Crockpot French Dip Sandwiches (Printable)

Tender slow-cooked beef on hoagie rolls with savory au jus for an easy, hearty family meal.

# What You'll Need:

→ Beef

01 - 2 lbs chuck roast, trimmed of excess fat

→ Broth & Liquids

02 - 2 cups beef broth
03 - 1/4 cup soy sauce
04 - 1/4 cup Worcestershire sauce

→ Vegetables & Aromatics

05 - 1 large yellow onion, thinly sliced
06 - 3 cloves garlic, minced

→ Spices & Seasonings

07 - 1 tsp dried thyme
08 - 1 tsp dried rosemary
09 - 1/2 tsp black pepper
10 - 1/2 tsp salt

→ Bread & Cheese

11 - 4 hoagie rolls or French rolls
12 - 4 slices provolone or Swiss cheese

# How to Make It:

01 - Arrange sliced onion and minced garlic evenly in the bottom of the slow cooker insert.
02 - Rub chuck roast thoroughly with salt, pepper, thyme, and rosemary. Place seasoned roast directly on top of the onion bed.
03 - Pour beef broth, soy sauce, and Worcestershire sauce over the roast and onions.
04 - Cover and cook on low setting for 8 hours until beef is fork-tender and easily shreds.
05 - Transfer cooked beef to a cutting board. Using two forks, shred meat into bite-sized pieces. Return shredded beef to the slow cooker and stir well to absorb the au jus.
06 - Set oven to broil. Split hoagie rolls open and fill each with generous portions of shredded beef. Top with cheese slice if desired.
07 - Arrange assembled sandwiches on a baking sheet. Broil for 2-3 minutes until cheese is melted and bubbly. Watch closely to prevent burning.
08 - Ladle hot au jus from the slow cooker into individual dipping bowls. Serve sandwiches immediately alongside the dipping sauce.

# Expert Hacks:

01 -
  • The beef becomes impossibly tender after eight hours of low and slow cooking
  • Minimal prep work means you can walk away and let time do all the heavy lifting
  • That rich savory au jus transforms ordinary sandwiches into something extraordinary
02 -
  • Resist the urge to lift the lid during cooking every peek adds valuable cooking time
  • Let the beef rest for a few minutes before shredding it holds together better and stays juicier
  • The au jus will be salty on its own but perfectly balanced once soaked into the bread
03 -
  • Pat the beef dry with paper towels before seasoning for better flavor adhesion
  • If time allows sear the roast in a hot pan before slow cooking for extra depth
  • Use provolone for a milder creaminess or Swiss for that classic nutty sharpness

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