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Crockpot French Dip Sandwiches

Crockpot French dip sandwiches with shredded beef and melted Provolone on toasted hoagie rolls served with au jus dipping sauce
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These Crockpot French Dip Sandwiches feature incredibly tender slow-cooked beef on a toasted hoagie roll with melted cheese, served with a rich and savory au jus for dipping. An effortless high protein meal perfect for any day of the week.

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • 1 packet (1 oz) au jus gravy mix
  • 1 packet (1 oz) onion soup mix
  • 1 can (10.5 oz) beef consomme
  • 1 cup water or beef broth
  • 1 tablespoon Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 large onion, sliced
  • 6–8 hoagie rolls, split
  • 1 lb sliced Provolone or Swiss cheese
  • 2 tablespoons butter, softened
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Pat the chuck roast dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and sear the roast on all sides for 3-4 minutes per side until deeply browned. Transfer to the slow cooker.
  2. In a bowl, whisk together the au jus mix, onion soup mix, beef consomme, water or broth, Worcestershire sauce, and minced garlic. Pour over the roast.
  3. Add sliced onions on top. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender and pulls apart easily.
  4. Remove beef and shred with two forks on a cutting board, keeping some larger pieces for better texture. Discard any large pieces of fat.
  5. Strain the cooking liquid through a fine mesh strainer into a saucepan. Skim fat if desired. Taste and adjust seasoning. Keep warm over low heat.
  6. Preheat oven broiler to high. Place hoagie rolls open-faced on a baking sheet, spread softened butter on the cut sides, and broil for 1-2 minutes until lightly golden. Watch closely.
  7. Pile shredded beef onto the bottom halves of the rolls. Top each with a slice of Provolone cheese. Return to broiler for 1-2 minutes until cheese is melted and bubbly.
  8. Close sandwiches, garnish with parsley if desired, and serve immediately with warm au jus for dipping.

Notes

  • Searing the beef is optional but strongly recommended for deeper, richer flavor.
  • For extra depth, add one bottle of dark beer or stout along with the other cooking liquids.
  • Do not shred the beef too finely. Keeping some larger chunks improves the texture of each bite.
  • Store leftover beef and au jus separately in airtight containers in the refrigerator for up to 4 days.
  • Leftover shredded beef works great in tacos, quesadillas, or served over mashed potatoes.

Nutrition

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