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
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!
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Anonymous says
Just made this today. Delicious. Thank you so much
Laura says
This is a great recipe.
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.
Kelly Hinz says
Do you have the nutritional values for this recipe?
Sarah Olson says
Yes! I just added it. It’s at the bottom of the recipe card.
Carolyn says
Due to a green bean allergy, no green beans. What do you recommend as a sub?
Sarah Olson says
corn maybe? Or even zucchini.
Tim says
My family loves French dip and crockpot soups this looks like a win for us. Trying this week looking forward to it.
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!
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
Sarah Olson says
Hi Marian, this recipe is not in my book.
Susan says
Just click print and take a screen shot.