Description
These slow cooker French dip sandwiches are tender, juicy, and packed with rich beefy flavor. Served on crusty rolls with melted cheese and a savory au jus for dipping, they make the perfect comfort meal!
Ingredients
Units
Scale
For the Beef:
- 3–4 lb beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce (or coconut aminos for gluten-free)
- 1 (12-ounce) can or bottle of beer (or beef broth)
- 3 cups beef broth
- 1 onion, thinly sliced
- 3 cloves garlic, minced
For the Sandwiches:
- 6 hoagie rolls or French bread, sliced
- 6 slices provolone or Swiss cheese
- 2 tablespoons butter (for toasting rolls)
Instructions
-
Prepare the Beef:
- Season the chuck roast with salt, pepper, garlic powder, onion powder, and thyme.
- Place in a slow cooker.
-
Make the Broth:
- Add onions, garlic, Worcestershire sauce, soy sauce, beer (or broth), and beef broth.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and shreds easily.
-
Shred the Beef:
- Remove the beef from the slow cooker and shred with two forks.
- Strain the liquid to remove onions and set aside as the au jus dipping sauce.
-
Assemble the Sandwiches:
- Butter the hoagie rolls and toast in a skillet or under a broiler.
- Pile shredded beef onto each roll and top with provolone or Swiss cheese.
- Broil for 2-3 minutes until the cheese is melted.
-
Serve:
- Serve with a side of warm au jus for dipping. Enjoy!
Notes
- For extra richness, add a splash of balsamic vinegar to the broth before cooking.
- Make it spicy with a few dashes of hot sauce or sliced jalapeños.
- Leftovers? Store shredded beef in the au jus for maximum flavor.