Slow Cooker Tri Tip French Dip

This post may contain affiliate links.

Rosemary Garlic Tri Tip is slow cooked in a crock pot. It’s then shredded and served on Rosemary Focaccia Bread with au jus to create this scrumptious French Dip sandwich recipe!

It only takes about 20 minutes of hands-on time to prepare this easy tri tip recipe. The crock pot will do the rest of the work for you! Serve this sandwich with a side of Rosemary Garlic Sweet Potato Fries or Rosemary Blue Cheese Mashed Potatoes.

Shredded tri tip sandwich on plate with fresh rosemary

Hello juicy flavorful beef, layered with creamy horseradish and melty cheese! Let’s toss you in the middle of some crispy rosemary focaccia bread and dip you in some warm au jus! You down? I thought so!!

Seriously this sandwich beats out all of the other sandwiches. And it’s super easy to make!  The slow cooked tri tip starts off the sandwich party.

Simply toss a tri tip in the crock pot with fresh rosemary, garlic, onion, salt and pepper. Pour in some beef broth and Worcestershire sauce, then let it do it’s thing!

Once the tri tip has cooked all day in the crock pot, (and made your house smell amazing!) shred the beef apart. Place the beef on a rosemary focaccia roll, then top with horseradish cheddar cheese or swiss cheese and some creamy horseradish.

Dip out some of the delicious broth, or as the french call it “Au Jus”, from the crock pot to serve on the side for dipping. And just like that, you have created the best sandwich ever!

Tri Tip French Dip Sandwich being dipped into a bowl of au jus

How to make Tri Tip in a Crock Pot

  • Add sliced onions to the bottom of a slow cooker.
  • Combine crushed garlic, chopped rosemary, salt and pepper in a small bowl.
  • Rub this mixture on a 3 lb trimmed tri tip.
  • Place the tri tip in the crock pot.
  • Add beef broth and Worcestershire sauce to the crock pot.
  • Cook on high for 6 hours or on low for 10-12 hours.
  • Once the tri tip is cooked, reach two forks into the crock pot and shred the meat.

Rosemary garlic tri tip in crock pot

How to make a Tri Tip French Dip Sandwich

  • Place slow cooked shredded tri tip on the bottom half of a rosemary focaccia roll.
    • Quick Tip! You can usually find these rolls in the bakery at your local grocery store. You can also use my homemade Rosemary Focaccia Bread recipe. Instead of making two loaves of bread, simply divide the dough in 6 and make six rolls.
      • You can also use a french roll, which is what the original French Dip sandwich was served on, hoagie rolls or ciabatta bread.
  • Cover the tri tip with sliced or shredded horseradish cheddar cheese or swiss cheese.
    • Quick Tip! Cabot Horseradish Cheddar Cheese is my favorite on this sandwich! It can be found in the deli section of most grocery stores with the other specialty cheeses.
  • Place the sandwiches under the broiler on low in the oven for 2 minutes or until the cheese melts.
  • Spread creamy horseradish on the top half of the focaccia roll and place it on top of the sandwich.
  • Dip a cup of the broth, or au jus, from the crock pot and serve on the side of the sandwich for dipping.

What is French Dip sauce made of?

The sauce you see on the side of a French Dip sandwich is also called Au Jus. Au Jus is the French word for “with juice” which refers to the juices given off by meat as it’s cooked.

In this recipe, the au jus is a combination of the beef broth added to the crock pot before cooking and the juices give off by the tri tip while cooking. This flavorful sauce is perfect for dipping your sandwich into and why the sandwich was give it’s name! French for the french roll it was served on and dip for dipping the sandwich into the au jus.

How long will Crock Pot Tri Tip last in the refrigerator?

The cooked tri tip will last in the refrigerator for 5-7 days. Delicious sandwiches for an entire week, coming at ya!

If you want to switch it up a bit, try adding the tri tip to a baked sweet potato. I’ve done this several times with this recipe and I honestly love it just as much as the sandwich! The rosemary garlic tri tip pairs perfectly with a creamy roasted sweet potato!

Just pop a potato in the oven at 400°F for about an hour (depending on the size of the potato). Slice the potato open and fill it with juicy, flavorful shredded beef!

Shredded tri tip sandwich on plate with bowl of au jus

Looking for more easy recipes to toss in your slow cooker? Check out these popular posts!

Made this Slow Cooker Tri Tip French Dip recipe and loved it? Be sure to rate it 5 stars below! ↓

Tri tip sandwich on plate with cup of au jus and fresh rosemary
4.8 from 10 votes
Print

Slow Cooker Tri Tip French Dip

Rosemary Garlic Tri Tip is slow cooked in a crock pot, shredded, then served on rosemary focaccia bread with au jus in this scrumptious French Dip recipe!

Course Main Course, Sandwich
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 6 sandwiches
Calories 731 kcal
Author Whitney Bond

Ingredients

  • 1 large onion sliced
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 4 cloves garlic crushed
  • 2 tbsp fresh rosemary chopped + 1 fresh rosemary sprig
  • 3 lb tri tip steak fat trimmed
  • 2 tbsp worcestershire sauce
  • 4 cups beef broth
  • 1 bay leaf
  • 6 rosemary focaccia rolls click link for homemade recipe
  • 2 cups horseradish cheddar cheese shredded
  • ¼ cup creamy horseradish

Instructions

  1. Place the sliced onion in the bottom of a slow cooker, set to high heat.
  2. Combine the kosher salt, black pepper, crushed garlic and chopped fresh rosemary in a small bowl.
  3. Rub this mixture on the tri tip, place in the slow cooker on top of the onion.
  4. Pour the Worcestershire sauce and beef broth into the slow cooker.

  5. Add the bay leaf and rosemary sprig to the slow cooker.
  6. Cover and cook on high for 6 hours or on low for 10-12 hours.

  7. Once the tri tip is cooked, use two forks to shred the beef apart in the crock pot. 

  8. Slice the focaccia rolls in half and place a heaping spoonful of shredded tri tip and slow cooked onions on the bottom half of the roll,

  9. Top with the horseradish cheddar cheese.

  10. Place under the broiler on low in the oven for 2-3 minutes, or until the cheese has melted over the meat. 

  11. Place the top half of the buns in the broiler with the sandwich to toast for 1-2 minutes.

  12. Spread a light amount of creamy horseradish on the top half of the roll, then place it on the sandwich.
  13. Drain the liquid from the slow cooked tri tip to serve as the au jus on the side for dipping.

Recipe Notes

  • Cheese: Sliced swiss cheese can be used in place of the horseradish cheddar cheese.
  • Bread: French rolls can be used in place of focaccia rolls.
  • Focaccia Rolls: If using the focaccia bread recipe linked to in this post, divide the dough into 6 balls to make 6 rolls instead of 2 loaves of bread.