Slow Cooker French Dip Sandwiches
Beef chuck braised in a savory onion-broth au jus all day in the slow cooker, then piled onto toasted hoagie rolls for dipping. Plan ahead: cook time is 8 to 10 hours on low.
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Ingredients
- 3 lbs beef chuck roast
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 6 hoagie rolls (or French bread rolls), split
- 6 provolone cheese slices
- 2 tbsp unsalted butter, softened
Instructions
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1
Place 1 large thinly sliced yellow onion and 4 minced garlic cloves in the bottom of the slow cooker. Set 3 lbs beef chuck roast on top and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Pour 2 cups low-sodium beef broth over the beef. Add 2 tbsp Worcestershire sauce, 2 tbsp soy sauce, and 1 tsp dried thyme.
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3
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the beef is tender and falls apart easily and the internal temperature is well above 160°F (71°C) throughout.
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4
Remove the beef to a cutting board and shred or slice thinly. Skim excess fat from the cooking liquid - this is the au jus for dipping. Keep the slow cooker on Warm.
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5
Preheat the oven broiler. Spread 2 tbsp softened unsalted butter on the cut sides of the 6 split hoagie rolls (or French bread rolls). Broil cut-side up on a baking sheet for 1 to 2 minutes until lightly toasted.
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6
Pile shredded beef onto the bottom halves of the rolls and top with 6 provolone cheese slices. Broil for another 1 to 2 minutes until the cheese melts.
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7
Close the sandwiches and serve immediately with the au jus from the slow cooker on the side for dipping.
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