Crockpot French Dip Sandwiches (Printable)
Slow-cooked beef piled on crusty rolls with melted cheese and a savory au jus for dipping.
# What You'll Need:
→ Meats
01 - 3 pounds beef chuck roast
→ Vegetables & Aromatics
02 - 1 large yellow onion, thinly sliced
03 - 4 cloves garlic, minced
→ Liquids & Sauces
04 - 3 cups beef broth
05 - 1/4 cup soy sauce
06 - 1/4 cup Worcestershire sauce
→ Spices & Seasonings
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried rosemary
09 - 1/2 teaspoon black pepper
10 - 1 bay leaf
→ For Serving
11 - 6 French rolls or hoagie buns
12 - 6 slices provolone or Swiss cheese (optional)
# How-To Steps:
01 - Arrange the thinly sliced onion and minced garlic evenly across the bottom of a 6 to 8 quart slow cooker.
02 - Season the beef chuck roast on all sides with black pepper, then place it on top of the onion and garlic bed.
03 - In a mixing bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf until well combined. Pour the mixture over the beef.
04 - Cover the slow cooker and cook on the low setting for 8 hours, or until the beef is fork-tender and pulls apart easily.
05 - Carefully remove the beef from the slow cooker and transfer to a cutting board. Shred using two forks, discarding any excess fat or connective tissue. Remove and discard the bay leaf from the cooking liquid.
06 - Set the oven to broil. Arrange the French rolls open-faced on a baking sheet.
07 - Divide the shredded beef evenly among the rolls. Top each sandwich with a slice of provolone or Swiss cheese, if desired.
08 - Place the baking sheet under the broiler for 1 to 2 minutes, until the cheese is fully melted and the rolls are lightly toasted. Watch closely to prevent burning.
09 - Pour the remaining cooking liquid through a strainer into individual serving bowls, creating the au jus for dipping.
10 - Serve the hot sandwiches immediately, each accompanied by a bowl of warm au jus for dipping.
# Expert Advice:
01 -
- The beef practically shreds itself after eight hours, and you get to feel like you accomplished something grand while barely lifting a finger.
- That rich, salty au jus is liquid gold you will want to drink straight from the bowl long after the sandwich is gone.
02 -
- Opening the crockpot lid during cooking releases trapped heat and steam, which can add thirty minutes or more to your total cook time.
- Straining the broth before serving makes a enormous difference in texture because nobody wants softened onion bits floating in their dip.
03 -
- Toast the rolls lightly before adding the beef to create a barrier that prevents the bread from turning to mush the moment it meets the au jus.
- Skim the fat off the top of the broth with a spoon or a fat separator before serving for a cleaner, more refined dipping experience.