Crockpot French Dip Sandwiches
Ingredients
Main Ingredients
- 2–3 lbs beef roast (chuck or round) Chuck gives more marbling and flavor; round is leaner.
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth Use low-sodium broth if desired.
- 1 cup water
- 1 tablespoon Worcestershire sauce Substitute with 1 tablespoon soy sauce + 1 teaspoon balsamic if needed.
- 1 teaspoon dried thyme Use fresh thyme if available.
- Salt and pepper to taste
- 8 pieces hoagie rolls Ciabatta or kaiser rolls work as alternatives.
- Provolone or Swiss cheese slices
Instructions
Preparation
- place the beef roast in the slow cooker. Pat it dry and season all over with salt and pepper. Optionally sear the roast 2–3 minutes per side in a hot skillet with a little oil for extra flavor.
- Add sliced onions and minced garlic on top of the roast in an even layer.
- In a bowl, whisk together beef broth, water, Worcestershire sauce, dried thyme, and a pinch of salt and pepper. Pour the mixture over the meat so it comes partway up the roast.
Cooking
- Cover and cook on low for 8 hours or on high for 4 hours. The roast is done when it’s fork-tender and easily pulls apart.
- Remove the beef to a cutting board or large bowl and shred with two forks. Skim excess fat from the cooking liquid if desired and keep warm for serving.
Assembly
- Pile shredded beef onto hoagie rolls, top with cheese slices, and warm under the broiler or in a hot pan until the cheese melts.
- Serve with the au jus for dipping.
Notes
If you're short on time, set the cooker to high and check at 4 hours. For thicker au jus, reduce it on the stovetop or add cornstarch slurry. Refrigerate leftovers within 2 hours of cooking and reheat to at least 165°F.