Slow Cooker French Dip Soup

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 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.

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.

Slow Cooker French Dip Soup

5 from 1 vote

The beloved French dip sandwhich reinvented as a soup with all the classic flavor, pasta, and vegetables.

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: French Dip Soup

Prep Time: 20 minutes

Cook Time: 9 hours

Total Time: 9 hours 20 minutes

Servings: 8

Calories: 404kcal

Author: Sarah Olson

Equipment Needed:

• Slow Cooker- 6 quart or larger

Ingredients:

• 3 lb. bottom round beef roast
• ½ tsp. salt
• ¼ 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

• ½ 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

US Customary – Metric

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!

How to Video:

Recipe Notes:

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

Nutrition:

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

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

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 Chicken Pot Pie Soup
• Slow Cooker Split Pea Stew