Description
Tender, savory shredded beef nestled in a toasty roll, ready for dipping into a rich, flavorful au jus. This slow cooker recipe takes the fuss out of classic French dip sandwiches, making it perfect for a cozy night in or feeding a crowd.
Ingredients
• 3 lbs beef chuck roast
• 1 packet (1 oz) dry onion soup mix
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp dried French thyme
• 1/2 tsp black pepper
• 6 hoagie rolls or French baguettes, split
• 6 slices Provolone cheese
• 2 tbsp unsalted butter, melted
Instructions
1. Place your beef chuck roast in the slow cooker.
2. In a separate bowl, combine the dry onion soup mix, beef broth, Worcestershire sauce, garlic powder, thyme, and pepper. Pour this mixture over the roast.
3. Cook on low for 8 to 9 hours or on high for 5 hours until the beef is fork-tender.
4. Shred the beef and let it soak in the juices for about 10 minutes.
5. Brush the inside of your hoagie rolls with melted butter and toast them lightly under the broiler until golden brown.
6. Pile the shredded beef onto the toasted rolls, add a slice of Provolone cheese, and broil for just a minute until the cheese is melted and bubbly.
7. Pour the warm juices into small bowls for a delicious dipping sauce.
Notes
The beef is done when it shreds effortlessly with two forks. If it’s still a bit resistant, continue cooking and check again in 30-minute intervals.
Shredding the beef and letting it sit in the juices is key to keeping it moist. When assembling the sandwiches, ensure you’re using plenty of the reserved liquid.
Toasted rolls add a wonderful texture, but be vigilant under the broiler. It’s easy to go from golden to burnt in seconds.
The slow cooker juices are the heart of the French dip experience. Make sure to save them all for dipping!
- Prep Time: 20 minutes
- Cook Time: 5-9 hours
- Category: Sandwiches
- Cuisine: American