Crockpot French Dip Sandwiches Recipe
Tender and flavorful Crockpot French Dip Sandwiches made with slow-cooked beef chuck roast, seasoned with herbs and garlic, served on hoagie rolls with melted provolone cheese and a side of savory au jus for dipping. This easy and comforting recipe is perfect for a family dinner or game day meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6-8 sandwiches 1x
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Beef and Seasoning
- 3–4 lbs beef chuck roast
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
Liquid and Sauces
- 4 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (or tamari for gluten-free)
Bread and Cheese
- 6–8 hoagie rolls or French baguette
- 12 slices provolone cheese
Optional Toppings
- Caramelized onions
- Sautéed mushrooms
- Horseradish sauce
Instructions
- Season the beef: Pat the chuck roast dry using paper towels. Generously season all sides of the beef with kosher salt and black pepper. Let the roast sit for 10-15 minutes to absorb the seasoning.
- Sear the beef (optional): Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the beef roast on all sides until it develops a brown crust, about 2 minutes per side. This step adds flavor but can be skipped for convenience.
- Prepare the slow cooker: Place the sliced yellow onions in the bottom of the slow cooker. Set the seared (or unseared) beef roast on top of the onions. Sprinkle the minced garlic, dried thyme, dried rosemary over the beef and add the bay leaf.
- Add liquids: Pour in the low-sodium beef broth, Worcestershire sauce, and soy sauce around the beef. Do not stir.
- Cook the beef: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and shreds easily with a fork.
- Shred the beef: Remove the beef to a cutting board and shred it into pieces using two forks. Skim any excess fat from the cooking liquid inside the slow cooker.
- Make the au jus: Remove and discard the bay leaf. Strain the cooking liquid through a fine mesh strainer into a bowl or measuring cup. Taste and adjust seasoning if necessary. Keep warm.
- Assemble the sandwiches: Pile the shredded beef onto the bottom half of each hoagie roll or baguette. Top each with 1-2 slices of provolone cheese.
- Melt the cheese (optional): For a melted finish, place open-faced sandwiches on a baking sheet and broil in the oven for 1-2 minutes until the cheese is bubbly and golden.
- Serve: Add the sandwich tops and serve immediately alongside warm au jus for dipping. Optionally add caramelized onions, sautéed mushrooms, or horseradish sauce to elevate flavors.
Notes
- Searing the beef before slow cooking enhances flavor but can be omitted for a quicker prep.
- Use low-sodium beef broth to better control the saltiness of the dish.
- To prevent soggy rolls, toast the hoagie rolls or baguette before assembling the sandwiches.
- The beef and au jus can be cooked in advance and reheated when ready to serve.
- For a gluten-free option, substitute regular rolls with gluten-free bread and use tamari instead of soy sauce.
- Adding caramelized onions or sautéed mushrooms makes the sandwiches even more delicious and hearty.
Keywords: French dip, crockpot, slow cooker, beef sandwiches, easy dinner, comfort food, au jus, game day, family meal
Find it online: https://biteandenjoy.com/crockpot-french-dip-sandwiches-recipe/
