Slow Cooker French Dip Sandwiches (Tender Shredded Beef + Easy Au Jus)
Juicy, tender beef piled into warm toasted rolls, served with a deeply savory dipping broth (au jus). Perfect for game day or casual parties.
Ingredients
Main Ingredients
- 4 lb boneless beef round rump roast or boneless beef chuck pot roast, trimmed
- 1 12-oz can or bottle beer
- 1 10.5-oz can condensed French onion soup
- 1 14.5-oz can low-sodium beef broth
- 8 pieces French rolls
- 2 tablespoons butter (for toasting rolls)
Optional Ingredients
- Chopped fresh parsley (for garnish)
- Provolone or Swiss cheese slices (for a melty version)
- Sliced onions (extra, for more onion flavor)
- Pepperoncini (for a tangy bite)
Instructions
Preparation
- Place the trimmed roast into a 5–6 quart slow cooker. Pour in the beer, French onion soup, and beef broth. Gently move the roast so it sits mostly submerged.
- Cover and cook on Low for 10–12 hours or High for 5–6 hours, until the roast pulls apart easily with a fork.
Mixing / Assembling
- Near serving time, preheat the oven to 400°F (200°C).
- Split the French rolls (don’t cut all the way through if you like a 'hinge'). Butter the insides. Place on a baking sheet and toast until golden, about 5 minutes.
Cooking / Finishing the Beef
- Remove the roast from the slow cooker and shred with two forks (or slice thinly if you prefer). If you like a cleaner dipping broth, strain the cooking liquid through a fine-mesh strainer.
- Taste the jus and adjust if needed (pepper is great here).
- Return the shredded beef to the slow cooker for a few minutes so it stays warm and juicy.
Serving
- Pile beef into toasted rolls and sprinkle with parsley if using. Serve with warm jus for dipping.
Notes
Tip for best texture: Chuck roast tends to shred more luxuriously; round roast is leaner and slightly firmer—both work. For deeper savory notes, add a splash of Worcestershire or a pinch of black pepper to the broth.