French Dip Soup
12 Comments Sep 25, 2017
Updated Oct 20, 2025
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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.
Featured Comment
Just made this today. Delicious. Thank you so much
– anonymous
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
Key Ingredients
Bottom round roast: Budget-friendly cut that shreds beautifully.
Beef broth: Savory base with classic French-dip “au jus” flavor.
Veggies: Mushrooms, onion, garlic, and cut green beans for hearty texture.
Cavatappi pasta: Sturdy corkscrews that hold up in hot broth.
Parmesan: Salty finish that ties it all together.
How to Make French Dip Soup
- Load roast, salt, pepper, onions, garlic, mushrooms, and broth.
- Slow cook until the beef is shred-tender.
- Add cooked pasta and green beans, stir the beef back in, and ladle up.
Sarah’s Tips & Variations
Richer “au jus” vibe: add 1–2 Tbsp Worcestershire and a splash of soy sauce with the broth.
Onion: sauté onions and mushrooms first for deeper flavor.
Pasta texture: keep pasta just-al dente so it doesn’t soften in the hot broth.
Veggie swap: sub green beans with peas or chopped kale (stir in at the end).
French Dip Soup Recipe
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 Topping
- 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.
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.
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.