Crockpot French Dip Sandwiches: 5 Amazing Happy Bites
Slow cooker shredded beef sandwiches served on toasted rolls with rich dipping broth.
Ingredients
3 pounds beef chuck roast
3 cups beef broth
1 large onion, sliced
4 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
6 crusty sandwich rolls
6 slices provolone or Swiss cheese
Fresh parsley optional
Instructions
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Heat oil in a skillet and brown the roast on all sides.
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Place sliced onions in the slow cooker.
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Put the seared roast on top of the onions.
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Add garlic, thyme, salt, and pepper.
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Pour broth and Worcestershire sauce around the meat.
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Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
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Remove the roast and shred the beef using two forks.
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Return shredded beef to the broth.
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Fill sandwich rolls with beef and top with cheese.
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Broil briefly until bread toasts and cheese melts.
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Serve with warm broth for dipping.
Notes
Chuck roast gives the most tender shredded beef. Toasting the bread prevents soggy sandwiches.