PREP TIME: 15 mins | COOK TIME: 9 hrs | TOTAL TIME: 9 hrs 15 mins | SERVINGS: 6
Mouthwatering, melt-in-your-mouth tender meat served on toasted hoagie rolls with melted cheese. Serve this with the cooking broth for dipping for that bursting-with-flavor sandwich!
I am obsessed with this Crock Pot French Dip Sandwich! It’s an amazing lunch or dinner. The juicy, tender meat has been cooked low and slow for that melt-in-your-mouth deliciousness that is out of this world!
Ingredients
1 (2 1/2 to 3 lbs.) boneless chuck roast, trimmed of excess fat
1 tbsp Vegetable oil
1 garlic clove, minced
1/2 tsp pepper
2 large onions, sliced
2 tbsp Worcestershire sauce
1 bay leaf
1/4 tsp dried thyme
1 tsp salt, divided
12 slices Provolone cheese
2 c. beef broth (1 can is fine)
6 hoagie rolls
How to make Crock Pot French Dip Sandwich
Step 1: In a large skillet, heat the oil over medium-high heat. On both sides, sprinkle the roast with salt and pepper. Place in the hot skillet and sear for about 3 minutes on each side. Then, transfer the seared steak into a slow cooker.
Step 2: To the now-empty skillet, saute the onions for about 3 minutes until lightly browned. To the crock pot, transfer the onions followed by the rest of the half tsp salt, beef broth, Worcestershire sauce, bay leaf, garlic, and thyme. Put the lid on and set it to cook for 9 to 10 hours on low.
Step 3: Prepare the oven. Preheat it to 375 degrees.
Step 4: In half, cut the rolls. Line the inside of the hoagie roll with 2 slices of cheese. Place on the baking sheet and in the preheated oven. Bake for about 5 minutes or until the cheese has melted.
Step 5: In a bowl, transfer the meat and shred using a fork.
Step 6: Stuff each hoagie with beef and onions. Serve the French Dip Sandwich with the cooking liquid. Enjoy!
Nutrition Info.
Calories: 396 kcal
Crock Pot French Dip Sandwich
Ingredients
- 1 2 1/2 to 3 lbs. boneless chuck roast, trimmed of excess fat
- 1 tbsp Vegetable oil
- 1 garlic clove minced
- 1/2 tsp pepper
- 2 large onions sliced
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 1/4 tsp dried thyme
- 1 tsp salt divided
- 12 slices Provolone cheese
- 2 c. beef broth 1 can is fine
- 6 hoagie rolls
Instructions
- In a large skillet, heat the oil over medium-high heat. On both sides, sprinkle the roast with salt and pepper. Place in the hot skillet and sear for about 3 minutes on each side. Then, transfer the seared steak into a slow cooker.
- To the now-empty skillet, saute the onions for about 3 minutes until lightly browned. To the crock pot, transfer the onions followed by the rest of the half tsp salt, beef broth, Worcestershire sauce, bay leaf, garlic, and thyme. Put the lid on and set it to cook for 9 to 10 hours on low.
- Prepare the oven. Preheat it to 375 degrees.
- In half, cut the rolls. Line the inside of the hoagie roll with 2 slices of cheese. Place on the baking sheet and in the preheated oven. Bake for about 5 minutes or until the cheese has melted.
- In a bowl, transfer the meat and shred using a fork.
- Stuff each hoagie with beef and onions. Serve the French Dip Sandwich with the cooking liquid. Enjoy!
