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Crockpot French Dip Sandwiches

Tender chuck roast slow-cooked in savory au jus, shredded and served on toasted hoagie rolls for easy, flavorful French dip sandwiches.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 4 whole hoagie rolls
  • 4 slices provolone cheese optional
  • fresh parsley for garnish, optional

Equipment

  • Slow cooker (6-quart)
  • Large skillet (optional, for searing)
  • Tongs or slotted spoon
  • Two forks (for shredding)
  • Small bowls for au jus

Method
 

  1. Pat the chuck roast dry with paper towels. Rub it all over with olive oil, then season generously on all sides with salt, pepper, garlic powder, and onion powder.
  2. Optional searing step: Heat a large skillet over medium-high heat with a bit of olive oil. Sear the roast for 3-4 minutes per side until deeply browned. This adds extra flavor but can be skipped if you're short on time.
  3. Place the roast in your slow cooker. In a bowl, whisk together beef broth, Worcestershire sauce, and soy sauce. Pour this mixture over the roast—it should come about halfway up the sides of the meat.
  4. Cover and cook on low for 8 hours until the beef is incredibly tender and shreds easily with a fork. Do not open the lid during cooking.
  5. Carefully transfer the roast to a cutting board and let it rest for 5 minutes. Using two forks, shred the beef into bite-sized pieces, discarding any large chunks of fat.
  6. Return the shredded beef to the slow cooker and stir it into the au jus. Let it sit for at least 10 minutes to absorb the flavors. Keep on warm until ready to serve.
  7. Slice hoagie rolls lengthwise without cutting all the way through. If using cheese, place a slice of provolone on each roll and broil for 1-2 minutes until melted and slightly toasted.
  8. Using tongs or a slotted spoon, pile the shredded beef onto the prepared rolls. Pour the au jus into small bowls for dipping. Garnish with fresh parsley if desired and serve immediately.

Notes

Storage: Store shredded beef and au jus together in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months. Cooking Time: Can cook on high for 4-5 hours instead of low for 8 hours, though texture won't be quite as tender. Substitutions: Can skip Worcestershire sauce and use extra soy sauce plus vinegar. Any melting cheese works in place of provolone. Variations: Add quartered onions, bell peppers, or pepperoncini to the slow cooker. Mix horseradish with sour cream for a spicy spread. Top with caramelized onions or sautéed mushrooms. Thicker Au Jus: Whisk 1-2 tablespoons cornstarch with cold water, stir into hot au jus, and let sit 10 minutes. Make-Ahead: Freeze raw seasoned roast with broth mixture, thaw overnight, then cook as directed. Leftover Uses: Use beef in quesadillas, over baked potatoes, in mac and cheese, or with scrambled eggs.