Slow Cooker Easy French Dip Sandwiches

Name: Slow Cooker Easy French Dip Sandwiches Recipe
Prep time: 5 min
Cook time: 600 min
Total time: 605 min
Ingredients: 3 pound beef roast ((either beef or pork- we use whatever is on sale that week!)); 29 ounces beef consommé (2 (14.5 ounce) cans); 8 bun ((we love hoagie buns, but any kind will work))

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4 from 1 vote

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We make these sandwiches all the time . . . they take about 5 minutes to prepare and cook all day in your slow cooker. It makes a lot, so it’s perfect for when you have family and friends over!

This recipe can easily be made into a freezer meal that literally takes only a couple of minutes to prepare ? just read the instructions of the recipe for directions on how to make this a quick and easy freezer meal!

Related Recipe: Try our French Dip Sliders!

Slow Cooker Easy French Dip Sandwiches Recipe

4 from 1 vote

We make these sandwiches all the time . . . they take about 5 minutes to prepare and cook all day in your slow cooker. It makes a lot, so it’s perfect for when you have family and friends over!

Prep Time 5

Cook Time 10

Total Time 10 5

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Ingredients

▢ 3 pound beef roast, (either beef or pork- we use whatever is on sale that week!)
▢ 29 ounces beef consommé, 2 (14.5 ounce) cans
▢ 8 bun, (we love hoagie buns, but any kind will work)

Equipment

Instructions

Spray slow cooker with non-stick cooking spray.
Place roast in greased slow-cooker. Pour consomme over the top of the roast.
Cook on low 8-11 hours or on high for 5-7 hours. Remove roast and save extra juice for dipping.
With 2 forks, shred roast (when it is done, it should pull apart easily, almost falls apart).
Serve meat on buns and use extra juice to dip sandwiches in.

Notes

To make this a quick and easy freezer meal: Place roast in a resealable gallon-sized freezer bag and pour beef consomme on top. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray and place contents of bag inside slow cooker. Cook on LOW for 8-11 hours (or HIGH for 5-7 hours). Remove roast from slow cooker and save extra juice for dipping! With 2 forks, shred roast and serve meat on buns.

Nutrition

Calories: 683 kcal · Carbohydrates: 2 g · Protein: 56 g · Fat: 50 g · Saturated Fat: 20 g · Trans Fat: 2 g · Cholesterol: 219 mg · Sodium: 1440 mg · Potassium: 993 mg · Vitamin A: 29 IU · Calcium: 53 mg · Iron: 6 mg

Cuisine: American

Course: Main Course

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Questions & Reviews

PaChomp says:

I used your recipe to make these and we all loved them! Thank you for the recipe!
? Life According To Milo ? says:

That looks soo good, and super easy! Definitely going to give it a shot. Thanks for sharing! I love french dip sandwiches. Yummy!
rebecca says:

We're trying these tonight! They look so good and sound so easy! :)
Zay says:

I made this dish this past weekend and it was very delicious. Hubby and I enjoyed it. Also, my 23 month old love it too!
cbramlage919 says:

Mmmm I have this in the crock pot right now. Can't wait to eat! :)
klawrence says:

does the roast have to be thawed?
Six Sisters says:

@klawrence,
Your roast does not need to be thawed!
Alison says:

I'm making this for dinner tonight after making your beef sliders w/ chipotle sauce a few weeks ago and loving them! Thanks for sharing your yummy and easy recipes :)
Delightful Domestic Science says:

This blog is rocking my world!
Jessica says:

I've never tried them before, looks Yummy!

http://hopefullittleone.blogspot.com/?m=1
Laura says:

What type of roast do u buy? Last month I tried someone else's recipe and it took me forever to pull the meat apart.
Camille says:

I just usually buy a rump roast (it's usually a cheaper cut of meat!). Sometimes the fattier meat is more moist and juicy since it cooks with the fat- then I just cut the fat off when I shred it. Since you cook it for so long, it usually falls apart when you try to shred it. I think that the secret with tough roasts is to cook it for a LONG time (at least 10 hours) at a low setting. I hope that helps!
Rachelle says:

This looks great! I'll have to try it

www.onceuponherplate.com
Pam Warden Art says:

My sister puts a package of dry Italian dressing mix. It's WONDERFUL!
mamafoxof3 says:

I don't have a crock pot, but I do have a heavy cast iron pot. Any idea what temp and for how long I can cook this in the oven?
Six Sisters says:

Just when I cook a roast in the oven in a roasting pan I do it at 300 degrees for about 3 to 3 1/2 hours so it's moist and falls apart. I'm not sure if a cast iron pot gets hotter and it would cook faster. Maybe watch it very closely so it doesn't burn.
Korkowski Kit & Kin says:

I have made a very similar recipe for over 30 years...take 2 cups of hot water, drop in a beef bouillon cube and one package of dry onion soup mix. Stir till bouillon dissolved and pour over roast. Bake uncovered for 1 hour, then covered x 8 hours! The aroma will drive you crazy, and it is delicious. One time we put both a small beef roast and a small pork roast in together, and that was amazing as well. Love these easy recipes!
Six Sisters says:

Oh YUM! That sounds wonderful! Thanks for the great recipe! -The Six Sisters
au naturel says:

Made this for Christmas Eve. They were great, EXCEPT the fat from the juice was swimming on top, so the French Dip was lost. I wish I had a fat separator so we could pour from the bottom. Otherwise it was great.
Penny says:

Instead of the consomme, try a cup of soy sauce, 15 or so peppercorns, a tablespoon/2 cubes of oxo or other bullion cube/base, a bay leaf and enough water to cover the roast. Cook all day.

This is for a large crockpot - say 7 or 8 quart. For a smaller one, use about 1/2 a cup of soy sauce and 10 peppercorns, one bay leaf and one bullion cube/2 teaspoons if you use the powder form.

Sometimes I sear the outside in a frying pan first because it gives a nicer edge but it's not necessary.
Add onion and garlic seasoning to your taste preference.
SAHM :) says:

Do I need to season the meat? Sorry, not much of a cook... and Im trying my hand at this slow cooker lol.
Six Sisters says:

No need to season the meat! You will love this recipe, so quick and easy! Good luck with your slow cooker! :) -The Six Sisters
DrKroeze says:

Made this tonight... turned out pretty good! I had to use beef broth since that was all I could find. I grilled up some onions, put some colby cheddar cheese on a semi toasted bun. I have to say it was really good Even my often picky daughter liked it! :)
Debbie D says:

I made this today! It came out awesome!
Lori Morgan says:

This is dinner tonight! Thanks for the inspiration.
Debbie says:

Can you use beef broth instead of beef consomme?
Six Sisters says:

We've only made it with beef consomme so we aren't exactly sure how different it would make the recipe. -The Six Sisters
Teri Mount McCall says:

Fat generally floats to the top and is easily removed by skimming it off the top with a serving spoon. It is a little time consuming but it can be done without special equipment. Just trying to help.
Teri Mount McCall says:

Do you not add any type of seasoning (salt, pepper, onion salt, etc ...) to this? or does the Beef Consomme season the beef by itself?
Cyd says:

We just follow the recipe as directed. It has plenty of yummy flavor with those ingredients. But you could definitely add more if you want.
Michele says:

Yummy do you think you could use the french onion soup instead of beef consume? I think I might try using both!
Cyd says:

We have only followed the recipe as directed. But it should work.
Trish says:

I hardly ever comment on blog recipes, but after I just had some leftovers for lunch, I just had to. I was very skeptical about this recipe, but I wanted something easy that wouldn't require me to turn on the oven (it's been SO hot!!). When it was done, I was afraid it was just going to taste like pot roast sandwiches, and I'm not a fan of pot roast. They were delicious! I added a slice of provolone to each sandwich, but changed nothing else. The dip was super savory, the meat was tender. This recipe was a winner for us, and I will be making it again.
Shauna says:

A really easy way to "skim" the fat off of the juice is to let it sit for a little while, then use a turkey baster to suck the fat off that has risen to the top.
Earlene says:

Simmered a pound of thinly sliced beef, couple of diced portabella mushrooms, a can of beef broth, 2 Tbsp of soy sauce, 1/2 tsp crushed bay leaf, 1 c. strong coffee, S&P,1/2 tsp of garlic powder and onion powder, and a couple of dashes of hot sauce. Baked homemade yeast rolls, topped with the beef with smoked provolone, toasted in the oven, and served with the au jus sauce to dip...YUMMY!! Boyfriend is a happy camper.. :)
connie england says:

I hat two small roast one frozen, one not. cooked at the same time they were great. I've thrown frozen meat in my crock before bed, its tender and done in the morning.
Marla says:

This meat is great for sandwiches and it's perfect for tacos, enchiladas, taquitos..etc. Love it!
Melissa says:

Made this for lunch today-so simple and tasty! Will be on the regular rotation!
Melissa says:

Such an easy meal! Always turns out perfect and fills everyone up!
Michelle says:

Instead of freezing the uncooked roast and beef consumme, would cooking it in the crock pot as recommended and then freezing the leftovers still work?
Cyd says:

Sure, put it in an airtight freezer container. It will freeze great. Just thaw and reheat.
MLR says:

What beef roast do you use? There are so many different cuts? Which is best?
Cyd says:

You could use a round roast or a rump roast for these French dip sandwiches.
Susie says:

That was my question too. Any suggestions on the best way to reheat?
Cyd says:

We have reheated in a microwave or a slow cooker. If in a slow cooker, make sure you have some liquid in the slow cooker.
Carolyn randle says:

Instead of sandwiches.I makemashed potatoes andcornor green beans maybe both.and rolls or biscuits.it makes wonderful supper.if you have more than 2 people to feed.
Carolyn randle says:

It looks great.wish I had some now.
Roni Ebat says:

Could I use instant pot?
Melis says:

I’ve tried it and would like to try it again. I cooked it in the slow cooker on low for 10 hours. The meat turned out to be dry and burned. How should I change it? I kept flipping the meat through the process as well. I like the simplicity of the recipe from the ingredient list to the last step.
Momma Cyd says:

Be sure to check you meat after a while. Low cook time is 8-11 hours. You probably could have cut a few hours off of your cooking time. And slow cookers vary, so always check your meat through the majority of the cook time.
Melis says:

Thank you so much! I’ll be making it again! It’s currently in a freezer bag :)