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Crockpot French Dip Sandwiches

Tender, slow-cooked shredded beef served on toasted hoagie rolls with melted provolone cheese, complete with a rich au jus for dipping.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 sandwiches
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Beef & Broth Base
  • 3-4 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 onion sliced
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 0.25 cup soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 oz dry onion soup mix 1 packet
  • 1 sprig fresh thyme optional
Serving Ingredients
  • 6 hoagie rolls or French baguettes
  • 6 slices provolone cheese
  • 2 tbsp butter softened

Equipment

  • Slow Cooker
  • Skillet
  • Baking sheet

Method
 

  1. Season the beef chuck roast generously on all sides with salt and black pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned. Transfer to the slow cooker.
  3. Whisk together beef broth, soy sauce, Worcestershire sauce, minced garlic, and dry onion soup mix. Pour over the roast.
  4. Scatter sliced onions and thyme sprig over the top. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until tender.
  5. Remove the roast, discard thyme, and shred the beef with two forks. Skim fat from the au jus in the pot.
  6. Return shredded beef to the slow cooker to keep warm.
  7. Preheat broiler. Butter the inside of hoagie rolls and broil for 1-2 minutes until toasted.
  8. Pile beef onto the toasted rolls, top with provolone cheese, and broil for 1 more minute until cheese melts.
  9. Serve hot sandwiches immediately with ladled au jus in small bowls for dipping.

Notes

To save time in the morning, you can skip searing the roast, though searing adds deeper flavor.