Crockpot French Dip Sandwiches
Tender, juicy beef soaked in savory broth, served on crusty rolls with melted cheese - the perfect comfort meal for any occasion.
Ingredients
For the beef
- 2 tablespoons olive oil
- 2.5 to 3 pounds beef chuck roast Look for good marbling for flavor
- to taste Kosher salt Generously season the meat
- to taste Freshly ground black pepper Generously season the meat
- 2 packets (1-ounce) dry onion soup mix
- 2 cups water
- 2 cans (14.5-ounce) beef broth Or use Better-than-Bouillon
For serving
- 6-8 slices Swiss or provolone cheese For topping the sandwiches
- 6-8 rolls ciabatta or hoagie Crusty rolls preferred
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat.
- Season the beef chuck roast generously with kosher salt and freshly ground black pepper.
- Sear the beef on all sides in the hot skillet for about 1-2 minutes until nicely browned.
- Transfer the beef to your slow cooker along with any drippings from the skillet.
- Sprinkle the dry onion soup mix evenly over the beef.
- Pour in the water and beef broth to keep the meat moist during cooking.
Cooking
- Cover the slow cooker and cook on HIGH for 4-6 hours or LOW for 8-10 hours until the beef is fork-tender.
Assembly
- Once done, remove the beef from the slow cooker and shred it with two forks.
- Slice the rolls open and pile a generous amount of shredded beef onto each roll.
- Top with a slice or two of Swiss or provolone cheese.
- Place the sandwiches under the broiler for a few minutes until the cheese is bubbly and the rolls are golden brown.
- Serve each sandwich with a small bowl of the warm cooking juices (au jus) for dipping.
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Notes
For variations, try adding chipotle peppers for heat, or use BBQ sauce for a different flavor. Store leftovers in airtight containers.