Easy Crock-Pot French Dip Sandwiches

https://meganvskitchen.com/crock-pot-french-dip-sandwiches/

Easy Crock-Pot French Dip Sandwiches

Tender chuck roast slow-cooked with sweet onions and savory broth, served on toasted hoagie rolls with melty cheese and rich broth for dipping.

Prep Time 20

Cook Time 6

Total Time 6 20

Servings Servings

Ingredients

1 large sweet onion thinly sliced (optional)
3 lb chuck roast trimmed of excess fat
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 1oz packet onion soup mix
1½ teaspoon garlic powder or 3 garlic cloves minced
3 cups low-sodium beef broth
2 tablespoon soy sauce
1 tablespoon Worcestershire sauce
6 hoagie rolls or French bread
12 slices Provolone Swiss, or Gruyère cheese

Instructions

If using, spread the sliced onion over the bottom of the slow cooker.
Pat the chuck roast dry and season all sides with thyme, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 90 seconds per side, until lightly browned.
Place the roast in the slow cooker on top of the onions (if using). Sprinkle with the onion soup mix and garlic powder (or minced garlic). Pour the beef broth, soy sauce, and Worcestershire sauce over the top.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the roast is fall-apart tender.
Remove the roast from the slow cooker and shred with two forks. Do not return the meat to the broth—this keeps your sandwiches from getting soggy. Also remove and set aside the onions.
Preheat your oven’s broiler. Slice the hoagie rolls and place 2 slices of cheese on one half of each roll. Broil for 1–2 minutes, just until the cheese is melted and bubbly.
Pile shredded beef and onions onto the rolls.
Skim any excess fat from the top of the broth. Ladle the warm broth into small bowls for dipping, and serve the sandwiches immediately.

Notes

Leftovers: Store leftover meat and broth separately in the fridge for up to 3 days. Reheat the beef gently and toast fresh rolls when ready to serve again.

Nutrition