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Crock Pot French Dip Sandwiches

Crock pot French dip sandwiches with shredded, fall-apart roast beef cooked low and slow, then piled onto toasted hoagies with melted provolone. Each sandwich gets a ramekin of dark au jus from the crockpot for dipping.
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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
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Roast beef and au jus base
  • 3 lb beef chuck roast Chuck roast cooks down into tender, shred-ready beef for the filling.
  • 1 can (1 oz) au jus gravy mix Provides the classic dark au jus flavor when mixed with broth and seasonings.
  • 1 can (1 oz) Italian dressing mix Adds tang and savory depth to the cooking liquid.
  • 2 cup beef broth Helps dissolve the mixes into a pourable au jus.
  • 1 tbsp Worcestershire sauce Rounds out the flavor of the au jus.
  • 3 garlic cloves, minced Minced garlic infuses the roast during the long cook.
Sandwich assembly
  • 8 hoagie rolls, split and toasted Toast the rolls first so they hold up to the dipping au jus.
  • 8 provolone cheese slices Provolone melts into a stretchy topping over the hot beef.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Slow-cook the roast and au jus
  1. Place the beef chuck roast in the crock pot.
  2. Whisk together au jus gravy mix, Italian dressing mix, beef broth, Worcestershire sauce, and minced garlic, then pour over the roast so it’s coated.
  3. Cook on low for 8 hours (or high for 4–5 hours) until the beef is completely fall-apart tender, with the liquid turning dark and fragrant.
Shred and soak the beef
  1. Remove the beef from the crockpot and shred with two forks until strands pull apart easily.
  2. Return the shredded beef to the au jus in the crockpot and stir to soak up the juices, letting it warm through in the hot liquid.
Assemble and melt provolone
  1. Pile the shredded beef onto toasted hoagie rolls.
  2. Top each sandwich with provolone slices.
  3. Broil for 2 minutes at high heat until the provolone is melted and lightly bubbly, with steam rising from the hot beef.
Serve with dipping au jus
  1. Serve immediately with a cup of the au jus from the crockpot for dipping, keeping the sauce hot for best flow.

Notes

Pro tip: shred the roast while it’s hot so it pulls into tender strands, then soak it back in the au jus for deeper flavor. Refrigerate leftovers in an airtight container for up to 4 days; reheat the beef and au jus in a skillet over medium-low until hot, and toast fresh rolls if assembling again. Freezing: yes—freeze the shredded beef with au jus (up to 3 months) and thaw overnight in the fridge. For a lighter option, use low-sodium beef broth and choose a lower-sodium au jus gravy mix.