Slow Cooker French Dip Sandwich with Caramelized Onions

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Slow Cooker French Dip Sandwich with Caramelized Onions filled with beef, melted cheese and au jus (beef broth) for dipping. The perfect weekend crock pot recipe!

Slow Cooker French Dip Sandwich with Caramelized Onions filled with beef, melted cheese and au jus (beef broth) for dipping.

Slow Cooker French Dip Sandwich

Sometimes the only thing I want for dinner is a hot sandwich. This Crock Pot French Dip sandwich satisfies that craving and those caramelized onions at the end make it amazing!! And is there anything better than dipping a sandwich in that delicious au jus? I think not!

Crock Pot French Dip

These sandwiches make the perfect game day meal, start this early in the morning (or night). You’ll need 9 to 12 hours, depending on the size of your roast. Serve them as sliders by serving them on dinner rolls. The onions take about half an hour, you can prep them ahead so they will be ready when it’s time to eat.

This recipe is from my friend Lori’s cookbook The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day (affil link). This roast smells amazing simmering all day and the sandwiches are delicious,  My husband LOVED them!

I didn’t have to do much to her recipe to make it light, I just used whole grain bread (whole wheat baguette or whole grain rolls) and portion control and they were perfectly satisfying. I highly recommend making the onions and peppers, in my opinion they make the sandwich!

The recipes in her book are perfect for entertaining and she includes menu ideas from everything from football parties, romantic dinners for two, holiday parties, tailgating parties and more, or you can just serve them up any night of the week.

Because this can make several servings depending on the size of the roast you purchase, and the appetites of your guests the nutrition is based on one sandwich using a whole wheat baguette.

What To Serve with French Dips?

I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

Slow Cooker French Dip Sandwich with Caramelized Onions filled with beef, melted cheese and au jus (beef broth) for dipping–the perfect weekend crock pot recipe!Slow Cooker French Dip Sandwich with Caramelized Onions filled with beef, melted cheese and au jus (beef broth) for dipping–the perfect weekend crock pot recipe!Slow Cooker French Dip Sandwich with Caramelized OnionsSlow Cooker French Dip Sandwich with Caramelized Onions

More Sandwich Recipes:

Slow Cooker French Dip Sandwich with Caramelized Onions filled with beef, melted cheese and au jus (beef broth) for dipping.
Print WW Personal Points
4.85 from 20 votes
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Slow Cooker French Dip Sandwich

308 Cals 29 Protein 31 Carbs 9 Fats
Prep Time: 20 mins
Cook Time: 9 hrs
Total Time: 9 hrs 20 mins
Yield: 18 (Varies)
CUISINE: American
If this slow cooker french dip sandwich filled with beef, melted cheese, caramelized onions and a beef broth to dip in sounds appealing, you NEED to make these!


For The Beef:

  • 3 to 4 lb beef round roast, trimmed
  • 1 tbsp minced garlic, minced
  • 1 tbsp fresh rosemary, or 1 tsp dry
  • 1 tbsp fresh thyme, or 1 tsp dry
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 to 3 14.5 oz cans Swanson's low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 10 whole peppercorns
  • 1 bay leaf
  • 1/2 large onion, cut into chunks

For the Caramelized Onions (makes about 1 cup):

  • 1/2 tablespoon extra-virgin olive oil
  • 3 large onions, thinly sliced
  • 1/2 tsp Kosher salt

For the Peppers (makes about 2 cups):

  • 1 large red bell pepper, cored, seeded and sliced into strips
  • 1 large green bell pepper, cored, seeded and sliced into strips

For the Sandwich:

Sargento Reduced Fat Provolone or Mozzarella Slices
  • whole wheat baguettes or rolls, cut into 2 oz pieces


  • In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker. Pour the broth into the side of the roast then top with onions.
  • Add the Worcestershire sauce, peppercorns and bay leaf to the broth.
  • Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.
  • An hour before the meat is done, prepare the onions and peppers.
  • In a large nonstick skillet heat the oil over medium heat.
  • Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.
  • Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.
  • Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.
  • Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
  • Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.


Nutrition based on: 2 oz whole wheat baguette, 2 oz cooked beef round, 1/4 cup beef broth, 1 slice cheese, onions & peppers.


Serving: 1sandwich (see below), Calories: 308kcal, Carbohydrates: 31g, Protein: 29g, Fat: 9g, Saturated Fat: 3.5g, Cholesterol: 40mg, Sodium: 620mg, Fiber: 1g, Sugar: 1g
WW Points Plus: 8
Keywords: beef sandwich, crock pot french dip, french dip sandwich, french dip subs, Slow Cooker French Dip Sandwich

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  1. I had a small chuck roast. It was PERFECT. Don’t change anything except it does NOT take 30 minuets to caramelize onions like the recipe says. Gina needs to fix but I got a laugh every time I looked at it.

  2. Yum! I just made this for dinner for my family of 5. I have 3 boys and a hubby who all enjoyed. I did a 3 pound roast for 9 hours in the crock pot. Great flavor! 

  3. I’ve never made French Dip at home and had a beef round roast in the freezer, so I figured why not try! This recipe turned out perfect and the au jus dip was so flavorful. With having a little baby at home, it was so quick and easy to throw everything in the crockpot and end up with a delicious meal at the end of the day. 

  4. Please create a special diet list of recipes for low sodium.

  5. Hey there, great recipe my first time doing French dip in slow cooker. It’s is my favorite thing to get at my local diner so I thought why not. This recipe is pretty solid if you want the au jus to be a little more salty add a little more salt if not sure how much salt to be added can do it after draining the juice from crock pot. I stored in separate containers & kept some onions & fat juice on my meat so it wouldn’t dry out. I cooked 1.5 pound bottom roast for 8 hrs. 

  6. My English husband has never even heard of French Dip and neither had my son. We loved it! The addition of the peppers and onions was brilliant! Perfect after a long day of rugby!

  7. This is such a great recipe. My husband and I loved it; one of our favs.

  8. Made this tonight for dinner after it being on my “recipes to try” list forever. I have the Hamilton Beach Set and Forget Crock pot and this came out perfect at 11 hours on low. Very delicious! This will go in the dinner rotation 🙂

  9. would this be good on sourdough bread?

  10. Made this for dinner last night. It was amazing. My husband loved it and I know he will be asking for this regularly. The only change I made is I used unsalted beef stock, we watch our salt due to kidney issues. This is simple and delicious!!!

  11. Thoughts on using stew meat with this? Store was out of roasts.  

  12. Can I use a pork tenderloin for this.?

  13. Made this recipe on Sunday and it turned out great! After checking 4 different stores, the only roast I could find was a 5lb. flat iron roast. 😳I slow cooked for about 9 hours, and the meat just about fell apart to the touch. I didn’t even need forks to shred it, I just pushed it around with a pair of tongs for a few minutes and it shredded itself! It tasted delicious. The au jus didn’t come out as rich/flavorful as I expected, based on what I’ve had in restaurants. I wonder if using stock instead of broth would make a difference? Or maybe it was the cut of meat. Ended up adding a little bit of salt to the jus though which made it pretty tasty. I also recommend some horseradish cream as a condiment, although that makes it slightly less “skinny.” For a first attempt at French Dip, I’m pretty happy with how it turned out!

  14. I made this recipe during the quarantine period. It was so delicious and my house smelled amazing! We are a family of 4 and we used the leftovers for quesadillas and lunches. I did cook on high for less time. I plan to make again.

  15. Love this recipe! I made it in the instant pot and cooked it in high 55 minutes and it was so tender and perfect.

  16. My me and my husband love this recipe I was wondering if this could be done in the instant pot instead of the crock pot? If so how long do I cook it for and do I need to change anything in the recipe? 

  17. Made this last night and it was delicious! Very filling.

  18. What makes the blue plan higher in points for this recipe? I plugged the recipe into my app and it is the same for blue and green plan.. 10 points.

  19. Can’t wait to make this! Do we use eye of round, top round, or bottom round? Also, to what internal temperature do we cook it?

    • Answered my own question:
      Used a trimmed and tied bottom round and cooked it on low to an internal temperature of 180f. By the time it had finished resting, it had reached 185f. I think it could have gone up to 190f, but probably not any higher or it would have dried up.
      The roast was perfectly moist and flavorful. Cooked for about 6 hours. A slow cooker with a temperature probe is a must for me- no guesswork!
      Will definitely make again- next time I will not add salt to the onions, and might even use sweet onions instead of a yellow ones.

  20. Shouldn’t we brown the roast first?

  21. This was the first time I tried this recipe. Followed the instructions as written but didn’t use the peppers and next time I will caramelize more than 3 onions. This French dip is so good. Definitely will make this time and time again for visiting out of state company or a game. My very picky husband liked it a lot and the smell of it cooking in the crockpot was so good.   

  22. This was delicious! I halved the recipe and added a horseradish spread. The whole family loved it, that’s a rarity with my picky kiddo. Thank you!

  23. The recipe was easy. The end result was tasty but the meat is extremely dry. The au jus is a must.

  24. Meat was a bit dry. Used 4 lb. plus just under 32 oz. beef broth and cooked 9 hours. Only the top of the meat was not submersed by the broth. The meat was definitely done so maybe less time cooking? A little disappointed. Definitely needed the au jus!

    • I’ve dried out so many roasts over the years. Unless you have an enormous roast it only needs 3-5 hours depending on size. Don’t give up on this recipe. Try again for less time 😊

  25. How can you separate the fat if you don’t have a gravy separator?

  26. When you are cooking the onions, you state to add one tablespoon if the onions are dry. Tablespoon of what?

  27. I see a lot of questions but no answers. Would be nice if we could get those. Some of us have same questions.

  28. Same question as well.

  29. Looks amazing! How does one deal with leftover beef and broth? How long will it last in the refrigerator? Can it be shredded and then frozen? Thanks!

  30. Has anyone tried this with chicken? I know it defeats the purpose of a traditional beef dip, I’m just not a regular beef eater for health reasons (mine and the planet’s).

  31. ” Add 1 tbsp to the pan if it becomes too dry. ” One tablespoon of what? Water? Thanks.

  32. Any thoughts on doing this in the instant pot?

  33. My kids liked it! That makes it a winner for me😃

  34. Well anything with caramelized onions is the bomb right?  I had a small 1.35 lb round steak, cooked in crockpot about 8 hours on low.  The beef pulled apart easily but seemed dry so I wasn’t sure about this.  With the onions and the broth omg soooo good.  I didn’t do the peppers only because I didn’t feel like the extra step but I’m sure they would be good on the sandwich as well.  Added steamed broccoli on the side for a complete meal.  Thanks for sharing the recipe🙂

  35. How many servings is the recipe? I didn’t see that listed.

  36. What kind of gravy/fat separator do you use?


  37. I plan to make this recipe today for dinner. I have a tendency to over cook meats in the slow cooker, so I use a temperature probe. Does anyone know what the ideal temperature is so that the roast falls apart easily with a fork? Thank you!!

  38. Hi Gina! How long would I cook the meat in my pressure cooker?

    Thank you!

  39. Can this recipe be made in an instant pot?

  40. Can I cook on high for less time and get the same effect?

  41. What are the updates points with freestyle? 

  42. Awesome recipe. I will definitely be making this again. Thanks so much.

  43. Would you be able to calculate the Smart Points for this?

  44. Hi! I’d like to try this recipe and track the smart points. Do you know what the saturated fats are?


  45. how many points is just the meat? no bread.

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  47. Is it possible to do this in a Pressure Cooker? If so how long do you think it would take?

  48. SO SO good! I made this for my family and everyone loved it!  (Well, my almost 4yo only ate the meat but that’s still a win in my book) My step-dad said he recently had a French dip sandwich at a restaurant and that mine was better 🙂 Making this again for co-workers and friends on Halloween! This is my new go-to recipe!

  49.  Could I do this in my Instant Pot?
    How long do you think it would take and would you use the same amount of liquid?

  50. It looks delicious!!! I can’t wait to try it. Have you calculated this recipe using smart points? Thank you!

  51. How many smart points?

  52. Pingback: JULY BUCKET LIST | To Arizona......and beyond!

  53. Did you use a eye round ? It does not look like one in the pic.. 

  54. I made this for the 1st time this wknd, & it was fabulous! So easy & SOOO yummy! Our grocery store only had smaller roasts in the display so I got 2.7 lbs & after 8-1/2 hrs on low in the slow cooker it shredded perfectly! The rolls/buns were also slim pickins so I grabbed Ciabata rolls, & they were awesome! I like Swiss (& had some extra slices already) so I used that instead. These were a huge hit w/ everyone. Will def be adding to our regular rotation. Thanks so much for another great recipe.

  55. Could you tell me what the Smart Points value for this recipe would be? This looks amazing! I am making it this weekend.

  56. My beef came out super dry. Any ideas what may have caused this? I want to try again I love french dip!

  57. Oh no forgot to get this in crockpot on time. Do you think I could do 7 hours on high to get a 3.25 roast done?

  58. I made this tonight for dinner and it was FANTASTIC!!! The only change I made was I used one can of Campbells Condensed French Onion soup and then 2 cans of low sodium beef broth. It came out sooo good!! Thank you for such an easy recipe that tastes amazing 🙂 My kids and husband all loved it!

  59. I made this for lunch today. Full of flavor and my husband commented on how good it was TWICE! Can't wait to see what other recipes get that kind of response!

  60. Hey Gina – The spacing on your ingredients for this recipe are kind of jumbled. Or am I the only one who sees it? Excited to try this!

  61. Such a great recipe, had dinner for two, leftovers for two, and lunch for one!!

  62. I have been wanting to make these for a long time and we finally had them for dinner last night! Delicious and easy. The husband loved them. I didn't have dried (or fresh) rosemary so I subbed in dried oregano. The meat was so tender. The husband loved them! Much healthier than the versions he usually gets out.

  63. made this today and it was great! the meat was so tender.. we will have again for sure!

  64. We made this yesterday – it was amazing! Great recipe, thank you!

  65. I LOVE THIS RECIPE! It is so good!!!!!

  66. This is a fantastic recipe that my family adores! Thank you so much, once again, for a great recipe and nutritional information.

    The only thing – and maybe it's just the browser I'm using – but the ingredients in the beef section look like they run together with multiple ingredients on a line. The reason I noticed is that I've forgotten the beef broth EVERY time I make this. LOL! You'd think I'd remember after the first time but no. Must be a mental block. Just thought I'd point that out because I think it's an easy fix and might save someone else the last minute run to the store.

    Or maybe it's just me. ;o) Either way, thank you for your amazing and inspirational recipes!

    • Definitely not you. I ran into the same problem last night/this morning. I went grocery shopping for the week yesterday and last night, as I was getting into bed, I read over this recipe once to prepare myself for the prep work I'd have to do this morning before work. I was less than pleased when I realized I'd have to set my alarm for 5:30 so I could make it to the store and back in time to get everything ready before work. Grr!

      I had looked the recipe over Sunday morning when I was picking out our meals for the week but was only looking at the bulleted points on the recipe lists as I put my shopping list together.

      I love Skinny Taste recipes but I was not such a fan of a 5:30am grocery store trip for beef broth (not a staple item in my pantry, obviously.)

      • I don’t buy canned broth anymore. I use Better Than Bullion and make my own. It’s a paste and you add it to water. At Smart And Final they have it in several flavors. This way I never am out. It stores in fridge. 

  67. I made this last weekend. I cooked 1 3 1/3-lb roast for 8 1/2 hours on low in a 6 qt crockpot and the meat was extremely overdone. However, it smelled so good and we didn't want to waste the beef, so we tried it and it tasted great. The jus softened it up and the onions, peppers, cheese and a little bit of horseradish made it delish. I will try again and cut the cooking time back.

  68. Looks delicious! Can't wait to try it, but I don't want to buy a bay leaf for just 1 recipe, will it make a world of a difference if I just leave it out?

    • Bay leaves are really good to have on hand for soups, pasta sauces, stews, etc. You can get them dried, but the last time I bought them I got them fresh and just popped them in the freezer. I take one out every time I need one. They've kept wonderfully for months now.

  69. This was AMAZING. My partner declared it the best beef he had ever had—and he's quite picky! I felt like I was cheating on the diet in a big way; can't believe this was a WW meal. Thank you!

  70. This looks so fabulous. I'm planning to try it this week! Thanks!

  71. If you don't have a gravy separator then you can use a ladle to put some of the broth into a measuring cup, then pour it into another container using a strainer with very fine mesh. Or, cheesecloth stretched over the opening so that it strains out all the onion bits and fat globules!

  72. I don't have a gravy separator. Is that a really important step?

  73. Wow, another fantastic meal I can give you props for Gina, thanks so much for passing this idea along! I used mini-hoagie rolls and hollowed outv the middles for less points. Then, I toasted the bread I removed from the rolls so my guys could have more toasted bread to dip… they LOVED the broth it made!
    So far my family has loved everything I've made from your blog. Thanks for helping me stay on course, so far all the reduced fat recipes make me feel like I'm not actually on weight watchers, lol.

  74. this looks delish.. carnt wait to try it

  75. This was delicious!!! My husband and I both thank you and Recipe Girl. 🙂

  76. Made this tonight… Holy moly was this great. I was cooking for two so I used a much smaller piece of meat. My boyfriend and I didn't want dinner to be over. One of the best things I've cooked for us!

  77. What would be the temp/time/method change if I wanted to make this in the oven?

  78. Its quite unique huh but I love it. Thanks for sharing!!

  79. I made this for a super bowl party and everyone loved it! There weren't any leftovers!

  80. What a concept to do a roast in a slow cooker! Is it possible to get a medium rare roast from this method? Just shorten the cooking time? What do you think Gina…is this a new method for cooking roasts…I always have trouble in the oven…either too rare or too well done.

  81. Great recipe. Very easy. Family loved it.

  82. Hi! I've loved every recipe of yours! Do you do any Simply Filling recipes? When and where will your cookbook be available for purchase? Ty 🙂

  83. Best sandwhich I've ever made in my life. Seriously.

  84. Hi! Thanks for the recipe, I love it! Where did you get your small ribbed white bowls? I have large ones just like and it have been searching for ever for those smaller ones! Thank you!!! Big fan!

  85. I love using my slow cooker. Can't wait to try this recipe! Thanks 🙂
    And how many servings that this recipe make? I can't find this information

  86. There are two places in this recipe regarding the onions. First to put them over the roast. Then it says to prepare the onions and peppers. do you take the onions from the slow cooker? or use more onions. Confused!

    • Seriously? Gina very thoughtfully arranged the ingredients so that it's clear what goes where. The ingredients for the roast say 1/2 of a large onion. The ingredients for the caramelized onions say 3 large sliced onions. I fail to see where the confusion is coming from?

    • I too was confused about the onions being mentioned in a few locations. And while you cleared that up by explaining, there isn't a real need to get all "Seriously?!" about it. Clearly yes seriously, some of us had questions. 😛

  87. Thanks Gina. I made this yesterday and it turned out fabulous. I used a multi grain baguette and my husband and son gave it a thumbs up. Love Lori's recipes as well and am enjoying her cookbook.

  88. I made this recipe last night and it was fabulous. Another winner from Skinnytaste!

  89. A great success for the whole family! Husband had the full sandwich with the meat, veggies and cheese, I had meat and veggies, the kids had just meat on their sandwiches and uncooked peppers on the side.

  90. Sounds delicious! What would the points be without the wheat baguette included? Thank you!

  91. I made these for friends over for the Super Bowl yesterday day and everyone LOVED them. They were all eaten. Thank you, Gina!

  92. My first touch with caramelized onions was at a football game where they were putting it into hot dogs. And I love it ever since, never mind the time-consuming cooking, I want to make this right away!

  93. THANK YOU for a slow-cooker recipe that not only looks delicious, but requires more than 6-8 hours to cook! On a normal day I'm out of the house for 10 hours and hate having to ask my night-working husband to get out of bed and turn the Crock Pot on just a few hours after he gets home. This, however, is perfect. I can prep it the night before and stick it in the fridge, and I figure since it's going in cold it'll need the full 12 hours to cook. Absolutely perfect. I can't wait to make it.

  94. Made this for super bowl dinner and it's definitely been the highlight of the night so far! I'm having to make my stomach convince my mouth that it really doesn't need a second sandwich. Delicious!!!!

  95. Looks wonderful! I have a quick question…
    When cooking the onions, it says to add 1T. if the pan becomes too dry. 1T. of what? Maybe I'm reading it wrong.

  96. This is our Superbowl dinner tonight 🙂

  97. I may have missed it (sorry!) but what is the recipe for the au jus? Thanks!

  98. I hope somebody see this before tomorrow when I make this. My store was out of round roast. Sirloin roasts were on sale and my butcher gave me an end-of-the-day discount so I have a a gorgeous 3-lb sirloin roast. I know it's a higher quality cut of meat so I assume it doesn't need to be cooked as long. How long do you think would be good for it without drying it out?

  99. I'd also like to know if you can shorten the cook time by using high…

  100. Made this today and it was DELICIOUS! Hubby and all 3 kids loved it (very rare occurrence). I used a 3.5 lb top round roast with dried herbs. It took 3 cans broth + 1/4 cup of water to cover the roast. I cooked it on high for 1 hour then low for 8 — I would say it was a bit overdone, but no one cared. Didn't have peppers but the carmelized onions were fantastic. I don't have a gravy separator and it didn't matter — scooping fat off top the best I could seemed to work fine. Thank you Gina for such fantastic healthy recipes!

  101. I don't have a gravy separator, and I don't particularly want to purchase one for just one recipe. Is this strictly necessary?

  102. Can you cook this on high to shorten the time?

  103. Looks delish. But what type of roast is this – eye of round, top round, bottom round, london broil? A little confused here… sorry. Plan to make this next week. 🙂

  104. This recipe is a must try! This look heavenly!

  105. My husband would fall of his chair and then marry me all over again if I made these this weekend! (I'm not a big meat eater, but I honestly love a good French dip!)

  106. Just in time for the Super Bowl! Hearty enought for the men:)

  107. This will be served for the Super Bowl along with some cauliflower tots. Who says you can't be healthy on Super Bowl Sunday!

  108. My slow cooker just bit the dust a few weeks back & I haven't had a chance to replace it. This looks so good & I'd love to make it in our dutch oven. Any tips on temp/time if I were to try?

    Thank you.

  109. I'm sure that I'm just missing something somewhere – but how many servings does this recipe make? Thanks!

    • Here's what you missed: she says, "Because this can make several servings depending on the size of the roast you purchase, and the appetites of your guests I am leaving out the serving size and calculating the nutrition based on one sandwich using a whole wheat baguette." If you use Gina's serving size of 2 oz. of cooked meat per sandwich, I would guess you would get approx. 5-6 servings per (raw) pound of roast. So, maybe a 3 lb. roast would be about 15 or so servings. Just a guess because I'm not sure how much the roast will cook down. Also, if you're serving hearty appetites (super bowl party) they may put much more than 2 oz. per roll.

    • Thanks Babs, my 3 lb roast cooked down to 27 ounces. Mine would have made 13 sandwiches if using 2 oz each, but for guests and hungry men, I would expect them to eat more and I would prefer to have extra so I would say this safely feed 10 to 12…. a 4 lb roast would feed a larger crowd but it will also take closer to 12 hours.

    • Thanks! I knew that it had to be somewhere, but I'm one of those people who looks at the pretty pictures and then skips to the recipe, so I missed that whole section. 🙁

  110. I love using my slow cooker. Can't wait to try this recipe! Thanks 🙂

  111. I love my slow cooker! Thanks for the great new recipe! Check out one of my favs as well:

  112. French dips are my comfort food, however, my husband has an allergy to MSG, which is found in pretty much all beef broth except organic (which tends to have very little flavor). Could I use some beef stock with organic beef broth to make the roast (and au jus) have enough flavor?

  113. thank you for the great recipes. I think i will substitue mushrooms for the peppers. I love roast beef with mushrooms and onions. i love that you can make it in the crockpot

  114. Crazy question but I want to know about the mandolin you use. I love the easy adjustments on it! Oh, I love the recipe too.LOL

  115. OMG this is dinner tonight!!! Thanks Gina for your inspiration 🙂

  116. YUMMMMM…. LOVE French Dips! This reminded me of a Chicken Philly crockpot recipe; Need to make both now!

    Slow Cooker Chicken Philly Sandwiches Recipe

    Prep 10 mins
    Cook Time 5 hours

    Type: Slow Cooker
    Serves: 4-5 sandwiches


    * 2 tablespoons butter
    * 1 large sweet onion, sliced
    * 2 green bell peppers, sliced
    * 3 boneless,skinless chicken breasts, sliced
    * 2 tablespoons Dale’s Steak Seasoning
    * sliced or shredded Mozzarella cheese
    * hoagie rolls


    1. Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
    2. Add butter, onions and green peppers.
    3. Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.
    4. Cover and cook for 5 hours on LOW!
    5. Serve on *hoagies with a slice of cheese melted on top.

    (I sliced the hoagies, removed center of bread, and toasted them lightly)

  117. That looks amazing. I'm allergic to dairy – but it looks like it could still be good even without the cheese.

  118. Oh Gina this sandwich looks fantastic. I have been looking for a good French Dip recipe. We just bought a house and now people are over all the time to help us with various projects. I need lots of easy recipes to feed several without much effort. This certainly fits the bill.

  119. What is the brand name of the whole grain potato rolls? I love potato rolls, but have never seen them in the whole grain variety. Hope I can find them in our area!

  120. Since this recipe takes so long to cook, I'm guessing it could it be done overnight, cooled down and refrigerated, then reheated, right?

  121. oh oh oh oh I've been aching for a patty melt and this looks MUCH better…

  122. This looks beyond delicious! 😀 x

  123. Could you use a beef chuck cross rib roast for this. I picked up one for a great price and wondering what to do with it.

  124. Does this recipe freeze well after It's cooked?

  125. These look AMAZING! Just a quick question about the beef broth you use: I'm in Canada where we often don't have the same products (I've never seen this brand). Is this a special (concentrated?) type of broth in any way? Or should any low-sodium beef broth do the trick?

  126. I would think a good sub for rosemary could be anything you love. But I would stick to an "italian" seasoning. Like fresh basil or oregano. I put fresh basil in almost everything and it's so nice and light

  127. I'm making these as soon as I can get to a store. YUM!

  128. What is a good substitute for rosemary? No one in my family enjoys the taste so I usually avoid recipes that use it – but this looks too good to miss.

  129. Looks yummy! Thanks Gina, I'm going to make this one tonight! P.S. My 11 year old's request for her 11th birthday dinner celebration? None other than your Skinny Salisbury Steak with Mushroom Gravy for dinner. Such a great recipe. xoxo