Description
This Crockpot French Dip Sandwich recipe offers a tender, slow-cooked beef roast simmered with savory onion soup mix and garlic in rich beef broth. Served on toasted hoagie rolls with melted provolone cheese and accompanied by flavorful au jus for dipping, this easy-to-make dish is perfect for a comforting family meal.
Ingredients
Scale
Main Ingredients
- 3-4 lbs beef roast
- ½ onion, sliced
- 1 packet onion soup mix
- 2 tsp minced garlic
- 4 cups beef broth
- 6 hoagie rolls, sliced and toasted
- 12 slices provolone cheese
Instructions
- Load the Slow Cooker: Place the beef roast into your crockpot. Add the sliced onions, onion soup mix, minced garlic, and beef broth. There’s no need to sear the beef beforehand, making preparation straightforward.
- Cook Low and Slow: Cover the crockpot and cook on low for 8 to 10 hours, allowing the beef to become tender and shred effortlessly with a fork.
- Shred the Beef: Carefully remove the beef roast and shred it on a cutting board. Optionally, remove large onion pieces for texture preference. Return the shredded beef to the broth in the crockpot to soak up more flavor.
- Assemble the Sandwiches: Toast the hoagie rolls to your liking. Fill each roll generously with the shredded beef and top with two slices of provolone cheese. Place the assembled sandwiches under a broiler just until the cheese is melted and bubbly.
- Serve with Au Jus: Ladle the hot beef broth from the crockpot into small bowls for dipping. Serve these flavorful au jus alongside the sandwiches for a classic French dip experience.
Notes
- You can substitute provolone cheese with Swiss or mozzarella if preferred.
- For extra flavor, add a splash of Worcestershire sauce to the broth before cooking.
- Adjust seasoning with salt and pepper after cooking if needed.
- Use a lean beef roast like chuck or brisket for optimal tenderness.
- Leftover beef and broth can be refrigerated for up to 3 days or frozen for future meals.
