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Crockpot French Dip Sandwiches

Tender slow-cooked beef simmered in rich broth, served on toasted rolls with melted provolone and savory au jus for dipping.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef Filling
  • 3-4 lb Beef Chuck Roast
  • 1 packet Dry Onion Soup Mix
  • 10.5 oz can Condensed French Onion Soup
  • 10.5 oz can Beef Consommé
  • 14.5 oz can Beef Broth
  • 3 cloves Garlic minced
For Serving
  • 8 rolls Hoagie Rolls
  • 8 slices Provolone Cheese Slices

Equipment

  • Slow Cooker
  • Baking Sheet

Method
 

Instructions
  1. Place the beef chuck roast in the slow cooker. Sprinkle the onion soup mix over the roast and add minced garlic.
  2. Pour in the condensed French onion soup, beef consommé, and beef broth. Cover and cook on low for 8-10 hours or high for 4-6 hours until tender.
  3. Remove the beef and shred with two forks. Return shredded beef to the slow cooker and let it soak in the broth for 15-20 minutes.
  4. Preheat the broiler. Slice and lightly toast the hoagie rolls on a baking sheet.
  5. Fill each roll with shredded beef, top with provolone cheese, and broil for 1-2 minutes until the cheese melts.
  6. Serve sandwiches warm with strained cooking liquid (au jus) on the side for dipping.

Notes

For lower sodium, use reduced-sodium broth and soups. Toasting the rolls prevents soggy sandwiches. Leftover beef can be refrigerated for up to 4 days or frozen for up to 3 months.