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Crockpot French Dip Sandwiches

Tender, slow-cooked shredded beef served on toasted hoagie rolls with melted provolone and a side of savory au jus for dipping. The ultimate comfort food made easy in the slow cooker.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 Sandwiches
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Beef & Au Jus
  • 3-4 lbs beef chuck roast trimmed of excess fat
  • 2 cups beef consommé or rich beef broth
  • 0.5 cup low-sodium soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh garlic minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 0.5 tsp black pepper
Sandwich Assembly
  • 6 hoagie rolls or French baguette sections
  • 12 slices provolone cheese
  • 2 tbsp butter softened, for rolls
  • 1 tbsp fresh parsley chopped, optional garnish

Equipment

  • Slow Cooker / Crockpot
  • Baking sheet
  • Tongs
  • Forks for shredding

Method
 

  1. Trim excess hard fat from the chuck roast and place it into the slow cooker basin.
  2. In a bowl, whisk together beef consommé, soy sauce, Worcestershire sauce, garlic, rosemary, thyme, onion powder, and pepper.
  3. Pour the mixture over the beef. Cover and cook on Low for 6-8 hours or High for 3-4 hours, until meat is very tender.
  4. Remove roast from slow cooker. Shred meat with two forks on a cutting board.
  5. Return shredded meat to the slow cooker and toss with the juices. Let sit for 15 minutes to absorb flavor.
  6. Preheat oven broiler. Slice rolls open and butter the insides.
  7. Place rolls on a baking sheet. Fill with meat (using tongs to drain slightly) and top with 2 slices of provolone cheese per sandwich.
  8. Broil for 1-2 minutes until cheese is bubbly and bread is toasted.
  9. Serve immediately with a bowl of the remaining juices (au jus) from the pot for dipping.

Notes

For extra flavor, you can sear the roast in a skillet with oil before adding it to the crockpot.