Slow Cooker French Dip Sandwiches
Description
These Slow Cooker French Dip Sandwiches are made with a tender, fall-apart chuck roast cooked low and slow with caramelized onions, savory seasonings, and a rich au jus. Pile the shredded beef onto toasted hoagie rolls with melty provolone and serve with the cooking juices for dipping.
Ingredients
Instructions
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Generously season the chuck roast on all sides with Sweet Preacher Pork Rub and Roasted Garlic seasoning.
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Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat.
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Add the chuck roast and sear for 2–3 minutes per side, or until nicely browned. Transfer the roast to your slow cooker.
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Sprinkle the au jus gravy mix and beefy onion soup mix over the roast. Add the Worcestershire sauce and 3 cups chicken broth.
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In the same skillet, melt 2 tablespoons butter over medium heat. Add the sliced onion and cook for about 15 minutes, stirring occasionally, until softened and lightly caramelized.
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Spoon the caramelized onions over the roast.
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Cover and cook on LOW for 7–8 hours, or until the beef is fall-apart tender and easily shreds with a fork.
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Remove the roast from the slow cooker and shred the beef using two forks. Discard any large pieces of fat.
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Return the shredded beef to the slow cooker and toss it with some of the onions and cooking juices.
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Pile the shredded beef and caramelized onions onto hoagie rolls and top with provolone cheese.
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For extra melty cheese and toasted bread, place the assembled sandwiches under the broiler for 1–2 minutes, watching closely.
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Ladle the cooking liquid into small bowls and serve alongside the sandwiches for dipping.
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