Crockpot French Dip Sandwiches (Printable Version)

Tender slow-cooked beef on hoagie rolls with savory au jus for dipping—easy, hearty, and packed with flavor.

# What You'll Need:

→ Beef

01 - 2 lbs chuck roast, trimmed of excess fat

→ Broth & Liquids

02 - 2 cups beef broth
03 - 1/4 cup soy sauce
04 - 1/4 cup Worcestershire sauce

→ Vegetables & Aromatics

05 - 1 large yellow onion, thinly sliced
06 - 3 cloves garlic, minced

→ Spices & Seasonings

07 - 1 tsp dried thyme
08 - 1 tsp dried rosemary
09 - 1/2 tsp black pepper
10 - 1/2 tsp salt

→ Bread & Cheese

11 - 4 hoagie rolls or French rolls
12 - 4 slices provolone or Swiss cheese

# Directions:

01 - Layer the sliced onions and minced garlic evenly across the bottom of the slow cooker insert.
02 - Rub the chuck roast thoroughly with salt, black pepper, dried thyme, and dried rosemary on all sides. Place the seasoned roast directly on top of the onion bed.
03 - Pour the beef broth, soy sauce, and Worcestershire sauce evenly over the roast and onions.
04 - Cover and cook on low heat for 8 hours until the beef shreds easily with a fork.
05 - Transfer the cooked beef to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker and toss well to coat with the accumulated juices.
06 - Set the oven to broil. Slice the hoagie rolls lengthwise and fill each with the shredded beef mixture. Top with cheese slices if using.
07 - Arrange the filled rolls on a baking sheet. Broil for 2 to 3 minutes until the cheese melts and the bread edges are lightly toasted. Serve immediately alongside small bowls of the au jus from the slow cooker for dipping.

# Expert Tips:

01 -
  • The beef becomes impossibly tender after eight hours, practically shredding itself
  • That savory au jus transforms ordinary sandwiches into something restaurant worthy
  • Set it and forget it cooking that leaves you free for the whole day
02 -
  • Resist the urge to lift the lid during cooking, every time you do you add about 20 minutes to the cooking time
  • The au jus will be salty because of the soy sauce, so do not add extra salt until you taste it at the end
  • Letting the beef cool slightly in the juices makes it easier to shred without all the liquid running out
03 -
  • Trim any large pieces of fat from the roast before cooking, but leave some for flavor and moisture
  • Toast the cut sides of the rolls under the broiler for a minute before adding the beef to prevent sogginess
  • Use good rolls from a bakery rather than the bread aisle, it makes a huge difference

Go Back