Crockpot French Dip Sandwiches (Print Version)
Slow-cooked juicy beef and melted provolone on toasted rolls with warm au jus for dipping.
# Ingredients:
→ Beef and Seasonings
01 -
2 pounds beef chuck roast
02 -
1 tablespoon olive oil
03 -
1 teaspoon salt
04 -
1 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
→ Broth Mixture
07 -
2 cups beef broth
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon soy sauce
→ Assembly
10 -
4 hoagie rolls
11 -
4 slices provolone cheese (optional)
12 -
Fresh parsley for garnish (optional)
# Steps:
01 -
Pat beef chuck roast dry with paper towels. Rub all sides with olive oil, followed by salt, black pepper, garlic powder, and onion powder.
02 -
Heat a skillet over medium-high heat. Sear beef on all sides until deeply browned, about 3 to 4 minutes per side. This step is optional for extra flavor.
03 -
Transfer the (seared or unseared) roast to the slow cooker.
04 -
Whisk together beef broth, Worcestershire sauce, and soy sauce in a bowl. Pour mixture over beef in the slow cooker.
05 -
Cover and cook on low for 8 hours, or until beef is fork-tender and shreds easily.
06 -
Remove beef from slow cooker and let rest for 5 minutes. Use two forks to shred into bite-sized pieces.
07 -
Return shredded beef to the slow cooker to absorb cooking juices for several minutes.
08 -
Split hoagie rolls open. If desired, place provolone slices on rolls and broil for 1 to 2 minutes until cheese melts.
09 -
Fill each roll with shredded beef. Serve with a small bowl of au jus from the cooker for dipping. Garnish with fresh parsley if desired.
# Notes:
01 -
Searing the beef caramelizes the surface, enhancing flavor and depth, but the step can be omitted for speed.
02 -
Melt cheese on split rolls under a broiler for a golden finish.