Quarantine Kitchen: French Dip Sandwiches

The Crock-Pot might have to be my favorite invention, especially when it comes to the winter months. I absolutely adore the art of slow cooking—the flavor derived from simple ingredients when they are left to steep is simply unmatched. They are also a wonderful tool for college students, busy parents, or anyone on the go, as you don’t have to spend all day in the kitchen to make something truly refined and delicious. Simply add your ingredients and let the magic happen!

French dip sandwiches are a classic slow cookers meal that I have been perfecting this January. A toasted bun, melted provolone cheese, the kick of horseradish mayo, and tender, juicy beef create a sensation that words can’t quite describe. With minimal effort involved and a flavor profile that is sure to wow, this hearty sandwich is everything you need and more.

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French Dip Sandwiches with Horseradish Mayo

(Yields servings for 8 people)


2 lbs chuck beef pot roast

8 provolone cheese slices

8 hoagie rolls

⅓ cup soy sauce

2 tablespoons freshly chopped rosemary

1 tablespoon fresh sage

1 tablespoon dried thyme 

3 cups beef stock

2 tablespoons garlic powder

2 teaspoons lemon juice

2 tablespoons butter (plus additional for toasting the bread)

1 tablespoon horseradish

½ cup mayonnaise


  1. Start out by trimming the 2 lb roast of any excess fat and then place it into a slow cooker.
  2. Add the beef stock, soy sauce, rosemary, sage, thyme, and garlic powder into the slow cooker with the roast.
  3. Set the slow cooker to low heat and let it cook for 6-7 hours. (You can do this on high for 3-4 hours, but I find the flavors to be much deeper when you allow it to go slowly.)
  4. After about 3 hours, turn the roast and add in the 2 tablespoons of butter on top of the meat to keep it as moist as possible.
  5. Allow the roast to cook until tender and then remove it from the slow cooker onto a wooden board for slicing. Let it stand for 7 minutes before cutting.
  6. In the meantime, slice the hoagie rolls in half and line them up on a sheet tray. Coat one side with melted butter to get the perfect crisp and the other side with a slice of provolone cheese.
  7. Set the oven to broil and allow the rolls to toast for approximately 3 minutes or until golden brown.
  8. After removing the rolls from the oven, move on to slicing the beef. Make sure to slice against the grain (cut against the direction of the lines on top of the beef).
  9. To make the horseradish mayonnaise, combine ½ cup mayonnaise, 2 teaspoons lemon juice, 1 tablespoon horseradish, fresh cracked black pepper, and a pinch of salt.
  10. You are now ready to assemble. Take the slices of the beef, dip them back into the au jus in the slow cooker, and place them on the bun with the melted cheese. Spread the horseradish mayonnaise on the buttered, toasted side.
  11. Fill a small ramekin with additional au jus from the crock pot. Serve the ramekin on the side of the sandwich for those who wish to dip their sandwich into the juice.

Photo and Video Courtesy of Alexandra Morin / Heights Staff

Graphic by Olivia Charbonneau / Heights Editor

Alexandra Morin

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