Savory Crockpot French Dip Sandwiches
This crockpot French dip sandwich transforms a humble roast into fork-tender, flavor-packed meat served with a rich jus perfect for dunking. Effortless and deeply satisfying, it's the ultimate comfort food for any occasion.
Ingredients
Main Ingredients
- 3 lb Beef Chuck Roast Can substitute with brisket or round roast.
- 2 tbsp Olive Oil Vegetable oil works as an alternative.
- 1 tbsp Salt Adjust to taste.
- 1 tsp Black Pepper Freshly ground is ideal.
- 1 tbsp Garlic Powder Use fresh garlic for bolder flavor.
- 1 tbsp Onion Powder Replace with fresh onions if preferred.
- 2 cups Beef Broth Can swap with vegetable broth for a non-meat option.
- 2 tbsp Worcestershire Sauce Can be omitted for simplicity.
- 2 tbsp Soy Sauce Use tamari for a gluten-free alternative.
- 4 pieces Hoagie Rolls Crusty baguettes also work.
- 4 slices Provolone Cheese Mozzarella is a good substitute, or omit for dairy-free.
- 1 tbsp Fresh Parsley Great for garnish.
Instructions
Preparation
- Pat the chuck roast dry and rub it all over with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium-high heat, and sear the roast on all sides until deeply browned for 2–4 minutes per side.
- Transfer the seared roast to the crockpot and pour in beef broth, Worcestershire sauce, and soy sauce; scrape the skillet to add browned bits.
Cooking
- Cover and cook on low for 8–9 hours or high for 4–5 hours until the meat pulls apart with a fork.
- Remove the roast and shred it into large, juicy pieces; skim excess fat from the cooking liquid if desired.
- Taste the au jus and adjust salt and pepper; if it’s too thin, simmer uncovered briefly to concentrate flavors.
Assembly
- Split hoagie rolls and toast lightly if you like, pile on shredded beef, spoon warm jus for dipping, and top with provolone; let the cheese melt before serving.
- Serve with a small bowl of jus for dunking and garnish with chopped fresh parsley.
Notes
Keep the crockpot on low for the most tender texture. Use two forks to shred meat to preserve longer strands and juicy texture. Common mistake: skipping the sear for deeper flavor.