Slow Cooker French Dip Sandwiches with Garlic Mushrooms
Slow Cooker French Dip Sandwiches with Garlic Mushrooms
Ingredients
For the French Dip
- 2 1/2 pounds chuck roast, trimmed of excess fat
- 4 cups beef broth
- 1 packet onion soup mix, 1-ounce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hoagie rolls, split
- 8 slices provolone cheese
For the Garlic Mushrooms
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Season the chuck roast all over with the salt and black pepper.
⏱️ 2 min
- 2
Place the seasoned chuck roast into the slow cooker. Pour the beef broth over the roast.
⏱️ 2 min
- 3
Sprinkle the onion soup mix, garlic powder, and dried thyme over the roast. Drizzle with Worcestershire sauce.
⏱️ 3 min
- 4
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the roast is fork-tender.
⏱️ 360 min
- 5
About 20 minutes before the roast is done, prepare the garlic mushrooms. Heat the olive oil in a large skillet over medium heat.
⏱️ 2 min
- 6
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are softened and have released their liquid, about 5-7 minutes.
⏱️ 7 min
- 7
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Stir in the balsamic vinegar and cook for 1-2 minutes more, allowing it to reduce slightly.
⏱️ 3 min
- 8
Once the roast is tender, carefully remove it from the slow cooker and place it on a cutting board. Shred the beef using two forks.
⏱️ 5 min
- 9
Skim any excess fat from the cooking liquid in the slow cooker. This liquid will serve as the au jus.
⏱️ 2 min
- 10
Preheat your oven broiler to high. Arrange the split hoagie rolls on a baking sheet. Lightly toast them under the broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 3 min•🌡️ 450
- 11
Divide the shredded beef among the toasted hoagie rolls. Top the beef with the garlic mushrooms and then with 2 slices of provolone cheese per sandwich.
⏱️ 3 min
- 12
Return the sandwiches to the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
⏱️ 2 min•🌡️ 450
- 13
Serve the French dip sandwiches immediately with small bowls of the warm au jus for dipping. Garnish with fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker French Dip Sandwiches with Garlic Mushrooms
For the French Dip
- 2 1/2 pounds chuck roast, trimmed of excess fat
- 4 cups beef broth
- 1 packet onion soup mix, 1-ounce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hoagie rolls, split
- 8 slices provolone cheese
For the Garlic Mushrooms
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Season the chuck roast all over with the salt and black pepper.
⏱️ 2 min - 2
Place the seasoned chuck roast into the slow cooker. Pour the beef broth over the roast.
⏱️ 2 min - 3
Sprinkle the onion soup mix, garlic powder, and dried thyme over the roast. Drizzle with Worcestershire sauce.
⏱️ 3 min - 4
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the roast is fork-tender.
⏱️ 360 min - 5
About 20 minutes before the roast is done, prepare the garlic mushrooms. Heat the olive oil in a large skillet over medium heat.
⏱️ 2 min - 6
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are softened and have released their liquid, about 5-7 minutes.
⏱️ 7 min - 7
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Stir in the balsamic vinegar and cook for 1-2 minutes more, allowing it to reduce slightly.
⏱️ 3 min - 8
Once the roast is tender, carefully remove it from the slow cooker and place it on a cutting board. Shred the beef using two forks.
⏱️ 5 min - 9
Skim any excess fat from the cooking liquid in the slow cooker. This liquid will serve as the au jus.
⏱️ 2 min - 10
Preheat your oven broiler to high. Arrange the split hoagie rolls on a baking sheet. Lightly toast them under the broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 3 min•🌡️ 450 - 11
Divide the shredded beef among the toasted hoagie rolls. Top the beef with the garlic mushrooms and then with 2 slices of provolone cheese per sandwich.
⏱️ 3 min - 12
Return the sandwiches to the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
⏱️ 2 min•🌡️ 450 - 13
Serve the French dip sandwiches immediately with small bowls of the warm au jus for dipping. Garnish with fresh chopped parsley, if desired.
⏱️ 1 min