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Two Slow Cooker French Dip Sandwiches topped with melty provolone cheese on a gray plate.

Slow Cooker French Dip Sandwiches

The classic French Dip Sandwich recipe just got easier and tastier! The beef chuck roast is cooked in the crockpot for several hours making it extra tender and juicy. Use the au juice the meat is cooked in for dipping too! Fast, easy, and all hands off.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings 10 servings
Calories 278kcal


  • 3 lb beef chuck roast
  • 1 tablespoon oil olive oil, vegetable oil, or canola oil work well
  • 8-12 hoagie buns if you place A LOT of meat in each bun you'll easily get 6 sandwiches. We got 10-12
  • Provolone cheese
  • 1/3 cup reduced sodium soy sauce
  • 1 cup Coke
  • 3 1/4 cups reduced sodium beef broth
  • 1 tablespoon beef bouillon or 3 cubes crushed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • pinch thyme
  • 1 bay leaf
  • 1/3 cup dried minced onions


  • In a large skillet set over medium high heat, heat the oil. Sear the roast on all sides until browned, about 2 minutes each side. Place the seared roast in the slow cooker.
  • Add the remaining ingredients to the crock pot: soy sauce, coke, beef broth, beef bouillon, garlic powder, onion powder, oregano, salt, pepper, thyme, bay leaf, and dried minced onions.
  • Cook on low for 4 hours. 
  • Remove roast from slow cooker and place on a cutting board. Cut the roast into thin slices. Return the sliced meat to the slow cooker and cook on low for another 1-2 hours. (I cooked ours for 1.5 hours). 
  • Remove bay leaf. Strain the fat from the broth. You'll use this broth for dipping. 
  • Preheat the oven to 350°F. Line the hoagie rolls on a baking sheet. Place the buns in the oven for 5-6 minutes or until toasted. Then add meat to one side of the bun and then place 1-2 slices of provolone cheese atop the meat. Place the meat covered hoagies back in the oven until cheese is melted. 
  • Remove from the oven. Serve with the reserved au juice. 


Store any leftover meat in the au jus sauce in an airtight container in the fridge for 3-4 days. Reheat the meat in the au jus to retain moisture.
To freeze the au jus, store in an airtight container, Ziplock bag, or pour into an ice cube tray, freeze, then transfer the cubes to a Ziplock bag. The au jus will keep in the freezer for 3-4 months. 
Nutritional information does not include the bread you choose to serve the meat on.
Recipe Source: adapted from Carlsbad Craving 


Calories: 278kcal | Carbohydrates: 3g | Protein: 28g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 660mg | Potassium: 632mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 3mg