Slow-Cooked French Dip Sandwiches
These slow-cooked French dip sandwiches feature tender shredded chuck roast in a rich au jus, perfect for dunking into rolls for a cozy family dinner or casual gathering.
Ingredients
For the Beef
- 2 pounds beef chuck roast Ideal for shredding due to marbling
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth Use low-sodium for better control over salt
- 1 cup water Can substitute part with au jus or red wine for depth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt to taste Freshly ground is preferred
- Pepper to taste Freshly ground is preferred
For Serving
- 4 slices provolone cheese Classic choice; can also use Swiss, mozzarella, or cheddar
- 4 hoagie rolls (or other sturdy sandwich rolls)
Instructions
Preparation
- Pat the chuck roast dry and season both sides lightly with salt and pepper.
- Place the roast in the slow cooker.
- Scatter the sliced onion and minced garlic evenly over the meat.
- In a bowl, whisk together beef broth, water, Worcestershire sauce, and dried thyme. Taste and adjust seasoning as necessary.
- Pour the liquid over the roast so it’s mostly covered.
Cooking
- Cover and cook on low for approximately 8 hours, or until the beef falls apart easily.
Shredding and Serving
- Remove the roast to a cutting board and shred the meat with two forks.
- Return shredded beef to the slow cooker and stir it into the juices to absorb flavor.
- To thicken au jus, remove some cooking liquid, simmer it on the stove, and add a small slurry of cornstarch and water.
- Spoon generous portions of beef onto hoagie rolls, top with a slice of provolone, and optionally broil for 30–60 seconds to melt the cheese.
- Serve immediately with small bowls of hot au jus for dipping.
Notes
Leftovers stay fresh in an airtight container for 3–4 days. Can be frozen for up to 3 months.