Description

This Crockpot French Dip Sandwiches recipe features tender, slow-cooked chuck roast infused with savory beef consomme, broth, and aromatic seasonings. Served on crusty sandwich rolls with melted provolone cheese and accompanied by a rich au jus, these sandwiches are perfect for a satisfying and easy meal.

Ingredients

Scale

Meat and Broth

3 lb chuck roast
1 can (10.5 oz) beef consomme
1 cup beef broth
1/4 cup soy sauce
1/4 cup Worcestershire sauce

Seasonings

3 garlic cloves, minced
1 tsp dried thyme
1 tsp onion powder
Salt and pepper to taste

Sandwich Assembly

6 crusty sandwich rolls
6 slices provolone cheese

Instructions

Prepare the Roast: Season the 3 lb chuck roast with salt, pepper, dried thyme, and onion powder evenly on all sides to infuse flavor before cooking.
Combine Liquids and Garlic: In the crockpot, mix together 1 can beef consomme, 1 cup beef broth, 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, and 3 minced garlic cloves to create a rich cooking liquid for the beef.
Add Roast to Crockpot: Place the seasoned chuck roast into the crockpot and pour the prepared liquid mixture over it, ensuring the roast is at least partially submerged to prevent drying out.
Slow Cook the Beef: Cover and cook on low for 8-9 hours or on high for 4-5 hours until the meat is tender enough to shred easily with a fork.
Shred the Meat: Remove the roast from the crockpot and shred it using two forks. Reserve the cooking liquid in the crockpot as it will be the au jus for dipping.
Prepare Sandwich Rolls: Slice the crusty sandwich rolls horizontally. Pile generous amounts of shredded beef onto each roll and top with a slice of provolone cheese.
Melt the Cheese: Optionally, place the assembled sandwiches under a broiler or in an oven at 350°F for a few minutes to melt the provolone cheese.
Serve with Au Jus: Serve the sandwiches hot alongside small bowls of the warm reserved cooking liquid for dipping, enhancing the classic French dip experience.

Notes

For extra flavor, add a splash of red wine to the cooking liquid before slow cooking.
You can substitute provolone cheese with Swiss or mozzarella if preferred.
Broiling sandwiches to melt cheese is optional but adds a delicious touch.
Leftover au jus can be refrigerated and used as a flavorful sauce with other dishes.
Make sure to slice the sandwich rolls just before serving to keep them from becoming soggy.

Keywords: Crockpot French Dip Sandwiches, slow cooker beef sandwiches, French dip, slow cooked roast beef sandwich, easy crockpot meal