Description
A hearty and flavorful Slow Cooker French Dip recipe featuring tender chuck roast slow-cooked with aromatic herbs and spices, served on toasted hoagie rolls with melted provolone cheese and accompanied by savory dipping jus made from the cooking broth.
Ingredients
Scale
Beef and Broth
- 3 lb chuck roast
- ½ cup low-sodium soy sauce
- 1 (14.5-oz) can beef broth
- 2 beef bouillon cubes
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 bay leaf
Sandwiches
- 8 split hoagie rolls
- Butter, for spreading
- 8 slices provolone cheese
Instructions
- Prepare the Roast: Place the chuck roast in a 6-quart slow cooker. Add soy sauce, beef broth, beef bouillon cubes, bay leaf, garlic powder, onion powder, dried rosemary, dried thyme, and black pepper to the slow cooker. Cover and cook on LOW for 8 hours or until the roast is very tender.
- Shred the Beef: Remove the cooked roast from the slow cooker and set aside. Reserve the broth mixture in the slow cooker. Shred the roast using two forks until it is pulled apart into bite-sized pieces.
- Toast the Hoagie Rolls: Preheat your oven’s broiler to HIGH. Place the split hoagie rolls cut side up on a baking sheet. Spread butter evenly on the cut sides. Place the baking sheet under the broiler and toast the rolls until golden and crisp, watching carefully to prevent burning. Remove from the oven and set the top halves aside.
- Assemble and Melt Cheese: Distribute the shredded beef evenly over the toasted bottom halves of the hoagie rolls. Top the beef with slices of provolone cheese. Return the baking sheet to the broiler and broil just until the cheese has melted and is bubbly, about 1-2 minutes.
- Finish the Sandwiches: Remove the sandwiches from the oven. Place the top halves of the hoagie rolls onto each sandwich. Serve immediately with reserved cooking juices on the side for dipping.
Notes
- For an extra flavorful dip, skim excess fat from the broth before serving.
- You can add caramelized onions or sautéed mushrooms for additional texture and flavor.
- Use low-sodium soy sauce to control the saltiness of the broth.
- Broil the sandwiches just until cheese melts to avoid burning the buns.
- Leftover shredded beef can be stored refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
