Crockpot French Dip Sandwiches (Printable Version)
Tender beef slow-cooked to perfection, served on hoagie rolls with savory dipping sauce.
# What You'll 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
# Step-by-Step:
01 - Arrange the sliced onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Rub the chuck roast thoroughly with salt, black pepper, dried thyme, and dried rosemary. Place the seasoned roast directly on top of the onion layer.
03 - Pour the beef broth, soy sauce, and Worcestershire sauce over the roast and vegetables.
04 - Cover the slow cooker and cook on low heat for 8 hours until the beef pulls apart easily with a fork.
05 - Transfer the cooked beef to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker and stir well to absorb the au jus.
06 - Set the oven to broil. Split the hoagie rolls open and pile them with the shredded beef. Top each sandwich with a slice of provolone or Swiss cheese.
07 - Arrange the assembled sandwiches on a baking sheet. Broil for 2 to 3 minutes, watching closely, until the cheese is melted and bubbly.
08 - Ladle the remaining au jus from the slow cooker into small dipping bowls. Serve the hot sandwiches immediately alongside the au jus.
# Expert Advice:
01 -
- The beef becomes impossibly tender after eight hours of hands off cooking time
- That au jus transforms every bite into something rich and satisfying
02 -
- Resist the urge to lift the lid during cooking time, as every peek releases valuable heat and moisture
- The beef needs to reach that falling apart stage for the best texture and eating experience
03 -
- A splash of red wine in the cooking liquid adds restaurant depth and sophistication
- Butter and toast the cut sides of your rolls before assembling for extra flavor