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CRAFTING CROCKPOT FRENCH DIP SANDWICHES centered hero view, clean and uncluttered
Yesica Andrews

Crafting Crockpot French Dip Sandwiches Easy Dinner

Enjoy tender beef sandwiches with this Crafting Crockpot French Dip Sandwiches recipe, perfect for an easy dinner or weeknight meal. This simple crockpot recipe creates flavorful, juicy beef that melts in your mouth, making it an ideal family dinner option or game day treat.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 4 hoagie rolls
  • 4 slices provolone cheese optional
  • Fresh parsley for garnish optional

Method
 

  1. Dry the chuck roast with paper towels and coat it thoroughly with olive oil, salt, pepper, garlic powder, and onion powder.
  2. If you like, brown the roast in a hot skillet over medium-high heat, cooking each side about 3 to 4 minutes to deepen the flavor, or skip this to save time.
  3. Place the roast (browned or not) into the Crockpot.
  4. Combine the beef broth, Worcestershire sauce, and soy sauce in a bowl, then pour this sauce over the beef inside the Crockpot.
  5. Cover and let cook on low heat for about 8 hours until the beef becomes very tender and easy to shred.
  6. Remove the cooked beef and let it rest for 5 minutes before using two forks to pull it apart into bite-sized pieces.
  7. Return the shredded beef to the Crockpot to soak up the cooking juices for a few minutes.
  8. Split the hoagie rolls and, if desired, melt the provolone on the rolls under a broiler for 1 to 2 minutes.
  9. Fill each roll with the juicy shredded beef and serve with a side of the au jus for dipping. Garnish with fresh parsley if you like.

Notes

  • You can enhance the flavor by adding sliced onions or bell peppers to the Crockpot before cooking. Store leftovers in an airtight container in the fridge for up to three days, reheating with a splash of broth to keep the beef moist.