The tenderest, juiciest seasoned pot roast ever is cooked in the crockpot before being piled high on crusty baguettes with melted provolone cheese. Served with their own yummy au jus, these Crockpot French Dip Sandwiches are dippable perfection you just can’t get enough of.
How often does it happen that you can just throw a few things together and have someone else do all the work for you? Who am I kidding? That never happens in the real world. Except in the kitchen– it totally can. With your crockpot. And it’s glorious!
Let your crockpot take over and do the all day work of slow simmering a beef chuck roast in beef broth, onion soup, and red wine. Talk about some tasty ‘broth’! Your house is gonna smell oh-so yummy. It’s gonna have mouth’s watering with one whiff, and you may or may not have a neighbor stop by, being drawn in by the scent and all. Good thing this meal makes plenty 🙂
Your favorite rolls, toasted and then topped with sliced provolone before being piled high with tender roast beef, dipped in au jus gravy before a bite that’s pure bliss. I seriously suggest making sure you’ve got individual serving bowls for the au jus though. Thankfully, I have enough ramekins for everybody to have their own personal bowl of au jus gravy. Because dip it, dip it, dip it. It’s a must. For every bite. Double dip, shmouble dip. Just make sure you have plenty of napkins handy. Get your grub on with these Crockpot French Dip Sandwiches.
- beef chuck roast, about 3 1/2 lbs
- 16 oz beef broth, or about 1 1/2 cans
- 1 (10.5 oz) can condensed French onion soup
- 6 oz red wine
- 1 tsp garlic powder
- salt and pepper, to taste
- 4-6 French rolls, or other sandwich rolls of your choosing
- 8-12 slices provolone cheese
- Trim any excess fat off of the roast, and liberally season the meat with salt and pepper.
- Pour the broth, soup, wine, and garlic powder into the crock pot before sitting the roast in the crock pot in the liquid.
- Cook the roast on low for 6-8 hours, until it's falling apart tender.
- Carefully remove the cooked beef from the crock pot to a plate or other serving platter. Loosely cover it with aluminum foil and allow it to 'rest' for about 15 minutes.
- Roughly 'slice' the beef or use two forks to shred the meat, then return the beef to the crock pot and let it finish cooking on low for another 30 minutes.
- Lightly toast the rolls, and distribute the cheese between the rolls. I like to use two slices per sandwich. Top with cooked beef. Spoon the au jus gravy* into ramekins or other small bowls, and serve everything nice and warm.
- If you're worried about excess fat in your au jus gravy, just transfer the broth from the crock pot into a large measuring cup or bowl and let stand for about 5 minutes, or until the fat separates. Skim the fat off the top, and then pour it into individual serving dishes.
- Also, this meal is ideal for Freezer Cooking. If you want to have it on hand to dump and cook into your slow cooker, here's how: Add the seasoned roast to a large ziplocking bag (the big kind). Pour in the other ingredients and then seal tightly, removing any excess air as you go. Freeze and it will keep in the freezer, up to 3 months. When ready to use, pull it out, defrost, and dump the contents into the crockpot and cook per the directions above.
Pictures updated 9/11/16