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I know…four days in and I’ve already jumped the healthy bandwagon. Will you forgive me for taking a one day break? Because these Slow Cooker Brisket French Dip Sandwiches just can’t wait until February.

Slow Cooker Beef Brisket French Dip Sandwiches |

It wasn’t supposed to be this way. This was supposed to be a nice simple beef brisket served with a pile of carrots, onions, and potatoes. Sure, it wasn’t exactly the picture of health, but it was a complete meal made right in your crockpot.

I blame the brisket for this mess. It was just so darn tender. And the broth? The wine made it so rich, so perfectly dunkable.

The brisket literally fell apart. It was like a love struck school girl–I barely looked at it and it fell to pieces.

I took one bite of the stuff and some instinct in my brain just took over. It was yelling, “Cheeeeeese, woman! This needs cheese!”

And before you know it, I was slathering buns with butter and smothering that brisket in gooey melted Swiss.

Slow Cooker Beef Brisket French Dip Sandwiches |

It was an accident. The really happy kind.

Guys? These sandwiches are really, really good. And the whole process is made so easy by the trusty slow cooker. I did brown the beef in a skillet for a short time before throwing it in the crockpot, but other than that, this is a dump and go recipe. The brisket cooks low and slow in a beef and wine broth seasoned with rosemary and bay leaf.

Once the beef is done, you just pile it onto the sandwiches, add your cheese, and give it a quick turn under the broiler.

Slow Cooker Beef Brisket French Dip Sandwiches |

I’ve never really  had a french dip sandwich before, but now I can say with confidence that you haven’t really lived until you’ve dunked your sandwich in savory, beefy liquid. It’s an entirely new experience. One I insist you try as soon as possible.

If you’re not interested in cooking the carrots and potatoes with the beef, feel free to leave them out. I do suggest you keep the onions though. They really put the sandwiches over the top. Or, if you really must, I supppoooose you could skip the sandwich thing and serve this dinner as it was originally intended-on a pile of slow cooked veggies. Either way, you’re gonna love this beef!

Slow Cooker Beef Brisket French Dip Sandwiches |

The #SundaySupper team is easing into the New Year with a whole line up of slow cooker recipes. If you’re looking to simplify your evening dinner routine, this is the post for you! Check them all out below the recipe!

P.S. Because it’s January and I know you all are trying to eat healthier, I also made you a salad to go with the brisket. You’re welcome.

P.P.S. If you’re looking for a good slow cooker, this is the one I use. It handles roasts like a boss and turns pork into fall apart tender, sandwich-ready BBQ. Five years and still going strong, this is a work horse in my kitchen.

Slow Cooker Beef Brisket French Dip Sandwiches #SundaySupper
Prep time
Cook time
Total time
Serves: 6-8
  • 3 Tablespoons olive oil
  • 2-3 lbs. beef brisket
  • Sea salt and black pepper
  • 1 yellow onion, quartered
  • 4 medium potatoes, quartered (optional)
  • 4 carrots, chopped into bite sized pieces (optional)
  • 4 garlic cloves, minced
  • 2 teaspoons dried rosemary
  • 4 bay leaves
  • 2 cups beef broth
  • 2 cups dry red wine
  • Enough water to cover
For the sandwiches:
  • Buns
  • Butter
  • Swiss Cheese
  1. Add oil to a large skillet and heat over medium heat. Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides. Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side.
  2. Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket. Sprinkle with garlic cloves, rosemary, and bay leaves. Add the broth and wine then fill with enough water to cover all of the beef and vegetables.
  3. Cook on low for 8 hours, then high for an additional hour.** Remove the bay leaves before serving.
For the Sandwiches:
  1. Remove the brisket from the crockpot and shred it. Butter both sides of the buns then place them under the broiler on low for 2 minutes or until browned and toasted. Pile the bottom half of the buns with the briskets and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another 2 minutes or until the cheese is melted. Top with the other half of the sandwich bun. Use the remaining broth from the crockpot as the "dip" for the sandwiches. Dunk and enjoy!
**Note: Since I work during the day, I can't really set my crockpot to high, but if I didn't I would probably cook this on high for 6 hours then turn it down to low for another 2-4 hours. It wasn't quite fall apart tender after 8 hours on low. I think it benefits from the high cooking time.

Recipe for brisket adapted from Stir It Up

Looking for more crock pot recipes? Check these out!

Slow Cooker White Chicken Chili

chicken chili 2

Slow Cooker BBQ Pulled Pork

bbq pulled pork 3

Spicy Slow Cooker Buffalo Chicken Soup

buffalo soup 1

Plus, take a look at all of these great recipes from the #SundaySupper family!

Whet Your Appetite

Simmering Soups, Stews, and Side Dishes

Main Courses

.Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Comments on this entry are closed.

  • Cindys Recipes

    I love French Dip. I bet the vegetables gave it just the right flavor!

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  • The Ninja Baker

    Carpe diem! Cheese – like ice cream – is a necessity of life!

    Your brisket is brilliant and stirs up fun visits to delis in NYC =)

    Happy New Year, Courtney!

  • Marjory @ Dinner-Mom

    I’m drooling over your pictures and recipe! French Dip is always such a fun dish. Definitely pinning to try later!

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  • Renee Goerger

    Are you kidding me? The photos in this post have me *swooning* over your sandwich. Not fair I tell you. Not fair at all! LOL CRAZY GOOD recipe!!!
    Renee – Kudos Kitchen

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  • Liz

    What an amazing mistake!!! I LOVE your take on French dip sandwiches…especially since it involves cheese :)

  • Julie @ Texan New Yorker

    My stomach literally started growling when I looked through your pictures. I love brisket!! This looks divine. Thanks for sharing!

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  • Lori | Foxes Love Lemons

    I”m SUPER jealous of this brisket. My hubby smoked some brisket in his new smoker yesterday, and it turned out…. a little dry. It wasn’t really his fault – it’s so cold here that I think temp control was a problem. But needless to say, after a dinner of dry, not-so-great brisket last night…..seeing this this morning is making me super jealous. Drooling!

  • mommasangelbaby

    You did the right thing! It looks yummy on a bun, smothered in cheese! My mouth is watering. Send me one through ciberspace! Oh wait, you can’t. Bummer. I bet they’re all gone anyway. Thanks for sharing & HUGS!

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  • Shaina Wizov

    Everything is always better when it’s smothered in cheese!

  • Tammi

    Mmmmm something about cheese and dipping that just gets me every time! Thanks for sharing.

  • Constance

    I LVOE accidents like this! Holey socks this looks good!

  • L.A. Brown

    Well I’m glad you fell off the bandwagon, because this recipe looks and sounds delicious. Nice to find you through Sunday Suppers.

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  • Family Foodie

    Those sandwiches look delicious! I love the french dip, as well! This is a dish my kids would love!

  • Tammy @

    These look SO good! I’m trying to cut back on carbs but yeah this is definitely being pinned for a splurge.

  • littleredkitchen

    Yeah, so glad you didn’t wait until February to share this one! I love french dip sandwiches but sometimes the meat can be tough. Not yours, I can clearly tell this is a melt in your mouth sandwich.

  • cupcakekalechip

    You need calcium, right? Cheese is totally necessary for these yummy sammies. I love a good French dip

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  • Dorothy at ShockinglyDelicious

    Well, since you insist…don’t mind if I do!

  • Tara

    This is one of my absolute favorite ways to use the slow cooker. It makes such an amazing sandwich!!! Your recipe looks fantastic!!

  • Renee Dobbs

    I wants it, I wants it right now. Already printed the recipe and adding the ingredients to my shopping list. Freaking excellent recipe.

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  • Courtney @ Neighborfood

    I’d love to try a French Dip Sandwich in NYC! That sounds wonderful!

  • Courtney @ Neighborfood

    Thanks Marjory! I hope you love it as much as we do.

  • Courtney @ Neighborfood

    Thanks so much Renee! It is pretty swoon worthy! :)

  • Courtney @ Neighborfood

    Always cheese!

  • Courtney @ Neighborfood

    What a bummer! I’ve never attempted smoking, but it seems like it’s its own special art. This was definitely not dry, and it was so easy!

  • Courtney @ Neighborfood

    Thanks. :) I try to listen to my gut (or rather, my growling stomach!)

  • Courtney @ Neighborfood


  • Courtney @ Neighborfood

    They’re the best kind of accidents, aren’t they?

  • Courtney @ Neighborfood

    Great to find you as well! Thanks for coming by!

  • Courtney @ Neighborfood

    I was very pleased with the way they turned out. I’d never made brisket before, but I should have known I could trust my slow cooker to turn it into a fall apart in your mouth treat!

  • Courtney @ Neighborfood

    I like the way you think. :)

  • Courtney @ Neighborfood

    Thanks Renee! Hope you love it as much as we do!

  • Sara // Dear Skim

    Ooooh man, all of the cheese! That juiciness! This has to happen in my life, pronto.

  • Karen @ The Food Charlatan

    Gaaaahhh I just got drool on my computer.

  • Rachel Phipps

    Oh, these look simply stunning. A weekend food project that has me salivating at my screen, even though it is only 10:30am!

  • Amanda

    I made this recipe for dinner tonight and IT WAS AMAZING. I’ve never even been a fan of au jus, but man…..awesome recipe!

  • Courtney @ Neighborfood

    I am so glad you liked it! Thanks for taking the time to pop over and comment!

  • Dee Williamson

    I cannot WAIT to try this. Sometimes, accidents are a blessing in disguise!

  • Courtney @ Neighborfood

    That’s definitely the truth!

  • Misty Blakely

    These look wonderful I can’t wait to try. Do you remember what kind of wine you used or is there one you would recommend?

  • Courtney @ Neighborfood

    I don’t remember what kind I used specifically, but any kind of dry red wine should be good. No need to buy the expensive stuff. I usually don’t. :)

  • Marcy

    Red wine isn’t really like white in the sense that it can be classified as “dry”. “Dry” red wine would be one with a low alcohol content. I would guess that medium priced Cabernet Sauvignon or Pinot Noir would be a good match for this cut of meat since it can be a little “fatty”. I use about a $12-$15 Pinot when making Beef Bourguignon and will use the same for this. Remember, if you wouldn’t drink it, don’t cook with it!

  • chef heatherLea

    I was looking for an easy french dip recipe and stumbled upon this one on pinterest. looks delicious, easy and I’m excited to try it tonight.. I just turned on my crockpot! thanks for the recipe:)

  • Courtney @ Neighborfood

    I hope you love it as much as we do! Have a great Sunday Supper!

  • Jessica

    I am making this tomorrow I am wondering do I really need all the veggies I am just making the sandwiches and I will use the onions but I don’t really need all the others?

  • Courtney @ Neighborfood

    You don’t have to include all the veggies. Just make sure you keep the onion, garlic, and seasonings. Hope you love it!

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  • Karen

    For a 2 lb. brisket, if you were home all day you would cook on high for 4 hours then on low for … How long is “the remaining time”?

  • Courtney @ Neighborfood

    Hi Karen, I would cook it on low for an additional 2-4 hours. I’ll change that in the recipe to make it more clear! Thanks!

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  • Kt

    Pretty sad, working on the brisket right now but I don’t think I realized just how small my crock pot actually is… There is no room for the veggies. I think I need to buy a bigger crock pot!

  • Courtney @ Neighborfood

    Oh no! I hope you enjoyed it even without the veggies! Sounds like a good item to add to your wishlist!

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  • Lilly

    just made this and is was so amazing…. but now I don’t know what to do with all the extra sauce and veggies. any good to make anther meal out of these?

  • Lilly

    just made this and is was so amazing…. but now I don’t know what to do with all the extra sauce and veggies. any good to make anther meal out of these?

  • Courtney @ Neighborfood

    So glad you liked it! The broth and veggies could make an excellent base for a soup. You may need to add a little more beef broth, but you could add rice, noodles, lentils, or other meat. You could probably also thicken it by adding a cornstarch slurry and use it as a sauce over egg noodles. Good luck!

  • Lilly

    egg noodles and a sauce is a GREAT idea! thanks 😀

  • Erin

    What type of buns did you use? They look delicious!!

  • Courtney @ Neighborfood

    Oh man, that’s a good question! I think they were some kind of onion rolls.

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  • Kim

    I haven’t made this recipe….. yet (it’s on Tuesday nights menu)…. but when I cook a roast in the crockpot, I never cover the entire thing with water (or other liquid) it seems to dry it out. I cover about half of it, cooked on low all day while I’m at work, and they are always fall apart and tender. I will most likely do the same when I make this.

  • Lauren

    Can I cook on high for 6 hrs? Got a late start and want to eat by 7pm

  • Lauren

    More liquid dries it out?

  • Courtney @ Neighborfood

    It will definitely be cooked through in 6 hours but it might now be as fall apart tender.

  • Courtney @ Neighborfood

    I’ve never had a problem with more liquid making it dry. I would use the full amount for this one.

  • Kim

    I know… seems a bit ironic, but my family can definitely tell the difference when I use less liquid. We’ll see how this recipe turns out w/ less liquid…. in the crockpot now.

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  • Kelley @

    This looks amazing! Your pictures are beautiful and makes me want one now!

  • Amy Huber

    I made this tonight and found the broth a little watery tasting and added another bouillon cube a couple hours prior to serving. I also found (and maybe it was just my slow cooker) that it was not very tender after 9 hours and would perhaps turn it on high a little earlier. Otherwise, very tasty and my boyfriend loved it.

  • Lorena

    Did you make the sweet potato chips? if so did you bake them. I’d love the recipe too.

  • Courtney @ Neighborfood

    Unfortunately I didn’t! I think they were the the Food Should Taste Good brand of kettle cooked sweet potato chips.

  • Courtney @ Neighborfood

    Thanks for coming back to let me know! I definitely do think this benefits from as much high heat as possible. I’ve changed the recipe to reflect that.

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  • gabrielle

    I made this two nights ago, after putting it off for months, it was seriously so good! I made it exactly by the recipe, carrots, potatoes and all. It was fantastic. The husband and son raved about it. It’s almost like I got two meals out of it, we did sandwiches one day and had the meat and veggies the next. It was so flavorful and moist after 4hrs high, 4hrs low. Definitely a major keeper.Thank you! The only thing I did was pass on the swiss to use up our muenster, it was good, but a nice stinky swiss would have been even better. Awesome recipe, I’m already planning on making it again when the whole family is here to show off lol!

  • gabrielle

    Trader joes has cheddar and horseradish potato chips that go so well with this recipe its scary!

  • Courtney @ Neighborfood

    I am so glad it was such a hit! Thanks for taking the time to come back and let me know. And I am DEFINITELY going to be getting some of those cheddar horseradish chips. That sounds amazing!

  • Carol

    This sounds wonderful. I do have one question – did you make it with a fresh brisket or was it the cured ones (vacuum sealed pkg) that can be found in abundance around St Patrick’s Day.

  • Courtney @ Neighborfood

    I made this with a fresh brisket, not the corned beef brisket you get around St. Pat’s. :)

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  • Alysa

    It’s on right now. If you were doubling the recipe, what ratio of high/low heat would you use? Also, the very top 5% is uncovered, Is that okay?

    Thank you!

  • Courtney @ Neighborfood

    I would cook on high for 6 and then low for an additional 2-4. It’s fine for a bit of it to be uncovered, but I would maybe it flip it halfway through so that part doesn’t get dry. I hope it turns out wonderfully for you!

  • caitie

    What kind of dry red wine did you use?

  • Courtney @ Neighborfood

    I don’t remember the exact brand I used, but a Cabernet Sauvignon, Merlot, or Pinot Noir would all be good options.

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  • Katie Rich

    I made this a few nights ago and it was absolutely delicious. We had this for leftovers 3 nights in a row! When we buttered our buns I used a garlic butter because we love garlic and it made it even more tastier.

  • Katie Rich

    I made this a few nights ago and it was absolutely delicious. We had this for leftovers 3 nights in a row! When we buttered our buns I used a garlic butter because we love garlic and it made it even more tastier.

  • Courtney @ Neighborfood

    I am so glad you enjoyed it so much! The garlic toasted buns sound amazing!

  • Courtney @ Neighborfood

    I am so glad you enjoyed it so much! The garlic toasted buns sound amazing!

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  • ashley

    i used red cooking wine…i really hoping it turns out.

  • ashley

    i used red cooking wine…i really hoping it turns out.

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  • Katie kratzer

    How many servings did this yeild?

  • Katie kratzer

    How many servings did this yeild?

  • Katie kratzer

    How did the cooking wine go?

  • Katie kratzer

    How did the cooking wine go?

  • Courtney @ Neighborfood

    It will make about 8 sandwiches.

  • Courtney @ Neighborfood

    It will make about 8 sandwiches.

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