Crockpot French Dip Sandwiches (Printable Version)
Tender slow-cooked beef on hoagie rolls with savory dipping sauce
# What You Need:
→ Beef
01 - 2 lbs chuck roast, trimmed of excess fat
→ Broth & Liquids
02 - 2 cups beef broth
03 - 1/4 cup soy sauce
04 - 1/4 cup Worcestershire sauce
→ Vegetables & Aromatics
05 - 1 large yellow onion, thinly sliced
06 - 3 cloves garlic, minced
→ Spices & Seasonings
07 - 1 tsp dried thyme
08 - 1 tsp dried rosemary
09 - 1/2 tsp black pepper
10 - 1/2 tsp salt
→ Bread & Cheese
11 - 4 hoagie rolls or French rolls
12 - 4 slices provolone or Swiss cheese
# How To Make It:
01 - Arrange sliced onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Rub chuck roast thoroughly with salt, pepper, thyme, and rosemary on all sides. Place seasoned roast directly on top of the onion bed.
03 - Pour beef broth, soy sauce, and Worcestershire sauce evenly over the roast and onions.
04 - Cover and cook on low setting for 8 hours until beef reaches fork-tender consistency and shreds easily.
05 - Transfer cooked beef to a cutting board. Shred using two forks, pulling apart with the grain. Return shredded meat to the slow cooker and stir well to absorb the au jus.
06 - Set oven to broil. Slice hoagie rolls in half lengthwise. Pile shredded beef generously onto the bottom halves and top with cheese slices if using.
07 - Arrange assembled sandwiches on a baking sheet. Broil for 2-3 minutes until cheese is bubbly and beginning to brown, watching closely to prevent burning.
08 - Transfer sandwiches to plates. Ladle remaining au jus from the slow cooker into small dipping bowls and serve alongside.
# Helpful Hints:
01 -
- The beef becomes so tender it practically falls apart on its own
- The au jus creates that perfect salty, rich dipping experience every time
02 -
- Resist the urge to lift the lid too often, as each release of steam adds cooking time
- The au jus will be quite salty on its own but perfectly balanced when used for dipping
03 -
- Trim excess fat from the roast before cooking to keep the au jus from becoming greasy
- Toast the rolls under the broiler for a minute before adding the beef to prevent sogginess