Crockpot French Dip Sandwiches with Tender Beef and Provolone
By Ava Mitchell
Prep
10 min
Cook
480 min
Total
490 min
Servings
6
Level
Easy
Ten minutes of prep gets these Crockpot French Dip sandwiches started for an 8-hour low cook. Fork-tender shredded beef, melted provolone, and toasted hoagie rolls turn the savory cooking liquid into an easy warm dipping sauce for dinner.
A beef roast cooks with sliced onion, onion soup mix, minced garlic, and beef broth, creating both the sandwich filling and its dipping liquid in the slow cooker. Chuck roast is specifically recommended because it shreds easily. The rolls and provolone stay out until serving, so the bread can be toasted and the cheese can melt over the hot beef.
The beef is ready when it is fork-tender and pulls apart easily with two forks. Low cooking gives the roast time to become shreddable, while rushing it can leave the meat difficult to pull apart. If broiling the assembled sandwiches, watch closely: the cheese should melt and the rolls should gain a golden-brown crust without burning.
Serve each sandwich warm with cooking liquid alongside for dipping. Keep leftover shredded beef separate from the hoagie rolls so the bread does not become soggy. The article suggests simple sides such as pasta salad, corn, broccoli, fruit salad, or sweet potato fries.
Why you'll love this recipe
- Ten minutes of prep starts dinner because the slow cooker handles the beef, onion, broth, and seasoning while you get on with the day.
- Cleanup stays simple since the roast cooks directly in its dipping liquid, leaving no separate saucepot needed for the savory au jus.
- Budget-friendly beef roast stretches into six sandwiches, and onion soup mix plus broth provide the main seasoning without a long spice list.
- Minimal hands-on work pays off because the beef becomes fork-tender during the low cook, then shreds quickly with two ordinary forks.
- Flexible broth options help when groceries are limited, since the source says water or chicken broth can stand in for beef broth.
- Family-style serving is straightforward because each person can fill a toasted roll, add provolone, and dip into warm cooking liquid as desired.
Ingredients
- •3 lb beef roast (3-4 lb; chuck roast works well)
- •0.5 onion (sliced)
- •1 package onion soup mix
- •2 tsp minced garlic
- •4 cups beef broth
- •6 hoagie rolls
- •12 slices provolone cheese
Instructions
- 1
Add the beef roast, onion, onion soup mix, minced garlic, and beef broth to the crock pot.
- 2
Cover and cook on Low for 8-10 hours, until the beef is fork-tender and easily shreds.
- 3
Remove the beef from the crock pot and shred it with two forks.
- 4
Divide the shredded beef among toasted hoagie rolls and top with provolone cheese.
- 5
If desired, broil the sandwiches for 1-2 minutes, until the cheese is melted, watching closely to prevent burning.
- 6
Serve the sandwiches warm with the cooking liquid on the side for dipping.
FAQ
Nutrition (per serving)
Calories
594
Protein
46g
Fat
30g
Carbs
34g
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