Crockpot French Dip
These Crockpot French Dip Sandwiches are made with fall-apart tender chuck roast, sweet caramelized onions, melty provolone, and crusty baguette, all served with a rich homemade au jus for dipping.
Equipment
- 1 Crockpot
Ingredients
- 3 lb chuck roast
- 2 tablespoons oil
- Salt & pepper for seasoning
- 3 large sweet onions thinly sliced
- 4 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme or Italian seasoning
- 1 large baguette
- Mayonnaise optional
- 4-6 slices provolone cheese
- Optional Garlic Horseradish Mayo: Mix mayo with a little minced garlic and prepared horseradish.
Instructions
- Pat the chuck roast dry, drizzle with oil, and season generously with salt and pepper. Heat a skillet over medium-high heat and sear the roast on all sides until a deep crust forms. Transfer to the slow cooker.
- Add the sliced onions, beef broth, soy sauce, Worcestershire, garlic powder, and thyme. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fall-apart tender.
- Remove the roast, shred the beef, and return it to the slow cooker to soak up some of the juices.
- For extra-crispy bread, bake the whole baguette at 350°F for 7–10 minutes before slicing. Cut lengthwise and remove a little of the bread from the top half to make room for the filling.
- Spread with mayo, if using. Pile the bottom half with shredded beef, caramelized onions, and provolone. Place on a baking sheet and bake until the cheese is melted and gooey.
- Close the sandwiches, slice, and serve warm with au jus for dipping.
- Strain some of the flavorful cooking liquid from the slow cooker into small bowls and serve alongside the sandwiches.
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