Crock Pot French Dip Sandwiches (Print Version)
Juicy shredded beef on toasted hoagie rolls with melted provolone, served with savory broth for the perfect hearty meal.
# Ingredients:
→ Beef and Seasonings
01 -
3–4 lbs beef chuck roast
02 -
1 teaspoon salt
03 -
½ teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon dried thyme
→ Broth and Liquid Ingredients
07 -
3 cups beef broth
08 -
2 tablespoons Worcestershire sauce
09 -
1 teaspoon soy sauce
→ Bread and Toppings
10 -
4–6 hoagie rolls
11 -
6 slices provolone cheese
→ Vegetables
12 -
1 onion, thinly sliced
# Steps to Follow:
01 -
Season the beef chuck roast with salt, pepper, garlic powder, onion powder, and dried thyme. For added flavor, sear the beef in a hot skillet before placing it in the slow cooker.
02 -
Place the sliced onions at the bottom of the slow cooker. Layer the seasoned beef chuck roast on top, and pour in the beef broth, Worcestershire sauce, and soy sauce.
03 -
Cover the slow cooker and cook on low for 7-8 hours or high for 4-5 hours until the beef is tender and easily shreds with a fork.
04 -
Remove the cooked beef from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded beef to the slow cooker to absorb additional flavor.
05 -
Toast the hoagie rolls lightly by placing them under the broiler for 1-2 minutes or in a dry skillet until golden brown.
06 -
Pile the shredded beef onto the toasted hoagie rolls using tongs. Top with a slice of provolone cheese and broil for 1-2 minutes until the cheese melts.
07 -
Strain the cooking liquid to remove the onions, then pour the remaining broth into small bowls for dipping. Serve each sandwich with a side of au jus.
# Additional Notes:
01 -
Simmer the au jus on the stove for a thicker dipping sauce if desired.
02 -
Leftovers can be used in tacos, beef bowls, or added to a salad for extra protein.