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Crockpot French Dip Sandwich

This Crockpot French Dip Recipe is so tender and delicious. My family loves this meal and the crock pot makes it super easy to enjoy.

This Crock pot French Dip recipe is family favorite and we enjoy it year round. My mouth is watering just thinking about these sandwiches. You might also like French Dip Sliders.

You can also make Instant pot French Dip Sandwiches Recipe for another delicious variation. Check out more easy beef recipes for the perfect weeknight meal.

We love making slow cooker French Dip Sandwiches because of the flavor and easy it is to make. Combining the ingredients in the slow cooker gives the roast so much flavor and cooks the roast tender.

This is the perfect recipe to feed a crowd for any occasion. We love to make them for a tasty game day meal and it is always a hit.

Recipe Tips

Au Jus – You can take ¼ cup cornstarch mixed in with ¼ cup water. Stir that into the broth. Turn to high and stir until thicken so you get a nice thickened sauce. This is great to dip the sandwiches in.
Broil – To add flavor to your sandwich we like to broil the sandwich for a golden brown crust. It also helps to melt the slice of cheese for a delicious cheesy sandwich.
Cooking Time – We like to cook the beef on low for about 8 hours for best results. This allows the beef to shred easily for an amazing Slow Cooker French Dip Sandwich.

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Ingredients:

3 lbs beef chuck roast
2 tablespoons olive oil
Salt and pepper to taste
1 large onion, thinly sliced
3 cloves garlic, minced
2 cups beef broth
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 bay leaf
4-6 hoagie rolls
Slices of provolone cheese
Fresh parsley, chopped (for garnish)

Instructions:

Season the chuck roast with salt and pepper. In a large skillet over medium-high heat, heat the olive oil and sear the roast on all sides until golden brown.
Place the seared roast in the crockpot. Add the sliced onions, minced garlic, beef broth, soy sauce, Worcestershire sauce, and bay leaf.
Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is tender and falls apart easily.
Remove the bay leaf and shred the beef with two forks. Skim off any excess fat from the juices in the crockpot.
Preheat your oven to broil. Open the hoagie rolls and place them on a baking sheet. Fill each roll with the shredded beef, top with slices of provolone cheese, and broil just until the cheese is melted and bubbly.
Serve the sandwiches with a small bowl of the cooking juices for dipping, and garnish with fresh parsley.

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