Description

These Crockpot French Dip Sandwiches feature tender, slow-cooked beef piled onto toasted rolls with melted provolone and served with a rich, savory broth for dipping. It is a comforting, hearty meal that requires minimal hands-on effort.

Ingredients

3–4 pounds beef chuck roast

1 large onion, sliced

3 cloves garlic, minced

4 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon black pepper

1 teaspoon salt

8–10 slices provolone cheese

4–6 hoagie rolls

Fresh parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Trim excess fat from the beef chuck roast and season generously with salt and pepper. If desired, sear the beef in a skillet over medium-high heat until browned on all sides.
Place sliced onions and minced garlic in the bottom of the crockpot. Set the beef roast on top.
Pour in the beef broth and Worcestershire sauce. Sprinkle dried thyme over the roast.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and shreds easily with a fork.
Remove the beef, shred with two forks, and return the shredded meat to the crockpot. Stir into the broth.
Preheat oven to 350°F (175°C). Slice hoagie rolls in half and place on a baking sheet. Add provolone cheese to the bottom halves and bake for 5 to 7 minutes until melted and lightly toasted.
Fill each roll with shredded beef, top with the remaining bread, garnish with parsley if desired, and serve with warm broth for dipping.

Notes

Swiss or mozzarella cheese can be substituted for provolone.

Add red pepper flakes or sliced pepperoncini for a spicy kick.

For deeper flavor, add a splash of soy sauce or a packet of onion soup mix.

Store leftover beef and broth in the refrigerator for up to 4 days or freeze for up to 3 months.

Toast rolls before adding beef to prevent sogginess.

Nutrition

Serving Size: 1 sandwich
Calories: 720 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 38 g
Saturated Fat: 16 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 48 g
Cholesterol: 155 mg