12 Comments
This post may contain affiliate links. Please read our disclosure policy.
This French Dip Soup takes inspiration from the classic French dip sandwich: roast beef served with au jus for dipping. Instead of putting the beef on a roll, this recipe turns those flavors into a soup with shredded beef, mushrooms, pasta, and green beans.
If you love a good French dip sandwich, you’ll also want to try my Garlic Beer French Dips or my Jalapeno Beef French Dips.
Table of Contents
Featured Comment
Just made this today. Delicious. Thank you so much
- anonymous
Why Make this French Dip Soup
- Have you ever wanted to drink the au jus left over after eating a French dip? I think that broth is so good that I made an entire soup around it. If you've ever tried my Slow Cooker French Dip Sandwiches, then you will know how good these flavors are.
- This roast beef soup reminds me of one of many soups my grandma made from scratch! It's that comforting.
- The roast cooks all day until fork-tender while adding plenty of beef flavor to the broth. Pasta and green beans go in at the end, so they don't overcook.
- It makes a big batch that's great for feeding a large group, or you can freeze some for later.
Key Ingredients
Roast: Use a bottom round beef roast or chuck roast; both are great for this soup. They shred well.
Seasonings: Oregano, salt, and pepper season the broth and beef.
Beef Broth: Savory base with classic French-dip "au jus" flavor.
Veggies: Mushrooms, onion, garlic, and cut green beans for hearty texture.
Pasta: Corkscrew pasta holds up well in the broth and makes the soup more filling.
How to Make French Dip Soup
- Load the roast with onions, mushrooms, and seasonings.
- Pour over the broth and cook low and slow until the beef is tender.
- Shred up the beef.
- Add the beef, cooked pasta, and green beans. Stir it up and enjoy!
Sarah's Tips & Variations
Richer Flavor: Add 1–2 Tbsp Worcestershire sauce and a splash of soy sauce with the broth.
Sauté: Sauté the onions and mushrooms in butter for deeper flavor.
Pasta texture: Cook the pasta just al dente so it doesn’t over-soften in the hot broth.
Veggie swap: If you want to add carrots, add them at the beginning. If you want to use peas or kale, add at the same time as the pasta.
Parmesan Rind: If you have a parmesan rind, toss it into the soup while it's cooking. It adds plenty of savory flavor to the broth.
How to Serve French Dip Soup
Toppings: This soup doesn't need much! Just a touch of freshly ground black pepper and cheese (we like parmesan or mozzarella).
Bread Side: I recommend serving this soup with cheesy garlic bread for dipping. It really mimics the flavors of a French dip sandwich.
Do I Have to Cook the Noodles Separately?
Yes. I recommend cooking the pasta separately so it doesn't become too soft or soak up too much of the broth. Cook it just until al dente, then stir it into the soup at the end.
How to Store and Reheat Beef Roast Soup?
This kind of soup really stores well! You can place it in the fridge for up to three days or freeze up the leftovers for 3 months. For reheating, we prefer heating up the amount we need on the stovetop. Keep in mind that the pasta will soak up some of the broth as it sits, so you may need to add a little beef broth when reheating.
More slow cooker soup recipes to try
Warm up with Slow Cooker Chicken Noodle Soup and Chicken Chile Relleno Soup for cozy, weeknight bowls.
Craving something hearty? Shipwreck Stew and Bloody Mary Soup bring big flavor with pantry staples.
For classics, try Slow Cooker French Onion Soup, Slow Cooker Chicken Pot Pie Soup, and Slow Cooker Split Pea Stew.
If you tried this French Dip Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
How to Video
Ingredients
- 3 lb. bottom round beef roast or chuck roast
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 ½ tsp. dried leaf oregano
- 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 corkscrew pasta (often called cavatappi or cellentani), cooked according to package directions
- 30 oz. canned cut green beans, drained (two-15 oz. cans)
Optional Topping
- Parmesan cheese or mozzarella, for serving
Instructions
- Place the roast into the slow cooker. Add the salt, pepper, oregano, 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 cooked and drained pasta, drained green beans, and shredded beef back to the slow cooker. Stir to combine.
- Serve topped with parmesan cheese if desired.
- Enjoy!
Sarah's Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Just made this today. Delicious. Thank you so much
This is a great recipe.
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.
Do you have the nutritional values for this recipe?
Yes! I just added it. It’s at the bottom of the recipe card.
Due to a green bean allergy, no green beans. What do you recommend as a sub?
corn maybe? Or even zucchini.
My family loves French dip and crockpot soups this looks like a win for us. Trying this week looking forward to it.
If I leave the mushrooms out due to an allergy, do I need to replace them with anything for flavoring purposes? Thanks!
I have your book, is this recipe in it ?
Easier to take to friends house in Seattle…….a Crockpot is there.
Thanks , Sarah
Hi Marian, this recipe is not in my book.
Just click print and take a screen shot.