Crock Pot French Dip Sandwiches
Sink your teeth into these irresistible Crock Pot French Dip Sandwiches, a comfort food classic made easy with slow cooking! Tender, juicy chuck roast is simmered to perfection in a savory blend of beef broth, soy sauce, Worcestershire sauce, and aromatic herbs, creating a melt-in-your-mouth filling bursting with rich flavor. Piled high on toasted hoagie rolls and topped with provolone cheese, these hearty sandwiches are served alongside a flavorful au jus for the ultimate dipping experience. With just 15 minutes of prep and the Crock Pot doing all the heavy lifting, this recipe is perfect for busy weeknights, game day gatherings, or any time you crave a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 4 cups Beef broth
- 0.25 cup Soy sauce
- 2 tablespoons Worcestershire sauce
- 3 cloves Garlic
- 1 medium Onion
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 6 Hoagie rolls
- 6 slices Provolone cheese
Instructions
Peel and mince the garlic cloves and chop the onion into thin slices.
Place the chuck roast into a 6-quart Crock Pot.
Pour the beef broth, soy sauce, and Worcestershire sauce over the roast.
Add the minced garlic, sliced onion, bay leaf, dried thyme, salt, and black pepper to the Crock Pot.
Cover and set the Crock Pot to low heat. Cook for 8 hours or until the beef is tender and shreds easily with a fork.
Once cooked, remove the chuck roast from the Crock Pot and shred the meat using two forks.
Strain the cooking liquid through a fine mesh sieve to remove solids, reserving the strained liquid as au jus for dipping.
Preheat the oven to 350°F (175°C).
Slice the hoagie rolls in half lengthwise and place substantial portions of the shredded beef onto the bottom half of each roll. Top with a slice of provolone cheese.
Place the assembled sandwiches on a baking sheet and bake in the preheated oven for 5-7 minutes, or until the cheese is melted and the rolls are slightly toasted.
Remove the sandwiches from the oven, press the top halves of the rolls into place, and serve hot with the reserved au jus in ramekins for dipping.
Nutrition Facts
Calories |
5187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.2 g | 318% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 1372 mg | 457% | |
| Sodium | 17718 mg | 770% | |
| Total Carbohydrate | 276.9 g | 101% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 29.9 g | ||
| Protein | 458.7 g | 917% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2241 mg | 172% | |
| Iron | 64.8 mg | 360% | |
| Potassium | 6101 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
