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slow cooker french dip

Crockpot French Dip Sandwiches

Chuck roast slow-cooked with onions, beef broth and Worcestershire until it shreds easily, piled on toasted rolls with provolone and served with the cooking juices for dipping.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 sandwiches
Course: Dinner, Sandwich
Cuisine: American
Ingredients Method Notes

Ingredients
  

Beef and au jus
  • 3 lb boneless beef chuck roast trimmed of large pieces of fat
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil for searing (optional)
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 packet (1 oz) au jus gravy mix optional, for a richer dip
  • 1 teaspoon dried thyme
Sandwiches
  • 8 hoagie or French rolls split
  • 8 slices provolone cheese
  • 2 tablespoons butter softened, for the rolls

Method
 

  1. Season the beef: Pat the roast dry and season all over with the salt and pepper. For more flavor, sear it in the oil in a hot skillet for 3 to 4 minutes per side until browned.
  2. Load the slow cooker: Scatter the onion and garlic in the bottom of a 6 quart slow cooker and set the roast on top. Whisk the broth, Worcestershire, soy sauce, au jus mix (if using) and thyme, then pour it over the beef.
  3. Cook: Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beef is fork-tender and shreds easily.
  4. Shred: Move the beef to a cutting board and shred or thinly slice it against the grain. Skim the fat from the cooking liquid and return the beef to the pot to keep warm.
  5. Toast the rolls: Butter the cut sides of the rolls and toast under the broiler for 1 to 2 minutes. Pile on the beef, top with provolone and broil for 1 more minute until the cheese melts.
  6. Serve: Ladle the hot cooking juices into small bowls for dipping.

Notes

Best cut: chuck roast has enough fat and connective tissue to turn tender over a long cook. Leaner cuts like eye of round tend to dry out.
Saltiness: au jus mix and soy sauce are both salty. Use low-sodium broth, and taste the juices before adding any extra salt.
Storage: refrigerate the beef in its juices for 3 to 4 days or freeze for up to 3 months. Reheat on the stove until steaming hot (165°F).