Easy Slow Cooker French Dip Sandwiches (Print version)
Tender shredded beef slow-cooked with onion and Worcestershire, piled on toasted hoagie rolls with provolone and hot au jus for dipping.
# Ingredients:
For the beef
01 -
3 lb (1.4 kg) boneless chuck roast
02 -
1 envelope (about 2 tbsp) dry onion soup mix
03 -
3 garlic cloves, minced
04 -
1/4 tsp dried thyme
05 -
1 tbsp Worcestershire sauce
06 -
1 can (10.5 oz / 298 g) condensed French onion soup
07 -
1 tbsp butter, cut into pats
For the sandwiches
08 -
8 small (4 inch) hoagie rolls, split lengthwise
09 -
3 tbsp butter, melted
10 -
4 oz (115 g) provolone cheese, sliced
# Instructions:
01 -
Place the chuck roast in the slow cooker. Rub the onion soup mix, minced garlic, and dried thyme all over the meat.
02 -
Pour the condensed French onion soup and Worcestershire sauce over the roast. Dot the top with small pats of butter. Cover the slow cooker with the lid.
03 -
Cook on low for 8 to 10 hours or on high for 6 to 8 hours. The roast is ready when it shreds easily with two forks.
04 -
Remove the roast and shred it with two forks, discarding fat and gristle. Strain the cooking juices through a fine mesh sieve into small bowls for dipping.
05 -
Preheat the broiler. Brush the cut sides of the hoagie rolls with melted butter and arrange cut-side up on a baking sheet. Broil for 2 to 4 minutes until golden. Watch closely.
06 -
Pile shredded beef on the bottom halves of the rolls. Top with provolone and the remaining bun halves. Serve immediately with hot au jus for dipping.
# Good to know:
01 -
Cook time varies by slow cooker model. The roast is ready when it shreds easily with two forks.
02 -
For food safety, beef roasts should reach a minimum internal temperature of 145°F (63°C) before resting.