Crock Pot French Dip (Printable Version)
Juicy slow-cooked beef piled on crusty rolls, topped with melted cheese and served with flavorful au jus.
# Ingredients:
→ Meat
01 -
1.5–1.8 kg beef roast (chuck roast, rump roast, or preferred cut)
→ Aromatics
02 -
½ medium onion, sliced
03 -
2 tsp minced garlic (approximately 3 cloves)
→ Seasoning
04 -
1 package dry onion soup mix
→ Liquids
05 -
960 ml beef broth
→ Serving
06 -
Rolls or hoagie bread
07 -
Provolone or Swiss cheese slices
# Steps:
01 -
Trim excess fat from the beef roast if necessary and place it in the slow cooker.
02 -
Scatter the sliced onion and minced garlic over and around the roast, then evenly sprinkle the dry onion soup mix.
03 -
Pour the beef broth over the roast so it is mostly submerged but with some meat exposed to intensify flavor concentration.
04 -
Cover and cook on low for 8 to 10 hours or high for 4 to 6 hours, until the beef is fork-tender and easily shredded.
05 -
Transfer the beef to a cutting board and shred using two forks, discarding any large fat pieces.
06 -
Strain the cooking liquid to remove solids and fat. Return some of the clear au jus to the shredded beef to maintain moisture, reserving the remainder for dipping.
07 -
Preheat the broiler. Place shredded beef on the rolls, top with cheese slices, and broil briefly until cheese melts and bread edges toast.
08 -
Serve sandwiches alongside bowls of warm au jus for dipping and enjoy immediately.
# Notes:
01 -
Straining the au jus ensures a clear, flavorful dipping liquid free of onion bits and fat.
02 -
Longer slow cooking enhances texture and flavor; avoid shortening cooking time for best results.
03 -
Reduce thin au jus by simmering gently to concentrate flavor if needed.
04 -
Use sturdy rolls that hold up to dipping without falling apart.
05 -
Provolone or Swiss cheese melts well, but feel free to use preferred cheese varieties.