Crockpot French Dip Sandwiches (Printable)

Tender slow-cooked beef on hoagie rolls with savory dipping jus

# 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

# How To Make It:

01 - Arrange sliced onions and minced garlic evenly across the bottom of the slow cooker insert.
02 - Rub the chuck roast thoroughly with salt, pepper, dried thyme, and dried rosemary. Place the seasoned beef directly on top of the onion bed.
03 - Pour beef broth, soy sauce, and Worcestershire sauce over the roast and onions. Ensure the liquid partially covers the meat.
04 - Cover and cook on low heat for 8 hours until the beef is fork-tender and easily shreds.
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 gently to coat in the au jus.
06 - Set oven to broil. Split the hoagie rolls open and fill each with an even portion of shredded beef. Top with provolone or Swiss cheese if using.
07 - Arrange filled sandwiches on a baking sheet. Broil for 2–3 minutes until the cheese is melted and bubbly, watching closely to prevent burning.
08 - Transfer sandwiches to serving plates. Ladle the cooking liquid from the slow cooker into small bowls and serve alongside for dipping.

# Tips from dashanddishes:

01 -
  • The meat becomes impossibly tender without you having to watch it or babysit a stove
  • That homemade au jus tastes like something from a fancy restaurant but takes five minutes to assemble
  • Leftovers make the best Monday lunch you have ever had
02 -
  • Do not skip the step of shredding the meat before putting it back in the liquid it absorbs so much more flavor that way
  • Letting the beef rest for about 10 minutes before shredding makes it easier to handle and less likely to burn your fingers
03 -
  • Pat the beef dry before seasoning it so the spices stick better and create a nice crust
  • Use tongs to dip your sandwiches not a spoon or the bread will get soggy too fast

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