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Crockpot French Dip Sandwiches

Enjoy the comforting flavors of slow-cooked roast beef piled high on toasted hoagie rolls, served with a savory au jus for dipping. Perfect for busy weeknights!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course, Sandwich
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the roast and au jus
  • 3 to 4 pounds beef chuck roast or top round for a leaner cut
  • 1 large onion, thinly sliced swap yellow onion for sweet onion for a softer, sweeter note
  • 4 cloves garlic, smashed and peeled
  • 2 cups beef broth low-sodium if preferred
  • 1/2 cup dry red wine optional or extra beef broth as a non-alcoholic substitute
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • 1 teaspoon smoked paprika optional for a subtle smokiness
  • Salt and freshly ground black pepper to taste
For serving
  • 6 to 8 pieces hoagie rolls or crusty baguette slices
  • Butter for toasting rolls
  • Provolone or Swiss cheese optional, if you prefer cheesy French dip sandwiches

Method
 

Preparation
  1. Season the roast generously with salt, pepper, and smoked paprika.
  2. Heat a skillet over medium-high heat with a little oil and brown the roast on all sides until a rich crust forms.
  3. Place the sliced onion and smashed garlic in the bottom of the crockpot.
  4. Nestle the seared roast on top and pour in the beef broth, red wine (if using), Worcestershire sauce, soy sauce, thyme, and bay leaf.
  5. The liquid should come about halfway up the roast.
Cooking
  1. Cover and cook on low for 6 to 8 hours, or on high for 4 hours.
  2. The meat is done when it pulls apart easily with two forks.
Serving
  1. Remove the roast to a cutting board and tent with foil to rest.
  2. Skim excess fat from the surface of the cooking liquid, then strain the au jus into a saucepan.
  3. Simmer to reduce slightly if you prefer a more concentrated dipping sauce.
  4. Shred or thinly slice the beef against the grain.
  5. Toast the rolls with a little butter until golden and warm.
  6. Pile the meat onto each roll, add a slice of cheese if desired, and ladle hot au jus into small dipping bowls.
  7. Serve immediately and encourage everyone to dip generously.

Notes

For a healthier option, trim visible fat and use low-sodium broth. Add a splash of balsamic for a sweet-tangy lift or top with caramelized onions.