Crockpot French Dip Sandwich

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Meet the sandwich that can soak up your week’s worries and replace them with melty cheese and tender beef ๐Ÿ–๐Ÿง€๐Ÿฅ–


3 lbs beef chuck roast
2 tablespoons olive oil
Salt and pepper to taste
1 large onion, thinly sliced
3 cloves garlic, minced
2 cups beef broth
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 bay leaf
4-6 hoagie rolls
Slices of provolone cheese
Fresh parsley, chopped (for garnish)


Season the chuck roast with salt and pepper. In a large skillet over medium-high heat, heat the olive oil and sear the roast on all sides until golden brown.
Place the seared roast in the crockpot. Add the sliced onions, minced garlic, beef broth, soy sauce, Worcestershire sauce, and bay leaf.
Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is tender and falls apart easily.
Remove the bay leaf and shred the beef with two forks. Skim off any excess fat from the juices in the crockpot.
Preheat your oven to broil. Open the hoagie rolls and place them on a baking sheet. Fill each roll with the shredded beef, top with slices of provolone cheese, and broil just until the cheese is melted and bubbly.
Serve the sandwiches with a small bowl of the cooking juices for dipping, and garnish with fresh parsley.

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