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Crock Pot French Dip Sandwiches

Crockpot French dip sandwiches with fall-apart shredded roast beef simmered in an au jus-style gravy mix. Piled onto toasted hoagie rolls with melted provolone, then served with a ramekin of dark au jus from the slow cooker 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
  • 3 lb beef chuck roast
  • 1 packet (1 oz) au jus gravy mix
  • 1 packet (1 oz) Italian dressing mix
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 3 garlic cloves, minced
Sandwiches
  • 8 hoagie rolls, split and toasted
  • 8 provolone cheese

Equipment

  • 1 slow cooker

Method
 

Slow-cook the roast and au jus
  1. Place beef chuck roast in the crockpot.
  2. Whisk together au jus gravy mix, Italian dressing mix, beef broth, Worcestershire sauce, and minced garlic; pour over the roast so the top is covered.
  3. Cook on low for 8 hours (or high for 4–5 hours) until beef is completely fall-apart tender, with steady simmering around the edges.
Shred and build the sandwiches
  1. Remove beef from the crockpot and shred with two forks.
  2. Return shredded beef to the au jus in the crockpot and let it soak until glossy and coated, with visible dark gravy around the meat.
  3. Pile shredded beef onto toasted hoagie rolls, top with provolone, and broil for 2 minutes until cheese is melted and bubbling.
  4. Serve sandwiches with a cup of au jus from the crockpot for dipping, keeping it warm for steam when you pour.

Notes

For the best dip, taste the au jus after shredding—if it seems thin, keep the crockpot on low uncovered for 15–20 minutes to thicken slightly. Refrigerate leftovers in a sealed container for up to 4 days; freeze shredded beef in au jus for up to 3 months (thaw in the fridge and rewarm on low). For a lower-sodium version, use no-salt-added au jus mix or swap in a reduced-sodium gravy mix and low-sodium beef broth.