Tender and juicy Crock Pot French Dip Sandwiches make a fantastic meal for lunch or dinner. The meat is slow cooked for hours and then served on a toasted hoagie with melted provolone. Eat with a side of the salty cooking broth for dipping and you’ll think you’ve died and gone to heaven.
I’ve been using my crock pot a couple times a week since fall started y’all. There’s just no easier way to make a meal. And food that has been slow cooked all day develops a flavor that’s hard to mimic. This Crock Pot French Dip Sandwich is one of my favorite slow cooker meals ever.
It doesn’t hurt that it’s served on a toasty bun with melted cheese. It’s truly one of the most fabulous sandwiches ever.
I had a chance to meet Cris of Recipes that Crock this past weekend. Talk about a sweet gal. If you’re ever short on crock pot inspiration, check out Recipes That Crock for tons of ideas. I think she’s cooked everything imaginable in a slow cooker.
You can also follow my Crock Pot Pinterest Board for recipes. I pin crock pot recipes from tons of different blogs and websites.
Follow Spicy Southern Kitchen| Christin Mahrlig’s board Crockpot Recipes on Pinterest.
If you’re in the market for a new crock pot, check out the recommendations from Cris. She knows her crock pots. I’ll be in the market for a new one soon. I think I’ve had mine for going on 2 decades. I’m leaning towards the Hamilton Beach Stovetop Slow Cooker. It’s the kind that you can cook with on the stove top so you don’t have to dirty an extra pan if you have to sear something first.
I know most people use their crock pot to cook during the day while they are at work, but I’m a night time cooker. I’d much rather be in the kitchen late at night than early in the morning. I’ll get everything in the crock pot before I go to bed and hopefully remember to turn it on. Have you had that happen too? This recipe does fine on LOW for 9-10 hours. Then in the morning, I transfer the contents of the crockpot to a bowl and refrigerate. Later, I reheat it for lunch or dinner.
After 10 hours in the crockpot, the roast is unbelievably tender and succulent and so nicely flavored from the garlic, onion, thyme, and beef broth. If you like your French Dip broth really salty, add an extra tablespoon of Worcestershire sauce or even some soy sauce.
Serve this fall apart meat on a toasted hoagie with a plentiful amount of melted provolone (you could also use Swiss or even Monterey Jack) and a side of cooking broth for dipping. You won’t believe the oohs and ahs you’ll hear.
There’s nothing like a fall apart meat for a fall dinner 🙂
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- 1 tablespoon Vegetable oil
- 1 (2½ to 3-pound) boneless chuck roast, trimmed of excess fat
- 1 teaspoon salt, divided
- ½ teaspoon pepper
- 2 large onions, sliced
- 2 cups beef broth (1 can is fine)
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 garlic clove, minced
- ¼ teaspoon dried thyme
- 6 hoagie rolls
- 12 slices Provolone cheese
- Heat oil in a large skillet over medium-high heat. Sprinkle roast with salt and pepper and cook until seared on both sides, about 3 minutes per side.
- Transfer to a slow cooker.
- Add onions to the skillet and cook until lightly browned, about 3 minutes.
- Add onions to crock pot along with remaining ½ teaspoon salt, beef broth, Worcestershire sauce, bay leaf, garlic and thyme. Cover and cook on LOW for 9-10 hours.
- Heat oven to 375 degrees. Cut rolls in half and line insides with cheese slices, using 2 slices per hoagie roll. Place on a baking sheet and bake for about 5 minutes, until cheese is nicely melted.
- Remove the meat from the crock pot and place in a bowl. Use a fork to shred it.
- To serve, stuff each hoagie with beef and onions and serve with cooking liquid.
Sharing this recipe at The Country Cook’s Weekend Potluck.
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