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Crock Pot French Dip Sandwich with shredded beef and melted provolone cheese on a toasted hoagie roll served with a bowl of au jus for dipping

Crock Pot French Dip Sandwiches

Tender slow-cooked shredded beef piled high on toasted hoagie rolls with melted provolone and a rich homemade au jus for dipping. An easy stress-free family dinner made entirely in the slow cooker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 sandwiches
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs beef chuck roast patted dry before seasoning
  • 1 medium onion thinly sliced
  • 3 cups beef broth low-sodium recommended
  • 2 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 4-6 hoagie rolls sturdy bakery rolls preferred
  • 6 slices provolone cheese Swiss or mozzarella can be substituted

Equipment

  • Slow cooker (Crock Pot)
  • Cutting board
  • Sharp knife
  • Tongs
  • Fine-mesh strainer
  • Small saucepan
  • Small Bowls for Au Jus
  • Baking sheet

Method
 

  1. Pat the beef chuck roast dry with paper towels. Season all over with salt, pepper, garlic powder, onion powder, and dried thyme. For deeper flavor, heat a skillet over medium-high heat with a drizzle of oil and sear the roast 2 to 3 minutes per side until deeply browned.
  2. Spread the thinly sliced onions in an even layer at the bottom of the slow cooker. Place the seasoned roast directly on top of the onions.
  3. Pour the beef broth, Worcestershire sauce, and soy sauce around the roast. Liquid should come about halfway up the sides of the meat. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until beef shreds easily with a fork.
  4. Remove the beef and transfer to a cutting board. Shred with two forks into generous bite-sized pieces. Return all shredded beef to the slow cooker and let it soak in the cooking juices for at least 10 minutes.
  5. Set oven broiler to high. Place hoagie rolls cut-side up on a baking sheet and broil for 1 to 2 minutes until lightly golden. Watch closely as broilers vary.
  6. Using tongs, pile shredded beef onto the bottom half of each toasted roll. Top with a slice of provolone cheese and broil for 1 to 2 minutes until cheese is melted and bubbling.
  7. Strain the cooking liquid through a fine mesh strainer into a small saucepan, discarding the cooked onions. Warm over low heat for 2 minutes if needed. Ladle into small dipping bowls and serve immediately alongside each sandwich.

Notes

Searing the beef before slow cooking adds extra flavor depth but is optional. For spicier sandwiches, add a pinch of red pepper flakes or sliced jalapenos to the slow cooker. To thicken the au jus, simmer strained broth over medium heat for 5 to 10 minutes until slightly reduced. Leftover beef works great in tacos, rice bowls, or quesadillas. Store beef and au jus separately in airtight containers for up to 4 days. Freeze for up to 3 months.