Slow Cooker French Dip Sandwiches

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Now that it is officially Fall, that means it’s slow cooker season! I rarely use my crock pot in the spring and summer, but once the weather turns cool, the crockpot comes out. My favorite use for it is to make soups and chilis, but I’m beginning to branch into other recipe genres, like this French Dip Sandwich!

This is super simple to make. The slow cooker does most of the work cooking the meat, and then all that’s left is to assemble the sandwich and bake it a bit to melt the cheese. Oh how I loved melty cheese! When I first put the meat on the bread, I thought, “Wow this bread is way too thick…the ratio of meat to bread is all wrong!”. However, once I dipped my sandwich in the broth, that bread just soaked the juice right up and gave it a delicious flavor. So in the end I was glad for “too much bread” because it was the perfect sponge.

The hubby LOVED this dish and asked why I don’t make French Dip sandwiches all the time! I also loved that it’s a low cal recipe, with only 440 calories per serving (and one serving was really filling). I got the recipe from my eMeals Low Calorie Meal Plan. If Low Cal isn’t your style, they have lots of other great menus like paleo, 30-minute meals, kid-friendly meals, low-carb, etc. Find one that your family will love and it will save you time and money.

Slow Cooker French Dip Sandwiches

Yields: 6 servings

Calories per serving: 440

Slow Cooker French Dip Sandwiches


  • 1 (14.5-oz) can low-sodium beef broth
  • 1 (1-oz) envelope dried onion soup mix
  • 11⁄2 lb boneless chuck roast, well trimmed
  • 1 (12-oz) loaf French bread
  • 11⁄2 cups shredded part-skim mozzarella cheese (or 4-5 slices)


  1. Combine broth and soup mix in a 4 or 5 quart slow cooker. Add roast. Cover and cook on LOW 7 to 8 hours or until roast is very tender.
  2. Remove roast from slow cooker, reserving broth. Shred roast with 2 forks.
  3. Preheat oven to 350°F. Slice bread loaf lengthwise, cutting to but not through the other side. Stuff bread with meat and cheese, and wrap entire loaf in aluminum foil.
  4. Bake 10 minutes or until hot and cheese melts.
  5. Cut loaf into 6 servings. Serve sandwiches with reserved broth for dipping.



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