Crockpot French Dip Sandwiches
Tender beef chuck roast slow-cooked in flavor-packed broth, served on crusty rolls with melted cheese.
Equipment
- Slow Cooker For cooking the beef roast.
Ingredients
Main Ingredients
- 2.5 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 packets dry onion soup mix
- 2 cups water
- 2 cans beef broth
- 6 slices Swiss or provolone cheese
- 6 rolls crusty rolls
- Kosher salt to taste
- Freshly ground pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season all sides of the chuck roast generously with kosher salt and freshly ground pepper.
- When the oil is hot, place the roast in the skillet and sear on all sides. Let it sit without moving for a minute or two on each side before flipping.
- Transfer the seared roast and pan juices to the slow cooker. Sprinkle the onion soup mix over the roast and add water and beef broth.
- Cook on high for 4-6 hours or on low for 8-10 hours.
- Once the meat is tender and shreds easily with a fork, remove it from the slow cooker and shred it.
- Serve the shredded meat on sliced crusty rolls with a slice of Swiss cheese. Toast the cheese-topped bun under the broiler until the cheese melts and the bun starts toasting.
- Serve the sandwiches with the juices from the slow cooker as au jus for dipping.
Notes
You can add sautéed onions or peppers to the sandwiches for extra flavor.