# Crockpot French Dip Roast Beef

A chuck roast cooks 8 hours on LOW in beef broth, onion and garlic, then shreds onto toasted rolls with the strained jus for dipping.

 

 

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## Crockpot French Dip Roast Beef

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

8

hours 

A chuck roast cooks 8 hours on LOW in beef broth, onion and garlic, then shreds onto toasted rolls with the strained jus for dipping.

### Ingredients

- 3 lb boneless chuck roast
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1 large onion, sliced
- 4 garlic cloves, smashed
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp brown gravy mix
- 1 tsp dried thyme
- 1 bay leaf
- 6 hoagie rolls
- 6 slices provolone cheese

### Directions

- Season the roast with the salt and pepper on all sides.
- Heat the oil and sear the roast 3 minutes per side. Move it to the slow cooker.
- Cook the onion in the same skillet 3 minutes and add the garlic for 30 seconds.
- Pour the broth into the skillet, scrape up the browned bits and pour it over the roast.
- Whisk in the Worcestershire and gravy mix, then add the thyme and bay leaf.
- Cover and cook on LOW for 8 hours, until the roast shreds easily.
- Lift out the roast and shred it with two forks.
- Strain the juices through a fine sieve into a pot and skim off the fat.
- Split the rolls, add beef and provolone, and broil 2 minutes until the cheese melts.
- Serve each sandwich with a cup of the hot jus.

 

### Notes

 

Store the jus separately from the beef so the rolls do not go soggy. Leftover jus freezes well in small containers for 3 months.

 

  

## Why Crockpot French Dip Roast Beef needs its own jus

 

The strained cooking liquid becomes the dip. Onion and garlic flavor it, and the gravy mix gives body. The roast stays moist and tender after 8 hours.

 

The jus is the point of this dish. Cook the onion in the same skillet, scrape up the browned bits and pour the broth through them. Brown gravy mix gives the jus body. Toast the rolls so they hold up when dipped.

 

## Swaps

 

Provolone can be replaced with Swiss. Ciabatta or baguette also work. Do not use thin sandwich bread. It collapses in the jus.

 

## Serving

 

Toasted rolls and a bowl of jus per person. A pickle and chips on the side.

 

## Storing it and the mistake

 

Keep the jus apart from the beef so rolls do not go soggy. The jus freezes well in small containers. Straining is the step people skip. Without it the jus is cloudy and full of bits. Provolone melts best under a quick broil, so slide the filled rolls under the heat for a minute before serving.