Slow Cooker French Dip Sandwiches with Provolone
Seared chuck roast simmers in a seasoned beef broth until fork tender, then is shredded onto toasted rolls with provolone and served with au jus.
Ingredients
Main Ingredients
- 3 ½ lb boneless chuck roast
- 1 tbsp olive oil for searing
- 1 tbsp Worcestershire sauce
- 1 tbsp low-sodium soy sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp salt
- 1 packet (1 oz) dry onion soup mix
- 4 cup low-sodium beef broth
- 2 bay leaves
- 8 hoagie rolls or French sandwich rolls
- 8 slices provolone cheese
Instructions
Cooking
- Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast 2 to 3 minutes on each side until well browned, then move it to the slow cooker.
- Pour in the Worcestershire sauce, soy sauce, and beef broth. Sprinkle the onion soup mix, onion powder, garlic powder, pepper, thyme, and salt over the roast, and add the bay leaves.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork tender and shreds easily.
- Remove the roast, discard the bay leaves and large pieces of fat, and shred the meat with two forks. Return it to the slow cooker and let it soak in the juices on warm for 20 to 30 minutes.
- Heat the broiler. Set split rolls on a baking sheet, add the shredded beef, and top with provolone. Broil 2 to 3 minutes until the cheese melts and the rolls are lightly toasted.
- Ladle the cooking liquid into small bowls, skim off the fat, and serve the sandwiches hot with the jus for dipping.
Notes
Use low-sodium broth and soy sauce because the soup mix is salty. Refrigerate leftovers within 2 hours and eat within 3 days. Reheat on the stove or in the microwave to 165 degrees F, not in the slow cooker. Nutrition values are an estimate.