Slow Cooker French Dip Sandwiches

Adapted from All You Magazine | Original Recipe on Taste As You Go

Prep Time15 minutes

Cook Time5-7 hours

Total Time5 hours 15 minutes - 7 hours 15 minutes


  • 1/3 cup low-sodium soy sauce
  • 2 teaspoons reduced-sodium Worcestershire sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 2 1/2 pounds eye of round beef roast, trimmed of excess fat
  • 1 cup water
  • 1 dried bay leaf
  • Crusty sandwich rolls
  • Salted butter, room temperature
  • Caramelized onions


  1. Whisk the first six (6) ingredients together in a small bowl.
  2. To make clean-up easier, place a slow cooker liner bag inside the slow cooker. Pour the mixture into the slow cooker and add the roast, turning to coat.
  3. Add water and bay leaf.
  4. Cover and cook on low until tender, 5-7 hours depending on your slow cooker. Flip the roast halfway through cooking. (With ours, it took closer to 7 hours.)
  5. Remove the roast from the slow cooker and shred the meat.
  6. Place your oven rack 5 inches from the heat source and preheat the broiler.
  7. Slice rolls in half, butter the insides, and place on a baking sheet. Toast the rolls until a light golden color, 30 seconds to 1 minute.
  8. Skim the fat from the liquid still in the slow cooker. Strain and pour into ramekins as needed.
  9. Pile beef on bottom halves of rolls, top with caramelized onions, cover with top halves and serve with the strained cooking liquid for dipping.

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