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Crock Pot French Dip Sandwiches

Crockpot French dip sandwiches with fall-apart shredded roast beef simmered in a dark au jus gravy. Served on toasted hoagie rolls with melted provolone, plus a ramekin of dip-worthy au jus from the slow cooker.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast
Au jus base
  • 1 can (1 oz) au jus gravy mix
  • 1 can (1 oz) Italian dressing mix
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 3 garlic cloves, minced
Sandwiches
  • 8 hoagie rolls, split and toasted
  • 8 provolone cheese Slices

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the roast
  1. Place the beef chuck roast in the crockpot.
  2. Whisk together the au jus gravy mix, Italian dressing mix, beef broth, Worcestershire sauce, and minced garlic, then pour over the roast.
  3. Cook on LOW for 8 hours (or on HIGH for 4–5 hours) until the beef is completely fall-apart tender; cover and keep the lid closed so steam builds for even cooking.
Shred and season the au jus
  1. Remove the beef and shred with two forks, then return it to the au jus in the crockpot to soak up the juices; stir until the beef looks evenly coated.
Assemble and melt provolone
  1. Pile the shredded beef onto the toasted hoagie rolls and top with provolone; arrange sandwiches so cheese sits flat and covers the beef.
  2. Broil for 2 minutes until the provolone is melted and lightly blistered; watch closely so it browns without burning.
Serve
  1. Serve immediately with a cup of the au jus from the crockpot for dipping; place the ramekin beside the sandwiches so steam is visible as you plate.

Notes

Pro tip: If the au jus seems thin, cook it uncovered on LOW for 10–15 minutes after shredding to thicken slightly. Store leftovers in the fridge up to 3–4 days in separate containers (beef/au jus vs. bread) and reheat the beef and au jus together. Freeze the shredded beef with au jus for up to 2 months; add fresh toast when reheated. For a lighter option, use low-sodium beef broth and a reduced-sodium au jus mix if available.