Slow Cooker French Dip Sandwiches (Print Version)
# Ingredients:
→ For the Beef and Cooking Liquid
01 -
900 g beef chuck roast
02 -
1 onion, sliced
03 -
4 cloves garlic, minced
04 -
240 ml beef broth
05 -
240 ml French onion soup
06 -
15 ml Worcestershire sauce
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried rosemary
09 -
Salt and pepper, to taste
→ For the Sandwiches
10 -
4 large hoagie or sub rolls
11 -
8 slices provolone cheese
12 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat a large skillet over medium-high heat. Season beef chuck roast liberally with salt and pepper. Sear the roast on all sides for approximately 3–4 minutes per side until deeply browned.
02 -
Arrange sliced onion and minced garlic evenly on the bottom of the slow cooker to form a flavorful base.
03 -
Place the browned beef chuck roast atop the onion and garlic layer inside the slow cooker.
04 -
Combine beef broth, French onion soup, Worcestershire sauce, dried thyme, and dried rosemary in a mixing bowl. Pour the mixture over the beef in the slow cooker.
05 -
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and shreds easily with a fork.
06 -
Remove the beef from the slow cooker and transfer to a cutting board. Shred the meat into bite-sized pieces using two forks.
07 -
Strain the remaining cooking liquid to remove solids, reserving the clear au jus. Keep the au jus warm for serving.
08 -
Slice the hoagie rolls lengthwise. Pile shredded beef into each roll and top each with 2 slices of provolone cheese.
09 -
Place assembled sandwiches under a broiler for 2–3 minutes, or until the cheese has melted and is bubbling, or use a sandwich press until cheese is melted.
10 -
Serve sandwiches hot, garnished with chopped parsley. Accompany with a side of warm au jus for dipping.
# Notes:
01 -
Searing the beef before slow cooking intensifies the flavour and enhances the final result.
02 -
For richer au jus, use homemade beef broth or a quality store-bought variety.