Crockpot French Dip Sandwiches (Printable)

Tender slow-cooked beef on hoagie rolls with savory au jus for a hearty, family-friendly meal.

# Ingredient List:

→ Beef

01 - 2 lbs chuck roast, trimmed

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

→ Bread & Cheese

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

# Steps:

01 - Arrange sliced onion and minced garlic evenly in the bottom of the slow cooker insert.
02 - Rub the chuck roast thoroughly with salt, pepper, thyme, and rosemary. Place the seasoned meat directly on top of the onion layer.
03 - Pour beef broth, soy sauce, and Worcestershire sauce over the roast and vegetables.
04 - Cover and cook on low heat for 8 hours, or until the beef shreds easily with a fork.
05 - Transfer the cooked beef to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker and toss well to coat in the au jus.
06 - Preheat the oven broiler. Split the hoagie rolls open and fill generously with the shredded beef. Top each sandwich with a slice of cheese if using.
07 - Arrange sandwiches on a baking sheet and broil for 2-3 minutes, watching closely, until the cheese is melted and bubbly.
08 - Serve immediately alongside small bowls of warm au jus from the slow cooker for dipping.

# Expert Advice:

01 -
  • The beef becomes impossibly tender almost melting on its own without any fancy techniques
  • That homemade au jus puts restaurant versions to shame with zero effort
  • Feeds a crowd or makes incredible leftovers for days
02 -
  • Resist the urge to lift the lid during cooking every peek adds 15 minutes to your time
  • The beef needs to reach that internal temperature where it shreds effortlessly or it will feel tough
  • That leftover juice is liquid gold dont even think about pouring it down the drain
03 -
  • Trim excess fat before cooking to prevent an overly greasy finished dish
  • Let the beef rest for 10 minutes before shredding it holds together better

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