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Slow Cooker French Dip Sandwiches

Total Time 4 hrs 20 mins
Servings: 8
Calories: 600
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
  • For the Roast
  • 1 chuck roast, about 3 lbs
  • Fire & Smoke Society Sweet Preacher Pork Rub, to taste
  • Fire & Smoke Society Roasted Garlic seasoning, to taste
  • 2 tbsp olive oil, for searing
  • 1 packet au jus gravy mix
  • 1 packet beefy onion soup mix
  • 2 tbsp Worcestershire sauce
  • 3 cups chicken broth
  • For the Caramelized Onions
  • 1 large yellow onion, thinly sliced
  • 2 tbsp butter
  • For Serving
  • 6 –8 hoagie or sub rolls
  • 6 –8 slices provolone cheese
  • Au jus from the slow cooker, for dipping
Instructions
  1. 1
    Generously season the chuck roast on all sides with Sweet Preacher Pork Rub and Roasted Garlic seasoning.
  2. 2
    Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat.
  3. 3
    Add the chuck roast and sear for 2–3 minutes per side, or until nicely browned. Transfer the roast to your slow cooker.
  4. 4
    Sprinkle the au jus gravy mix and beefy onion soup mix over the roast. Add the Worcestershire sauce and 3 cups chicken broth.
  5. 5
    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.
  6. 6
    Spoon the caramelized onions over the roast.
  7. 7
    Cover and cook on LOW for 7–8 hours, or until the beef is fall-apart tender and easily shreds with a fork.
  8. 8
    Remove the roast from the slow cooker and shred the beef using two forks. Discard any large pieces of fat.
  9. 9
    Return the shredded beef to the slow cooker and toss it with some of the onions and cooking juices.
  10. 10
    Pile the shredded beef and caramelized onions onto hoagie rolls and top with provolone cheese.
  11. 11
    For extra melty cheese and toasted bread, place the assembled sandwiches under the broiler for 1–2 minutes, watching closely.
  12. 12
    Ladle the cooking liquid into small bowls and serve alongside the sandwiches for dipping.
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