Crockpot French Dip Sandwiches are so incredibly good! This recipe is incredibly easy, too. This dish has been a staple in our home for over twenty years and is one of my youngest son’s favorites. There is little preparation and the crockpot or slow cooker does most of the work. (We are an affiliate of Amazon and will receive a small percentage of a sale through these links at no cost to you. Thanks for supporting this blog!)
The chuck roast cooks on high for 5 – 6 hours, but you could put it in the crock-pot on low for 8 – 10 hours before going to work. After a couple of hours, your house will smell so good! Returning home after work to the smell of this French Dip will put a smile on your face!
Sometimes, I substitute beef stock for the water in this recipe but it is not necessary. Just using the water, the meat flavor in combination with the soy sauce and seasonings, create a very flavorful broth.
The first time I ever had French Dip was in Adak, Alaska. My chief petty officer introduced this delicious sandwich to me at a lunch meeting. I believe the recipe below creates an even better version of this classic and it’s so easy.
French Dip Sandwiches
- 1 beef chuck roast (2.5 – 3 lbs.)
- 2 cups water
- 1/2 cup soy sauce
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1 bay leaf
- 4 whole peppercorns
- French Rolls
Place the chuck roast into a slow cooker.
Add the water, the soy sauce, the herbs, and seasonings. Cover with the lid and set slow cooker on high for 5 – 6 hours or until the beef is very tender.
Remove the meat from the broth and use a fork to shred. (You can strain the broth and skim off the fat, if you like. I usually just strain the broth, removing the bay leaf and the peppercorns.)
Return the meat to the broth. Serve the meat on French Rolls. Ladle broth into small bowls for dipping. This recipe will serve 6 – 8 people.
Fire up your crock-pot and enjoy! Crockpot French Dip Sandwiches – they are so good!