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French Dip Recipe
Craving a warm, juicy sandwich that doubles as comfort food? This quick and easy French Dip Recipe brings tender roast beef, melted provolone cheese, and savory au jus dipping sauce to your table with minimal fuss.
Every so often, I lean into comfort food bliss, and this French Dip Sandwich fits the bill perfectly. Originating in California during the 1920s, the French Dip is simply thinly sliced roast beef nestled in crusty French bread, served alongside a flavorful au jus for dipping. What makes my version special is the slow-cooker magic: you get melt-in-your-mouth beef without standing over the stove. Plus, by using low-sodium beef broth and a hint of horseradish, it’s a little lighter than the diner classics—yet every bit as satisfying. I usually whip this up on a crisp Sunday afternoon when the kids are home from college, or for an easy weeknight dinner that feels utterly indulgent.
Why You’ll Love This Recipe
- No oven required—just your slow cooker and a stove-top.
- Ready in under 3 hours with mostly hands-off cooking.
- Perfect for making extra au jus to drizzle on mashed potatoes.
- Tender roast beef that’s easy to slice thin.
- Melty provolone cheese for gooey goodness.
- Homemade horseradish sauce adds a tangy kick.
- Ideal for serving a crowd or meal-prepping lunches.
- Comfort food that feels fancy enough for guests.
Ingredients
- 3 pounds boneless chuck roast (or bottom round roast).
(Substitute: sirloin tip roast, though you’ll lose a bit of marbling.) - 4 cups beef broth (low-sodium recommended for better control).
(Tip: Look for brands like Pacific or Kitchen Basics for deep flavor.) - 1 medium onion, thinly sliced.
(Yellow onions caramelize perfectly in the slow cooker.) - 4 garlic cloves, smashed.
(Don’t skip—they deepen the au jus flavor.) - 2 teaspoons kosher salt (plus extra to taste).
- 1 teaspoon freshly ground black pepper.
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped.
- 1 bay leaf.
- 6–8 slices provolone cheese.
(Substitute: Swiss or mozzarella.) - 4 sturdy French bread rolls or baguette sections.
(Tip: Day-old bread holds up better to dipping sauce.) - ½ cup prepared horseradish.
(Adjust to taste—start with less if you’re spice- shy.)
Directions
- Place the roast in your slow cooker. Sprinkle salt, pepper, and thyme over the top.
(Here’s the thing: it’s okay if spices don’t stick perfectly—liquid will distribute everything.) - Add sliced onion, garlic cloves, and bay leaf around the meat.
(Tip: Nestle slices against the roast so they infuse the beef better.) - Pour beef broth until it covers about two-thirds of the roast.
(You want some juice left in the pot for dipping sauce.) - Cover and cook on LOW for 6–7 hours, or HIGH for 3–4 hours.
(Slow cooking creates those pull-apart fibers we all love.) - Remove roast to a cutting board. Tent with foil and rest 10 minutes.
(A little rest helps juices redistribute.) - Skim fat from the cooking liquid, then transfer liquid to a saucepan.
(If you have a fat separator, now’s its time to shine.) - Bring au jus to a gentle simmer over medium heat for 5 minutes—season to taste.
- Slice roast beef thinly against the grain.
(Thin slices make every bite tender.) - Prep the bread: slice rolls lengthwise, leaving one edge intact.
- Pile sliced beef on bottom half, top with provolone, then broil 1–2 minutes until cheese melts.
- Serve immediately with warm au jus in dipping bowls and a side of horseradish sauce.
Servings & Timing
Makes 6 hearty sandwiches
Prep Time: 15 minutes
Cook Time: 6 hours (LOW) or 3 hours (HIGH)
Rest Time: 10 minutes
Total Time: about 6½–7 hours (mostly hands-off)
Variations
- Slow-Roasted Garlic: Roast a head of garlic alongside the beef for ultra-sweet flavor.
- Spicy Kick: Stir a teaspoon of chipotle in adobo into the au jus.
- Healthier Cut: Use eye of round roast and trim visible fat.
- Cheese Swap: Replace provolone with gruyère for a nutty note.
- Herb-Infused: Add a sprig of rosemary or fresh parsley to the broth.
- Mini Sliders: Use slider buns for party-friendly mini French dips.
Storage & Reheating
• Fridge: Store sliced beef and au jus in airtight containers for up to 4 days.
• Freezer: Freeze beef (no bread) for up to 2 months; thaw overnight in fridge.
• To reheat: Warm au jus in a small pot, then dip refrigerated or thawed beef briefly—just enough to heat through.
• Bread can be wrapped and frozen; toast from frozen before assembling.
• Make-ahead tip: Cook roast a day before; slice and refrigerate. Assembly is a breeze when you get home from work.
Notes
• I tested this with both chuck and bottom round. Chuck gave more marbling but trim extra fat if you prefer leaner.
• If your au jus tastes flat, stir in a splash of Worcestershire sauce or a teaspoon of soy sauce.
• Leftover onions can be mixed into mashed potatoes or omelets—no waste!
• For a richer dipping sauce, whisk in a tablespoon of softened butter off-heat.
FAQs
Q: Can I skip the slow cooker and use the oven?
A: Absolutely. Preheat to 300°F, roast in a covered Dutch oven for 3–4 hours until fork-tender.
Q: My au jus feels thin—any fixes?
A: Simmer it longer to concentrate flavors, or whisk in a cornstarch slurry (1 tsp cornstarch + 2 tsp water).
Q: Can I make this gluten-free?
A: Swap the French bread for gluten-free rolls and use tamari instead of soy sauce.
Q: How thin should I slice the beef?
A: Aim for 1/8-inch thickness—so it melts in your mouth and soaks up the dipping sauce.
Q: Will this work with leftover roast beef?
A: Yes, simply warm the beef in broth before assembling your sandwiches.
Q: What’s the best way to reheat these?
A: Warm the au jus, then dunk each sandwich briefly or broil assembled sandwiches on low.
Q: Can I add vegetables to the broth?
A: Carrots or celery work nicely—just slice them thin so they cook in time.
Q: How do I prevent soggy bread?
A: Toast or broil the insides of the bread after assembly—this seals the crust.
Conclusion
This French Dip Recipe is a weeknight hero and weekend showstopper all in one, blending tender roast beef, gooey provolone cheese, and rich au jus for dunking bliss. Give it a whirl—then swing back and let me know how your family fell in love with this comfort-food classic. And hey, if you’re craving more cozy sandwiches, you might enjoy my smash burger sliders or my classic Reuben next!
French Dip Recipe
Ingredients
- 3 pounds boneless chuck roast (or bottom round roast) Substitute: sirloin tip roast, though you’ll lose a bit of marbling.
- 4 cups beef broth (low-sodium recommended for better control) Tip: Look for brands like Pacific or Kitchen Basics for deep flavor.
- 1 medium onion, thinly sliced Yellow onions caramelize perfectly in the slow cooker.
- 4 cloves garlic cloves, smashed Don’t skip—they deepen the au jus flavor.
- 2 teaspoons kosher salt (plus extra to taste)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 bay leaf
- 6–8 slices provolone cheese Substitute: Swiss or mozzarella.
- 4 sturdy French bread rolls or baguette sections Day-old bread holds up better to dipping sauce.
- ½ cup prepared horseradish Adjust to taste—start with less if you’re spice- shy.
Instructions
- Sprinkle salt, pepper, and thyme over the top.
- Pour beef broth until it covers about two-thirds of the roast.
- Cover and cook on LOW for 6–7 hours, or HIGH for 3–4 hours.
- Remove roast to a cutting board. Skim fat from the cooking liquid, then bring liquid to a gentle simmer for 5 minutes—season to taste.
- Thinly slice roast beef against the grain and prep the bread rolls.
- Pile beef on bottom half of bread, top with provolone, then broil until cheese melts.
- Serve immediately with warm au jus for dipping and a side of horseradish sauce.
