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Slow Cooker French Dip Sandwiches

Slow cooker French dip sandwiches feature fork-tender shredded chuck roast simmered with onion, garlic, and savory broth. Pile the beef onto toasted hoagie rolls with melted provolone and serve with the cooking liquid for dipping.
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Prep Time 20 minutes
Cook Time 9 hours 2 minutes
Total Time 9 hours 22 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the beef
  • 1 tbsp vegetable oil
  • 3.5 lb beef chuck roast 3- to 4-pound, boneless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, thinly sliced
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
For serving
  • 8 hoagie rolls split
  • 8 provolone cheese slices

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker
  • 1 baking sheet

Method
 

Brown the beef
  1. Heat the vegetable oil in a 12-inch skillet over medium-high heat.
  2. Pat the chuck roast dry and season it with the kosher salt and black pepper.
  3. Sear the roast for 3 to 4 minutes per side, until well browned.
Slow-cook and shred the beef
  1. Add the yellow onion and garlic to a 6-quart slow cooker.
  2. Place the roast on top and pour in the beef broth and Worcestershire sauce.
  3. Add the dried thyme and bay leaf.
  4. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender.
  5. Remove the bay leaf and skim excess fat from the cooking liquid.
  6. Shred the beef.
Assemble the sandwiches
  1. Heat the oven broiler and arrange the split hoagie rolls cut side up on a baking sheet.
  2. Divide the beef among the rolls and top each with a slice of provolone cheese.
  3. Broil for 1 to 2 minutes, watching closely, until the cheese is melted and the edges of the rolls are lightly toasted.
  4. Serve with the cooking liquid for dipping.

Notes

For easier shredding, let the beef rest briefly in the cooking liquid after removing the bay leaf. Refrigerate leftover beef and cooking liquid for 3 to 4 days; freezer: yes, for up to 3 months. Use gluten-free hoagie rolls for a gluten-free option, checking the Worcestershire sauce label.