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Crock Pot French Dip Sandwich Recipe

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3.9 from 5 reviews

This Crock Pot French Dip Sandwich recipe features tender, slow-cooked chuck roast served on toasted hoagie rolls with melted provolone cheese. The flavorful beef is cooked in a savory broth with onions, garlic, and herbs, then shredded and served with the cooking liquid for dipping, creating a deliciously juicy and satisfying sandwich experience.

  • Total Time: 9 hours 15 minutes
  • Yield: 6 sandwiches

Ingredients

Meat and Broth

  • 1 tablespoon Vegetable oil
  • 1 (2 1/2 to 3-pound) boneless chuck roast, trimmed of excess fat
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 2 large onions, sliced
  • 2 cups beef broth (1 can is fine)
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1/4 teaspoon dried thyme

Assembly

  • 6 hoagie rolls
  • 12 slices Provolone cheese

Instructions

  1. Sear the roast: Heat vegetable oil in a large skillet over medium-high heat. Sprinkle the chuck roast with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook the roast until browned and seared on both sides, about 3 minutes per side. This step locks in flavor and creates a lovely crust on the meat.
  2. Transfer to slow cooker: Place the seared roast into a 6-quart slow cooker.
  3. Sauté the onions: Add the sliced onions to the hot skillet and cook until lightly browned and softened, about 3 minutes. This adds a deep caramelized flavor to the onions.
  4. Add ingredients to slow cooker: Add the browned onions to the crock pot along with the remaining 1/2 teaspoon salt, beef broth, Worcestershire sauce, bay leaf, minced garlic, and dried thyme. Stir slightly to combine all ingredients.
  5. Slow cook the beef: Cover the slow cooker and cook on LOW for 9 to 10 hours, until the beef is tender enough to shred easily with a fork.
  6. Prepare the hoagie rolls: Preheat the oven to 375°F (190°C). Slice the hoagie rolls in half lengthwise. Line the inside of each roll with 2 slices of Provolone cheese.
  7. Toast the sandwiches: Arrange the cheese-lined hoagie rolls on a baking sheet and bake in the preheated oven for about 5 minutes, or until the cheese melts beautifully and the rolls get slightly toasted.
  8. Shred the beef: Remove the cooked beef from the slow cooker and place it in a bowl. Use two forks to shred the meat into bite-sized pieces.
  9. Assemble and serve: Stuff each toasted hoagie roll with a generous amount of shredded beef and onions. Serve immediately with the flavorful cooking liquid from the slow cooker on the side for dipping, enhancing the classic French dip experience.

Notes

  • For a spicy twist, add 1/2 teaspoon of crushed red pepper flakes to the slow cooker along with the other seasonings.
  • Make sure to trim excess fat from the chuck roast to prevent greasy cooking liquid.
  • If you prefer, Swiss cheese can be used instead of Provolone for a different flavor profile.
  • The cooking liquid can be strained and served warm as a dipping au jus sauce to complement the sandwich.
  • Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 9 hours
  • Category: Sandwiches
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/crock-pot-french-dip-sandwich-recipe/