Easy Crock Pot French Dip Sandwiches.

French dip sandwiches make me think of one of my dear college roommates. We used to frequent a popular sandwich chain on campus and she would always order the french dip sandwich. She introduced me to these delicious sandwiches and I was happy to find out they’re incredibly easy to make at home. In fact, your crock pot does almost all the work for you. Don’t you just love recipes like that?


The ingredient list for this recipe is quite short: just the meat (well-trimmed, please!), low-sodium soy sauce and beef broth, garlic, worcestershire, and an onion! Combine it all in the slow cooker and let it cook low and slow alllllllll day. When you come home from work or running errands, you’ll be greeted with a lovely scent as you walk through the door, and dinner is almost ready to eat!


I was shocked at how tender the meat was after cooking. I tested it with a fork and it literally completely fell apart. I hate shredding meat (unless it’s in the kitchenaid mixer!) so I was thrilled to eliminate that extra step. Grab whatever your preferred bread is and some cheese, make a sandwich, and panini press it! If you do not have a panini press, you could heat up a pan over medium heat and use a smaller pan to press the sandwich down. Either way, it’s important to make a panini out of the sandwich so everything sticks together easily.

And don’t forget about the sauce! According to my husband, the au jus is one of the best parts of the sandwich. Reserve some of the liquid in the crock pot for dipping the sandwiches. You can also remove the onions if you’d like. Either way, the au jus is what puts the “dip” in french dip sandwiches, so don’t leave it out!


We both agreed the meat was incredibly tender and flavorful. I have made this recipe once before and I will be making it again! You may also be interested in my crock pot balsamic roast beef recipe–it can be turned into a french dip sandwich as well, but with more of a balsamic tang!

Easy Crock Pot French Dip Sandwiches


  • 1 medium yellow onion, sliced into thin rounds
  • 1 10-ounce can low-sodium, fat free beef broth
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon grainy mustard (I used grey poupon)
  • 2 cloves garlic, minced
  • 2.5 pound chuck roast, very well trimmed of visible fat
  • salt and pepper
  • 6 sandwich rolls, split
  • 6 slices of cheese (provolone, swiss, or just your favorite)
1). Spray your crock pot with cooking spray for easy clean up. Add the beef broth, soy sauce, worchestershire sauce, mustard, and garlic into the crock pot. Stir to combine. Slice the onion into thin rounds and add to the crock pot. Place the roast in the crock pot and season with salt and pepper. Cook on low for about 8 hours.
2). Remove the roast from the crock pot and pull apart into smaller pieces. The meat should fall apart easily.
3). To assemble sandwiches: Preheat the panini press. Place meat on bread, then top with cheese and the remaining half of bread. Panini press it (or use the stovetop method described in the post) until golden-brown and melty. Serve with some of the au jus and enjoy!
Servings: about 6. Approximate nutritional information per serving (not including bread and cheese): Calories: 269 Carbs: 3g Fat: 10g Protein: 39g WWPoints+: 6
Recipe adapted from: http://fakeginger.com/?p=1614 

Pesto Chicken Paninis

Last week I shared with you a no-fail, quick and easy way to make perfectly shredded chicken in your crock pot and stand mixer. This pesto chicken panini recipe is one of my husband’s absolute favorites and is a great way to use up any leftover chicken you have!



These are quick and easy to make, and if you use a gourmet bread it can make for beautiful presentation if you have friends over for lunch. Plus, if you are constantly eating a sandwich with deli meat, it is a nice alternative. I love how flavorful the pesto chicken mixture is, and the mozzarella melts beautifully!

Now, if you do not have a panini press, you can still make these sandwiches! There are some options. You can use the oven and bake these 400F for 10-15 minutes until golden. Or, you could heat up a skillet, place the sandwich on it once it is hot, and use a second heavy skillet to weigh down and press the sandwiches.

Honestly these are so simple I hesitate to even call it a “recipe”, but here’s how to make them!

Pesto Chicken Paninis

Ingredients for 1 panini:

  • Bread of choice (hopefully whole wheat!)
  • 1/3-1/2 cup leftover shredded chicken breast
  • Reduced-fat pesto (store bought or homemade)
  • Shredded reduced-fat mozzarella cheese
  • Shredded parmesan cheese

1). Preheat panini grill. In a small bowl, combine shredded chicken with about 2 tbsp of pesto (or to taste).

2). Slice bread in half. Place pesto chicken on one side and top with a sprinkle of mozzarella and parmesan.

3). Press until heated through and cheese is melted! Enjoy!