oh my goodness I can’t say enough about this. Can’t wait to make again!!!!!

        • Jen says

          I love hearing that, thank you so much Heather!

  172. Ron says

    I made this today, and my family hated it. We don’t eat beef, so I substituted a frozen turkey roll. Also, my son drank all 12 cans of coke in the car on the way home from the grocery store, so we used Mountain Dew instead. We were out of soy sauce, so I replaced it with a much healthier apple cider vinegar.

    Sorry, none of that is true. I’m making this for probably the twentieth time. The only changes I make are using regular soy sauce, adding a couple chopped sweet onions, and only using the Whole Foods brand cola, or Mexican Coke in order to avoid the high fructose corn syrup. Sometimes I’ll add extra minced onion, and it usually gets a little extra bullion.

    My whole family loves it. Thanks for the recipe, as well as a bunch of your other recipes we use constantly.

    • Jen says

      You had me going for a second Ron, hilarious! That is amazing you have made this recipe so many times and your changes sound tasty! Thank you for taking the time to comment and make my day!!!

  173. Mary says

    Hello! Is it possible to use low sodium Worcestershire instead of soy sauce?

    • Jen says

      Hi Mary, Worcestershire is much tangier, so it’s not the best substitute here.

  174. Sharon says

    The french dip sandwich is the BEST EVER ! We have made it many times and is in our dinner rotation. Many positive comments from friends and family . YUM !

    • Jen says

      Wow! Thank you so much, Sharon! I am thrilled that it’s a repeat family favorite! I hope you have a wonderful week and find more recipes to enjoy!

  175. Irene says

    Well, I recently stumbled on this recipe and decided to try it. I always like beef dips but I find them not tender and juicy enough. We had some neighbors over for a happy hour and snacks. I made this and served the French buns in smaller portions so they were more like snacks instead of a meal. Now…. my neighbors want to move with us cause they think I am the world’s best cook. That’s what happens when you have youngins living next door who are used to picking up dinner on the way home. Thanks for the amazing recipe. My husband and I ate the rest up after everyone left… soooo good !!!!

    • Jen says

      Hi Irene, I am thrilled this was such a hit with everyone- YAY! Thank you so much for your glowing review! I hope you have a wonderful weekend and find more recipes to enjoy!

  176. Tiffany says

    This was absolutely amazing. Melts in your mouth!

    • Jen says

      Thank you so much, Tiffany!

  177. Ellen Petersen says

    I have made this six years in a row for Canada Day and my 20+ guests rave about it every year and always ask for the recipe (which I truthfully hate sharing, but always do). 2023 was the first time I prepared the day ahead, what a time saver! I made 1 roast in the slow cooker, and the 2nd in my Pressure Cooker set to Slow Cook, and refrigerated once cool. I put both roasts and the juice together for the final 2 hours on Canada Day in a large RIVAL roaster oven @ 200ºF and it worked excellent.

    • Jen says

      Thank you so much, Ellen! I am so pleased this is such a hit! Thanks for making and sharing my recipe, I am so happy you love it!

  178. Becky Hamill says

    Thank you thank you thank you for the French Dip Sandwich recipe. I’ve made it many times, and my husband lights up when I tell him that we’re having these sandwiches for dinner. I’ve passed it on to many friends, and they’ve thanked me for it. It is the BEST

    • Jen says

      You are so welcome, Becky, thank you for passing the recipe along! I am so thrilled you and your husband love these!

  179. Vickie says

    Made this for Sunday dinner. Instead of using Hoagie rolls, I opted for dinner rolls and made Sliders. This was a true winner in the house. Husband said I should add it to the “company” dinner list.

    • Jen says

      Wow! I am honored that it could make the company list! The sliders sound delish!

  180. Salesha says

    This recipe is soooo delicious! I made this on Monday and it only took a few minutes to prep. This is a new household favorite!!

    • Jen says

      Yay! I am so glad it was a hit! Easy and delicious is a great combo!

  181. Alexandra says

    So excited to try this recipe tonight. I wasn’t able to find a 3 pound chuck roast, so instead I bought two 1.5 pound chuck roasts. Will this change the cooking time? Sorry if this was already asked, I looked through the comments, but couldn’t find anything.

    • Jen says

      Hi Alexandra! It cooks just the same:) Enjoy!

  182. Chandra says

    Do you think this would turn out OK in the oven?

    • Jen says

      Absolutely! over and bake at 425 for 30 minutes, then turn the oven down to 300 and continue to bake for 3-4 hours or until very tender (but not fall apart tender). Remove from the pan, let rest 15 minutes, thinly slice, then add back to oven (with all the juices) and turn oven down to 200. Cook for as long as you can stand it to let the beef soak up more juices – at least 15 minutes Hope this helps!

  183. Don Dahl says

    Is there any substitute for the coke if I want to omit it, or just leave it out?

    • Jen says

      Hi Don, you can use Root Beer or simply omit it. Enjoy!

  184. Jess says

    I love this recipe. I make it exactly as indicated. It’s incredibly tender and not at all dry. I even use the recipe for a roast all on its own because I love the flavor.

    • Jen says

      Thanks Jess! I’m so glad to hear it!

  185. Shelda Saunders says

    My sister insists I try your slow cooker beef dip recipe because beef dips are my favourite meal. I have an electric smart pressure canner/cooker from Nesco. It is primarily a pressure canner but can be a pressure cooker. Do you think I could use my Nesco instead of my slow cooker? My slow cooker is tiny.

    • Jen says

      I haven’t tried it in a pressure cooker, but someone commented that it worked great! They added everything to the pot, set it to manual high for 40 minutes. Then released the pressure, took out the roast to slice it and added it back to cook for an additional 5 minutes on high. Hope this helps!