Crockpot French Dip Sandwiches
Tender beef chuck roast slow-cooked with onions and garlic, served on hoagie rolls with melted provolone cheese and savory au jus for dipping.
Ingredients
For the beef
- 2 pounds beef chuck roast Choose good-quality, organic beef if possible.
- 1 onion sliced yellow onion A must for flavor.
- 3 cloves garlic, minced Essential for flavor.
- 2 cups beef broth Low-sodium recommended.
- 1 cup water Balances the broth.
- 2 tablespoons Worcestershire sauce Essential for depth of flavor.
- to taste salt and pepper Season to taste.
For the sandwiches
- 4 hoagie rolls Soft inside, crusty outside.
- 4 slices provolone cheese For melting over the beef.
- for garnish fresh parsley Optional.
Instructions
Preparation
- Season the beef chuck roast generously with salt and pepper on all sides.
- Place the seasoned roast into the slow cooker.
- Layer the sliced onion and minced garlic on top of the beef.
Cooking
- In a mixing bowl, combine beef broth, water, and Worcestershire sauce. Stir to combine and pour over the beef and onions.
- Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Once cooked, remove the beef and shred it with two forks.
- Strain the liquid to make au jus, discarding any solids.
Assembly
- Assemble sandwiches by placing shredded beef on hoagie rolls and topping with provolone cheese.
- Optional: Broil sandwiches for a minute or two until the cheese is bubbly and melted.
Serving
- Serve sandwiches with reserved au jus for dipping, garnished with fresh parsley if desired.
Notes
For best results, allow beef to rest before shredding. You can freeze leftovers for up to three months.
Nutrition
Serving: 1gCalories: 580kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gSodium: 1100mgFiber: 2gSugar: 2g
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