Ingredient and Recipe Notes
Beef roast – For best results, use a chuck roast. You could also use top or bottom round. The one roast to stay away from is eye of round; it is dry and flavorless. Onion soup mix – Regular or beefy onion flavor will work. Beef broth – You’ll notice the recipe calls for 4 cups of beef broth, which is 1 32-ounce box. 2 cans of beef broth will also work, even though they don’t equal a full 4 cups. Rolls or bread – How you serve these is totally up to personal preference. Crusty bakery rolls, baguette thirds, or ciabatta rolls all work great. Cheese – Take your pick when it comes to cheese! I like Swiss, provolone, or mozzarella, shredded or sliced.
How to Make French Dip Sandwiches
Freezer Directions
Prepare roast through the searing step. After the meat has cooled, place in a plastic freezer-safe container, cover with onion soup mix, broth, and freeze. When ready to cook, pop it straight into the crockpot, add 2 cups of water, and set to high until simmering, then turn to low; cook for a total of 8-10 hours.
Instant Pot Directions
Prepare meat through the searing step (you can sear it in your Instant Pot.) Transfer the roast to a cutting board and slice it into 1″ slices. Place the slices back in the pot and add onion soup mix, broth, and water. Use the manual setting to cook on high for 30 minutes. Allow it to release naturally (so don’t release the pressure valve); it will take about 10 minutes. Remove lid and shred with forks. Serve as directed. Can I make this ahead of time? Yes! See the freezer meal notes for instructions on prepping ahead.
Related Recipes
If you think French Dip sounds delicious, you may also be interested in these other Our Best Bites favorites: French Onion Soup Pepperoncini Beef Sandwiches Kalua Pork Sliders with Pineapple-Mango Slaw
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