Slow Cooker Mondays: French dip sandwiches!

Who wants to cook on Mondays?  Not me!  It’s hard enough to get everything together on a Monday morning to get out the door for work and by the time I get home, I’m usually worn out.  I love my slow cooker and our family would be eating out all the time probably without it!  I’m going to start sharing a favorite slow cooker recipe with you each Monday.  I hope that you’ll enjoy!  My time is limited in the mornings, so most of these recipes can be quickly thrown together (literally!) in a few minutes!

Today’s recipe is a family favorite – french dip sandwiches.  It doesn’t get much easier than this.  The only “work” involved for you is shredding the meat when you get home.  They are sooo yummy!

Here are the ingredients you’ll need:

beef roast
2 cans beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
4-6 hoagie buns
(we also add some swiss or provolone cheese)

Place roast in a greased slow cooker. Pour broth over the top of the roast. Add spices. Cover and cook on low heat 8-10 hours (or high heat 5-7 hours). Remove roast and save extra juice. With a fork, break the meat apart and serve on hoagies. Use excess juice for dipping sandwiches.

WW points = 7 points per serving (this does not include the cheese or the buns, add 2 points for the cheese and 4 points for the whole wheat bun)

Here’s the finished product.  Sorry we didn’t have any “fancy” plates to make it look pretty.  We were celebrating my niece’s birthday and she thought they were plenty fancy!  We served these with fruit salad and veggies and dip!

If you have a favorite slow cooker recipe to share, please e-mail me or submit it in the comments!


  1. Yummy! That looks really good. I think I’m going to have to try that recipe! Very simple…that’s how I like it 🙂

  2. Looks tasty!

  3. What size roast and what size crock pot do you use? I have a similar recipe, which we love the flavor of, but we are still experimenting with times because it always ends up too dry. (This isn’t a problem for eating since we use the au jus, but it makes it hard to shred the meat before serving.) I am wondering now if my recipe is too dry because it uses soy sauce and a bouillon cube instead of beef broth. Anyway, was planning to make French Dip tonight since roasts were BOGO at Kroger. 🙂

    • Meg – when I made it this week, I was feeding 12 people, so the roast was pretty big (I can’t remember how big off the top of my head). I would try it with the broth instead of the soy sauce/bouillon. I’ve never had a problem with it being dried out!

      • I used my regular recipe just put it on low and cooked it way less than the recipe said to and it was perfect! So apparently, my Crock Pot only needs 6 hours to do a 3 lb. roast. My recipe says it serves 12, but I guess the 4 of us are big eaters because there weren’t too many leftover.

        • Meg – so glad it worked out for you! I always cook a big roast because my family loves french dip leftovers! Plus, I use some of the meat and turn it into a casserole.

          • mary anne zeug says:

            use the beef broth its so great with the roast the boulion cube is salty you could use campbells onion soup too that is great

          • Maryanne – I’m not a fan of onions, so I can’t do the onion soup. LOL!

  4. I made this for my family yesterday and it was AMAZING! It’s very simple, affordable, healthy and YUMMY! I can’t thank you enough for sharing it with me! 🙂

  5. That sounds good. Will have to try it and share with my daughter. She is always looking for crock pot recipes

  6. Got to try it. I know my son will love it.

  7. DeAna B says:

    I’m making this for supper tonight for my husband’s birthday! It’s one of our favorites, but I don’t make it very often. I’m using beef stew meat instead of a roast. Looking forward to dinner tonight!

  8. Sibrina says:

    just wanted to tell a trick to help break down the proteins in the beef and make it easier to break apart. Depending on how much beef being made, used between 1/2 cup and 1 cup of either Apple cider vinegar or regular vinegar. This will help when trying to shred the beef and it makes it easier and not as tough. There is no vinegary taste but it does make the whole meal tastier. My brother does this all the time and he never has any left.


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