Crockpot French Dip Sandwiches
This easy Crockpot French Dip Sandwich recipe creates tender, flavorful beef that is served on a roll with a side of delicious au jus. Perfect for a comforting family meal or game day gathering.
Equipment
- 1 Crockpot
- 1 Skillet optional
- 1 Tongs
- 1 Cutting board
- 1 Sharp knife
- 4 Serving plates
Ingredients
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 4 hoagie rolls
- 4 slices provolone cheese optional
- Fresh parsley for garnish optional
Instructions
- Pat the beef chuck roast dry with paper towels. Rub the roast with olive oil, salt, pepper, garlic powder, and onion powder.
- In a skillet over medium-high heat, sear the beef on all sides until browned (about 3-4 minutes per side). This step adds extra flavor but can be skipped for simplicity.
- Transfer the browned or unbrowned roast into the Crockpot.
- In a separate bowl, mix the beef broth, Worcestershire sauce, and soy sauce. Pour this mixture over the beef in the Crockpot.
- Cover the Crockpot and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
- Once cooked, remove the roast from the Crockpot and let it rest for 5 minutes. Use two forks to shred the beef into bite-sized pieces.
- Place shredded beef back into the Crockpot to soak in the juices for a few minutes. Meanwhile, slice the hoagie rolls open and, if desired, melt provolone cheese on the rolls under the broiler for about 1-2 minutes.
- Fill each hoagie roll with the shredded beef and serve with a small bowl of au jus for dipping. Garnish with fresh parsley if desired.
Notes
For added flavor, consider adding sliced onions or bell peppers to the Crockpot during cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to keep the beef moist.