Description
This Crockpot French Dip Sandwich recipe offers a tender, flavorful roast beef slow-cooked to perfection in a savory broth, then served on hoagie buns with melted Provolone cheese. With minimal prep and a long, slow simmer in the crockpot, these sandwiches are easy to make and perfect for a comforting meal rich in savory goodness. Serve with the warm au jus for an authentic dipping experience.
Ingredients
Scale
Meat and Seasoning
- 5 pounds top or bottom round beef roast
- 2 ounces au jus mix
- 1.4 ounces Italian dressing mix
Liquids
- 32 ounces beef broth
Sandwich Assembly
- 8 hoagie buns
- 8 slices Provolone cheese
Instructions
- Prepare the Crockpot: Place the beef roast inside the crockpot, ensuring it’s centered for even cooking.
- Season the Meat: Sprinkle the au jus mix and Italian dressing mix evenly over the roast to infuse it with robust flavors.
- Add Broth and Cook: Pour 32 ounces of beef broth over the roast, then cover and cook on low heat for 6 to 8 hours until the meat is tender and easy to shred.
- Slice the Roast: Carefully remove the roast from the crockpot and thinly slice the beef against the grain for maximum tenderness.
- Assemble Sandwiches: Place slices of the cooked beef on the hoagie buns, topping each with a slice of Provolone cheese.
- Melt the Cheese and Warm Buns: Place the assembled sandwiches in the oven to warm and melt the cheese thoroughly.
- Serve with Au Jus: Unwrap the warm sandwiches and serve immediately with the reserved beef broth from the crockpot for dipping.
Notes
- Cooking time may vary depending on your crockpot; ensure the roast is tender before slicing.
- For extra flavor, sear the roast in a hot pan before placing it in the crockpot.
- Leftover roast and broth can be refrigerated and used for another meal within 3 days.
- Adjust the seasoning according to taste; you can add garlic powder or onion flakes for more depth.
- Use hoagie buns or any sturdy sandwich rolls that can hold the juicy beef and dipping broth.
