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Crockpot French Dip Sandwiches

Tender, shreddable beef bathed in rich au jus, tucked into crusty rolls with melted cheese, these Crockpot French Dip Sandwiches bring comforting flavors to your dinner table.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 sandwiches
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3 to 4 pounds beef chuck roast (or bottom round) A tougher cut that becomes tender when slow-cooked.
  • 1 large onion, thinly sliced Swap with shallots for a sweeter note.
  • 4 cloves garlic, smashed and chopped Roast them first for a mellow, nutty aroma.
  • 2 cups beef broth Use low-sodium if watching salt.
  • 1 cup dry red wine or extra beef broth Use beef broth for alcohol-free version.
  • 2 tablespoons Worcestershire sauce For savory depth; soy sauce works in a pinch.
  • 1 tablespoon Dijon mustard For brightness.
  • 1 teaspoon dried thyme Fresh thyme gives a brighter finish.
  • 1 leaf bay leaf
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste Salt and black pepper
For Serving
  • 6 to 8 crusty rolls or hoagie buns
  • 8 slices provolone or Swiss cheese Optional, but blissful.
  • to taste Butter for toasting rolls Or olive oil for a lighter touch.

Method
 

Preparation
  1. Pat the roast dry with paper towels and season generously with salt, pepper, onion powder, and garlic powder.
  2. Optional: In a hot skillet, sear the roast on all sides in a splash of oil until browned, then transfer the roast to your Crockpot.
  3. In the same skillet, sauté the sliced onion for 3 to 4 minutes until it begins to soften, then add the garlic for the final minute.
  4. Spoon the onions and garlic over the roast.
Cooking
  1. Whisk together beef broth, red wine (or substitute), Worcestershire sauce, and Dijon mustard; pour this mixture over the roast.
  2. Tuck in thyme and bay leaf.
  3. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours until meat is fork-tender.
Assembly
  1. Remove the roast and shred it with two forks, tasting the au jus and adjusting seasoning if necessary.
  2. Butter and toast the rolls until golden, pile shredded beef onto each roll, ladle warm au jus over the meat, and top with a slice of provolone.
  3. Place under a broiler for a minute to melt the cheese if desired.
  4. Serve each sandwich with a small bowl of au jus for dipping.

Notes

You can swap chuck roast with brisket for a different texture or use a slow-cooking plant-based roast for a vegetarian spin. Serve with crispy fries, coleslaw, or a bright salad.