PREP TIME: 15 mins | COOK TIME: 9 hrs | TOTAL TIME: 9 hrs 15 mins | SERVINGS: 6
Tender and juicy meat slow-cooked in a crockpot. A melt in your mouth and an insanely delicious sandwich served on hoagie rolls with gooey cheese with extra cooking broth dip.
This fabulous crockpot recipe sure hits me hard. With tons of mouthwatering flavour, this sandwich is the best! If you’ll ask me what’s my top favourite slow cooker meal, it is no doubt this French Dip Sandwich.
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INGREDIENTS
1 tbsp Vegetable oil
1 (2 1/2 to 3 lb) boneless chuck roast, trimmed of excess fat
1 tsp salt, divided
1/2 tsp pepper
2 large onions, sliced
2 c. beef broth (1 can is fine)
2 tbsp Worcestershire sauce
1 bay leaf
1 garlic clove, minced
1/4 tsp dried thyme
6 hoagie rolls
12 slices Provolone cheese
HOW TO MAKE CROCKPOT FRENCH DIP SANDWICH
Step 1: In a large skillet, heat the oil over medium-high heat.
Step 2: Season the roast with salt and pepper.
Step 3: Add the roast into the hot skillet and sear both sides for about 3 minutes per side.
Step 4: To a slow cooker, transfer the roast.
Step 5: In the same skillet, add the onions and cook for about 3 minutes until lightly brown.
Step 6: To the crockpot, add the onions and the rest of the half tsp salt, beef broth, Worcestershire sauce, bay leaf, garlic, and thyme. Set on low and cook for 9 to 10 hours.
Step 7: Prepare the oven. Preheat it to 375 degrees.
Step 8: In half, slice the rolls and line the insides with slices of cheese. Per hoagie roll, use 2 slices. On the baking sheet, place the rolls and bake in the preheated oven for about 5 minutes until the cheese has melted.
Step 9: Transfer the meat to a bowl and shred using a fork.
Step 10: Stuff the hoagies with beef and onions and serve with the cooking liquid. Enjoy!
NUTRITION INFO:
Calories: 396kcal
Ingredients
- 1 tbsp Vegetable oil
- 1 (2 1/2 to 3 lb) boneless chuck roast, trimmed of excess fat
- 1 tsp salt, divided
- 1/2 tsp pepper
- 2 large onions, sliced
- 2 c. beef broth (1 can is fine)
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 1 garlic clove, minced
- 1/4 tsp dried thyme
- 6 hoagie rolls
- 12 slices Provolone cheese
Instructions
Step 1: In a large skillet, heat the oil over medium-high heat.
Step 2: Season the roast with salt and pepper.
Step 3: Add the roast into the hot skillet and sear both sides for about 3 minutes per side.
Step 4: To a slow cooker, transfer the roast.
Step 5: In the same skillet, add the onions and cook for about 3 minutes until lightly brown.
Step 6: To the crockpot, add the onions and the rest of the half tsp salt, beef broth, Worcestershire sauce, bay leaf, garlic, and thyme. Set on low and cook for 9 to 10 hours.
Step 7: Prepare the oven. Preheat it to 375 degrees.
Step 8: In half, slice the rolls and line the insides with slices of cheese. Per hoagie roll, use 2 slices. On the baking sheet, place the rolls and bake in the preheated oven for about 5 minutes until the cheese has melted.
Step 9: Transfer the meat to a bowl and shred using a fork.
Step 10: Stuff the hoagies with beef and onions and serve with the cooking liquid. Enjoy!
