Slow Cooker French Dip Soup
12 Comments Sep 25, 2017
Updated Sep 21, 2022
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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.
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
Below is the beef and the soup ingredients. Be sure not to add the pasta or green beans in the all day cooking process.
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.
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.
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Chicken Chile Relleno Soup
- Slow Cooker Shipwreck Stew
- Slow Cooker Bloody Mary Soup
- Slow Cooker French Onion Soup
- Slow Cooker Chicken Pot Pie Soup
- Slow Cooker Split Pea Stew
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Slow Cooker French Dip Soup
How to Video
Ingredients
- 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
Instructions
- 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!
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.