Campground French Dip Sandwiches

After a long day of hiking, fishing, or exploring, few meals are more satisfying than a warm sandwich loaded with tender beef and served with rich au jus for dipping. These Campground French Dip Sandwiches are easy to prepare in a slow cooker, Dutch oven, or RV kitchen, making them perfect for camping trips. The beef cooks low and slow until it’s fall-apart tender, creating a hearty meal that’s sure to become a campground favorite.

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Campground French Dip Sandwiches

Slow-cookeror Dutch oven shredded beef served on rolls with au jus for dipping.

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Prep Time 10 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 10 minutes mins

Servings: 6

Course: Dinner, Main Course

Cuisine: American

Calories: 525

Ingredients Method

Ingredients

  

For the Beef

• 2½ pounds beef chuck roast
• 1 tablespoon olive oil
• 1 medium onion sliced
• 3 cloves garlic minced
• 4 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt

For Serving

• 6 hoagie rolls or sandwich rolls
• 6 slices provolone cheese
• Chopped parsley optional

Method

 

Slow Cooker Method

1. Heat the olive oil in a skillet and brown the chuck roast on all sides.
2. Place the sliced onion in the bottom of the slow cooker.
3. Add the roast on top of the onions.
4. Pour in the beef broth and Worcestershire sauce.
5. Add the garlic, thyme, onion powder, pepper, and salt.
6. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours.
7. Remove the roast and shred with two forks.
8. Return the shredded beef to the cooking liquid and stir.

Dutch Oven Campground Method

1. Heat olive oil in a Dutch oven over medium heat.
2. Brown the roast on all sides.
3. Add onions, garlic, broth, Worcestershire sauce, and seasonings.
4. Cover and cook over low campfire heat or indirect coals for approximately 3½–4 hours, until the beef is fork-tender.
5. Shred the beef and return it to the broth.

Assemble the Sandwiches

1. Split the rolls and fill with shredded beef.
2. Top each sandwich with a slice of provolone cheese.
3. Place under a grill lid or cover loosely with foil for a few minutes until the cheese melts.
4. Serve with small bowls of the au jus for dipping.
5. Garnish with parsley if desired.

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