Tender, juicy beef. Soft caramelized onions. Melted cheese on a crusty roll. And that rich, savory jus for dipping… These French Dip Sandwiches are comfort food at its best — whether you’re slow cooking on a lazy Sunday or pressure-cooking on a weeknight.
Why This Recipe Works So Well
This is one of those recipes that feels fancy but is secretly easy. The flavors come together with very little effort, and the result? Something that tastes like you’ve been working all day. I usually make these on a weekend when the house needs something delicious simmering in the background. The combo of beef, onions, and jus is just pure cozy.
If you’ve got a slow cooker, this is the perfect hands-off meal. Got an Instant Pot? Great, you’ll shave off hours and still end up with melt-in-your-mouth beef.
How I Make It (and How You Can Too)
Sear the beef (worth it!)
I always take the extra 5 minutes to sear the beef in a hot pan. It’s tempting to just toss it in and let the slow cooker do the work, but searing locks in flavor and gives that amazing caramelized crust that makes a big difference later. You’ll smell the payoff even before it starts cooking.
Cook the onions and garlic
After searing, I toss sliced onions and garlic into the same pan. They soak up the beef drippings like a sponge, and that’s where the flavor magic starts. Let them go until soft and golden — not rushed.
Layer it in and let it go
Everything — the seared meat, sautéed onions, beef broth, Worcestershire, a bay leaf — goes into the cooker. Then it’s all about patience. In the slow cooker, I let it go for 8 hours on low. In the Instant Pot, about an hour of pressure cooking does the trick.
Shred and sandwich
Once the beef is fork-tender, I shred it up and pile it onto toasted hoagie rolls. I usually use provolone or Swiss, then stick them under the broiler for a minute just until the cheese is bubbly.
Don’t forget the dipping sauce
I strain the cooking liquid and serve it warm in little bowls. It’s thin, salty, and packed with beefy flavor. It’s not gravy — it’s jus — and it makes every bite of sandwich 10x better.
Instant Pot vs. Slow Cooker — Here’s My Take
I’ve used both, and while the Instant Pot is great for speed, I still lean toward the slow cooker when I have the time. The beef just gets a little softer, a little more fall-apart tender when it’s cooked low and slow. Plus, I like being able to sneak a peek during the day — I’ll lift the lid and taste the jus to see how it’s coming along. There’s something homey about that.
That said, if I’m short on time or didn’t plan ahead, the Instant Pot does an amazing job. I love that I can sauté right in the pot, seal it up, and forget it for an hour or so.
Choosing the Right Cut of Beef
I’ve used a few different cuts for this — chuck roast is my usual pick because it’s marbled and shreds beautifully. Rump roast also works really well. If you’re going leaner, a top sirloin roast will do, but it may not be quite as juicy unless you’re generous with the broth and careful with cook time.
If the cut has a thick cap of fat, I’ll trim some off but always leave a little on — that’s what gives the meat its flavor and tenderness as it cooks.
What Exactly is Au Jus?
If you’ve never had au jus, think of it as the flavorful beefy broth that forms during cooking. It’s not thick like gravy — it’s meant to be thin and full of flavor. After the meat is done, I strain the liquid into a small bowl and warm it just before serving. Every dip soaks that sandwich with a burst of meaty goodness. It’s what makes a French Dip… well, a French Dip.
Make-Ahead Tips
This is one of those recipes that actually tastes even better the next day. Sometimes I’ll make the beef and onions the night before, store them in the fridge, and just reheat everything when I’m ready to serve. The flavors deepen overnight, and the meat stays super tender. Great for meal prep or feeding a crowd.
If you’re making a big batch, keep the meat warm in the slow cooker on the “keep warm” setting and toast the rolls as needed.
How I Serve These Sandwiches
We usually go classic — beef, onions, cheese, roll, jus — but you can easily mix it up. I’ve added sautéed mushrooms a few times, and that made it even more indulgent. A little horseradish mayo on the roll? Also excellent.
I like to serve these with something simple and crunchy on the side — kettle chips or a green salad balance out the richness of the sandwich.
Leftovers and Storage
The meat and onions keep really well for up to 3 days in the fridge. I store the jus separately in a small container so it doesn’t get greasy. To reheat, I just warm the meat gently on the stovetop or microwave and simmer the jus until hot. Then I assemble fresh sandwiches on the spot — just as good as day one.
You can even freeze the cooked beef in a freezer bag (without the jus) for up to 2 months. Just thaw, reheat, and enjoy.
Slow Cooker French Dip Sandwiches
These slow cooker French dip sandwiches are a weeknight favorite—tender shredded beef, caramelized onions, melty cheese, and warm au jus for dipping. Whether you're cooking for a crowd or planning leftovers, these sandwiches are comforting, easy, and incredibly satisfying.
Ingredients
- 2 tablespoons olive oil
- 2 yellow onions, thinly sliced
- 3 cloves garlic, minced
- 3 cups low sodium beef broth
- ¼ cup Worcestershire sauce
- 1 bay leaf
- Salt and black pepper, to taste
- 2–3 pound chuck roast or rump roast (sirloin or boneless bottom round also work well)
- 4 to 6 crusty sandwich rolls
- 8 to 12 slices of cheese (try provolone, Swiss, Havarti, or Monterey Jack)
Instructions
- Start by seasoning the roast generously with salt and pepper. In a heavy skillet or on sauté mode in your Instant Pot, heat the olive oil until shimmering. Sear the meat on all sides until deeply browned, then transfer it to your slow cooker or set aside if continuing with the Instant Pot.
- In the same pan, reduce the heat slightly and toss in the sliced onions. Sauté until golden and softened, about 5 minutes, then stir in the minced garlic and cook for another minute. Splash in a bit of the broth mixture to help loosen all those flavorful browned bits stuck to the pan—don’t skip this step!
- In a mixing cup, combine the remaining beef broth and Worcestershire sauce. If using a slow cooker, pour the onion and garlic mixture over the seared beef, add the broth blend, and drop in the bay leaf. Cover and cook on high for 3–4 hours or low for 5–6 hours, until the meat pulls apart effortlessly.
- Once done, transfer the roast to a cutting board and slice it thinly or shred with forks. Strain the cooking liquid through a fine mesh sieve into a bowl—this is your dipping au jus. Discard the bay leaf, but save the tender onions.
- Return the beef and onions to the slow cooker and ladle in just enough au jus to keep everything juicy. Season again to taste if needed. If you'd like more au jus for dipping, stir in a bit of extra broth to stretch it.
- To assemble, toast your rolls until crisp. Pile on the warm beef and onions, top with cheese, and broil for a few minutes until melted and bubbly. Serve with a cup of warm au jus on the side—perfect for dunking.
- Instant Pot Option: After searing the beef and sautéing the onions and garlic, add everything into the Instant Pot along with the broth and bay leaf. Cook on high pressure for 60 minutes, then let the pressure release naturally for 20 minutes. Follow the same process to slice, strain, and serve as above.
Notes
- Beef Choice: Chuck and rump roasts offer great flavor and tenderness, but leaner cuts like sirloin can work too—just keep an eye on moisture levels. Trim excess fat before cooking if you'd like a leaner finish.
- Storage: Leftover meat and onions will keep in the fridge for up to 3 days. Store the au jus separately and reheat before assembling fresh sandwiches.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 4577Total Fat 293gSaturated Fat 123gTrans Fat 16gUnsaturated Fat 150gCholesterol 1511mgSodium 2448mgCarbohydrates 34gFiber 2gSugar 3gProtein 451g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Few Questions I Often Get
Can I use deli roast beef instead?
You could in a pinch, but slow-cooked roast gives a totally different texture and flavor. Deli meat won’t have that same richness.
What cheese works best?
I usually go with provolone or Swiss — they melt nicely and complement the beef without overpowering it. If you want a sharper bite, try white cheddar.
Can I skip searing the meat?
You can, but I wouldn’t. That quick browning step adds a deep savory note you’ll definitely notice in the final flavor.
What kind of rolls should I use?
Crusty hoagie rolls or baguettes work great — you want something that holds up to dipping without falling apart.
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