Slow Cooker Chuck Roast French Dip Sandwiches
Slow cooker chuck roast french dip sandwiches with provolone and a rich au jus for dipping.
Ingredients
Main Ingredients
- 3 lb beef chuck roast
- 2 tbsp olive oil for searing
- ½ tsp salt
- 1 tsp black pepper
- 3 cup low-sodium beef broth
- ⅓ cup low-sodium soy sauce
- 1 large yellow onion thinly sliced
- 4 cloves garlic minced
- 1 bay leaf
- 6 crusty hoagie rolls split
- 12 slices provolone cheese
- 1 bag (16 oz) frozen french fries baked until crispy, optional side, not in nutrition
Instructions
Cooking
- Pat the roast dry and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the roast for 3 to 4 minutes per side, until deeply browned.
- Move the roast to the slow cooker. Add the broth, soy sauce, onion, garlic, and bay leaf.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the roast shreds easily.
- Rest the roast for about 10 minutes, discard the bay leaf and large pieces of fat, then shred or slice the beef.
- Strain the cooking liquid, skim off the fat, and serve in small bowls as au jus.
- Toast the rolls, pile on the beef, top with 2 slices of provolone, and broil briefly until melted. Serve with the au jus.
Notes
Store the beef and au jus separately for up to 3 days. Reheat on the stove or in the microwave to 165 degrees F, not in the slow cooker. Nutrition is an estimate per sandwich with 2 slices of provolone, without fries.