Easy Slow Cooker Garlic Beer French Dips are the best weeknight meal. The garlic and beer add so much flavor to the au jus.
French Dip Sandwiches were one of the first recipes that I made in my slow cooker years ago. I have many ways I like to make French dips, but I seem to always go back to adding beer with the beef.
What’s great about making the French dip meat in the slow cooker is that the drippings are used for dipping the sandwiches in, that flavorful broth that’s made is called au jus. I like to degrease the drippings before serving, as a chuck roast can have a lot of fat.
How to make Slow Cooker French Dips:
Gather these ingredients:
- 4 lbs. beef chuck roast (bottom round works great too)
- 1 large white onion. sliced
- 10.5 oz. can Campbell’s French onion soup (do not add water)
- 12 oz. bottle beer (use your favorite)
- 10 garlic cloves
Directions:
- Add the sliced white onion to the bottom of the slow cooker. Add the chuck roast on top.
- Add the garlic cloves on top of the roast. Pour over the French onion soup and beer.
- Cover and cook on low for 10 hours without opening the lid during the cooking time.
- When the cooking time is done, remove the roast on to a plate. Shred the meat with 2 forks.
- I like to remove the grease from the drippings in the slow cooker. I do this by laying paper towels over the top and quickly remove. Discard paper towels.
How to serve:
- Toast the buns in the oven under the broiler, then add the meat and cheese and put back in the oven until the cheese melts.
- Don’t forget the sandwiches in the oven, they will burn very quickly under the broiler.
- Serve the sandwiches with the drippings (au jus) in the slow cooker, ladle the au jus into small containers, but big enough that you can dip the sandwich into it.
What can I use other than beer?
- Beef broth
- Water
How do I stretch the au jus so it serves more people?
- Add water and a sprinkle of salt if you need more au jus than what is in the crockpot.
Can I use an au jus packet instead of french onion soup?
Yes! Use one au jus packet and a cup of water in place of the french onion soup in this recipe. Still add the beer, garlic, and onion as the recipe states.
Can I use something other than beef?
- Slow Cooker Chicken French Dip Sandwiches are a lighter option!
- Want something unique? Try Slow Cooker Pork French Dip Sandwiches.
More slow cooker sandwich recipes:
- Slow Cooker Smoked Chicken Sandwiches
- Slow Cooker Barbecue Beef Sandwiches
- Slow Cooker Roasted Garlic Beef Sandwiches
- Slow Cooker Chicken Philly Cheesesteak Sandwiches
- Slow Cooker Shredded Beef Philly Cheesesteaks
- Slow Cooker Root Beer Pulled Pork Sandwiches
Slow Cooker Garlic Beer French Dips
Beer and garlic au jus simmer all day with a chuck roast and make the BEST french dip sandwiches.
Print Pin RateServings: 8
Calories: 451kcal
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 4 lbs beef chuck roast
- 1 large white onion. sliced
- 10.5 oz. can French onion soup (do not add water)
- 12 oz. bottle beer (use your favorite)
- 10 garlic cloves
For serving
- rolls
- swiss cheese
Instructions:
- Add the sliced white onion to the bottom of the slow cooker. Add the chuck roast on top.
- Add the garlic cloves on top of the roast. Pour over the French onion soup and beer.
- Cover and cook on low for 10 hours without opening the lid during the cooking time.
- When the cooking time is done, remove the roast on to plate. Shred the meat with 2 forks.
- I like to remove the grease from the drippings in the slow cooker. I do this by laying paper towels over the top and quickly remove. Discard paper towels.
- To serve, I like to toast the buns in the oven under the broiler, then add the meat and cheese and put back in the oven until the cheese melts. Don’t forget the sandwiches in the oven, they will burn very quickly under the broiler. Serve the sandwiches with the drippings (au jus) in the slow cooker.
How to Video:
Recipe Notes:
Nutritional values are approximate. If you require a special diet, please use your own calculations. Value below are for 1/8 of recipe (beef and au jus). It does not include rolls or cheese.
Nutrition:
Calories: 451kcal | Carbohydrates: 5g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 157mg | Sodium: 378mg | Potassium: 964mg | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 2.2mg | Calcium: 56mg | Iron: 4.8mg
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Loved this recipe but now I need to go dairy free as I’m nursing. Any thoughts on a substitute for the French onion soup? Thanks!
Beef conssomme from Campbell’s is great!
I know this sounds silly but would this be ok to serve to kids since it has the alcohol in it
Alcohol burns off leaving the flavor of the beer or wine added but no
Residual alcohol. Remember, we’re only talking ONE can or bottle of beer and this recipe calls for it to be simmering in the crock pot for TEN HOURS!
Guaranteed it’s safe to give to minor children and alcoholic relatives!!
what can i use instead of all that garlic.
You can leave it out if needed. I often do just beer and au jus when I’m in a hurry. Still great.
Does the beef need to be thawed or is frozen ok when put into the crockpot?
For this recipe it is thawed.
How much time would you take off if it’s a 2 pound roast
I would do 8 hours on low.
Am planning to make this for a crowd. How many servings per recipe? Thanks!
Hi Zoe! I think about 8 people, but if you are serving other dishes it can be more! You can cut the rolls in half and add warm water to the au jus in the pot to stretch it out even further.
Will this recipe work well as a “freeze now, cook later” meal?
Hi Tony, I personally would just freeze everything but the beer, add the beer before cooking.
Love your recipe’s!!! I’m 72 and I put leftovers in the freezer for the future.
Can I cook on high for 5 hours? Pressed for time
Yes, keep the lid on the entire time.
What can I use in place of beer
A can of beef broth or water is just fine!
Just finished my second sandwich. Absolutely wonderful. It was worth the 9 hour wait. I know you say 10 hours however I stopped it at 9. When it comes to roasts I am a huge fail. I tried a recipe with brisket and came out very dry. In my opinion, 9 was just right for me on this one. Put the buns in the toaster oven with meat, cheese and the onions that was in the sauce. Excellant!!! MY wife used Dijon Mustard. (gasp)
I used nothing and enjoyed the taste like it should be. Great recipe, I thank you.
Sarah, sounds and looks great. I’m thinking about substituting pork for the the traditional beef. What would be the best cut of pork to use? Thanks!
Mike