Description
Succulent Crockpot French Dip Sandwich delivers mouthwatering comfort with tender beef slow-cooked to perfection. Juicy slices nestled in crusty bread invite you to savor each rich, savory bite of classic American deli-style goodness.
Ingredients
Scale
Protein:
- 3 lbs beef chuck roast
- 1 lb beef broth
Seasonings:
- 2 tbsp worcestershire sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Bread and Extras:
- 6 hoagie rolls
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup provolone cheese, shredded
Instructions
- Generously season the chuck roast with garlic powder, onion powder, salt, and black pepper, ensuring complete coverage of the meat surface.
- Place the seasoned roast into the crockpot and pour beef broth and Worcestershire sauce around the meat, creating a flavorful liquid base.
- Sauté sliced onions in olive oil until they become translucent and slightly caramelized, then add minced garlic and cook for an additional minute to release aromatic flavors.
- Spread the sautéed onion and garlic mixture over and around the roast in the crockpot.
- Cover and slow cook on low temperature for 8-10 hours, allowing the meat to become incredibly tender and easily shredded.
- Once cooking is complete, carefully remove the roast and use two forks to shred the meat, discarding any excess fat.
- Strain the cooking liquid and skim off any fat, reserving the au jus for dipping.
- Toast hoagie rolls until golden and crisp around the edges.
- Layer shredded beef generously onto each roll and sprinkle with provolone cheese.
- Place rolls under the broiler for 2-3 minutes until cheese melts and becomes bubbly.
- Serve immediately with warm au jus on the side for dipping, creating a rich and satisfying sandwich experience.
Notes
- Use high-quality chuck roast with good marbling for maximum tenderness and flavor depth.
- Select a robust beef broth or add a splash of red wine to enhance the meaty undertones of the dish.
- Pat the meat dry before seasoning to help spices adhere and create a better sear and flavor profile.
- For a leaner version, trim visible fat from the roast before slow cooking and use low-sodium broth.
- Vegetarian adaptation is possible by substituting roast with portobello mushrooms or jackfruit, using vegetable broth and matching seasoning profile.
- Make ahead and freeze shredded beef for up to 3 months, ensuring convenient meal prep for busy weeks.
- Balance rich meat with crisp pickles or tangy coleslaw as a side to cut through the sandwich’s heaviness.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg