Crockpot French Dip Sandwiches (Printable Version)
Slow-cooked beef chuck with savory broth served in hoagie rolls, optionally topped with provolone cheese and parsley.
# Ingredients Required:
→ Beef and Marinade
01 -
900 g beef chuck roast
02 -
15 ml olive oil
03 -
5 g salt
04 -
5 g black pepper
05 -
5 g garlic powder
06 -
5 g onion powder
07 -
475 ml beef broth
08 -
15 ml Worcestershire sauce
09 -
15 ml soy sauce
→ Assembly
10 -
4 hoagie rolls
11 -
4 slices provolone cheese (optional)
12 -
Fresh parsley for garnish (optional)
# Guide to Cooking:
01 -
Pat the beef chuck roast dry with paper towels. Rub evenly with olive oil, salt, black pepper, garlic powder, and onion powder.
02 -
Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3-4 minutes per side. This step enhances flavor but can be omitted for simplicity.
03 -
Place the seared or unseared roast into the Crockpot. In a separate bowl, combine beef broth, Worcestershire sauce, and soy sauce; pour over the beef.
04 -
Cover and cook on low for 8 hours until the beef is tender and shreds easily with a fork.
05 -
Remove roast from cooker and let rest for 5 minutes. Shred beef using two forks into bite-sized pieces.
06 -
Return shredded beef to the Crockpot to soak in juices for a few minutes. Slice hoagie rolls open and melt provolone cheese on top under the broiler for 1-2 minutes if desired.
07 -
Fill rolls with shredded beef. Serve with au jus for dipping and garnish with fresh parsley if preferred.
# Extra Suggestions:
01 -
Searing the beef is optional but develops deeper flavor.