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Crock Pot French Dip Sandwiches

Crock pot French dip sandwiches with shredded, fall-apart roast beef and a rich au jus—made in the slow cooker and served on toasted hoagie rolls. Provolone melts under the broiler so every bite is beefy, melty, and ready for dipping.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef and au jus
  • 3 lb beef chuck roast
  • 1 packet (1 oz) au jus gravy mix
  • 1 packet (1 oz) Italian dressing mix
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 3 clove garlic cloves, minced
Sandwiches
  • 8 count hoagie rolls, split and toasted
  • 8 slice provolone cheese

Equipment

  • 1 slow cooker

Method
 

Cook the roast
  1. Place the beef chuck roast in the slow cooker. Make sure it sits flat so it cooks evenly.
  2. Whisk together the au jus gravy mix, Italian dressing mix, beef broth, Worcestershire sauce, and minced garlic, then pour over the roast. The surface should look evenly coated.
  3. Cook on low for 8 hours or on high for 4–5 hours until the beef is completely fall-apart tender. Look for beef that shreds easily when pressed.
Shred and finish the sandwiches
  1. Remove the beef and shred it with two forks, then return the shredded beef to the au jus in the crockpot. Stir until the beef soaks up the juices.
  2. Pile the shredded beef onto the toasted hoagie rolls, top each with provolone cheese, and broil for 2 minutes until the cheese is melted. Watch closely until the provolone turns glossy and bubbly.
  3. Serve with a cup of the au jus from the crockpot for dipping. Keep the au jus hot so it stays saucy for dipping.

Notes

For the best texture, shred the beef while it’s hot, then let it sit in the au jus for a few minutes before building sandwiches so the meat stays moist. Store leftover shredded beef and au jus in the refrigerator for up to 4 days; freeze for up to 2 months (thaw overnight in the fridge and reheat). For a lower-sodium option, use reduced-sodium au jus gravy mix and low-sodium beef broth.