Description
Crockpot French Dip Sandwiches feature tender slow-cooked beef chuck roast simmered in a savory broth, served on soft hoagie rolls with optional melted provolone and rich au jus for dipping.
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 and rub all sides with olive oil, salt, pepper, garlic powder, and onion powder.
- For deeper flavor, sear the seasoned roast in a hot skillet for 3–4 minutes per side until browned (optional).
- Place the roast into the crockpot.
- In a small bowl, mix beef broth, Worcestershire sauce, and soy sauce. Pour over the roast.
- Cover and cook on low for about 8 hours, until the beef is tender and easily shreds.
- Remove the roast, let rest briefly, then shred with two forks.
- Return shredded beef to the crockpot to soak in the juices.
- Slice hoagie rolls and toast if desired. Add provolone cheese and broil until melted if using.
- Fill rolls with shredded beef, garnish with parsley if desired, and serve with au jus for dipping.
Notes
- Searing the beef enhances flavor but can be skipped for convenience.
- Cook on high for about 4 hours if short on time.
- Add sliced onions or fresh herbs for additional flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze shredded beef (without rolls) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 3g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 135mg
