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- 2 lbs beef chuck roast - 1 tablespoon olive oil - 1 large onion, sliced thinly - 3 cloves garlic, minced finely - 4 cups beef broth (preferably low-sodium) - 1 tablespoon Worcestershire sauce (optional) - 1 teaspoon dried thyme - 1 teaspoon black pepper - 1 teaspoon salt - 4 to 6 fresh hoagie rolls To make these sandwiches, you need a good beef chuck roast. This cut gives you the best flavor. Searing the beef first adds a nice crust. The onion and garlic form a tasty base. The beef broth keeps everything moist and flavorful. - Fresh parsley, chopped (for garnish) Adding Worcestershire sauce boosts the flavor. Fresh parsley makes your dish look nice and tasty. You can also consider adding some red pepper flakes for spice. - Provolone cheese - Swiss cheese Both cheese types melt well and add creaminess. Provolone gives a mild flavor, while Swiss has a nutty kick. Choose your favorite for a delicious finish. {{ingredient_image_2}} Start with a 2-pound beef chuck roast. This cut is perfect for slow cooking. First, season the roast with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. When the oil shimmers, sear the beef for about 4-5 minutes on each side. This step gives the meat a nice brown crust and locks in flavor. Once done, remove the beef and set it aside. In your crockpot, layer the sliced onion and minced garlic at the bottom. This mix creates a tasty base for the beef. After that, place the seared roast directly on top of the onions and garlic. Pour in 4 cups of low-sodium beef broth, covering the meat well. If you want an extra kick, add 1 tablespoon of Worcestershire sauce. Sprinkle 1 teaspoon of dried thyme over everything for added flavor. Now it's time to cook! Secure the lid on your crockpot. You can set it to cook on low for 8 hours or on high for 4 hours. The goal is to make the beef tender enough to shred easily. After cooking, transfer the roast to a cutting board. Let it rest for a few minutes, then shred it using two forks. Mix the shredded beef back into the crockpot to soak up all that tasty broth. To get the best roast texture, start with a beef chuck roast. This cut has the right mix of fat and muscle. Searing the roast first helps form a nice crust. That crust adds flavor and keeps the juices in. Don't rush this step; aim for a rich brown color. After cooking, let the roast rest before shredding. This lets the juices settle back in, making it more juicy and tender. Use simple seasonings to boost the flavor. Salt and black pepper are must-haves. Add dried thyme for a nice herbal taste. If you want more depth, Worcestershire sauce works wonders. It adds a savory kick that complements the beef. You can adjust the seasoning based on your taste. Make sure to taste the broth before serving. This way, you can tweak it for more flavor if needed. Serve your sandwiches with a bowl of warm broth for dipping. This adds a fun and tasty element. For sides, consider crispy fries or a fresh salad. These pair well with the rich flavors of the sandwich. Garnish with fresh parsley for a pop of color. It also adds a fresh taste. If you want, add a slice of cheese to the sandwich. Provolone or Swiss melts beautifully and adds creaminess. Pro Tips Sear the Meat: Searing the beef chuck roast before adding it to the crockpot develops a rich, caramelized flavor that enhances the overall taste of the dish. Choose the Right Broth: Using low-sodium beef broth allows you to control the salt levels in your dish, letting the other flavors shine through. Garnish for Color: Adding a sprinkle of fresh parsley not only adds a pop of color to your dish but also a fresh flavor that balances the richness of the beef. Let it Rest: Allowing the beef to rest after cooking before shredding helps retain its juices, ensuring every bite is tender and flavorful. {{image_4}} You can swap out beef for other meats. Pork or turkey work well. For pork, use a shoulder roast. It becomes tender and juicy. For turkey, try a breast roast. Season and cook it the same way. Both options give a unique twist to the classic sandwich. You can make a tasty vegetarian or vegan French dip too. Use mushrooms as a hearty base. Portobello or shiitake mushrooms add rich flavor. Cook them with the same onions and garlic. For the broth, use vegetable broth. This will keep it flavorful without meat. Add some soy sauce for a savory kick. The bread you choose can change your sandwich. Hoagie rolls are classic but not the only option. Try baguettes for a crusty touch. You can also use ciabatta or sourdough for a different taste. Each type of bread will soak up the broth well. This adds to the eating experience. After you enjoy your Crockpot French Dip Sandwiches, store the leftovers right away. Let the sandwiches cool to room temperature. Place the beef and broth in an airtight container. Keep the hoagie rolls separate to maintain their freshness. The beef can last in the fridge for about 3 to 4 days. Remember to label the container with the date to keep track. If you have more leftovers, freezing is a great option. First, let the beef cool completely. Pack the shredded beef in a freezer-safe bag. Make sure to remove as much air as possible. You can also freeze the broth in separate containers. This way, you can enjoy your sandwiches later. Beef can stay fresh for up to 3 months in the freezer. Reheating is simple and quick. For best results, use the stovetop. Place the beef in a pot over low heat. Add a bit of broth to keep it moist. Stir until heated through. For the hoagie rolls, wrap them in foil and warm them in the oven. This will make them nice and soft again. Enjoy your sandwiches just like the first time! Yes, you can use other cuts of beef. Cuts like brisket or round roast work well. These options can still give you great flavor. Just remember, the cooking time may change. You want a cut that becomes tender when cooked slowly. To make the broth richer, try these tips: - Add more Worcestershire sauce. It adds depth and umami. - Use beef broth made from bones. This gives a fuller taste. - Include a splash of red wine for added richness. - Toss in fresh herbs like rosemary or bay leaves. This boosts the flavor even more. You can serve these sandwiches with various sides: - Crispy potato chips for crunch. - A simple salad for freshness. - Roasted vegetables for a healthy touch. - French fries or onion rings for a classic pairing. - A bowl of the warm broth for dipping enhances the meal. Crockpot French dip sandwiches are simple and tasty. We covered essential and optional ingredients, cheese types, and cooking steps. I shared tips for roast texture and flavor, along with serving ideas. Variations let you use different meats or bread, even vegan options. Lastly, I provided storage tips and answered common questions. With these insights, you can create delicious meals that everyone will love. Enjoy your cooking adventure!

Crockpot French Dip Sandwiches

A delicious and hearty sandwich made with tender beef chuck roast, served with warm broth for dipping.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 lbs beef chuck roast
  • 1 tablespoon olive oil
  • 1 large onion, sliced thinly
  • 3 cloves garlic, minced finely
  • 4 cups beef broth (preferably low-sodium)
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4-6 pieces fresh hoagie rolls
  • as desired slices provolone or Swiss cheese
  • for garnish fresh parsley chopped

Instructions
 

  • Begin by heating the olive oil in a large skillet over medium-high heat. While the oil is warming, season the beef chuck roast on all sides with salt and black pepper. Once the oil is shimmering, carefully sear the beef in the skillet, cooking each side for approximately 4-5 minutes until a rich, brown crust develops. Remove the beef from the skillet and set aside.
  • In the base of your crockpot, evenly layer the sliced onion and minced garlic. This will create a flavorful foundation for the beef.
  • Place the previously seared roast right on top of the onions and garlic. Then, pour the beef broth over the meat, ensuring good coverage. Drizzle in the Worcestershire sauce, and sprinkle the dried thyme, additional salt, and pepper over everything to enhance the flavors.
  • Secure the lid on the crockpot and set it to cook on low for 8 hours or on high for 4 hours. The goal is to achieve a tender roast that can be easily shredded with a fork.
  • Once the cooking time is complete, carefully transfer the roast to a cutting board and allow it to rest for a few minutes. Shred the beef using two forks, pulling it apart into bite-sized pieces. Return the shredded meat to the crockpot, giving it a gentle stir so it can absorb the savory broth.
  • To craft each sandwich, take a generous portion of the shredded meat and place it inside the hoagie rolls. Top with slices of provolone or Swiss cheese—allowing the residual heat from the beef to melt the cheese slightly enhances the experience.
  • Serve each sandwich with a small bowl of the warm broth on the side for dipping. This enhances the dish, making it even more delightful.

Notes

Present the sandwiches on a wooden platter, garnished with freshly chopped parsley. Add a small ramekin of the broth with a sprig of thyme for dipping.
Keyword beef, crockpot, dip, sandwich