Crockpot French Dip Sandwiches
Ingredients:
3-4 lb beef chuck roast
1 tablespoon olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
4 cups beef broth (low sodium)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
6-8 hoagie rolls (or French bread rolls)
6-8 slices provolone or Swiss cheese
Optional: fresh parsley, for garnish
Instructions
Step 1: Sear the Beef
Season the beef chuck roast with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 2-3 minutes per side). This step is optional but adds extra flavor.
Step 2: Prepare the Slow Cooker
Transfer the seared roast to the crockpot.
Add the sliced onion and minced garlic on top of the beef.
Pour in the beef broth and Worcestershire sauce.
Add the dried thyme, rosemary, and bay leaf.
Cover the crockpot and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef is tender and easily shreds with a fork.
Step 3: Shred the Beef
Once the beef is done, remove it from the crockpot and shred it using two forks.
Skim any fat from the top of the cooking liquid (the au jus) and discard the bay leaf.
Return the shredded beef to the crockpot and let it sit in the juices to soak up the flavor while you prepare the sandwiches.
Step 4: Assemble the Sandwiches
Preheat your oven to 350°F.
Split the hoagie rolls and place them on a baking sheet.
Place some of the shredded beef onto each roll and top with a slice of provolone or Swiss cheese.
Bake the sandwiches for 5 minutes, or until the cheese is melted and the bread is lightly toasted.
Step 5: Serve with Au Jus
Ladle the cooking liquid (au jus) from the crockpot into small bowls for dipping.
Serve the sandwiches hot, with the au jus on the side.