Slow Cooker French Dip Soup


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Slow Cooker French Dip Soup has the beef and au jus flavors that a French dip would have along with added pasta and veggies.

We love soup in our house, can’t get enough. I love to try new soups even though I do love standards like Split Pea Soup and Chicken Noodle.

French dip shredded beef soup in slow cooker with curly noodles.

Have you ever drank the au jus leftover after eating a French dip? I think that broth is so good that I made a soup based around it.

In this soup the beef cooks all day in the broth which flavors the soup and the beef gets fork tender. I add pasta and green beans at the end of the cooking time.

chicken broth, mushrooms, cavatappi pasta, onion, garlic, onion, beef and green beans.

Below is the beef and the soup ingredients. Be sure not to add the pasta or green beans in the all day cooking process.

raw beef, onion, mushrooms and broth in a slow cooker

After 9 hours of cooking I remove the beef and shred it. Then I add cooked cavatappi pasta (big curly noodles) and 2 cans of green beans.

cavatappi pasta in a beef soup in slow cooker

If desired serve this soup topped with parmesan cheese and with crusty bread. This recipe makes a big pot! Great for leftovers or for serving a large crowd.

Love soup? Try one of my other slow cooker soup recipes.

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French dip shredded beef soup in slow cooker with curly noodles.

Slow Cooker French Dip Soup

5 from 6 votes
Prep Time: 20 minutes
Cook Time: 9 hours
Total Time: 9 hours 20 minutes
Servings: 8
The beloved French dip sandwhich reinvented as a soup with all the classic flavor, pasta, and vegetables.


  • 3 lb. bottom round beef roast
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 garlic cloves, minced
  • 1 small white onion, minced
  • 2 cups sliced mushrooms
  • 64 oz. beef broth, (two-32 oz. cartons)

Add at the end

  • 1/2 pound cavatappi pasta, cooked according to package directions
  • 30 oz. canned cut green beans, drained (two-15 oz. cans)

Optional Toppings and Garnishes

  • parmesan cheese, for serving


  • Place the roast into the slow cooker. Add the salt, pepper, garlic, onion, and mushrooms.
  • Pour over the beef broth.
  • Cover and cook on low for 9 hours without opening the lid during the cooking time.
  • When the cooking time is done, start the pasta on the stove top.
  • Remove the roast from the slow cooker. Shred the meat with two forks, discard any fat. If desired degrease the broth in the slow cooker by laying a paper towel over the top, and remove it quickly.
  • Add the drained pasta, green beans, and the shredded beef to the slow cooker.
  • Serve topped with parmesan cheese if desired.
  • Enjoy!



One pound fresh trimmed green beans can be substituted for the canned and added at the beginning of cooking. 


Calories: 404kcal | Carbohydrates: 31g | Protein: 47g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 1068mg | Potassium: 1086mg | Fiber: 4g | Sugar: 5g | Vitamin A: 734IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 6mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating


  1. Anonymous says:

    5 stars
    Just made this today. Delicious. Thank you so much

  2. Laura says:

    5 stars
    This is a great recipe.

  3. Monica says:

    Tried this recipe tonight and followed every step of the recipe and it had no flavor whatsoever. As a family of 5 no one ate it. I hate wasting food so I will try tomorrow to figure out a way to make it flavorful for my family.

  4. Kelly Hinz says:

    Do you have the nutritional values for this recipe?

    1. Sarah Olson says:

      Yes! I just added it. It’s at the bottom of the recipe card.

  5. Carolyn says:

    Due to a green bean allergy, no green beans. What do you recommend as a sub?

    1. Sarah Olson says:

      corn maybe? Or even zucchini.

  6. Tim says:

    My family loves French dip and crockpot soups this looks like a win for us. Trying this week looking forward to it.

  7. Christine Laubsch Curry says:

    If I leave the mushrooms out due to an allergy, do I need to replace them with anything for flavoring purposes? Thanks!

  8. Marian Beith says:

    I have your book, is this recipe in it ?
    Easier to take to friends house in Seattle…….a Crockpot is there.
    Thanks , Sarah

    1. Sarah Olson says:

      Hi Marian, this recipe is not in my book.

    2. Susan says:

      Just click print and take a screen shot.