Crockpot French Dip Sandwiches
Crockpot French Dip Sandwiches
Ingredients
- 3 pounds chuck roast
- as needed salt
- as needed black pepper
- as needed garlic powder
- 2 tablespoons butter
- 1 onion, sliced
- 2 tablespoons minced garlic
- 2 tablespoons Worcestershire sauce
- 12 fluid ounces beer, or apple juice
- 1 packet au jus mix
- 1 1/2 cups beef broth
- 4 sub rolls
- 8 provolone cheese slices
Instructions
- 1
Generously season the chuck roast on all sides with salt, black pepper, and garlic powder.
⏱️ 5 min
- 2
Melt the butter in a large skillet or Dutch oven over medium-high heat. Once hot, sear the seasoned chuck roast on all sides until well browned, about 4 minutes per side. Transfer the seared roast to a slow cooker.
⏱️ 10 min
- 3
In the same skillet, add the sliced onion and minced garlic. Sauté for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan. Pour in the Worcestershire sauce and beer (or apple juice), continuing to scrape the bottom of the pan to deglaze. Stir in the au jus mix until well combined.
⏱️ 5 min
- 4
Transfer the sautéed onion mixture from the skillet to the slow cooker, pouring it over the beef. Pour in the beef broth. Cover the slow cooker and cook on low for 7 to 8 hours, or until the meat is fork-tender and easily shredded.
⏱️ 420 min
- 5
Carefully remove the cooked roast from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Return the shredded meat to the juices in the slow cooker to keep it moist and infuse it with flavor.
⏱️ 5 min
- 6
Preheat your broiler. Slice the sub rolls lengthwise and place them on a baking sheet. Toast the sub rolls under the broiler until they are lightly golden brown and have a slight crust. Watch carefully to prevent burning.
⏱️ 2 min
- 7
Pile a generous amount of the shredded beef onto each toasted sub roll. Top the beef with 2 slices of provolone cheese per sandwich. Return the sandwiches to the broiler for 2 to 3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min
- 8
While the sandwiches are broiling, strain the cooking liquid from the slow cooker through a fine-mesh sieve to remove any solids (like the cooked onions). Serve the warm, strained au jus in small bowls alongside the French dip sandwiches for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot French Dip Sandwiches
- 3 pounds chuck roast
- as needed salt
- as needed black pepper
- as needed garlic powder
- 2 tablespoons butter
- 1 onion, sliced
- 2 tablespoons minced garlic
- 2 tablespoons Worcestershire sauce
- 12 fluid ounces beer, or apple juice
- 1 packet au jus mix
- 1 1/2 cups beef broth
- 4 sub rolls
- 8 provolone cheese slices
Instructions
- 1
Generously season the chuck roast on all sides with salt, black pepper, and garlic powder.
⏱️ 5 min - 2
Melt the butter in a large skillet or Dutch oven over medium-high heat. Once hot, sear the seasoned chuck roast on all sides until well browned, about 4 minutes per side. Transfer the seared roast to a slow cooker.
⏱️ 10 min - 3
In the same skillet, add the sliced onion and minced garlic. Sauté for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan. Pour in the Worcestershire sauce and beer (or apple juice), continuing to scrape the bottom of the pan to deglaze. Stir in the au jus mix until well combined.
⏱️ 5 min - 4
Transfer the sautéed onion mixture from the skillet to the slow cooker, pouring it over the beef. Pour in the beef broth. Cover the slow cooker and cook on low for 7 to 8 hours, or until the meat is fork-tender and easily shredded.
⏱️ 420 min - 5
Carefully remove the cooked roast from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Return the shredded meat to the juices in the slow cooker to keep it moist and infuse it with flavor.
⏱️ 5 min - 6
Preheat your broiler. Slice the sub rolls lengthwise and place them on a baking sheet. Toast the sub rolls under the broiler until they are lightly golden brown and have a slight crust. Watch carefully to prevent burning.
⏱️ 2 min - 7
Pile a generous amount of the shredded beef onto each toasted sub roll. Top the beef with 2 slices of provolone cheese per sandwich. Return the sandwiches to the broiler for 2 to 3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min - 8
While the sandwiches are broiling, strain the cooking liquid from the slow cooker through a fine-mesh sieve to remove any solids (like the cooked onions). Serve the warm, strained au jus in small bowls alongside the French dip sandwiches for dipping.
⏱️ 5 min