When you make this Slow Cooker French Beef Dip Recipe, you’ll discover it’s a restaurant-quality meal made with simple ingredients like beef chuck roast, low sodium beef broth, Worcestershire sauce, and yellow onions.

To make your French Beef Dip in the slow cooker, start by seasoning the beef with salt and pepper, then sear it until browned. Add the beef to the slow cooker with 3 cups of beef broth, ¼ cup of Worcestershire sauce, sliced onions, and a bay leaf. Cook on high for 3-4 hours or low for 5-6 hours until the beef is tender. Serve with rolls and melted cheese for a complete meal.

Jump into the details below and discover how simple it is to bring this delicious dish to your table. It’s a guaranteed hit that’s both easy and satisfying!

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What is French Beef Dip?

A French Beef Dip, also known as a French Dip Sandwich, consists of thinly sliced, tender roast beef served on a long French roll, often with a side of au jus for dipping. The sandwich is typically topped with melted cheese, such as provolone or Swiss.

Originating from Los Angeles in the early 20th century, this dish has become a popular American sandwich, celebrated for its savory flavors and the interactive experience of dipping the sandwich into the flavorful beef juices.

Slow Cooker French Beef Dip Ingredients

• 2 to 3 pounds of beef chuck roast, rump roast, sirloin roast, or boneless bottom round, trimmed of excess fat
• 3 cups of low sodium beef broth
• 1/4 cup of Worcestershire sauce
• 2 tablespoons of extra virgin olive oil
• 2 yellow onions, quartered and thinly sliced
• 3 cloves of garlic, minced
• 1 bay leaf
• Salt and pepper to taste
• 4 to 6 rolls (choose ones that aren’t too soft)
• 8 to 12 slices of cheese (provolone, Swiss, Havarti, or Monterey Jack)

How To Make Slow Cooker French Beef Dip

1. Prepare the Roast: Season the roast generously with salt and pepper on all sides.
2. Mix Broth and Sauce: In a large glass measuring cup, stir together the beef broth and Worcestershire sauce. Keep this mixture nearby for later use.
3. Brown the Meat: Heat the olive oil in a large skillet, Dutch oven, or your Instant Pot on sauté mode over medium-high heat. Add the seasoned roast and sear it until each side develops a nice, brown crust. Once browned, if you’re not using an Instant Pot for the entire process, transfer the roast to your slow cooker.
4. Sauté Onions and Garlic: Lower the heat to medium. In the same pot, add the sliced onions. Cook them for about 5 minutes, adding a bit more oil if needed. Then, add the minced garlic and cook for another 1-2 minutes. Pour a few tablespoons of the previously mixed beef broth and Worcestershire sauce into the pot. Use a wooden spoon to scrape up the browned bits from the bottom of the pot, infusing your sauce with rich flavors.
5. Combine in Slow Cooker: Move the onion and garlic mixture, along with all the juices, into the slow cooker with the roast. Add the remaining beef broth mixture and the bay leaf. Set your slow cooker to high and cook for 3-4 hours or on low for 5-6 hours, until the roast is tender and easily shredded.
6. Prepare the Meat: Once cooked, transfer the roast to a cutting board. Thinly slice or shred the meat, then set it aside. Place a fine mesh strainer over a bowl and strain the juices from the slow cooker, keeping the onions and discarding the bay leaf.
7. Final Touches: Return the sliced or shredded meat and the strained onions to the slow cooker. Moisten the meat with a bit of the strained juices (au jus) and season with additional salt and pepper if needed. Keep the remaining au jus on the side for dipping.
8. Serve: Toast the rolls and fill them with the beef and onion mixture. Top with your choice of cheese and melt it in a preheated 375°F oven or under the broiler. Serve the sandwiches with a side of au jus for dipping.

Recipe Tips

• Searing the beef: Ensure a deep crust for flavor by searing the beef on all sides thoroughly.
• Onion preparation: Slice onions thinly for a more delicate texture that complements the beef in the sandwich.
• Au jus seasoning: Taste and adjust the seasoning of the au jus before serving, for a perfect dip.
• Cheese selection: Choose a cheese that melts well, like provolone or Swiss, for a gooey, delicious topping.

Recipe Variations

• Spicy beef dip: Add red pepper flakes to the broth mixture for a spicy kick.
• Mushroom addition: Sauté mushrooms with the onions for an earthy flavor depth in the sandwich.
• Garlic bread rolls: Use garlic butter on the rolls before toasting for an extra flavor layer.
• Horseradish mayo: Spread horseradish mayo on the rolls for a tangy, spicy contrast to the beef.

What To Serve With French Beef Dip

I recommend serving your French Beef Dip with roasted Brussels sprouts, lemon garlic grilled asparagus, peppers and onions, baked sweet potato fries, and a side of creamy broccoli salad.

For a refreshing contrast, consider adding a classic fruit salad, cucumber avocado salad, homemade potato chips, or onion rings. A dill pickle on the side adds a tangy crunch that cuts through the richness of the beef. These options provide a delightful variety of flavors to enhance your meal.

How To Store French Beef Dip

In The Fridge:

Store the beef and au jus separately in airtight containers. The beef can be kept for up to 3-4 days. Pour the au jus into a jar or container, ensuring it’s sealed tightly to prevent leaks.

In The Freezer:

Freezing is not recommended for the assembled sandwich as it may compromise the texture of the bread and the meat’s tenderness. However, you can freeze the cooked beef and au jus separately for up to 3 months. Thaw in the refrigerator overnight before reheating.

How To Reheat French Beef Dip

Reheat the beef gently in a pan over low heat, adding a bit of au jus to keep it moist. For the au jus, warm it in a small saucepan until hot but not boiling. This method ensures the beef remains tender and the au jus flavorful. Serve the reheated beef and au jus with freshly toasted rolls for the best experience.

Check out More Slow Cooker Recipes:

• Slow Cooker Buffalo Chicken Dip Recipe
• Slow Cooker Artichoke And Spinach Dip