Crockpot French Dip Sandwiches (Printable)

Tender slow-cooked beef on hoagie rolls with rich dipping jus for an easy family meal.

# What You'll Need:

→ Beef

01 - 2 lbs chuck roast, trimmed of excess fat

→ Broth & Liquids

02 - 2 cups beef broth
03 - 1/4 cup soy sauce
04 - 1/4 cup Worcestershire sauce

→ Vegetables & Aromatics

05 - 1 large yellow onion, thinly sliced
06 - 3 cloves garlic, minced

→ Spices & Seasonings

07 - 1 tsp dried thyme
08 - 1 tsp dried rosemary
09 - 1/2 tsp black pepper
10 - 1/2 tsp salt

→ Bread & Cheese

11 - 4 hoagie rolls or French rolls
12 - 4 slices provolone or Swiss cheese

# How-To Steps:

01 - Arrange sliced onions and minced garlic evenly across the bottom of the slow cooker insert.
02 - Rub chuck roast thoroughly with salt, pepper, thyme, and rosemary on all sides. Place seasoned roast directly on top of onion layer.
03 - Pour beef broth, soy sauce, and Worcestershire sauce over the beef and onions.
04 - Cover and cook on low setting for 8 hours until beef is fork-tender and easily shreds.
05 - Transfer cooked beef to a cutting board. Using two forks, shred meat into strands. Return shredded beef to crockpot and stir well to absorb au jus.
06 - Set oven to broil. Split hoagie rolls open and pile shredded beef onto bottom halves. Top with cheese slice if using.
07 - Arrange assembled sandwiches on baking sheet. Broil for 2-3 minutes until cheese is melted and bubbly.
08 - Transfer sandwiches to plates. Ladle reserved au jus from crockpot into small dipping bowls. Serve immediately.

# Expert Tips:

01 -
  • The meat practically falls apart when you touch it after eight hours of low and slow cooking
  • That au jus is worth drinking by the spoonful
  • Your crockpot does literally all the heavy lifting
02 -
  • Dont skip the step of shredding the beef and returning it to the juicesthis is how every bite stays incredibly moist
  • The bread will get soggy if you assemble too far ahead so wait until the last minute
  • Extra jus freezes beautifully for next time
03 -
  • Pat the beef dry with paper towels before seasoning for better adhesion
  • Let the meat rest for 10 minutes after cooking before shreddingit holds onto juices better

Go Back