Slow-Cooker French Dip Sandwiches

Name: Slow-Cooker French Dip Sandwiches
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 12 servings
Ingredients: 1 beef rump or bottom round roast (about 3 pounds); 1-1/2 teaspoons onion powder; 1-1/2 teaspoons garlic powder; 1/2 teaspoon Creole seasoning; 1 carton (26 ounces) beef stock; 12 whole wheat hoagie buns, split; 6 ounces Havarti cheese, cut into 12 slices

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Slow-cooker French dip sandwiches feature fork-shredded beef seasoned with onion, garlic, and Creole spices, melted Havarti cheese on toasted hoagie buns, and seasoned cooking juices for dipping. They're designed for serving large groups with minimal last-minute effort.

Total

8h 15m

Servings

12

Recipe Source

View original recipe

From Tasteofhome

Ingredients

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1 beef rump or bottom round roast (about 3 pounds)
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1/2 teaspoon Creole seasoning
1 carton (26 ounces) beef stock
12 whole wheat hoagie buns, split
6 ounces Havarti cheese, cut into 12 slices

7 Ingredients

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Instructions

1
Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low until meat is tender, 8-10 hours.
2
Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker.
3
Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Close sandwiches; serve with cooking juices.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Skim fat from the cooking juices after removing the beef for cleaner, clearer au jus for dipping.
Arrange broiled sandwiches on a baking sheet so you can broil all 12 at once rather than in batches; this keeps them warm and ready to serve simultaneously.
Keep the cooking juices warm in the slow cooker on the 'warm' setting while you assemble and broil; ladle into small cups for dipping alongside each sandwich.
Split the roast in half before seasoning and cooking to ensure even heat penetration and faster, more uniform tenderizing.

Substitutions

Beef stock → beef broth or beef consommé (no change to flavor profile)
Havarti cheese → Swiss or provolone (melts evenly and pairs well with au jus)
Whole wheat hoagie buns → brioche or ciabatta rolls (adjust toasting time if denser)

Storage & make-ahead

Shredded beef keeps refrigerated in its cooking juices for up to 3 days. Reheat gently on low in the slow cooker or stovetop before assembling sandwiches.

Equipment

5-quart slow cooker · broiler or broiler-safe oven

Common Questions

Written automatically by CookOS, not by the creator.

Can I make these French dip sandwiches ahead of time?

Yes. Cook the beef 1–2 days ahead, shred it, and refrigerate in the cooking juices. Reheat gently before assembling sandwiches. Assemble and broil just before serving for the best melted cheese.