Crockpot French Dip Sandwiches (Print-Friendly Version)
Savory hoagies with slow-cooked beef, provolone, and rich juices for classic French dip flavor.
# Ingredients List:
→ Beef
01 -
900 g beef chuck roast
→ Seasonings
02 -
15 ml olive oil
03 -
5 g salt
04 -
2 g ground black pepper
05 -
2 g garlic powder
06 -
2 g onion powder
→ Liquids
07 -
480 ml beef broth
08 -
15 ml Worcestershire sauce
09 -
15 ml soy sauce
→ Bread & Cheese
10 -
4 hoagie rolls
11 -
4 slices provolone cheese (optional)
→ Garnish
12 -
Fresh parsley, chopped (optional)
# How to Make It:
01 -
Pat the beef chuck roast dry with paper towels. Rub all sides evenly with olive oil, salt, black pepper, garlic powder, and onion powder.
02 -
Heat a skillet over medium-high heat. Sear the beef on all sides until golden brown, approximately 3–4 minutes per side. This step enhances flavour but may be omitted if preferred.
03 -
Place the browned or unbrowned roast into the Crockpot.
04 -
In a bowl, combine beef broth, Worcestershire sauce, and soy sauce. Pour the mixture over the beef in the Crockpot.
05 -
Cover and cook on low setting for 8 hours, or until the beef becomes tender and shreds easily with a fork.
06 -
Remove the beef from the Crockpot and let rest for 5 minutes. Shred into bite-sized pieces using two forks.
07 -
Return shredded beef to the Crockpot to absorb additional juices for several minutes.
08 -
Slice hoagie rolls open. If desired, top with provolone cheese and place under the grill for 1–2 minutes until melted.
09 -
Fill each hoagie roll with shredded beef. Serve alongside a small bowl of au jus from the Crockpot for dipping. Garnish with fresh parsley if desired.
# Extra Tips:
01 -
For enhanced flavour, add sliced onions or bell peppers to the Crockpot during cooking.
02 -
Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to maintain moisture.