French Dip Sandwiches

French Dip Sandwiches

Giselle 0

"Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter nights! C'est si bon!"

Ingredients 12 h 10 m {{adjustedServings}} servings 372 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1173 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
  2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
  3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
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Reviews 620

  1. 827 Ratings


OMYGOSH! I stuffed a tri-tip roast into the crockpot in the morning, went shopping, and came home to a wonderful aroma wafting through my house! Not only is this an easy dish, it has an outstanding flavor. The meat was done to perfection after eight hours and the au jus was to die for. I served on french rolls from this site.Since other reviewers had indicated it was a bit salty, I used half the Lite Sodium Soy Sauce and half the bouillon called for.I'm glad I did! It was wonderful! Thanks Gisele. This is a definite keeper in this house!


I've tried recipes similar to this and all are very is not necessarily better than another, each is good in its own way, with its own blend of flavors. This recipe differs from others with the herbs and soy sauce which give the meat and au jus a nice, beefy flavor just subtlely enhanced by the herbs. For those who question soy sauce as an ingredient, it is one of many secrets of great chefs, who occasionally use it in beef gravies, sauces, and reductions for flavor and color. I used fresh herbs rather than dried since I have a kitchen herb garden, and fresh, minced garlic for the garlic powder. Other than these minor modifications I made the recipe just as written, and it was perfect...not too salty at all, as others have thought. Perhaps they didn't use enough water? Great take on the classic French Dip, Giselle. Thanks for sharing your recipe!


Absolutely wonderful! I have made this many, many times and my guests always rave about it. I use sodium reduced soy sauce based upon previous reviews. I serve it using two 6-packs of hoagies and cut each sandwich in half to make 24 mini-sandwiches. On each mini-sandwich I layer the meat and then top with a slice of provalone. Thanks for the great recipe!