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Crock Pot French Dip Sandwiches

Crock pot French dip sandwiches with shredded, fall-apart roast beef simmered in an au jus-style gravy. Piled onto toasted hoagie rolls with melted provolone, then dipped in the dark juices from the slow cooker.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast
Au jus and seasoning
  • 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
 

Slow-cook the roast
  1. Place the beef chuck roast in the crockpot. Arrange it in an even layer so it cooks thoroughly.
  2. Whisk together the au jus gravy mix, Italian dressing mix, beef broth, Worcestershire sauce, and minced garlic, then pour over the roast. Make sure the seasonings are fully combined so the cooking liquid turns rich and dark.
  3. Cover and cook on low for 8 hours or on high for 4–5 hours until the beef is completely fall-apart tender. Look for shredding resistance to disappear when you press a fork into the roast.
Shred and soak in au jus
  1. Remove the beef from the crockpot and shred with two forks. Break it into bite-size strands while keeping it tender.
  2. Return the shredded beef to the au jus in the crockpot and let it soak up the juices. Stir to coat so every bite is sauced.
Assemble and dip
  1. Pile the shredded beef onto the toasted hoagie rolls. Fill each roll generously so the beef is visible inside the bread.
  2. Top each sandwich with provolone cheese. Place the cheese so it covers the beef for full coverage.
  3. Broil for 2 minutes until the cheese is melted and lightly bubbly. Watch closely so the provolone melts without burning.
  4. Serve with a cup of au jus from the crockpot for dipping. Pour the dark au jus into a ramekin so the sandwiches steam when dipped.

Notes

Pro tip: shred while the beef is hot so it breaks into fluffy strands, then stir it back into the au jus for maximum flavor. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or on the stovetop with a splash of au jus. Freezing is yes: freeze shredded beef and au jus in a freezer-safe container for up to 3 months, then thaw and rewarm; assemble fresh for best roll texture. For a lower-sodium swap, use a low-sodium au jus gravy mix and reduced-sodium beef broth.