The smell of beef chuck roast cooking down in beef broth and Worcestershire is what makes these slow cooker french dip sandwiches worth the wait. By dinnertime the beef pulls apart with a fork, and the broth left behind becomes the au jus for dipping.
The recipe is easy to follow and requires minimal prep time, making it a great option for busy weeknights or gatherings. Serve with au jus for dipping to enhance the flavors.
Easy Crockpot French Dip Sandwiches
These French dip sandwiches feature slow-cooked beef that is seasoned and simmered in a flavorful broth. The recipe takes about 8 hours in the slow cooker and serves 6 people, making it perfect for family meals or parties.
Ingredients
- 3-4 pounds beef chuck roast
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt, adjust to taste
- 6 hoagie rolls or French bread
- Sliced provolone or Swiss cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Beef: Season the beef chuck roast with salt and pepper. Place it in the slow cooker.
- Add Aromatics: Top the beef with sliced onion and minced garlic.
- Mix the Broth: In a bowl, combine beef broth, Worcestershire sauce, thyme, and additional salt and pepper. Pour the mixture over the beef.
- Cook: Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
- Shred the Beef: Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and mix it with the juices.
- Prepare the Sandwiches: Toast the hoagie rolls if desired. Fill each roll with the shredded beef and top with cheese if using. Serve with a small bowl of the cooking liquid for dipping.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutrition Information
- Servings: 6 sandwiches
- Calories: 450kcal
- Fat: 20g
- Protein: 40g
- Carbohydrates: 30g
I pile the beef onto toasted rolls with a slice of provolone and set out little bowls of the jus for everyone to dip. Any leftover meat gets tucked into eggs or a quick quesadilla the next morning.
