Description
These Crock Pot French Dip Sandwiches feature tender, slow-cooked chuck roast seasoned with a blend of herbs and spices, cooked to perfect shredding consistency in a savory beef broth. Served on toasted sub rolls with melted provolone cheese and accompanied by flavorful au jus for dipping, these sandwiches are an easy, comforting meal perfect for any day of the week.
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
- 1 medium onion, thinly sliced (optional)
Broth and Additional Flavorings
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 medium bay leaf
Sandwich Components
- 6 sub-style rolls (sausage rolls)
- 2 tablespoons melted salted butter
- 6 slices provolone cheese
Instructions
- Prep Slow Cooker: Spray the slow cooker with cooking spray to prevent sticking. Trim any excess fat from the beef roast as needed for even cooking.
- Season Beef: In a small bowl, mix oregano, thyme, garlic powder, onion powder, salt, and pepper. Rub half of this seasoning blend thoroughly over the beef. If using, spread the thinly sliced onion evenly on the bottom of the slow cooker. Place the beef on top of the onions (or directly in the slow cooker if not using onions), seasoned side down, then rub the remaining seasoning mixture on the exposed side of the beef.
- Add Broth and Seasonings: Pour the beef broth gently around the edge of the slow cooker to keep the seasoning in place. Add the Worcestershire sauce and drop in the bay leaf for added flavor.
- Slow Cook: Cover the slow cooker and cook on LOW for 7 to 8 hours, or until the beef is tender enough to shred easily with forks. Once done, remove and discard the bay leaf.
- Shred Beef: Carefully take out the beef and let it rest for about 10 minutes. Shred the beef using two forks to create tender pieces perfect for sandwiches.
- Toast Rolls: Preheat your oven’s broiler. Lightly spray a baking sheet. Open the sub rolls and place them cut side up on the baking sheet. Brush both the cut and outside sides of the rolls with melted butter. Cut the provolone cheese slices in half and place the halves on top of the rolls.
- Broil Sandwich Rolls: Broil the buttered rolls with cheese for 1 to 2 minutes, or until the cheese has fully melted and begins to bubble slightly. Watch carefully to prevent burning.
- Assemble Sandwiches: Pile a generous amount of shredded beef on each toasted roll. Strain the cooking broth from the slow cooker into serving bowls for dipping. Serve immediately, allowing everyone to dip their sandwiches into the flavorful au jus.
Notes
- Using onions in the slow cooker adds sweetness and depth but is optional.
- For extra crispy rolls, toast them under the broiler a minute longer before adding cheese.
- Leftover beef and broth can be refrigerated for up to 3 days or frozen for up to 3 months.
- Substitute provolone with Swiss or mozzarella cheese according to preference.
