French Dip Sandwich (Slow Cooker Or Instant Pot) Recipe

I developed a slow cooker French Dip Sandwich that relies on pantry staples and an unexpected spice blend to make weeknight family dinners a breeze.

I love a sandwich that looks simple but sneaks up on you. I make a French Dip Sandwich that weekends fight over, using a big beef chuck roast and plenty of low sodium beef broth to build a messy savory au jus.

I started testing it because my slow cooker kept doing strange things and now it’s our go to for Crockpot Recipes Beef nights, friends even call it my signature trick. Don’t be fooled its sloppy in the best possible way.

The juices are addictive you’ll end up nodding every time you take a bite.

Ingredients

• Beef chuck roast: Rich in protein and iron, becomes tender and flavorful after long cooking.
• Yellow onion: Adds sweetness and body, provides fiber and vitamin C, caramelizes beautifully.
• Garlic: Gives savory punch, has antioxidants, small amounts boost overall flavor.
• Beef broth: Creates the au jus, supplies minerals and umami, keeps meat moist.
• Worcestershire sauce: Brings tangy, slightly sweet umami, deepens savory flavors without sweetness overload.
• Hoagie rolls: Soft or crusty, they soak up jus, give carbs and satisfying texture.
• Provolone cheese: Melts into gooey richness, adds creamy fat and mild salty flavor.
• Thyme, rosemary and bay: Add aromatic depth, low calorie but big, punchy flavor.

Ingredient Quantities

• 3 to 4 lb beef chuck roast trimmed of excess fat
• Kosher salt and freshly ground black pepper to taste
• 1 to 2 tbsp vegetable oil or olive oil
• 1 large yellow onion sliced
• 4 to 6 garlic cloves minced
• 2 cups low sodium beef broth
• 1/4 cup Worcestershire sauce
• 2 tbsp soy sauce (optional)
• 1 tbsp tomato paste (optional, for deeper flavor)
• 1 tsp dried thyme or 2 sprigs fresh thyme
• 1 tsp dried rosemary or 2 sprigs fresh rosemary
• 2 bay leaves
• 1 packet (about 1 oz) onion soup mix (optional but common in slow cooker versions)
• 1/4 cup red wine (optional, for deglazing)
• 2 tbsp cornstarch plus 2 tbsp cold water for an au jus slurry (optional)
• 6 to 8 hoagie rolls or crusty sandwich rolls
• 8 to 12 slices provolone or Swiss cheese
• 2 tbsp butter melted (optional, for toasting rolls)

How to Make this

1. Pat 3 to 4 lb beef chuck roast dry, season all over with kosher salt and freshly ground black pepper, heat 1 to 2 tbsp vegetable or olive oil in a large skillet or use the Instant Pot on Sauté, then sear the roast until nicely browned on all sides, dont skip this step it gives flavor.

2. Slice 1 large yellow onion and mince 4 to 6 garlic cloves, add half the onion and all the garlic to the bottom of the slow cooker or the Instant Pot, scrape browned bits from the pan into the pot with 1/4 cup red wine if using, otherwise use a splash of beef broth.

3. Add the roast to the cooker or pot, pour in 2 cups low sodium beef broth, 1/4 cup Worcestershire sauce, 2 tbsp soy sauce if using, and 1 tbsp tomato paste if using, then tuck in 1 tsp dried thyme or 2 sprigs fresh thyme, 1 tsp dried rosemary or 2 sprigs fresh rosemary, and 2 bay leaves plus the packet of onion soup mix if you want that classic fast flavor.

4. Slow cooker method cook on LOW for about 8 hours or on HIGH for 4 to 5 hours until the roast is fall apart tender; Instant Pot method seal and cook on High pressure for about 75 minutes then allow a natural release for 15 minutes before opening.

5. Remove the roast to a cutting board, tent with foil and let rest 10 minutes, then shred with two forks or slice thin against the grain depending on how you like it.

6. Strain the cooking liquid into a fat separator or into a bowl and skim fat off the top, return the defatted juices to the pot or a small saucepan and bring to a simmer to make au jus.

7. To thicken an au jus make a slurry of 2 tbsp cornstarch and 2 tbsp cold water, whisk it into the simmering juices a little at a time until slightly thickened, taste and adjust with salt, pepper or a splash more Worcestershire or soy, remember keep it loose not gravy.

8. Split 6 to 8 hoagie rolls or crusty sandwich rolls, brush with 2 tbsp melted butter and toast in a skillet or under the broiler until golden, layer 8 to 12 slices provolone or Swiss on the warm rolls so it melts a bit.

9. Pile shredded beef onto the cheesy rolls, ladle hot au jus over the meat or serve small bowls of jus on the side for dipping, enjoy right away, leftovers store the meat and jus separately in the fridge for 3 to 4 days.

Equipment Needed

1. Large skillet or Instant Pot with Sauté function, for searing the roast
2. Slow cooker or Instant Pot for the long, low cook
3. Cutting board and a sharp chef’s knife (for onions and trimming)
4. Tongs and two forks (tongs for handling, forks to shred)
5. Measuring cups and spoons plus a liquid measuring cup for broth/wine
6. Fine mesh strainer or fat separator and a small bowl to catch juices
7. Small saucepan and a whisk to simmer and finish the au jus
8. Baking sheet or broiler-safe pan and a pastry brush to toast the rolls

FAQ

French Dip Sandwich (Slow Cooker Or Instant Pot) Recipe Substitutions and Variations

• Beef chuck roast: brisket, top or bottom round roast, short ribs, or sirloin tip. Choose a cut with some fat so it stays tender after long cooking.
• Beef broth: low sodium beef bouillon or concentrated stock, chicken broth (milder flavor), vegetable or mushroom broth, or water plus a beef bouillon cube.
• Worcestershire sauce: tamari or soy sauce plus a splash of red wine vinegar or lemon juice, anchovy paste mixed with soy, or a Worcestershire-style steak sauce like A1.
• Cornstarch slurry: all purpose flour slurry (same method but cook a bit longer), arrowroot (use same ratio), or simply simmer and reduce the cooking liquid to thicken naturally.

Pro Tips

– Sear it good, dont skip this even if youre tired. That brown crust is flavor city, and a quick high heat sear before the pot adds WAY more depth than just throwing it in raw. If the pan gets crowded do it in batches so you actually get color.

– Deglaze and rescue the fond, scrape every bit into the cooker. A splash of hot broth or red wine loosens those browned bits and makes the jus real, dont pour cold liquid on a hot pan or youll cool everything down.

– Let the meat rest before shredding, and shred against the grain. Resting for 10 minutes keeps juices where you want them instead of all over your cutting board, and cutting against the grain makes the bites tender not stringy.

– Skim fat and finish the jus carefully, tastes matter more than thickness. Chill the juices briefly to lift fat easily or use a fat separator, then simmer to concentrate flavor. If you thicken, add cornstarch slurry little by little so it stays au jus like, not gummy. Toast the rolls and melt the cheese on warm buns right before assembling for best texture.