Crockpot French Dip Sandwiches (Printable View)

Tender shredded beef slow-cooked with onions and herbs, served on rolls with melted cheese and rich au jus for dipping.

# Ingredient List:

→ 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 teaspoon dried thyme
08 - 1 teaspoon dried rosemary
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon salt

→ Bread & Cheese

11 - 4 hoagie rolls or French rolls
12 - 4 slices provolone or Swiss cheese

# How to Make It:

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 on all sides, then place directly on top of the onion bed.
03 - Pour beef broth, soy sauce, and Worcestershire sauce over the roast and vegetables, ensuring the beef is partially submerged.
04 - Cover with lid and cook on low setting for 8 hours until beef is fork-tender and easily shreds apart.
05 - Transfer cooked beef to a cutting board and shred using two forks, then return meat to the slow cooker and stir well to absorb the au jus.
06 - Split hoagie rolls open, heap shredded beef onto the bottom halves, and top with cheese slices if using.
07 - Place sandwiches on a baking sheet and broil for 2-3 minutes until cheese is bubbly and bread is lightly toasted.
08 - Transfer sandwiches to plates and serve alongside small bowls filled with the reserved cooking liquid for dipping.

# Expert Suggestions:

01 -
  • Eight hours of hands off cooking gives you fork tender beef without any of the fuss
  • The homemade au jus puts restaurant versions to shame and could not be simpler
02 -
  • Resist the urge to lift the lid during cooking, every peek adds 15 to 20 minutes to your time
  • The beef needs to rest for about 10 minutes before shredding or the juices will run everywhere
03 -
  • Use leftover au jus as a base for beef barley soup or as a deglazing liquid for pan sauces
  • If the broth seems too thin at the end, remove the beef and reduce the liquid on the stove before returning

Go Back