Description
These Crockpot French Dip Sandwiches feature tender, slow-cooked beef chuck roast simmered in a savory broth, served on hoagie rolls with melted provolone cheese. Perfectly juicy and packed with flavor, these sandwiches are ideal for a comforting meal with minimal hands-on cooking.
Ingredients
Beef
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Broth
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
Sandwich
- 4 hoagie rolls
- 4 slices provolone cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the beef: Pat the beef chuck roast dry with paper towels, then rub it evenly with olive oil, salt, black pepper, garlic powder, and onion powder to season all sides thoroughly.
- Sear the roast: In a skillet over medium-high heat, sear the beef chuck roast on all sides for about 3-4 minutes per side to develop a rich crust and deepen flavor. This step can be skipped if desired.
- Transfer to Crockpot: Place the seared or unseared beef roast into the Crockpot, ensuring it fits snugly.
- Mix broth: In a bowl, combine beef broth, Worcestershire sauce, and soy sauce. Pour this mixture evenly over the beef in the Crockpot to create the cooking liquid.
- Slow cook: Cover the Crockpot with its lid and cook on low heat for 8 hours, or until the beef becomes very tender and shreds easily with a fork.
- Rest and shred beef: Remove the cooked roast from the Crockpot and let it rest for 5 minutes. Then, use two forks to shred the beef into bite-sized pieces.
- Soak beef in juices: Return the shredded beef to the Crockpot to soak in the flavorful cooking juices for a few minutes, enhancing moisture and taste.
- Prepare rolls and cheese: Slice the hoagie rolls open. If using cheese, melt provolone slices on the rolls under the broiler for 1-2 minutes until bubbly and slightly browned.
- Assemble sandwiches: Fill each hoagie roll generously with the shredded beef. Serve hot with a small bowl of the reserved au jus for dipping. Garnish sandwiches with fresh parsley if desired.
Notes
- Searing the beef adds extra flavor but can be omitted for a quicker prep.
- Using Worcestershire sauce and soy sauce in the broth creates a rich, umami-packed au jus.
- Provolone cheese is optional—feel free to omit or substitute with your preferred melting cheese.
- For a saltier au jus, you can reduce the broth slightly by simmering before slow cooking.
- Leftover shredded beef can be stored in the fridge for up to 3 days or frozen for up to 3 months.
