Description
This Crockpot French Dip recipe offers tender, juicy beef chuck roast slow-cooked to perfection in a flavorful broth infused with garlic, onions, Worcestershire sauce, and herbs. Served on toasted hoagie rolls with melted Swiss cheese and a savory dipping broth, it’s a comforting and classic sandwich perfect for a hearty meal without much fuss.
Ingredients
Scale
Beef and Broth
- 3 pounds beef chuck roast
- 1 onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
Sandwich
- 8 hoagie rolls
- Swiss cheese, for serving
Instructions
- Prepare the beef: Place the 3-pound beef chuck roast in the crockpot, ensuring it sits evenly to allow even cooking.
- Add aromatics: Layer the sliced onion and minced garlic on top of the beef to infuse flavor during slow cooking.
- Add liquids and seasonings: Pour in 4 cups of beef broth and 1 cup of water, then add 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 1 teaspoon black pepper over the top.
- Slow cook the beef: Cover the crockpot and set to low heat. Cook for 8 hours or until the beef is tender enough to shred easily with a fork.
- Shred the beef: Remove the beef from the crockpot and shred it using two forks into bite-sized pieces.
- Return beef to broth: Place the shredded beef back into the crockpot with the cooking liquid to keep it moist and flavorful.
- Prepare the rolls and cheese: Toast the hoagie rolls to your preference and arrange Swiss cheese slices on the buns.
- Assemble and serve: Fill each toasted roll with shredded beef and melted Swiss cheese. Serve the sandwiches alongside the warm broth for dipping.
Notes
- For a richer flavor, consider using beef broth made from scratch or low-sodium broth to control salt levels.
- Swiss cheese can be substituted with provolone or mozzarella based on preference.
- To speed up the toasting process, use a broiler or toaster oven.
- Leftover beef and broth can be refrigerated for up to 3 days or frozen for up to 3 months.
- For extra dip richness, skim fat from the broth before serving or use a fat separator.
