Slow Cooker French Dip Sandwiches (Print Version)
# Ingredients:
→ Beef and Broth
01 -
3–4 lb beef chuck roast
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon dried thyme
07 -
1 tablespoon Worcestershire sauce
08 -
1 tablespoon soy sauce or coconut aminos for gluten-free
09 -
12 ounces beer or beef broth
10 -
3 cups beef broth
11 -
1 onion, thinly sliced
12 -
3 cloves garlic, minced
→ Sandwich Assembly
13 -
6 hoagie rolls or French bread, sliced
14 -
6 slices provolone or Swiss cheese
15 -
2 tablespoons butter for toasting rolls
# Instructions:
01 -
Season the chuck roast with salt, black pepper, garlic powder, onion powder, and dried thyme. Place in the slow cooker.
02 -
Add onions, garlic, Worcestershire sauce, soy sauce, beer (or beef broth), and beef broth to the slow cooker. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and easily shredded.
03 -
Remove the cooked beef from the slow cooker and shred with two forks. Strain the liquid to remove the onions and reserve it as the au jus dipping sauce.
04 -
Butter the hoagie rolls and toast them in a skillet or under a broiler. Layer shredded beef onto each roll and top with provolone or Swiss cheese. Broil for 2-3 minutes, or until the cheese is melted.
05 -
Serve the sandwiches warm with a side of au jus for dipping.
# Notes:
01 -
For extra richness, add a splash of balsamic vinegar to the broth before cooking.
02 -
Make it spicy with a few dashes of hot sauce or sliced jalapeños.
03 -
Store any leftover shredded beef in the au jus to retain maximum flavor.