Description
This Crock Pot French Dip Sandwiches recipe offers tender, slow-cooked chuck roast infused with rich flavors, served on toasted hoagie rolls with melted provolone cheese and a savory homemade au jus for dipping. Perfect for an easy yet impressive main course that highlights the convenience of slow cooking combined with classic American flavors.
Ingredients
Scale
Meat and Seasonings
- 3 pounds chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cooking Liquids and Flavorings
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 4 cups beef broth
Vegetables and Aromatics
- 1 large onion, thinly sliced
- 4 cloves garlic, smashed
Sandwich Components
- 6 hoagie rolls or French sandwich buns
- 12 slices provolone cheese
- Optional butter for toasting rolls
Instructions
- Season the Meat: Pat the chuck roast dry and season all sides evenly with salt, black pepper, garlic powder, and onion powder to create a flavorful crust.
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chuck roast on all sides until nicely browned, about 2–3 minutes per side, to lock in juices and add depth of flavor.
- Transfer to Crock Pot: Place the seared roast into the crock pot. Add the thinly sliced onions, smashed garlic cloves, Worcestershire sauce, soy sauce, Dijon mustard, and beef broth around and on top of the roast.
- Slow Cook the Roast: Cover the crock pot and cook on low heat for 8 hours or on high for 4–5 hours, until the meat becomes fork-tender and easy to shred.
- Shred the Meat: Remove the cooked roast from the crock pot and shred it carefully using two forks, separating the beef into bite-sized pieces.
- Prepare the Au Jus: Strain the cooking liquid from the crock pot to remove solids and reserve the flavorful broth for use as au jus for dipping the sandwiches.
- Toast the Rolls: If desired, lightly butter the hoagie rolls and toast them in a skillet over medium heat or under the broiler until golden and crisp.
- Assemble the Sandwiches: Pile generous portions of shredded beef onto each toasted roll. Top with slices of provolone cheese and place under the broiler for 1–2 minutes until the cheese is melted and bubbly.
- Serve with Au Jus: Serve the sandwiches hot alongside small bowls of warm au jus for dipping, enhancing each bite with rich, savory juices.
Notes
- For richer flavor, substitute part of the beef broth with a splash of red wine.
- Make the sandwiches a day ahead; the flavors deepen after resting overnight.
- Use quality hoagie rolls or French sandwich buns for best texture and taste.
- Butter the rolls before toasting for an extra layer of flavor and crispy finish.
