BEST French Dip Recipe (Slow Cooker or Instant Pot)
This post may contain affiliate links. Please read our disclosure policy.
Juicy and tender beef, pressure cooked to perfection and piled high on a toasted bun with melty provolone cheese for the BEST Instant Pot French Dip Sandwiches recipe.
For more delicious, quick, filling Instant Pot meals, try these recipes this week: Instant Pot Chicken and Gravy, Instant Pot Honey Teriyaki Chicken, and Instant Pot Shredded Chicken Tacos.
Why This Recipe Works
Quick & Easy – This french dip recipe may seem like it would take you a lot of time, but it doesn’t at all. No matter which method you choose, once you get the meat cooked, it’s just a matter of assembling them together, popping in the oven quickly to melt the cheese, then serving with that oh-so-important au jus!
Two Ways to Make It – Whether you can have it cook this recipe for french dip sandwiches in the crockpot all day or choose a faster route in the instant pot, both turn out delicious!
Ingredients
Chuck roast: If you don’t have a chunk roast, a rump roast would work too.
Low sodium soy sauce: I use low sodium soy sauce because I think it’s plenty salty, plus there will also be salt in the cheese as well as the au jus.
Dried Italian seasoning: Don’t have dried Italians seasoning? Make your own by combining 1/4 teaspoon each dried thyme, parsley, oregano, and basil.
Provolone: In my opinion provolone goes great with these easy Instant Pot french dips.
Brioche buns: I love these sandwiches on brioche buns, but you can also use a hoagie roll or something similar.
Pre-made au jus: You can make au jus sauce from scratch, but I personally like to save the time and use the concentrate found at most grocery stores. Simple follow the directions on the bottle (1 part concentrate to 1 part water) and simmer on the stove for about 10 minutes while the sandwiches are baking.
How to Make It
Slow Cooker Instructions
- Season and sear: After seasoning the roast all over with salt and pepper, sear in a large skillet with some olive oil to add a little crust to the outside of your chuck roast (optional step).
- Add ingredients for the slow cooker french dip: Add the roast (seared or not), beef broth, soy sauce, worcestershire sauce, onions, garlic powder, onion powder, and dried herbs to the slow cooker.
- Cook the chicken: Add the lid to the slow cooker and set to cook on high for 4 hours or low for 7-8 hours.
Instant Pot Instructions
- Saute and season: Turn the pressure cooker to Saute and drizzle with oil, rubbing the oil all over the roast, then season with salt and pepper.
- Sear: Lower the beef into the pot with tongs, and sear the meat on both sides until browned all over.
- Add the rest of the ingredients: On top of the beef, add the broth, soy sauce, worcestershire sauce, onions, garlic powder, onion powder, and herbs.
- Lock and cook: Lock the instant pot lid and turn the valve to Sealed. Set the pot to cook on manual for 60 minutes. Let the Instant Pot depressurize naturally for 15 minutes, then vent the pot and remove the lid when the float drops.
Assemble the Beef Dip with Au Jus
- Preheat the oven: As you’re nearing the end of either the slow cooker or Instant Pot method, preheat the oven to 375 degrees.
- Transfer and cut: Put the meat on a cutting board and slice it against the grain or shred.
- Pour the juice: Pour the juice from the pot over the cut or shredded meat to keep it moist.
- Melt the cheese: Put the bottom half of the buns on a baking sheet, top with a slice of cheese, then the meat, then another slice of cheese, and the top of the bun.
- Make the butter glaze: Stir together the butter, mustard, and garlic powder together then brush over the tops of the buns.
- Bake: Cover the beef dip with au jus loosely with foil and bake for about 10 minutes or till the cheese has melted. Take the foil off and finish baking for another 3-5 minutes.
- Make the au jus: Make the au jus according to package directions and enjoy!
Expert Tips & Tricks
To cook from frozen: Skip the searing of the meat and cook the roast for double the amount of time.
Slicing across the grain: To be more true to a traditional french dip, you should slice across the grain rather than shred.
FAQ
Much like the Buffalo chicken wing, a couple of different restaurateurs claim to have created the French Dip Sandwich recipe. Except instead of being from Buffalo, these restaurant owners were both in L.A. at the time of its supposed creation.
The story goes that either Philippe’s The Original or Cole’s Pacific Electric Buffet restaurants were the first to serve the French Dip. Either it was created by Philippe accidentally dropping a roast beef sandwich into a pan of juices and serving it like that anyway or by a chef at Cole’s who designed the sandwich to be purposefully soft to aid a patron who had just had dental work and wanted to be able to eat it.
Why is it called specifically “French”? There’s no clear answer on that either, except if it was created by Philippe, then he had French heritage, or because it was served on a French roll. Who knows! I’m just glad it exists!
As you can probably guess, “Au Jus” is a French term that means “with juice” or “containing juice.” Typically, you’ll find Au Jus accompanying a meat dish because the sauce is made from the meat drippings created by the meat cooking.
In French cooking, Au Jus is used to enhance the flavor of the dish, while in American cooking, it’s used more as a dip or side sauce.
As if the origins of the French Dip Sandwich weren’t confusing enough, now we also have the Italian beef sandwich to contend with. Are they the same thing? I mean, France and Italy are pretty close together on a map, maybe someone just took one recipe and swapped out the nationality? Could be, but there are slight differences between the two sandwiches.
A French Dip, as the name suggests, is a beef sandwich with melted provolone that is dipped into an Au Jus sauce.
Italian beef is a sandwich that is made using roast beef that is cooked, sliced, and then poached in its own gravy for a second cooking. It’s also topped with cooked bell peppers or Giardiniera. The Italian beef sandwich was created in Chicago by Italian-American immigrants.
This Instant Pot French Dip recipe can cure what ails you sure, but you know what’s even better than eating this sandwich by itself? Eating it alongside other awesome sides, like:
– While we’re debating the merits of French vs. Italian sandwiches, why not add in this yummy Italian Orzo Salad to your dinner spread?
– A Creamy Italian Spaghetti Pasta Salad also does the trick if you’re not feeling orzo or only have spaghetti on hand.
– Or, you could keep with a French-only theme and serve up these French Onion Potatoes on the side or start the meal off with some Slow Cooker French Onion Soup.
– Roasted Sweet Potatoes aren’t French (or Italian) but they sure do hit the spot served alongside French Dip sliders.
– Want to eat more veggies? Try these Sauteed Brussels Sprouts, Roasted Butternut Squash, or Roasted Cauliflower Soup on the side.
More Recipes to Try
- Looking for a comforting, melt‑in‑your‑mouth dinner idea? Dive into this Instant Pot Pot Roast with Mashed Potatoes and Gravy and discover how easy it can be to serve up tender roast, creamy spuds, and rich gravy, all in one pot.
- Ready for an easy, flavor-packed lunch or even dinner? Check out my Slow Cooker Chicken Caesar Sandwiches and see how simple it is to get juicy chicken, crisp greens, and tangy Caesar all piled into one sandwich!
- Craving something sweet, savory, and utterly irresistible? Try my Café Rio Sweet Pork Copycat to recreate that mouthwatering flavor right at home.
- Dreaming of ooey-gooey cheese melded between savory, thinly sliced steak and peppers? Then head on over to my Classic Philly Cheesesteaks recipe and master this timeless sandwich in your own kitchen.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
BEST French Dip Recipe (Slow Cooker or Instant Pot)
Ingredients
For the Beef
- 2 ½ – 3 pound chuck roast
- 3 tablespoons oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups beef broth
- ¼ cup low sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 1 white or yellow onion, sliced
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herb seasoning blend , or Herbs de Provence
For the Sandwiches
- 24 slices of provolone cheese, see note
- 12 brioche buns, see note
- 4 tablespoons butter, melted
- 3 teaspoons dijon mustard
- ½ teaspoon garlic powder
- 1 teaspoon sesame seeds, optional
- prepared au jus sauce, see note
Instructions
Slow Cooker Directions
- Season the roast all over with salt and pepper.
- Drizzle a large skillet with oil (I love using a cast iron skillet for browning the meat but you can definitely use a nonstick if you prefer) and bring to medium heat on the stovetop. Brown the roast on all sides (about 10 minutes total, 2-3 minutes on each side), then transfer to a greased slow cooker pot.
- Add beef broth, soy sauce, worcestershire sauce, onions, garlic powder, onion powder, and dried herbs.
- Cover and cook on high for 4 hours or on low for 7-8 hours. During the last 30 minutes or so, preheat oven to 375 degrees.
Instant Pot Directions
- Set pressure cooker to SAUTE and drizzle with 1 tablespoon oil. Rub 1 tablespoon of oil all over the beef, then season with salt and pepper.
- Use tongs to arrange the beef in the pot. Sear for about 2 minutes, then turn and continue to sear on all sides until browned all over.
- Add beef broth, soy sauce, worcestershire sauce, onions, garlic powder, onion powder, and dried herbs.
- Place lid on the pot and slide into the locked position. Turn vent valve to SEALED position. Set pot to MANUAL or PRESSURE COOK for 60 minutes. (see note if using a frozen roast)
- Once cook time is up, do nothing while the pot naturally depressurizes for 15 minutes. Mean while preheat oven to 375 degrees. Turn knob to VENTING position and remove lid once float valve drops.
Assembling the Sandwiches
- Transfer meat to a large cutting board. Slice against the grain, or shred with two forks into chunks (don't shred it too finely, see note). Pour 1 cup of the juices from the pot over the beef to keep it really moist.
- Line a baking sheet with the bottom half of the buns. Top each with a slice of cheese. Divide the meat between the buns. Top with another slice of cheese and the top of the bun.
- In a small bowl stir together butter, dijon mustard, and garlic powder. Brush over the tops of the buns. Sprinkle with sesame seeds if desired.
- Cover loosely with foil and bake for 10 minutes until cheese is completely melted. Remove foil and bake another 3-5 minutes until buns are lightly toasted. While sandwiches are baking, prepare au jus sauce. Serve with au jus sauce for dipping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made in a Dutch oven? If so what temp and for how long?
Probably the best recipe I’ve used for beef on a bun! Absolutely delicious!