Description

Tender beef chuck roast slow-cooked in a rich, savory broth, piled high on toasted rolls with melted provolone and served with flavorful au jus for dipping. These Crockpot French Dip Sandwiches are hearty, comforting, and perfect for busy days or family dinners.

Ingredients

3 pounds beef chuck roast

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

4 cups beef broth

2 tablespoons soy sauce

1 tablespoon halal savory sauce

1 large onion, thinly sliced

4 cloves garlic, minced

6 hoagie rolls

6 slices provolone cheese

2 tablespoons chopped fresh parsley

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Instructions

Pat the beef chuck roast dry with paper towels and rub evenly with olive oil, salt, pepper, garlic powder, onion powder, and dried thyme.
Heat a large skillet over medium-high heat and sear the roast on all sides until browned, about 3 to 4 minutes per side.
Place the sliced onions and minced garlic in the bottom of the crockpot and set the seared roast on top.
In a bowl, whisk together the beef broth, soy sauce, and halal savory sauce, then pour the mixture over the roast.
Cover and cook on low for 8 hours, until the beef is fork-tender and shreds easily.
Remove the roast and shred it with two forks. Return the shredded beef to the crockpot juices and stir to coat well.
Split the hoagie rolls and lightly toast them in the oven for added texture if desired.
Pile the shredded beef onto each roll, top with a slice of provolone cheese, and broil briefly until the cheese melts.
Ladle the cooking juices into small bowls for dipping and garnish the sandwiches with fresh parsley before serving.

Notes

Swap provolone with mozzarella or Swiss cheese for a different flavor profile.

Add a splash of Worcestershire-style sauce or a bay leaf for a deeper broth flavor.

For heat, mix in a pinch of crushed red pepper flakes.

Store leftover beef and juices separately from bread in the refrigerator for up to 4 days.

Freeze cooled beef and juices in a freezer-safe container for up to 3 months and thaw overnight before reheating.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 520 kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 115 mg