Crockpot French Dip Sandwiches
Delicious Crockpot French Dip Sandwiches filled with juicy, slow-cooked beef served on crusty rolls with melted cheese and a savory au jus for dipping.
Ingredients
Main Ingredients
- 1.4 kg chuck roast Ideal cut for slow cooking
- 3 cloves garlic, minced Adds flavor to the beef
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 295 ml beef consomme
- 240 ml beef broth
- 60 ml soy sauce
- 60 ml Worcestershire sauce
- 6 crusty sandwich rolls For serving
- 6 slices provolone cheese Adds richness to the sandwich
Instructions
Preparation
- Mix salt, black pepper, onion powder, and dried thyme in a small bowl.
- Season the chuck roast generously on all sides with the spice mix.
- Place the seasoned chuck roast into the slow cooker.
- Pour in the beef consomme, beef broth, soy sauce, Worcestershire sauce, and add the minced garlic.
Cooking
- Cover the slow cooker and cook on low for 8 to 10 hours or high for 4 to 5 hours.
- Once cooked, transfer the beef to a clean surface and shred it using two forks.
- Return the shredded beef to the slow cooker to soak in the broth for a few minutes.
Assembly
- Lightly toast the sandwich rolls.
- Load each roll with shredded beef and top with a slice of provolone cheese.
- Strain the cooking liquid into a bowl for dipping.
- Serve sandwiches warm alongside the au jus.
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Notes
Store leftovers in the refrigerator for up to 3-4 days in an airtight container. The beef can also be frozen for up to three months. For variations, try French onion dip sandwiches or add jalapeños for heat.