French dip sandwiches are a meal that you can put in the crockpot and with a little preparation have a great meal for your family or a crowd.

History of the French Dip

Interestingly enough that the French Dip is not French. It was actually invented in Los Angeles. Although there is some controversy between restaurants to who invented it first.

This controversy over who originated the sandwich remains unresolved. Both restaurants were established in 1908. However, Cole’s claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe’s claims that owner Philippe Mathieu invented it in 1918.

Key Ingredients

I have two key ingredients to this French Dip sandwich. One is the horseradish, which I buy locally. It is made in Weableau, Missouri at Candlelight Creations by Dick and Su Thompson. They have a variety of flavors even and I love them all. They have the traditional, cranberry and apricot. The flavors are great to make some dips out of and the apricot is wonderful on ham. Su also has a great inventory of seafood and seasonings. It is a great trip to Candlelight Creations to stock up on some great items. Not to mention the Horsie Pickles.

The other key ingredient is Better Than Broth Roasted Beef Flavor. They have a couple of different flavors, but if you haven’t tried these you are missing out! This adds a level of flavor to your dishes that you can’t get with regular broths. I have added a link to purchase if you are interested in trying them out…you won’t be disappointed.

The Recipe

I crockpot my roast so that it has been cooking for 3-4 hours and is literally falling apart. This always makes the house smell really good and it is hard to wait if you are hungry. My family is always asking if it is done yet! You can season it however you would like. I use the Montana Steak Seasoning, garlic, salt, and pepper. Onions would be a great addition to the crockpot. When the beef is finished, simply shred and set aside.

Next, prepare the mayonnaise and horseradish sauce by combining 1 cup of mayonnaise to 3 heaping teaspoons of horseradish. Mix and set aside.

Prepare the au jus by draining the juice from the crock and add 3 teaspoons of Better Than Broth Roasted Beef base and mix. Pour into individual cups for dipping.

Assemble the sandwiches by spreading the mayonnaise/horseradish mixture on both sides of a hoagie bun. Add shredded beef and top with provolone cheese.

Bake at 305˚ till melted. Serve with side of au jus and enjoy!

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