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Crockpot French Dip Sandwiches

Incredibly tender, slow-cooked shredded beef piled high on toasted crusty rolls with melted provolone cheese, served with a rich, savory homemade au jus for dipping.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Comfort Food
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Slow Cooker Beef & Au Jus
  • 3-4 lbs beef chuck roast
  • 1 tbsp olive oil optional, for searing
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 3 cups low-sodium beef broth
  • 0.5 cup soy sauce low sodium preferred
  • 0.25 cup Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
Sandwich Assembly
  • 6 hoagie rolls or French baguettes sliced horizontally
  • 3 tbsp butter softened
  • 12 slices provolone cheese
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Slow Cooker / Crockpot
  • Large Skillet
  • Baking sheet
  • Fine-mesh strainer

Method
 

  1. Pat the chuck roast dry and season generously with salt and pepper. (Optional: Heat olive oil in a skillet over medium-high heat and sear the roast for 3-4 minutes per side to build flavor).
  2. Place sliced onions and minced garlic in the bottom of the slow cooker. Place the beef on top.
  3. In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, and thyme. Pour over the beef. Add the bay leaf.
  4. Cover and cook on LOW for 8-9 hours, or HIGH for 4-5 hours, until the beef easily falls apart.
  5. Remove the beef to a cutting board and shred with two forks, discarding large pieces of fat. Strain the remaining cooking liquid through a mesh sieve into a bowl to create the au jus. Skim excess fat off the top.
  6. Preheat oven broiler. Butter the insides of the hoagie rolls and broil for 1-2 minutes until toasted.
  7. Pile the warm shredded beef onto the toasted rolls. Top each with 2 slices of provolone cheese.
  8. Return to the broiler for 1-2 minutes until the cheese is melted and bubbly.
  9. Garnish with fresh parsley and serve immediately with a small bowl of the warm au jus for dipping.

Notes

If making ahead of time, store the shredded beef and au jus separately in the fridge. The fat will solidify on top of the cold au jus, making it very easy to scoop off before reheating!