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Crockpot French Dip Sandwiches

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Dinner Ideas
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Beef:
  • 3–4 lbs beef chuck roast
  • 2 tbsp olive oil (for searing, optional)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • ¼ cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar (adds depth)
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp black pepper
  • Salt to taste
  • For the Sandwiches:
  • 6–8 French rolls (crusty, sturdy bread works best)
  • 8 slices provolone cheese (optional, for a melty finish)
  • Butter (for toasting rolls, optional)

Instructions
 

  • Prepare the Beef: Trim excess fat from chuck roast and season lightly with salt and pepper.
  • Optional Sear: Heat olive oil in a skillet, sear beef on all sides until browned. Transfer to crockpot.
  • Add Aromatics: Place onion slices and garlic in crockpot.
  • Pour in Liquids: Add beef broth, soy sauce, Worcestershire, balsamic vinegar, and Dijon mustard.
  • Add Herbs: Stir in thyme, rosemary, bay leaf, and black pepper.
  • Slow Cook: Low: 8–10 hours,High: 5–6 hours
  • Shred Beef: Remove beef, shred with two forks, and return to juices. Remove bay leaf.
  • Assemble Sandwiches: Pile beef onto rolls, top with provolone, and toast if desired. Serve with small bowls of au jus for dipping.