I love this recipe because it’s incredibly simple, but tastes like I spent all day in the kitchen. It uses pantry-friendly ingredients and delivers maximum flavor with almost no effort. The slow cooker does all the work, and the result is a juicy beef filling with rich, dippable jus that makes every bite extra delicious. It’s also customizable and reheats like a dream, making it great for leftovers or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds ground beef (80–90% lean) 2 (10.5-ounce) cans condensed French onion soup 1 (1-ounce) packet dry au jus gravy mix 6–8 hoagie rolls or small sub rolls, split
Directions
1. Brown the beef I start by cooking the ground beef in a large skillet over medium-high heat, breaking it up as it browns. I cook it for about 6–8 minutes until it’s no longer pink and just starting to brown around the edges. If there’s a lot of fat, I drain most of it, leaving just a little for flavor.
2. Layer in the slow cooker Next, I transfer the browned beef to the slow cooker, spreading it out evenly. I sprinkle the au jus gravy mix right over the top of the meat.
3. Add the soup I pour the condensed French onion soup over the beef and au jus. There’s no need to add water—the slow cooker handles it all and concentrates the flavor into a delicious dipping sauce.
4. Cook low and slow I cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours. I give it a stir once or twice during cooking to make sure everything is well combined and seasoned.
5. Toast the rolls About 10 minutes before serving, I split the rolls and toast them under the broiler or in the oven until just crisp. This step makes sure they hold up to the juicy filling and dipping sauce.
6. Assemble the sandwiches Using a slotted spoon, I load the beef onto the toasted rolls, letting the excess liquid drip off. I ladle some of the hot jus into small bowls for dipping on the side.
7. Serve I serve the sandwiches immediately, with the dipping jus alongside. The mix of tender beef, toasty bread, and savory broth is unbelievably satisfying.
Servings and timing
This recipe makes 6 servings. Prep time: 10 minutes Cook time: 4–6 hours on LOW or 2–3 hours on HIGH Total time: About 4–6 hours (hands-off)
Variations
I sometimes swap one can of French onion soup with condensed beef consommé for a deeper, beefier flavor.
For a spicy kick, I stir in chopped pepperoncini or pickled jalapeños during the last hour of cooking.
I also love topping the beef with provolone or mozzarella and broiling the assembled sandwich for a cheesy twist.
If I’m watching sodium, I go with reduced-sodium soups and use only part of the au jus packet, adjusting the flavor at the end.
Storage/Reheating
This recipe stores beautifully. I let the beef and jus cool together, then refrigerate in an airtight container for up to 4 days. To reheat, I warm it gently in a saucepan or slow cooker with a splash of water or broth to loosen the sauce. The flavor only improves with time.
FAQs
Can I use a different type of beef?
Yes, I can use shredded roast beef or sliced deli roast beef if I don’t have ground beef. The cooking time may be shorter since it’s already cooked.
Do I need to dilute the condensed soup?
No, I don’t add any extra liquid. The condensed soup and steam in the slow cooker provide just the right amount of moisture and flavor concentration.
Can I make this recipe ahead of time?
Definitely. I often make the beef a day ahead and store it with the jus. Reheating is easy and makes the flavors even richer.
What kind of rolls work best?
I use hoagie or small sub rolls—something sturdy enough to handle the juicy filling. I always toast them so they don’t get soggy.
Can I freeze the leftovers?
Yes, I freeze the cooled beef and jus in portions. It reheats well on the stovetop or in the microwave with a bit of added broth if needed.
Conclusion
This 4-ingredient slow cooker championship beef dip is my go-to recipe when I want something simple, hearty, and packed with flavor. It’s perfect for game days, casual dinners, or anytime I’m craving a warm sandwich with a side of savory jus. With minimal effort and big payoff, it’s a dish I keep coming back to.
4-Ingredient Slow Cooker Championship Beef Dip made with savory ground beef, French onion soup, and rich au jus. An easy slow cooker sandwich recipe with bold, comforting flavor.
Author:Emma
Prep Time:10 minutes
Cook Time:4–6 hours (LOW)
Total Time:~4 hours 10 minutes
Yield:6 servings
Category:Dinner, Sandwiches
Method:Slow Cooker
Cuisine:American
Ingredients
2 lb ground beef (80–90% lean)
2 (10.5 oz) cans condensed French onion soup
1 (1 oz) packet dry au jus gravy mix
6–8 hoagie rolls or small sub rolls, split
Instructions
1. Brown the Beef
In a large skillet over medium-high heat, cook the ground beef, breaking it into small crumbles, until no longer pink and lightly browned, about 6–8 minutes. Drain excess fat if needed, leaving a little for flavor.
2. Layer in the Slow Cooker
Transfer the browned beef to the slow cooker and spread evenly. Sprinkle the dry au jus gravy mix over the beef.
3. Add the Soup
Pour the condensed French onion soup over the beef. Do not add water—the concentrated soup creates a rich, flavorful jus as it cooks.
4. Cook Low & Slow
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, stirring once or twice to break up clumps and evenly distribute seasoning.
5. Toast the Rolls
About 10 minutes before serving, lightly toast the hoagie rolls under the broiler or in a hot oven until just crisp around the edges.
6. Assemble & Serve
Using a slotted spoon, pile the beef onto toasted rolls. Ladle the cooking liquid into small bowls for dipping. Serve hot and enjoy generously dipped sandwiches.
Notes
Toasting the rolls helps prevent sogginess
Stir once during cooking for even flavor
The jus thickens slightly as it cools—add a splash of water or broth when reheating
