Description
A delicious and easy recipe for Crock Pot French Dip Sandwiches featuring tender beef, savory broth, and crusty rolls.
Ingredients
Scale
- 3–4 pounds of beef chuck roast
- 4 cups of beef broth
- 1 large onion, sliced
- 4 cloves of garlic, minced
- 1/4 cup Worcestershire sauce
- 2 bay leaves
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- 6–8 crusty hoagie rolls
- Optional: Provolone or Swiss cheese for topping
Instructions
- Season the beef chuck roast generously with salt and pepper on all sides.
- Sauté the sliced onions in a skillet over medium heat until soft, then add minced garlic and cook for an additional minute.
- Place the seasoned beef in the Crock Pot and pour the sautéed onions and garlic over it. Add beef broth, Worcestershire sauce, bay leaves, and thyme.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours until the beef is tender.
- Serve the beef on hoagie rolls, topped with melted cheese if desired.
- Once the beef is cooked, remove it from the Crock Pot and shred it using two forks. Discard the bay leaves. Place the shredded beef onto the hoagie rolls and top with provolone or Swiss cheese, if desired. Pour the remaining cooking liquid through a fine-mesh strainer into a bowl to create the au jus. Serve the sandwiches warm with a small bowl of au jus on the side for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or microwave; freeze for up to 3 months.
- Let the beef rest before shredding for better moisture retention.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Crock Pot, French Dip, Sandwiches, Beef, Slow Cooker