This easy slow cooker French Dip sandwich is made with beef bottom round (rump roast) and homemade aus jus. It’s a super simple recipe to make for a family dinner or a party.
I was at a cozy Irish pub on a lazy Saturday afternoon (this was clearly pre-kids), taking in the dark wood, lively conversation, crowded booths, and Guinness signs.
I’d just been served a cold pint of ale, and needed something that would complement both the beer and the atmosphere. The French Dip sandwich with horseradish and aus jus called my name.
I still remember that first bite of the sandwich — the crusty bread submerged into the salty, beefy aus jus was flavor and texture heaven.
After I found myself craving that French dip, I started checking out some of the popular French dip recipes online. Many of them either called for store-bought flavoring packets or had a few too many steps and ingredients for my liking.
Since I couldn’t find exactly what I was looking for, I decided to create a recipe of my own.
The Key to a Great French Dip
The delicious aus jus flavor comes from the beef itself, so there is no need to get all crazy with a bunch of extra ingredients or seasoning packets.
In addition, you don’t need to sear the beef. Just add it to the slow cooker, pour in the broth and spices, and walk away.
This recipe is not only perfect for a busy weeknight, but also for feeding a crowd. It’s a great alternative to hotdogs and hamburgers when you’re looking for an easy meal for guests that doesn’t require a lot of work.
When you’re ready to eat, simply strain the aus jus, shred the beef, and give the bread a few minutes under the broiler (along with some cheese, if you like). In my opinion, horseradish is also a must, but I’ll leave that option up to you.
What Type of Meat to Use in a French Dip?
In my French Dip research, I came across a few different suggestions for what type of beef cut to use. I went with rump roast (sometimes called bottom round) because that’s what they had at my store. That cut of meat doesn’t exactly sound appetizing, but it was perfect for this recipe!
Best Bread for a French Dip
Like any good sandwich, the bread is going to be key. Look for a sub roll (or bollillo as they’re called here in Texas) with a crunchy exterior and a soft middle.
For best results, place the sliced roll under the broiler to add some crispiness.
Best Cheese for a French Dip
There are a variety of cheeses you can add to this sandwich, but my personal favorite is provolone. It melts nicely, but the mild flavor doesn’t interfere with the beefy taste of the sandwich and the au jus.
Simple Slow Cooker French Dip Sandwich
- slow cooker
- fat separator/gravy strainer
- 2.5 lb approximately beef bottom round or rump roast
- 2 c beef broth
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tbsp worcestershire sauce
- 1/4 tsp celery salt
- 2 tsp kosher salt
- sliced provolone cheese optional, for serving
- prepared horseradish optional, for serving
- Crusty rolls for serving
- Combine broth and seasonings in a slow cooker.
- Add roast and cook on high for approx 6 hours or until meat is easy to shred.
- Remove meat to a platter and shred, removing any fat. Return shredded meat to slow cooker and add salt to taste, along with a little bit of the liquid to keep the meat juicy.
- Pour the liquid from the slow cooker into a gravy strainer.
- Pour off fat from the liquid and divide remaining aus jus into serving bowls for dipping.
- To serve, slice rolls and top with meat and provolone cheese. Heat under the broiler until cheese is melted. Spread with horseradish (if desired) and serve with aus jus.