Go Back

Crockpot French Dip Sandwiches

Delicious slow-cooked shredded beef served on hoagie rolls with provolone cheese, perfect for busy nights or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast Use a chuck roast for the best flavor and tenderness.
  • 1 unit onion, sliced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 unit hoagie rolls
  • 4 slices provolone cheese Can add more cheese if desired.

Method
 

Preparation
  1. Place the sliced onion and minced garlic in the bottom of the crockpot.
  2. Season the beef roast with salt and pepper, then place it on top of the onions and garlic.
  3. Pour beef broth and Worcestershire sauce over the roast, then sprinkle with dried thyme.
  4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
  5. Remove the beef and shred it with two forks.
  6. Return the shredded beef to the crockpot and stir to combine with the juices.
Serving
  1. Pile the shredded beef onto warm hoagie rolls and top with provolone cheese.
  2. Melt provolone over the top under a broiler for 30-60 seconds or by covering the sandwich briefly.
  3. Serve each sandwich with a small bowl of the reserved au jus for dipping.
  4. Add pickled peppers, horseradish, or caramelized onions for extra flavor.

Notes

Store leftover shredded beef and au jus in separate airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the meat seems dry. Sandwiches assembled with bread are best eaten immediately; toasted rolls may be used to retain structure if you need to make ahead. For a thicker au jus, remove some liquid and simmer it on the stove to reduce.