Easy Slow Cooker French Dip Sandwiches

French Dip sandwiches are a classic crowd-pleasing dish that I’d never attempted before now because I always thought it would be challenging to find “good bread” (part of what makes it so yummy!) that’s also REAL. Sadly, most of the bread at the grocery store is full of unwanted additives, even if it looks like they are making it right there in the store (hint: they’re just baking pre-made dough in the store, not actually MAKING it there).

But, thanks to a local bakery here in South Charlotte, who very easily said yes to my special order request for whole-wheat baguettes, we got to enjoy this super easy and SUPER DELICIOUS meal! Hey, never hurts to ask. :)

Four French Dip sandwiches on a plate with small bowls of au jus and a side of sweet potato fries.

The best part is, I bought two baguettes for this meal and also got two extras for our freezer! Bread freezes really well, and one thing I learned when we first cut out processed food is to consider buying an extra freezer for when you work hard to find or make the good stuff (i.e. locally grown meat at the farmers’ market, from-scratch bread, homemade soups, etc.). This makes eating real food so much easier, and you can read more in my Big Freezer Clean Out post!

Two whole-wheat baguettes on a counter.

No matter what bread you use, I hope you end up giving these Slow Cooker French Dip Sandwiches a try because I have a feeling you will not regret it!

Other Dinner Sandwiches You Might Enjoy

Chuck roast with ingredients for French Dip in a slow cooker.

Slow Cooker French Dip Sandwiches

These Slow Cooker French Dip Sandwiches are so good if you can find a good whole-wheat baguette, but worth making no matter what bread you use.
5 from 1 vote
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Print Recipe
Servings: 8 sandwiches


  • 2 1/2 pounds chuck roast
  • 1/4 cup dried minced onion found in the spice aisle
  • 1 1/2 teaspoons onion powder
  • 1 1/4 teaspoons garlic powder plus extra for the bread
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 12 ounces dark beer we used Guinness
  • 2 cups beef broth

For Serving

  • 2 whole-wheat baguettes
  • 8 slices provolone cheese I buy it pre-sliced
  • butter for the bread
  • salt and pepper to taste


  • Place the roast in the bottom of the slow cooker. Mix together the spices in a small bowl and rub all over the meat.
  • Pour in the beer and broth, and cook on low until the meat can easily be shredded with a fork, 8 to 10 hours. (Be sure to retain some of the cooking juices for the au jus.)
  • When you're ready to serve, preheat the oven to 450 degrees F. Cut the baguettes into quarters, split open the pieces, spread with a thin layer of butter, and sprinkle lightly with garlic powder.
  • Divide up the shredded meat and pile it onto half of the bread pieces. Top the meat with folded over slices of provolone cheese, place all bread (both with and without meat) on a baking sheet, and bake until the cheese melts, 3 to 5 minutes.
  • Serve warm with a side of au jus (cooking liquid in the slow cooker) that's been seasoned with a little salt and pepper.


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Slow Cooker French Dip Sandwiches
Amount Per Serving
Calories 460 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 98mg33%
Sodium 910mg40%
Potassium 711mg20%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 1g1%
Protein 34g68%
Vitamin A 28IU1%
Vitamin C 1mg1%
Calcium 89mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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15 thoughts on “Easy Slow Cooker French Dip Sandwiches”

  1. 5 stars
    Everyone loved it. I used all beef broth (couldn’t find a single can of beer).
    Definitely recommend letting the liquid sit and skim the fat off before eating. We tried it without and it was a little greasy.

  2. 5 stars
    Delicious! Used Non alcoholic amber beer and diced a small onion instead of using dried onion. Superb dish! Thanks Lisa!

  3. Shalimar Crowe

    So I was looking for Guinness Beer and so far have found “Stout” and “Smooth and Creamy”. Are they both dark or do I choose one over the other?

    1. You could sub for beef broth, but you’ll lose a little of that flavor … or some have said there are non-alcoholic beers but it might not have the same flavor, as well. – Nicole

  4. This looks like a great recipe. Do you know how you would do it with an Instant Pot? I don’t have a slow cooker.

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