Crockpot French Dip Sandwiches: 1 Juicy, Slow-Cooked Favorite with Bold, Meaty Flavor
Juicy shredded chuck roast slow-cooked in a garlic-herb broth, piled onto toasted hoagie rolls with melted provolone, and served with savory au jus for dipping.
Ingredients
3–4 lb chuck roast
1 large onion, sliced
3–4 cloves garlic, minced
3 cups low-sodium beef broth
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
6 hoagie rolls or baguette sections
6 slices provolone cheese
Butter (optional, for toasting rolls)
Instructions
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Season roast with salt and pepper.
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Add onions and garlic to bottom of slow cooker. Place roast on top.
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Pour in broth, soy sauce, Worcestershire. Add thyme and bay leaf.
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Cover and cook on low 8–10 hours or high 4–5 hours until tender.
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Remove roast, shred, and skim fat from broth. Return meat to broth.
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Toast rolls, pile with beef, top with cheese, and broil until melted.
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Serve hot with strained au jus on the side.
Notes
Sear roast for added flavor before slow cooking. Freeze leftovers for future meals.