Crock Pot French Dip Sandwiches
These Crock Pot French Dip Sandwiches are a symphony of tender, savory beef slow-cooked in a flavorful au jus. Served on crusty rolls with melted cheese, these sandwiches are perfect for an easy yet satisfying meal. The slow cooker does most of the work, making this recipe a simple way to achieve culinary bliss.
Equipment
- Crock Pot
- Large skillet
- Tongs
- Measuring spoons
- Measuring cups
- Chef's knife
- Cutting board
- Paper towels
- Two forks
- Small bowls
- Broiler or Toaster Oven
Ingredients
- 3-4 lb chuck roast
- 1 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- ½ tsp salt, plus more to taste
- 2 bay leaves
- 4 cups beef broth
- 1 cup dry red wine optional
- 1 tbsp Worcestershire sauce
- Crusty rolls French rolls, hoagie rolls, or ciabatta
- Provolone cheese
- Butter, for toasting rolls optional
Instructions
- Pat the chuck roast dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the roast on all sides until nicely browned, about 3-4 minutes per side.
- Place the sliced onion in the bottom of your crock pot.
- Add the minced garlic, thyme, rosemary, salt, and pepper to the crock pot, on top of the onions.
- Place the seared chuck roast on top of the onion mixture.
- Tuck the bay leaves around the roast.
- Pour in the beef broth, red wine (if using), and Worcestershire sauce.
- Make sure the roast is mostly submerged in the liquid. Add more beef broth if needed.
- Cover the crock pot and cook on low for 8-10 hours, or on high for 4-6 hours. The roast is done when it's easily shredded with a fork.
- Remove the roast from the crock pot and shred it with two forks. Discard the bay leaves.
- Return the shredded beef to the crock pot, letting it soak up all that delicious au jus.
- If desired, lightly butter the inside of your rolls and toast them under a broiler or in a toaster oven until golden brown.
- Pile the shredded beef high onto the rolls.
- Top with provolone cheese.
- Place the assembled sandwiches under the broiler for a minute or two, until the cheese is melted and bubbly.
- Ladle some of the au jus from the crock pot into small bowls for dipping.
- Serve immediately.
Notes
For a richer au jus, deglaze the skillet after searing the roast with red wine or beef broth and add to the crock pot. Other cheese options include mozzarella, Swiss, or pepper jack. Add a pinch of red pepper flakes or hot sauce to the au jus for a spicy kick. Cook the beef in the crock pot the day before and then shred it and store it in the refrigerator. Reheat it in the au jus before serving.