This french dip sandwich recipe is our absolute favorite! Just the smell alone is amazing, but it’s also awesome because it’s made in the slow cooker.
Seriously? Had I really forgotten all about French Dip Sandwiches? I’m not even exaggerating. French Dip sandwiches are something that I haven’t had a lot of, but the few I’ve had were always made with sliced roast beef or deli slices. Not my style. This time I kicked things up a notch with a slow cooker french dip sandwich recipe.
I think that’s probably why I never thought french dip sandwiches were worth remembering.This french dip sandwich though, it’s killer! It kind of reminds me of our famous pot roast sandwich, but man that au jus is seriously wonderful.
A while back I said I needed to use some beef broth and posted about what to make on facebook. Lisa, from Gourmified suggested french dips! Aha! Genius. I was hooked on the idea, but I knew I wanted to make fresh bread and I wanted it to be good, tender, moist roast beef and nothing from the deli. I set out to make it and let me tell you, DELICIOUS!
The pot roast just falls apart in the slow cooker and it makes the most amazing au jus for dipping. The secret to a tender, juicy pot roast is to let it cook low and slow. You can actually use your instant pot to really speed things up, so I’ll add notes in for that as well.
But the real winner isn’t just the meat, it’s the combination of the meat, the HOMEMADE HOAGIES, yes homemade, and the au jus for dipping so don’t try to cut any corners. We added a little cheese to this version because why not?!
French Dip Sandwich
French Dip Sandwiches
- 1 3 lb Tri Tip
- 1/2 cup soy sauce
- 1 can Beef Broth
- 1 Bay leaf
- 1/2 Teaspoon Fresh Black Pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- [Easy Hoagie Rolls Recipe]
- Remove and discard the fat from the roast.
- Place the trimmed roast in a crockpot on low.
- In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder.
- Pour mixture over the roast.
- Cover, and cook on Low heat for 8 hours.
- Pull the meat out and shred it and then let it cook 1-2 hours more, or until meat is very tender.
- Remove meat from broth, reserving the broth.
- Distribute the meat on hoagies and top with swiss cheese.
- Place under a broiler until the cheese is melted and the bread is toasted.
- Use reserved broth for dipping!
- To Cook in an Instant Pot
- Place lid on Instant pot with steam valve closed.
- Switch Instant Pot setting to "manual" and set for 70 minutes on "high" pressure
- Once finished cooking, do a quick release.
- Remove from roast from instant pot, and proceed with the recipe.
Want to learn how to make the perfect hoagie rolls?! Check this post out!