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Slow Cooker French Dip Sandwiches

Slow cooker French dip sandwiches feature fork-tender chuck roast piled onto lightly toasted hoagie rolls with melted provolone. Serve them with the savory cooking liquid for dipping.
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Prep Time 20 minutes
Cook Time 9 hours 4 minutes
Total Time 9 hours 24 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the slow cooker beef
  • 1 yellow onion large, thinly sliced
  • 3 lb beef chuck roast boneless, excess fat trimmed
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 3 cloves garlic minced
  • 2 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
For serving
  • 6 hoagie rolls split
  • 6 provolone cheese slices

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the beef
  1. Arrange the onion in the bottom of a 6-quart slow cooker.
  2. Place the chuck roast on top of the onion.
  3. Sprinkle the roast with the salt and pepper.
  4. Add the garlic, beef broth, Worcestershire sauce, thyme, and bay leaf around the roast.
  5. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender.
  6. Transfer the beef to a cutting board.
  7. Discard the bay leaf.
  8. Skim excess fat from the cooking liquid.
  9. Shred the beef with two forks.
Assemble the sandwiches
  1. Heat the oven broiler.
  2. Arrange the split rolls cut-side up on a baking sheet.
  3. Broil the rolls for 1 to 2 minutes, until lightly toasted.
  4. Divide the shredded beef among the rolls.
  5. Top each roll with a slice of provolone.
  6. Broil for 1 to 2 minutes, until the cheese is melted.
  7. Serve with the cooking liquid for dipping.

Notes

For easier serving, skim the cooking liquid well and keep some for dipping. Refrigerate the beef and cooking liquid separately for up to 4 days; the beef freezes well for up to 3 months. Use gluten-free hoagie rolls for a gluten-free option.