Crockpot French Dip

$- 2 pounds beef chuck roast - 1 tablespoon olive oil - 1 large onion, thinly sliced - 4 cloves garlic, finely minced - 4 cups beef broth - 2 tablespoons soy sauce - 1 tablespoon Worcestershire sauce - 1 tablespoon dried thyme - 1 teaspoon freshly ground black pepper - 1 teaspoon salt - 8 hoagie rolls or French baguettes - 1 cup provolone cheese, sliced - Fresh parsley, chopped (optional) For this Crockpot French Dip, I love using a beef chuck roast. It’s perfect because it becomes tender as it cooks. The olive oil helps to sear the meat, giving it a rich flavor. Slicing the onion and garlic adds sweetness and depth. Next, I recommend using beef broth, which you can make at home or buy. The soy sauce and Worcestershire sauce add umami. Dried thyme gives an earthy taste that complements the beef. Don’t forget the black pepper and salt! For the sandwiches, hoagie rolls or French baguettes work best. They hold the beef and broth well. Provolone cheese melts beautifully on top, adding creaminess. If you want, sprinkle some fresh parsley on your sandwiches for color. These ingredients are simple but pack a lot of flavor. You can find the full recipe to guide you through the cooking steps. Enjoy making this savory meal! First, you need to sear the beef chuck roast. Heat a large skillet over medium-high heat and add one tablespoon of olive oil. When the oil is hot, place the beef in the skillet. Sear each side for about 4 to 5 minutes. Look for a deep, golden-brown crust. This step adds flavor and texture. Once done, take the beef out and set it aside. Next, prepare the crockpot. In the bottom, layer your sliced onion and finely minced garlic. This mix creates a tasty base for the beef. The onion and garlic will infuse the meat with flavor as it cooks. Now, let's mix the broth and seasonings. In a bowl, whisk together 4 cups of beef broth, 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, 1 tablespoon of dried thyme, 1 teaspoon of black pepper, and 1 teaspoon of salt. Make sure it's well combined. This rich mix will give the beef a savory taste. After mixing, carefully set the seared beef roast on top of the onion and garlic in the crockpot. Pour the broth mixture over the roast. Try to cover the meat as much as possible with the broth. Cover the crockpot with its lid. You can set it to low for 8 to 10 hours or high for 4 to 5 hours. The roast is ready when it is fork-tender. This means you can easily shred it with a fork. After cooking, remove the roast from the crockpot. Let it rest for a few minutes. Then, use two forks to shred the beef into thick strands. This step makes the beef perfect for the sandwiches. For the full recipe, please check the appropriate section. To achieve tender beef in your Crockpot French Dip, start with a good cut. I recommend using beef chuck roast. This cut has fat and connective tissue, which break down during cooking. Searing the beef before adding it to the crockpot adds deep flavor. Cook it until it has a nice brown crust. For the best seasoning, don’t skip the broth mix. Combine beef broth, soy sauce, Worcestershire sauce, thyme, pepper, and salt. This mix gives your beef a rich taste. Taste your broth before adding it to the pot. You can adjust the seasoning to fit your taste. When it's time to serve, make your sandwiches look great. Slice hoagie rolls or French baguettes open and fill them with the beef. Add slices of provolone cheese on top. I love to melt the cheese under a broiler for a few minutes. This makes it bubbly and golden. For a fun touch, serve the sandwiches with small bowls of the warm broth for dipping. This adds flavor and keeps your meal fun. You can also add sides like crispy fries or a fresh salad to round out your meal. {{image_4}} You can easily boost the taste of your Crockpot French Dip. Adding different types of cheese makes a big difference. Provolone is great, but try Swiss or mozzarella for new flavors. Each cheese brings a unique taste that pairs well with the beef. Incorporating additional herbs or spices can also enhance the flavor. Try adding rosemary or oregano for a twist. A little garlic powder or crushed red pepper can add a kick. Mix and match to find what you love best. If you need gluten-free options for the bread, it’s simple! Look for gluten-free hoagie rolls or baguettes. Many brands offer tasty choices that work well in this recipe. For those watching sodium, use low-sodium broth. You can find this at most stores. This helps keep the dish hearty without too much salt. You can also make your own broth at home, which is a great way to control the salt level. Feel free to check out the Full Recipe to see how these changes fit in! After you enjoy your Crockpot French Dip, store any leftovers right away. Let the beef and broth cool to room temperature first. Then, use airtight containers to keep them fresh. Glass containers work well because they do not retain odors. Label each container with the date. You can keep the leftovers in the fridge for up to four days. To freeze the beef and broth, start by shredding the meat. Place the shredded beef into a freezer-safe bag. Pour the broth over it, leaving some space for expansion. Seal the bag tightly, removing excess air. You can freeze this mixture for up to three months. When you are ready to eat, take the bag out of the freezer. Thaw it in the fridge overnight. For reheating, place the beef and broth into a pot over medium heat. Stir often until it is hot again. You can also microwave it in a safe container, stirring every minute until warm. Enjoy your meal again! How long can I keep leftovers? You can keep leftovers in the fridge for about three to four days. Store them in a tight container. This keeps the meat moist and tasty. Can I use a different cut of beef? Yes, you can use other cuts like brisket or round. Just remember that cooking time may change. Always aim for cuts that have some fat for flavor. What can I serve with Crockpot French Dip sandwiches? These sandwiches pair well with chips, fries, or a simple salad. You can also serve them with a side of pickles for added crunch. Can I make it ahead of time? Absolutely! You can prepare the beef a day in advance. Just reheat it gently on the stove or in the crockpot. What to do if the beef is too dry? If your beef turns out dry, add more broth back into the pot. Let it simmer for a few minutes. This helps rehydrate the meat, making it juicy again. Fixing overly salty broth If the broth is too salty, add a potato. Let it cook for about 15 minutes. The potato absorbs some salt, helping balance the flavors. In this blog post, you learned how to make a delicious Crockpot French Dip sandwich. We covered every step, from selecting the right ingredients to cooking and serving tips. Remember to choose a good cut of beef and follow the timing for perfect results. Try different variations to keep it fresh. Store leftovers properly for best taste. With these tips, you can enjoy great meals anytime. Happy cooking!$

Savor the flavor of homemade Savory Crockpot French Dip with this easy recipe! This delicious meal features tender beef chuck roast, melted provolone cheese, and mouthwatering broth, all served in toasted hoagie rolls. Perfect for family dinners or game day gatherings, this dish is sure to impress. Click through to explore the full recipe and make this hearty sandwich a hit in your kitchen!

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Ingredients

2 pounds beef chuck roast

1 tablespoon olive oil

1 large onion, thinly sliced

4 cloves garlic, finely minced

4 cups beef broth (homemade or store-bought)

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon dried thyme

1 teaspoon freshly ground black pepper

1 teaspoon salt

8 hoagie rolls or French baguettes

1 cup provolone cheese, sliced

Fresh parsley, chopped (for garnish - optional)

Instructions

Sear the Beef: In a large skillet over medium-high heat, add the olive oil. Once hot, carefully place the beef chuck roast in the skillet. Sear each side for approximately 4-5 minutes, or until a deep, golden-brown crust forms. Remove from heat.

Prepare the Crockpot: In the bottom of your crockpot, layer the sliced onion and the minced garlic. This will create a flavorful base for the roast.

Mix the Broth: In a separate mixing bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, dried thyme, black pepper, and salt until fully combined. This rich mix will infuse the meat with savory flavor.

Combine Ingredients: Carefully set the seared beef roast on top of the onion and garlic in the crockpot. Pour the broth mixture evenly over the roast, ensuring it covers the meat as much as possible.

Cook the Roast: Cover the crockpot with its lid. Set it to low for 8-10 hours or high for 4-5 hours. The roast is ready when it is fork-tender, easily shredding with a touch.

Shred the Beef: After cooking, remove the roast from the crockpot and let it rest for a few minutes. Use two forks to shred the beef into thick strands.

Strain the Broth: To enhance the texture, strain the cooking liquid through a fine mesh sieve to remove any onion and garlic bits. Return the smooth broth back to the crockpot and taste; adjust the seasoning with additional salt or pepper if needed.

Combine Shredded Beef and Broth: Gently fold the shredded beef back into the crockpot with the strained broth. Stir to combine so that every piece of meat is soaked with flavor.

Prepare the Sandwiches: Slice each hoagie roll or baguette open. Generously fill each roll with the savory beef and broth mixture. Top each sandwich with slices of provolone cheese.

Melt the Cheese: Place the filled sandwiches on a baking sheet and slide them under the broiler for about 2-3 minutes. Watch closely, and broil until the cheese is melted, bubbly, and golden brown.

Prep Time, Total Time, Servings: 20 minutes | 10 hours (or 5 hours) | 8 servings

- Presentation Tips: Arrange the sandwiches on a rustic wooden board, placing small ramekins filled with the warm broth alongside for dipping. Garnish with freshly chopped parsley for an added touch of color and freshness. Enjoy your meal!