Crockpot French Dip Sandwiches (Printable Version)

Tender beef slow-cooked for hours, served on rolls with savory au jus for an easy, hearty meal.

# What You’ll Need:

→ 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 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

# Directions:

01 - Arrange the sliced onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Rub the chuck roast thoroughly with salt, black pepper, dried thyme, and dried rosemary. Place the seasoned roast directly on top of the onion bed.
03 - Pour the beef broth, soy sauce, and Worcestershire sauce evenly over the beef and onions.
04 - Cover and cook on low setting for 8 hours until the beef is fork-tender and easily shreds.
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 stir well to absorb the au jus.
06 - Preheat your oven broiler. Split the hoagie rolls horizontally and fill each with a generous portion of shredded beef. Top with a slice of provolone or Swiss cheese if desired.
07 - Arrange the assembled sandwiches on a baking sheet. Broil for 2-3 minutes until the cheese is melted and bubbly, watching closely to prevent burning.
08 - Serve each sandwich accompanied by a small bowl filled with the au jus cooking liquid for dipping.

# Quick Tips:

01 -
  • The beef becomes so tender it falls apart with just a fork, no fancy knife skills needed
  • Your slow cooker does all the heavy lifting while you go about your day
  • That homemade au jus tastes infinitely better than anything from a packet
02 -
  • Resist the urge to lift the lid too often during cooking, or you will lose heat and add time to the process
  • The beef needs to reach that fork tender stage where it practically shreds itself, or the texture will be tough
  • Toast your rolls under the broiler before adding the beef if you want to prevent them from getting soggy
03 -
  • Trim excess fat from the roast before cooking to prevent greasy au jus
  • Let the beef rest for a few minutes before shredding to retain more juices

Go Back