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–+ servings
recipe image of a realistic top down mise en place shot showing roast beef French bread provolone cheese au jus butter garlic onions Worcestershire sauce black pepper salt mayonnaise mustard horseradish mushrooms bell peppers garlic powder onion powder arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Crockpot French Dip Sandwiches

Easy and delicious slow cooker French dip sandwiches
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2-3 pounds chuck roast trimmed
  • 1 tablespoon olive oil for searing
  • 1 large yellow onion sliced
  • 4 cloves garlic minced
  • 1 cup beef broth low sodium
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 bay leaves
For Serving
  • French bread crusty
  • provolone cheese sliced
  • mayonnaise optional
  • mustard optional
  • horseradish optional

Equipment

  • Slow Cooker
  • skillet,
  • cutting board,
  • Mixing bowl
  • Baking sheet

Method
 

Sear the Roast
  1. Heat olive oil in skillet. Season roast with salt and pepper. Sear 3-4 minutes per side.
Layer the Slow Cooker
  1. Add onions and garlic to slow cooker. Place roast on top.
Make the Broth
  1. Mix broth, Worcestershire, soy sauce, thyme, garlic powder, onion powder, and pepper. Pour over roast.
Slow Cook
  1. Cook on low 8-10 hours or high 4-5 hours until tender.
Shred the Beef
  1. Remove roast and shred with forks. Discard fat.
Strain the Au Jus
  1. Strain juices through sieve. Season with salt and pepper.
Assemble the Sandwiches
  1. Toast bread. Pile beef on bottom half. Add cheese. Top with other half.
Serve Immediately
  1. Serve with au jus and condiments.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15g

Notes

Browning the meat is critical. Use a good cut of meat. Toast the bread to keep it crisp.
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