This post may contain affiliate links. Please see my full Disclosure Policy for details.
Tender, flavorful beef topped with provolone cheese makes a delicious French Dip sandwich that’s perfect for dipping in au jus! Make it in the slow cooker or pressure cooker for a quick dinner.
Even though most people think of their slow cooker as a winter appliance for heavy comfort foods, I probably get the most use of mine in the summer months. Now I use my Crockpot Express (pressure cooker) just as much.
During these hot summer months, avoiding the oven for dinner is a must! When I saw these crockpot beef sandwiches by Dana from This Silly Girl’s Life, I knew they would convert perfectly to Crockpot Express French Dip Sandwiches.
Ingredients
- beef roast-chuck roast is best because it’s marbled with fat and slow cooks or pressure cooks so beautifully. However, I have used a brisket instead because that’s what was on sale. I prefer slow cooking for cheaper cuts of meat and pressure cooking for the better cuts.
- onion powder
- garlic powder
- steak seasoning
- oregano
- garlic cloves, whole
- bay leaves
- beef broth
- water
- sliced cheese-I like a melty Provolone or Colby Jack
- French bread, garlic bread or sliced sourdough
Instructions
Cut the roast into smaller chunks. This helps shorten cook time and the meat cooks evenly. Rub the meat with the oregano, onion powder, garlic powder, steak seasoning.
Place into Crockpot Express (or any other brand of pressure cooker) and add the bay leaves and garlic cloves. Add the stock and just enough water to cover the meat.
This was about 1 cup of water for me-it will depend on how many pounds of meat you’re cooking and how large the pot is.
After cooking, remove the meat from the pot and shred it with a fork. It should be quite tender and easy to shred. Make sure you take out the bay leaf and then smash the garlic in the pot.
Pour some of the liquid from the pot into the bowl with the meat to keep it warm and moist until serving. Strain the rest of the cooking liquids through a fine mesh strainer to use as “au jus” for dipping.
Finally, prep the bread. I use a large French loaf (actually two for our family.) Cut the loaf in half, butter it and add garlic powder if you’d like.
Toast the bread under the broiler to melt the butter and get a nice crispy bite to the bread. I’ll usually broil it for a few minutes, add the cheese slices and then put them back in to melt.
Fill with that delicious shredded beef that’s in the pot and serve with extra “jus” for dipping!
Can I slow cook the beef instead?
Definitely! If you don’t have a pressure cooker, or just prefer to slow cook, follow the same exact recipe. You can leave the roast whole, if you prefer. Cook on low for 8 hours.
What can I serve with a French Dip made in the Crockpot Express?
- Baked Carrot and Potato Fries
- Creamy Cucumber Salad
- Spinach Strawberry Salad
- Crockpot Express Potato Salad
Crockpot Express French Dip Sandwich
Ingredients
- 2 1/2 lbs beef roast chuck or brisket
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp steak seasoning
- 2 tsp oregano
- 3 whole garlic cloves
- 2 bay leaves
- 32 oz beef broth
- water as needed to cover meat completely (about 1 cup)
- 6 slices provolone cheese
- 1 loaf French bread garlic bread or sourdough
Instructions
- 2 1/2 lbs beef roast, 1 Tbsp onion powder, 1 Tbsp garlic powder, 1 Tbsp steak seasoning, 2 tsp oregano, 3 whole garlic cloves, 2 bay leavesCut roast into large chunks and rub with the onion powder, garlic powder, steak seasoning and oregano. Place into pot and add the garlic and bay leaves.
- 32 oz beef broth, waterAdd the beef broth and just enough water to cover the meat.
- Close and lock the lid, turning the steam release valve to closed. Press Meat/Stew and adjust the time up to 60 minutes (high pressure.) When cooking time is up, allow 10-15 minutes of natural pressure release. Open the steam release valve to release any remaining steam.
- After cooking, remove the meat from the pot and shred it with a fork. It should be quite tender and easy to shred. Make sure you take out the bay leaf and then smash the garlic in the pot.
- Pour some of the liquid from the pot into the bowl with the meat to keep it warm and moist until serving. Strain the rest of the cooking liquids through a fine mesh strainer to use as "au jus" for dipping.
- 6 slices provolone cheese, 1 loaf French breadButter and toast the bread under the broiler. Slice bread into equal pieces and pile on the meat, adding a slice of provolone cheese. Serve with the remaining jus for dipping.
Notes
Nutrition
Posted in 2013, updated 2024
- Chocolate Orange Cookies - November 2, 2024
- Nutella Banana Bread - October 14, 2024
- Bacon Onion Dip - September 13, 2024
brent says
My question is simply can this be adapted for the CPE slowcooker? I’m without my old Rival these days…I cook overnight chicken stock in there with no stirring and it’s so good.
So would I need to babysit the CPE? A long time ago you told me it cooked faster than a slow cooker and you had to stir a lot. Is your opinion still the same? I’d prefer the low setting.
I have a 2.5lb tough London Broil roast I want to make sandwiches out of and I value whatever you had to say about duplicating this recipe in the CPE slow cook mode.
Truth be told I’m inclined to pressure cook it 1 minute on Bean setting for a head start then pressure release then slow cook and forget it.
Thank you!
Nicole Burkholder says
I’ve never said the CPE cooks faster than a slow cooker-it’s much SLOWER because the heat is lower (unless you mean pressure cooking, and then yes, that’s faster.) 🙂 Yes, you can totally make this on the slow cook setting in the CPE. Just plan on cooking it on HIGH for 8 hours, rather than Low. There’s no need to babysit anything. It works just like a regular slow cooker. Just a bit longer because it’s not very hot. You can shortcut it a bit by pressure cooking it first. But DON’T do a quick pressure release. Let the pressure release naturally and then switch it over to slow cooking if you want to keep it going.
brent says
omg I had it backwards, sorry! thanks for the fast response, Nicole.Stock is more forgiving with the fast release! Thanks for the tip there. I’m ready to make it, thank you so much, Got slider rolls and provolone in the fridge. I appreciate your help.
Emily says
yum! i think my boys would love this!! pinned and stumbled!
Cathy says
Found you through Frugal Fooddie Mama Marvelous Monday. =)
I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! It’s at A Peek into my Paradise on blogspot.
I would be honored if you join us and follow to stay connected Have a wonderful week!
Hugs, Cathy
Jenifer @ Not Quite Mom of the Year says
I love Beef Dip sandwiches (that’s what we call them in Michigan!) I saw you posted this on Marvelous Mondays and I came to take a look. Now I’m hungry for Beef Dip! Thanks for sharing your recipe.
Nicole Burkholder says
I call them French Beef Dip Sandwiches, but it was getting a little wordy 🙂 Thanks for stopping by- heading over to check out your site now!