Description
Tender, slow-cooked beef chuck roast shredded and piled onto crusty hoagie rolls, topped with melted provolone and served with rich, savory au jus for dipping. These Crockpot French Dip Sandwiches are effortless comfort food at its best.
Ingredients
Units
Scale
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 4 hoagie rolls
- 4 slices provolone cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Pat the beef chuck roast dry and rub with olive oil, salt, black pepper, garlic powder, and onion powder
- Sear the beef on all sides in a hot skillet for 3–4 minutes per side (optional)
- Place the roast into the Crockpot
- Mix beef broth, Worcestershire sauce, and soy sauce in a bowl
- Pour the broth mixture over the roast
- Cover and cook on low for 8 hours until fork-tender
- Remove roast, rest for 5 minutes, then shred with two forks
- Return shredded beef to the Crockpot and soak in juices
- Slice hoagie rolls and add provolone cheese if using
- Broil rolls for 1–2 minutes until cheese melts
- Fill rolls with shredded beef
- Serve with au jus for dipping and garnish with parsley if desired
Notes
Store leftover shredded beef with au jus in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently with extra broth to maintain moisture. Use reduced-sodium broth and soy sauce for lower sodium.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
