Crock Pot French Dip Sandwiches
These crock pot French dip sandwiches feature tender, shredded beef in a savory broth, topped with melted provolone cheese, making for a delicious and easy meal.
Equipment
- Slow cooker
- skillet
- broiler
Ingredients
- 3-4 lbs beef chuck roast
- 1 onion, thinly sliced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4-6 hoagie rolls
- 6 slices provolone cheese
Instructions
- Season the beef chuck roast with salt, pepper, garlic powder, onion powder, and thyme, then sear it in a hot skillet if desired.
- Place sliced onions in the slow cooker, add the seasoned beef, and pour in the beef broth, Worcestershire sauce, and soy sauce.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is tender and shreddable.
- Shred the beef with two forks and return it to the slow cooker to soak up the juices.
- Toast the hoagie rolls under the broiler or in a skillet until golden brown.
- Fill each hoagie roll with shredded beef, top with provolone cheese, and broil for 1-2 minutes until the cheese melts.
- Strain the cooking liquid to remove onions and serve it in small bowls for dipping with the sandwiches.
Notes
For a thicker dipping sauce, simmer the au jus on the stove for a few minutes to reduce it. Leftover beef can be used in tacos, beef bowls, or salads for added protein.