Welcome to the ultimate guide for crafting the most incredible Slow Cooker French Dip Sandwiches you will ever taste. Imagine succulent, fall-apart roast beef, slow-simmered all day to perfection, then nestled on a perfectly toasted bun. Each bite is elevated by a layer of gooey, melted provolone cheese and a zesty horseradish sauce, all culminating in that satisfying dip into a rich, savory au jus. This is more than just a sandwich; it’s a comforting experience, a culinary embrace that makes even the busiest weeknights feel special. Perfect for a cozy family dinner or impressing guests, mastering this French Dip is simpler than you think, and the results will make you a kitchen hero. This timeless recipe, first shared on July 30, 2012, remains a cherished family favorite, particularly during the cooler months.
Table of Contents
- A Tender, Flavorful French Dip: Pure Comfort
- Mastering the Art of the Dip: Essential Tips
- Key Ingredients for the Perfect French Dip
- Step-by-Step Guide to Your Best French Dip!
- What to Serve with Slow Cooker French Dip Sandwiches
- Storing Your Leftover French Dip Components
- Can You Freeze French Dip Ingredients?
- Frequently Asked Questions About French Dip
- More Beloved Beef Comfort Meals
- Slow Cooker French Dip Sandwiches Recipe
- A Look Back: This Recipe in 2012
Life can be wonderfully predictable. Dinners get made, kids are off to school on time, and your car safely makes it through the mechanic’s shop without incident. Those moments of calm are cherished. Then, suddenly, life throws a curveball.
Just last week, my daughter Charlotte’s voice echoed from upstairs, tinged with a slight concern, “Um… Mom, there’s water… dripping from our light fixture?” My immediate thought was, “What in the world is happening now?!”
My husband, Eric, a true hero, immediately ventured into the attic. Water was everywhere, saturating the insulation. His foot accidentally went right through the ceiling in our hallway. Hours later, he was convinced the AC unit was the culprit. That is, until his flashlight caught a glimpse of something scurrying away in a corner… a squirrel! Not just any squirrel, but one with a secret stash of walnuts, no less. These adventurous little creatures had decided to chew right through a water line.
It felt like a scene straight out of a movie – a hidden world existing within our own home, completely unknown to us. Much like a tiny, furry version of “Ratatouille,” where a vibrant secret life unfolds just beneath your nose. While our squirrels were probably having their own perfectly normal day, we inadvertently crashed their party.
The silver lining? My 12-year-old son, Truman, was in absolute heaven. Climbing ladders, exploring a dusty attic with Dad, hauling buckets of questionable filth, and real live rodents? It was a dream come true for a boy who, much like those squirrels, often has pockets filled with bottle caps, bent wires, and random rocks. His pure delight was contagious and definitely eased the stress for me. It’s a well-known parental truth: when you feel like control is slipping, your kids are usually having the time of their lives.
The pest control specialist we eventually called suggested the squirrels might have been residents since the house was built, meaning we were the actual newcomers. Perhaps I owed them rent! Today, I encourage you to be grateful for a squirrel-free attic and, even more so, for the promise of these incredible French Dip Sandwiches on your upcoming menu. Trust me, you’ll be obsessed!
A Tender, Flavorful French Dip: Pure Comfort
This recipe consistently delivers the best French Dip Sandwich I have ever encountered. The secret lies in the profound depth of flavor infused into the beef during its slow cooking. We start with a beautiful chuck roast, sear it to develop those irresistible crispy edges, and then allow it to simmer until it’s unbelievably fall-apart tender. The bun isn’t just a vehicle; it’s a carefully toasted base, ensuring it remains perfectly crisp and never soggy, even after a glorious dip into the au jus. A layer of provolone cheese is melted under the broiler to perfection, creating a savory blanket for the beef. And for that perfect savory *zing*, a dollop of homemade Horseradish Sauce adds a bright, piquant contrast. As you dip the entire masterpiece into the rich, beefy au jus, the flavors meld into a symphony of comfort. Yes, it can be a delightful mess, but it’s a beautiful, soul-satisfying mess that I am utterly in love with.
Growing up, French Dips were a regular occurrence in our household. My mom, raising five kids while attending school, often relied on convenient deli meat and powdered au jus mixes for speed. While those were quick and served their purpose, this homemade version elevates the experience to a whole new level. With just a little planning, this recipe offers a far superior taste experience. The initial prep work is surprisingly fast, and even the final broiling step comes together in mere minutes, making it a feasible and incredibly rewarding meal.
Mastering the Art of the Dip: Essential Tips
Achieving French Dip perfection isn’t just about the ingredients; it’s about paying attention to a few crucial details that transform a good sandwich into an “OMG YES!” experience. Here are my tried-and-true rules for success:
- Choose the Right Cut: Always start with a high-quality chuck roast. This is the star of your sandwich and the foundation of your flavorful au jus, so invest in the best you can reasonably afford. Chuck roast is ideal because its excellent marbling of meat and fat renders beautifully during the slow cooking process, resulting in incredibly tender, fall-apart meat and a deeply savory broth. While other cuts like top round or brisket can be used, chuck roast truly delivers the authentic, melt-in-your-mouth texture that defines a great French Dip. (See recipe notes for more on other options.)
- Don’t Skip the Searing! This step is non-negotiable. Searing the roast creates what scientists call the Maillard reaction. In simpler terms, the amino acids and sugars in the meat react with high heat to form a rich, browned crust. This crust develops an intensely savory, complex flavor profile that unseared meat simply cannot achieve. It adds layers of depth to both the beef and the final au jus, making a world of difference.
- Layer in the Flavor: We’re not holding back on the “good stuff” to ensure the most flavorful meat and au jus possible.
- **Herbs:** Thyme and rosemary lend an aromatic, earthy base.
- **Acidity:** A touch of sherry wine brightens the flavors and adds complexity. Don’t worry, the alcohol cooks out, leaving only its wonderful essence.
- **Umami Boost:** Better Than Bouillon Beef Base is a secret weapon for an incredible depth of umami. If you don’t have it, a high-quality beef broth can be substituted, but the bouillon truly amplifies the richness.
- **Secret Weapon:** And finally, never underestimate the power of dry onion soup mix! It’s a game-changer, adding an extra layer of beefy, savory goodness that takes this dish to the next level.
- The “Soggy-Proof” Cheese Barrier: This is a game-changer! Always melt your cheese directly onto your toasted bun under the broiler *before* adding the beef. This creates a delicious, cheesy barrier between the juicy meat and the bread, effectively preventing your sandwich from becoming soggy too quickly. It’s these small details that truly elevate a dish from good to unforgettable!
Key Ingredients for the Perfect French Dip
This French Dip recipe boasts an impressive depth of flavor despite a relatively simple ingredient list. Below, you’ll find the main components, but for precise measurements and comprehensive instructions, always refer to the detailed recipe card at the end of this post.
- **Chuck Roast:** The star of the show, delivering rich flavor and incredible tenderness.
- **Kosher Salt & Black Pepper:** Essential seasonings to enhance the beef’s natural taste.
- **Light Olive Oil:** For searing the roast and building that delicious crust.
- **Sherry Wine:** Adds a touch of acidity and complex depth to the au jus.
- **Better than Bouillon Beef Base:** Our secret weapon for intense umami flavor.
- **Dried Thyme & Rosemary:** Aromatic herbs that infuse the beef and au jus with classic, comforting notes.
- **Dry Onion Soup Mix:** Another flavor enhancer that contributes a rich, savory, beefy profile.
- **Bay Leaf:** For subtle aromatic notes in the slow-cooking broth.
- **Crusty Rolls:** Choose a roll that can stand up to dipping, like ciabatta or a good quality sub roll.
- **Provolone Cheese:** My preferred choice for its perfect melt and mild tang.
- **Homemade Horseradish Sauce:** An optional but highly recommended zesty condiment to cut through the richness.
Step-by-Step Guide to Your Best French Dip!
Let’s dive into creating these irresistible French Dip Sandwiches! First, prepare your chuck roast. Pat it thoroughly dry with paper towels to ensure a good sear. Then, generously season all sides (top, bottom, and edges) with kosher salt. I personally love using Diamond Crystal Kosher salt for its even coverage and excellent flavor enhancement.
Next, you’ll sear this beautiful piece of meat. This isn’t just about browning; it’s about developing incredible flavor. Get your pan nice and hot, then sear every single edge until it’s deeply browned and crispy. This crucial step creates what’s known as the Maillard reaction, which adds immense depth to the overall taste of your French Dip.
Searing only takes a few minutes per side, as you’re only cooking the very exterior, not the center. Once well-browned, transfer the roast to your slow cooker. Now, it’s time to add the pepper. I’ve found that adding pepper *after* searing prevents it from potentially burning at high heat, though it’s not a make-or-break step.
Return your searing pan to the stove. Add a bit of water to deglaze the pan:
Then, introduce the magic ingredient: Better Than Bouillon Beef Base. This paste provides an incredible umami punch that liquid broth alone can’t quite replicate. If you don’t have it, a high-quality beef broth can be used instead of water.
Next, pour in some sherry cooking wine. This isn’t about the alcohol (which cooks out); it’s about the acidity it brings, which brightens and deepens the overall flavor profile. If you prefer, you can substitute with more beef broth or water.
After scraping up all those flavorful brown bits from the pan, pour the rich liquid directly into the slow cooker over your roast. This ensures no flavor is wasted.
Now, sprinkle the dry onion soup mix directly over the roast itself, not just into the broth. This allows the seasoning to adhere directly to the meat, infusing it with flavor.
Finally, add a touch of dried rosemary and thyme, along with a bay leaf, spreading them over the top of the roast. Some may fall into the liquid, which is perfectly fine. These herbs will slowly release their aromas and flavors throughout the cooking process.
Cover your slow cooker and let it work its magic for 8-10 hours on LOW heat. This long, slow cooking time is absolutely crucial for achieving that desirable fork-tender texture. Resisting the urge to cook on high heat is vital; while the meat might cook faster, it will undoubtedly be tough and dry – a true tragedy for such a magnificent cut of beef! Patience here is key to tenderness.
Once the cooking time is complete, your roast should be incredibly fork-tender, practically falling apart with minimal effort. This is the texture we’re aiming for – pure perfection!
While the roast will be extremely tender, I prefer to slice the beef against the grain rather than fully shredding it. Sliced beef tends to be even more tender and enjoyable in a sandwich. Do your best to achieve neat slices, even if the meat is eager to fall apart. Once sliced, set the beef aside and keep it warm. I often place it in my turned-off microwave to retain its heat.
Now, if you’re feeling a little indulgent and want to truly elevate your sandwich game…
Whip up a simple garlic butter mixture and generously spread it all over the cut sides of your buns. Yes, it might seem a little extra, but trust me, it’s absolutely delicious and adds another layer of flavor and texture. Make sure to spread it all the way to the edges for maximum impact!
After toasting the top side, flip your buns over and broil the other side. This step might seem a bit fussy, but I absolutely love the added crispness it gives the rolls, especially when they’re dipped in the au jus. It truly enhances the textural experience and only takes an additional 2-3 minutes. Keep a close eye on them to prevent burning!
Once your buns are perfectly toasted and golden, it’s time for the cheese:
Layer slices of provolone cheese evenly over the toasted buns. Then, add a generous amount of your tender beef slices on top of the cheese. Feeling indulgent? Add even more cheese on top of the beef—because, why not? YOLO!
Place this glorious assembly back under the broiler for just another minute or two, until all that cheese is beautifully melted and bubbly. Watch it carefully, as broilers can work quickly!
Finally, generously slather your cheesy, beef-filled bun with our delicious Homemade Horseradish Sauce. Serve immediately with a small bowl of the savory au jus for dipping. Take that first, huge bite, and prepare to be transported to French Dip Heaven! It truly is that good, everyone!
What to Serve with Slow Cooker French Dip Sandwiches
A French Dip sandwich is already a hearty and satisfying meal on its own, so I recommend pairing it with simple, fresh, and lighter side dishes to balance the richness. A vibrant green salad or a lightly cooked vegetable and some fresh fruit are always popular choices in our home. Here are some fantastic ideas to get you started, and remember, you can always explore more options on my Side Dish Recipes page!
- Easy Broccoli Bacon Salad Recipe: This is hands down my favorite broccoli salad, and it’s always a massive crowd-pleaser! The crisp bacon and creamy dressing perfectly complement the savory beef.
- Best Greek Tomato Cucumber Salad with Feta Cheese: I adore the burst of fresh flavors in this salad. The crisp vegetables and tangy feta provide a refreshing contrast to the warm sandwich.
- Lemon Almond Green Beans: A touch of brown butter, a squeeze of lemon, and a hint of Dijon mustard transform simple green beans into a dynamite side dish – quick, elegant, and delicious.
- Sautéed Carrots and Shallots with Thyme: These tender carrots come together quickly and become a beloved staple for us, especially during the fall and winter months. Their earthy sweetness pairs wonderfully with beef.
- The Very Best Fruit Salad: This vibrant fruit salad is always the first to disappear, no matter when you serve it. Its natural sweetness and freshness offer a delightful palate cleanser.
- Best Recipe for Ambrosia Fruit Salad: For a more decadent and creamy option, this classic fruit salad is a nostalgic treat that I never grow tired of.
- Greek Watermelon Feta Salad with Basil Vinaigrette from Half Baked Harvest: A surprisingly refreshing and tangy combination that’s perfect for warmer weather.
- Céleri Rémoulade from Salad on a Roll: A unique and flavorful celery root salad that offers a different textural and taste experience.
Storing Your Leftover French Dip Components
To ensure your leftover French Dip sandwiches taste just as fresh and delicious as the first time, proper storage is key. The best approach is to store the various components separately and only assemble what you plan to eat immediately. Transfer the cooked beef and the au jus into individual airtight containers. These can be safely stored in the refrigerator for up to 3-4 days. The provolone cheese can go back into its original packaging or a sealed bag and returned to the fridge. For the rolls, keep them in their original packaging or a Ziploc bag at room temperature on the counter for 3-4 days to maintain their texture.
When you’re ready to enjoy a leftover French Dip, the reheating process is simple. Warm the beef and au jus separately in the microwave at 50% power until they are heated through. Toast your bun to crisp perfection in a toaster oven, air fryer, or a conventional oven. Once the bun is toasted, add your desired amount of cheese and allow it to melt slightly. Finally, assemble your warm sandwich, add a dollop of horseradish sauce if desired, and dip into the hot au jus for a comforting and satisfying meal!
Can You Freeze French Dip Ingredients?
Absolutely, you can freeze components of your French Dip sandwiches, but it’s crucial to freeze each part separately. Fully assembled sandwiches, unfortunately, do not fare well through the freezing and thawing process; your buns would become soggy and unappetizing. To properly freeze, allow the cooked beef and the au jus to cool completely. Then, transfer each into its own freezer-safe Ziploc bag, pressing out as much air as possible before sealing. Stored this way, both the beef and the au jus will remain fresh in your freezer for 4-5 months.
While you can freeze cheese and buns, I honestly recommend purchasing fresh cheese and rolls when you plan to use your frozen beef and au jus. This approach ensures your reheated sandwiches will taste significantly fresher and have the best texture.
When you’re ready to enjoy your frozen French Dip, thaw the beef and au jus in the refrigerator overnight. For individual servings, follow the reheating instructions provided in the storage section above. If you’re preparing for the whole family, warm the au jus in a pan on the stove over medium heat until it’s hot. Place all the thawed beef into an oven-safe dish, add a splash of the warmed au jus to keep it moist, cover the dish tightly with foil, and heat in a 250-degree Fahrenheit oven until the meat is hot through. The reheating time will vary depending on the amount of meat, so start checking after 15-20 minutes. If the meat appears dry, add a bit more water or au jus. Once everything is hot, follow the main recipe card for assembling your delicious, comforting French Dip sandwiches.
Frequently Asked Questions About French Dip
A French Dip sandwich is a classic American hot sandwich featuring thinly sliced, tender roast beef piled high on a crusty roll. The key characteristic that sets it apart is the “au jus” (meaning “with juice” in French), which is a rich, savory broth made from the beef’s cooking liquids. The sandwich is traditionally served with a small bowl of this au jus for dipping, allowing each bite to be soaked in flavorful juices, creating a truly unique and comforting experience. Often, it includes melted cheese and a zesty sauce like horseradish.
For the absolute best French Dip sandwiches, chuck roast is highly recommended. This cut is perfect for slow cooking because it contains a good amount of fat marbling that slowly renders during the cooking process. This rendering fat not only infuses the meat with incredible flavor but also contributes to its melt-in-your-mouth tenderness. The robust flavor of chuck roast also makes an excellent base for the rich au jus. While chuck roast is ideal, you can also experiment with other cuts like top round, eye of round, or even brisket. However, keep in mind that these cuts might require adjustments to cooking times and methods due to their different fat content and muscle structure. Always research specific cooking instructions if you choose an alternative cut.
When it comes to cheese for French Dip sandwiches, I am particularly fond of provolone. Its excellent meltability and mild, slightly tangy flavor perfectly complement the rich, savory beef and au jus. However, the “best” cheese is ultimately a matter of personal preference! I encourage you to choose your favorite cheese, as that will undoubtedly make your sandwich even more enjoyable. Other fantastic options that melt well and pair beautifully with beef include pepper jack for a little kick, sharp cheddar for a more robust flavor, creamy gouda, or classic mozzarella. The possibilities are truly endless, so feel free to get creative with your cheese choice!
More Beloved Beef Comfort Meals
Growing up, our family dinners often revolved around meat and potatoes, with a generous emphasis on the potatoes! While my palate has certainly expanded over the years, there’s still something incredibly comforting and satisfying about a hearty beef stew or a perfectly roasted beef dish, especially when the weather turns cool. These meals have a way of warming you from the inside out and bringing everyone together around the table. Here are some of my all-time favorite beef comfort meals that I know you’ll love:
Beef Recipes
Classic Pot Roast in Crock Pot
Beef Recipes
Hearty Leftover Roast Beef, Carrot, and Creamy Potato Pie
Recipes for Dinner
Authentic Beef Bourguignon Recipe
Recipes for Dinner
Hearty Shepherd’s Pie Recipe with Savory Cheese Topping
Slow Cooker French Dip Sandwiches
Equipment
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12″ skillet
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Slow Cooker 6 quart or larger
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whisk
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fat separator
Ingredients
For the meat and au jus
- 1 tablespoon vegetable oil, or any neutral oil with high smoke point
- 3 to 4 pound chuck roast*
- 1 and 1/2 teaspoons kosher salt, use 1 teaspoon if you have table salt
- 1 teaspoon black pepper
- 2 and 1/2 cups water
- 1/4 cup sherry wine
- 1 tablespoon Better Than Bouillon Beef Base
- 1 bay leaf
- 2 (1 oz) packets dry onion soup mix
- 1/2 teaspoon dried thyme, or 1 sprig fresh thyme
- 1/2 teaspoon dried rosemary, or 1 sprig fresh rosemary
For the sandwiches
- 6 to 8 crusty rolls, something that crisps up well, like ciabatta, good quality sub rolls, etc
- 1/2 cup butter, softened (optional)
- 1/2 teaspoon garlic powder, (optional)
- 16 ounces provolone cheese, sliced (or monterey jack or mozzarella)
- 1 batch Horseradish Sauce
Instructions
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Heat a wide, heavy-bottomed skillet over medium-high heat. While it preheats, pat your chuck roast thoroughly dry with paper towels to encourage a good sear. Sprinkle 1 1/2 teaspoons of kosher salt evenly over all sides of the roast. If using finer table salt, reduce the amount to 1 teaspoon.
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Once the pan is hot and shimmering, add 1 tablespoon of vegetable oil and swirl to coat the bottom. The oil should heat quickly if your pan is at the right temperature.
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Carefully place the seasoned roast into the hot pan. Allow it to sear undisturbed for 1-2 minutes. Use tongs to check for a deep golden-brown crust, then flip and sear all remaining sides of the roast. This crucial step should take no more than 5-6 minutes total to achieve maximum flavor from the Maillard reaction.
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Transfer the seared roast to your slow cooker (ensure it’s 6 quarts or larger). Sprinkle 1 teaspoon of black pepper over all sides of the roast.
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Return the hot searing pan to the stove over medium heat. Add 2 1/2 cups of water, 1/4 cup of sherry wine, and 1 tablespoon of Better Than Bouillon Beef Base. Stir, making sure to scrape up any browned bits from the bottom of the pan, until the beef base is fully dissolved. Pour this rich liquid into the slow cooker around the roast.
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Add the bay leaf to the slow cooker for additional aromatic depth.
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Sprinkle 2 packets of dry onion soup mix directly over the roast, not into the broth. Use your hand to gently rub the dry powder into the exposed surfaces of the meat. Some of it may fall into the liquid, which is perfectly fine and will contribute to the au jus flavor.
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Evenly sprinkle the roast with 1/2 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary. If you have fresh herbs, you can simply add a couple of sprigs of each directly into the pot.
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Cover the slow cooker with its lid and set it to low heat. Cook for 8-10 hours. This long, slow cooking time is essential for achieving optimal tenderness.
(If you’re slightly short on time, you can set the slow cooker to “high” for the first hour to bring it to temperature quicker, then reduce it to low for the remainder of the cooking time. However, I strongly advise against cooking this roast on high heat for the entire 4-5 hours, as it will result in cooked but tough meat, sacrificing that desired melt-in-your-mouth texture.)
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Once the meat is undeniably fork-tender throughout, carefully lift the roast out of the slow cooker and transfer it to a cutting board with a juice groove. Allow it to rest for a couple of minutes to redistribute its juices.
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Using a sharp chef’s knife, slice the meat against the grain. While the roast will be incredibly tender and may want to shred, aim for slices as they create a more substantial and tender bite in a sandwich compared to finely shredded strands. Keep the sliced meat warm.
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While the meat and broth remain warm, prepare your rolls for the sandwiches. Turn on your oven’s broiler and adjust the oven rack to the highest position, directly beneath the broiler element.
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If your crusty rolls are not pre-sliced, use a serrated knife to carefully slice them open lengthwise. Arrange the open rolls, cut-side up, on a large baking sheet.
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Optional (but highly recommended for maximum flavor!): In a small bowl, combine 1/2 cup of softened butter with 1/2 teaspoon of garlic powder and stir thoroughly. Generously spread this garlic butter mixture all over the cut sides of your rolls. This step adds incredible flavor and texture, but feel free to skip it if you’re in a rush or watching calories.
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Place the baking sheet with the sliced buns into the oven under the broiler. Broil for 2-3 minutes, just until the edges are lightly crisped and golden brown. **SET A TIMER and do not leave the kitchen!** Broilers work very quickly, and buns can burn in an instant. Remove them as soon as they reach a perfect golden hue.
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Pull the pan out, flip the rolls over to toast the other side, and return the pan to the oven. Broil for another 2-4 minutes. I love a good crispy exterior on my rolls for dipping, but continue to watch them like a hawk to prevent burning.
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Remove the pan from the oven, flip the buns back to cut-side up. Layer slices of provolone cheese generously over the inside of both halves of all the rolls. Place the pan back under the broiler for just 1-2 more minutes, until the cheese is perfectly melted and gooey.
(Alternatively, you can add a layer of cheese, then the beef, then another layer of cheese, and then broil for the final melty goodness.)
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To assemble your ultimate French Dip, generously slather one side of your cheesy bun with homemade Horseradish Sauce. Pile a few tender slices of beef directly on top of the melted cheese and sauce. Close the sandwich to create a perfect stack.
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Ladle the hot, savory au jus from the crock pot into small individual bowls.* Serve immediately. Take the hugest bite, dip it into the rich broth, and transport yourself to French Dip Heaven!
Notes
*If you don’t have enough broth: Or if you simply prefer a more generous amount of au jus, pour the existing broth into a medium pot. Add one cup of water and a heaping teaspoon of Better Than Bouillon beef base. Bring the mixture to a boil over medium-high heat, whisking continuously to ensure the bouillon is completely dissolved and the flavors are well combined.
Au jus: If you notice an oily layer of fat on top of your broth in the crock pot, you might want to skim some of it off before serving for a cleaner taste. To do this, carefully pour all the broth from the crock pot into a fat separator. This tool allows you to easily pour off the savory broth from the bottom, leaving the excess fat behind. You should end up with approximately 3 cups of broth (excluding any fat). Pour the separated broth into a small pot or large bowl for serving, discarding the skimmed fat. (Sometimes I skip this step when in a rush, and it’s still delicious!)
Instant Pot Instructions:
Set your Instant Pot to the sauté function on its highest heat setting. Prepare the chuck roast for searing exactly as described in the original slow cooker instructions. Once the pot is hot, add the oil and sear the roast on all sides until it’s deeply browned, working in batches if necessary to avoid crowding.
Turn off the Instant Pot and carefully remove the seared roast, placing it on a plate. Into the pot, add only 1 3/4 cups of water and 1/4 cup of sherry wine (the Instant Pot has less evaporation than a slow cooker, so less liquid is needed). Stir in the beef base until completely dissolved. Add the bay leaf.
Return the roast to the Instant Pot. Sprinkle with thyme, rosemary, and the 2 packets of onion soup mix. Depending on your Instant Pot’s size, the liquid may cover the roast, which is fine. Secure the lid, ensure the valve is set to sealing, and cook on Manual (or Pressure Cook) for 120 minutes. Once the cooking cycle is complete, allow for a natural pressure release, which typically takes about 20 minutes. After the pressure has fully released, follow the remaining instructions for slicing the beef and preparing the rolls.
How to freeze:
Once the cooked meat and au jus have cooled completely, transfer each into separate freezer-safe Ziploc bags. Press out as much air as possible before sealing to prevent freezer burn. Both components can be stored in the freezer for 4-5 months. While cheese and buns can technically be frozen, for the best quality and freshest tasting sandwiches, I highly recommend purchasing fresh cheese and buns when you plan to use your frozen beef and au jus.
To use frozen components, thaw the meat and au jus overnight in the refrigerator. To reheat for serving, warm the au jus in a pan on the stove over medium heat until it’s hot. Place all the thawed beef into an oven-safe dish, add a splash of the warm au jus, cover tightly with foil, and heat in a 250-degree Fahrenheit oven until heated through. The reheating time will vary based on the quantity of meat; start checking after 15-20 minutes. If the meat appears dry, add a bit more water or au jus. Follow the recipe card’s instructions for assembling your sandwiches.
Nutrition
A Look Back: This Recipe in 2012
This Slow Cooker French Dip Sandwiches recipe has truly stood the test of time, remaining a cherished classic in our family since I first shared it back in 2012. We continue to make it regularly, a testament to its comforting appeal and delicious results. Here’s a nostalgic peek at one of the original photos from when it was first posted, taken on our tiny apartment balcony with the trees peeking in the background.
And here are some of my reflections from that time, back when my daughter Charlotte was just a baby:
“Today, I found myself humming along to ‘The High Road’ by Broken Bells. A few weeks ago, during church, Eric handed his phone to baby Charlotte to keep her entertained and quiet. Somehow, with the incredible dexterity only a baby possesses, she managed to open iTunes and blast this song (very loudly, I might add) for at least five seconds. And of course, it was during the sacrament – that sacred, quiet moment where we strive for absolute stillness. Five seconds of that chorus felt like an eternity! But I must admit, it’s a fabulous song, and she certainly has excellent taste in music.”