Crockpot French Dip Sandwiches (Printer-friendly)
Slow-cooked beef on hoagie rolls with rich au jus dipping sauce. Perfect for hearty family dinners.
# 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 (optional)
# Method:
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. Place seasoned roast directly on top of the onion layer.
03 - Pour beef broth, soy sauce, and Worcestershire sauce evenly over the beef and vegetables.
04 - Cover with lid and cook on low setting for 8 hours until beef is fork-tender and easily pulls apart.
05 - Transfer cooked beef to cutting board. Using two forks, shred meat into strands. Return shredded beef to crockpot and stir thoroughly to absorb au jus.
06 - Set oven to broil. Slice hoagie rolls lengthwise. Fill each roll generously with shredded beef. Top with cheese slice if desired.
07 - Arrange assembled sandwiches on baking sheet. Broil 2-3 minutes until cheese is melted and bubbly. Watch closely to prevent burning.
08 - Transfer sandwiches to plates. Ladle hot cooking liquid into small bowls. Serve immediately for dipping.
# Expert Tips:
01 -
- The slow cooker does practically all the work while you go about your day
- The homemade au jus is infinitely better than anything from a packet
- Leftovers reheat beautifully for lunches the next day
02 -
- The beef needs to be very tender before shredding, or it will feel chewy instead of melt-in-your-mouth
- Letting the shredded beef sit in the au jus for even 10 minutes before serving makes a huge difference
03 -
- Trim excess fat from the roast before cooking to keep the au jus from becoming greasy
- Cook the beef a day ahead and refrigerate, then skim the hardened fat from the top before reheating