18 Reviews of Crock Pot (Slow Cooker) French Dip Roast Beef Sandwiches

From: Juenessa

On Oct 22, 2007

It is not very often that I make dinner and all five of us agree that a recipe is awesome--this is one of those recipes! I cooked my 4.5 pound roast on low in the crock pot for 9 hours. I sliced the roast into pretty thin pieces, then put it all back in the crock pot while I melted the provolone cheese onto the rolls in the oven. I served the sandwiches with a cup of the au jus as suggested. The roast has a marvelous flavor and is absolutely fall apart tender. I will be making this delicious recipe again soon! Thanks for a keeper, Karen.

From: Mika G.

On Nov 23, 2007

OH MY GOSH! This recipe is SO GOOD! My whole family LOVED it! My store didn't carry the Progresso French Onion soup so I had to settle for the Campbell's condensed with a can of water added. Even though I had to change the recipe a little it came out juicy, tender and amazing! I used sharp cheddar on buns toasted in the broiler then added the meat. YUM! Thanks for the wonderful recipe!

From: Chef Nasus

On Aug 23, 2009

I'm sorry, the concept of this recipe is wonderful, BUT...the sodium content in this recipe is above and beyond the necessary. The simplicity of using packets of seasoning is great, but not at the cost of my families health. I found that creating my own seasoning combo's and using those made this recipe equally delicious and succulent WITHOUT the ridiculous amount of salt.

From: cali~jenn

On Aug 16, 2008

this recipe is great. i usually make mine almost the same except i use 2 packets of onion soup mix and 2 beers, thats it usually. i couldnt find the progresso soup so i used campbells which was condensed so i added 1 can of water per directions on the can. it turned out yummy! almost the same flavor as the way i make it but the jus was much better. the bouillon cubes i think made the whole difference with it, i will use them from now on. i used a pork shoulder roast just because it is what i had in the freezer and it tastes just the same as if i used beef chuck. one thing i have to say NOT TO USE with this is sour dough rolls. i couldnt find good french rolls so i went with sour dough and let me just say the flavor is wayyy overpowering to the sandwich. i also served with horse raddish cream sauce, yummy, thanks for the recipe!

From: JudyCC

On Aug 20, 2008

What an authentic, delicious, French Dip recipe this is, and so easy! Everyone in my family loved it. I served it with chopped pepperoncini and this was a nice touch. Thanks for a great recipe.

From: Daniela

On Jun 18, 2008

Wow! The au jus has a great flavor. We'll be having this often since it's such a snap to put together. Thanks Karen!

From: ladyfingers

On Dec 4, 2007

This recipe surprised me--I thought it would be way too salty (it wasn't), and the addition of one whole can of beer was scary. The beer turned out to be the subtle flavor I liked most! Couldn't stop tasting the broth while it cooked all day. I used Lipton's Beefy Onion soup mix and Pepperidge Farm's Hot & Crusty French rolls. A recipe this easy shouldn't taste so good, but it does. Thanks for creating and sharing, Karen.

From: MaeUnc

On Oct 29, 2007

Super!!! I prepared exactly by the recipe. Kids tend to avoid onion so prior to serving I strained the onions. I forwarded the recipe to a friend. It is a definite keeper.

From: Chef #944559

On Sep 5, 2008

From: Razzle

On May 13, 2008

Loved IT! Made as is, worked great, melted in our mouths!