Description
These Crock Pot French Dip Sandwiches feature tender, slow-cooked chuck roast infused with aromatic herbs and spices, served on toasted sub rolls with melted provolone cheese. The rich beef broth doubles as a flavorful dip, making these sandwiches a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
Beef and Seasoning
- 3 pounds chuck roast (or rump roast, 2.5-4 pounds)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Other Ingredients
- 1 medium onion, thinly sliced (optional)
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 medium bay leaf
- 6 sub-style rolls (sausage rolls)
- 2 tablespoons melted salted butter
- 6 slices provolone cheese
Instructions
- Prep Slow Cooker: Spray the inside of the slow cooker with cooking spray to prevent sticking. Trim any excess fat from the beef roast if necessary.
- Season Beef: In a small bowl, mix together oregano, thyme, garlic powder, onion powder, salt, and black pepper. Rub half of the seasoning mixture onto one side of the beef. If using onions, place the thinly sliced onions at the bottom of the slow cooker. Place the beef on top of the onions with the seasoned side down, then rub the remaining seasoning onto the top of the beef.
- Add Broth and Seasonings: Carefully pour the beef broth around the edge of the slow cooker, avoiding washing off the seasoning on the meat. Add Worcestershire sauce and place the bay leaf inside the slow cooker.
- Slow Cook: Cover the slow cooker with its lid and cook on LOW for 7-8 hours, or until the beef is fork-tender and shreds easily. Once done, remove and discard the bay leaf.
- Shred Beef: Remove the beef from the slow cooker and let it rest for 10 minutes to retain juices. Using two forks, shred the beef into bite-sized pieces.
- Toast Rolls: Preheat your oven’s broiler. Lightly spray a baking sheet with cooking spray. Slice the sub rolls open, placing them cut-side up on the baking sheet. Brush both the inside and outside of the rolls with the melted salted butter. Cut each provolone slice in half and place the cheese pieces on top of the rolls.
- Broil Rolls: Broil the rolls under the preheated broiler for 1-2 minutes until the cheese melts and the bread is lightly toasted. Watch carefully to prevent burning.
- Assemble Sandwiches: Pile the shredded beef generously onto the toasted rolls. Strain the beef broth from the slow cooker into small serving bowls and serve alongside the sandwiches as a flavorful dip for a classic French dip experience.
Notes
- For best results, use a well-marbled chuck roast for tender and juicy meat.
- The sliced onions are optional but add a subtle sweetness and extra flavor to the broth.
- The broth can be skimmed of fat before serving if desired for a leaner dip.
- You can substitute provolone cheese with mozzarella or Swiss if preferred.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
