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–+ servings
Linda S. Smith

Crockpot French Dip Sandwiches

Tender beef chuck roast is slow-cooked in a savory broth, then served in hoagie rolls with provolone cheese and a rich au jus for dipping.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 pounds beef chuck roast well-marbled for best flavor
  • 1 medium onion, sliced yellow or sweet
  • 4 cloves garlic, minced
  • 1 cup beef broth low-sodium if preferred
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • to taste Salt and pepper
  • 4 pieces hoagie rolls
  • 8 slices provolone cheese

Method
 

Preparation
  1. Place the whole beef chuck roast in the slow cooker. Pat it dry and season the outside lightly with salt and pepper.
  2. Scatter the sliced onion over and around the roast, then sprinkle the minced garlic on top.
  3. Pour in the beef broth and water. Add Worcestershire sauce and dried Italian seasoning. Finish with another pinch of salt and pepper.
Cooking
  1. Cover the slow cooker and cook on low for 8 hours, or until the roast is fork-tender and easily pulls apart.
  2. Remove the roast to a cutting board or bowl and shred it with two forks, discarding any large pieces of connective tissue.
  3. Return the shredded beef to the slow cooker and stir it into the cooking juices so the meat absorbs flavor. Taste and adjust seasoning.
Assembly
  1. Split the hoagie rolls and pile on the shredded beef. Top each sandwich with two slices of provolone.
  2. If you like, briefly broil the assembled sandwiches until the cheese bubbles and just begins to brown.
  3. Ladle some of the beef au jus into small bowls for dipping and serve immediately.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 25gSaturated Fat: 10gSodium: 1200mgFiber: 2gSugar: 2g

Notes

Optional sear the roast for extra flavor before cooking, and for a cleaner dipping sauce, skim the fat from the top of the jus after cooking.

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